Flour Tortillas
  • 2cups sprouted whole wheat flour
  • 1tsp aluminum-free baking powder
  • 1tsp celtic sea salt
  • 1/4cup rendered lard
  • 3/4cup hot water (115-130 degrees)
  1. place flour, baking powder and salt in mixing bowl with paddle attachment, give quick stir to blend ingredients
  2. add lard and mix till coarse cornmeal texture
  3. remove paddle and replace with dough hook
  4. turn mixer on and slowly add water till incorporated and dough separates from bowl
  5. remove dough from bowl and place on lightly dusted work area
  6. divide dough into 12-15 pieces
  7. roll into balls and cover with clean kitchen towel, let rest for 20 minutes
  8. on a lightly dusted surface roll out dough to form a circle
  9. heat cast iron over medium heat
  10. slide tortilla in un-greased skillet-cook for 30 seconds- flip for n additional 15 seconds
  11. remove and cover to keep tortillas warm
Black Bean Tortillas
  1. Same as above except 1 ½ cups whole wheat flour ½ cup black bean flour