5 c. whole wheat flour
½ tsp. baking powder
½ tsp. salt
½ c. tallow (or lard or coconut oil)
1-1 ½ c. hot water
Put the flour, baking powder, and tallow (or lard or coconut oil) in a food processor. You can also do this by hand with a large bowl and wooden spoon.
Cover the dough balls with a damp towel and let them proof for at least one hour. After one hour, preheat a cast iron skillet and give it time to really warm up. Take a tortilla and roll it out, then place it directly on the skillet (no oiling required).
When the tortilla bubbles up and the edges start to dry, it is ready to flip. They only take about 30 seconds to 1 minute on each side to cook.
Repeat for each tortilla. When you are done, you will have a plate of fresh, homemade tortillas!
Make sure you eat one fresh from the skillet! I usually make a double batch and freeze them. They're great for pulling out and making a quick dinner.