2cupsorganic all-purpose flouror 1 cup whole wheat / 1 cup all-purpose
1 1/2teaspoonsbaking powder
1 1/2teaspoonssea salt
3tablespoonsleft over bacon fator lard *use grass-finished animal fat
3/4cupswarm water~110°F; tap water is fine
Instructions
Add flour, baking powder, and salt in a mixing bowl. Whisk or stir together. Using a pastry blender, cut bacon fat into flour mixture (you can use your hands if you don't have a pastry blender, but this can warm the dough too much if you handle it too much). Mixture should look like coarse crumbs once fully incorporated. Next, add warm water. Work the dough with your pastry blender or hands until all ingredients have come together and no dry flour remains.
Place finished dough onto a lightly floured surface (countertop, large cutting board, etc.). Knead the dough by hand for about 1 minute, or until smooth. Cover the dough with a lightly damp cloth or plastic wrap and allow it to rest for about 10 minutes.
Cut dough into 8 equal pieces, then roll each piece into a ball. Preheat cast iron pan or griddle to medium heat (we set our stove to ~3-4, but every stove is different). Place one ball of dough on a lightly floured surface and work into the shape of a flat circle with your hands. Next, use a rolling pin to roll out the dough into an 8-inch round circular shape.
Before placing dough into the pan, coat the pan with a teaspoon or more of bacon fat. Place dough in pan and cook until bubbles form on the visible side and the underneath has begun to brown. This happens very quickly (usually a minute or less), so be careful not to overcook. Flip and cook the other side until lightly browned. Transfer tortilla to a plate or cookie sheet, then cover with clean dish towel or foil. If you're making lots of them, put them in your stove on "keep warm" setting". Repeat the cooking steps with remaining balls of dough. These are best served immediately while still warm and slightly soft!