Sides & Salads
sprouted white wheat flour
aluminum-free baking powder
natural lard, cold, cut into chunks
plus 3 tablespoons hot water
Combine flour, salt, and baking powder; stir well.
Cut in lard with a pastry blender or fork until mixture resembles coarse meal.
Gradually stir in 1 ¼ cups of water, mixing well.
Add remaining water one tablespoon at a time only if dough is too dry to handle.
Let dough sit on counter, covered, for about an hour before pressing.
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).
Circles should be about 6 inches in diameter.
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.
Pat tortillas lightly with spatula while browning the second side if they puff during cooking.