Tortilla

Ingredients

3 1/3 Cups Einkorn flour (405g) 

1/3 Cup lard / grass-fed beef tallow

• 1 Cup hot water (needs to be almost boiling)

1/2 tsp baking powder

• 1 tsp salt

Instructions

1. Combine dry ingredients in a bowl.

2. Add room temperature tallow and mix well into dry ingredients.

3. Form a flour "mountain" and create a hole in the middle and hot water slowly. Mix until well combined.

4. Turn out onto the counter and kneed until just combined. 5. Return dough to the bowl, cover, and let rest for 50

minutes.

6. Heat pan to medium heat.

7. Section out 16 golf ball size portions, round them off, and place them on floured surfaces. *Keep the finished portions covered with a damp towel until ready to roll out into tortillas.

8. Roll each portion of dough on a floured surface until they are as thin as you can make them without tearing.

9. Keep the rolled-out tortillas under a dry towel until ready to cook.

10. Cook the first side until bubbles form (about 45 seconds), then flip. Cook for an additional 30-45 seconds on the second side.

11. Once cooked, wrap in a dish towel to keep them soft.