Flour Tortillas
  • 4cups sprouted white wheat flour
  • 2teaspoons sea salt
  • 1/4teaspoon aluminum-free baking powder
  • 2/3cup natural lard, cold, cut into chunks
  • 1 1/4cup plus 3 tablespoons hot water
  1. Combine flour, salt, and baking powder; stir well.
  2. Cut in lard with a pastry blender or fork until mixture resembles coarse meal.
  3. Gradually stir in 1 ¼ cups of water, mixing well.
  4. Add remaining water one tablespoon at a time only if dough is too dry to handle.
  5. Let dough sit on counter, covered, for about an hour before pressing.
  6. Shape dough into 1 ½-inch balls; roll each out on a lightly floured surface into a very thin circle (or use a tortilla press following recommended directions).
  7. Circles should be about 6 inches in diameter.
  8. Heat an ungreased iron skillet or griddle to medium heat (about 375 degrees); cook tortillas about 2 minutes on each side or until lightly browned.
  9. Pat tortillas lightly with spatula while browning the second side if they puff during cooking.