This easy recipe is courtesy of Lynn Grossutti of Green Planet Foods.
Needed for this recipe:
n.b. this recipe also works with our Chipotle or Cilantro & Roasted Onion Olive Oils.
2 cups all purpose flour
1 tsp sea salt
¼ cup shortening or lard
1 tbsp Sunshine Coast Olive Oil Co. 100% Dairy Free ‘Butter’ Olive Oil
½ cup warm water
Stir together the flour and salt. Cut in the ¼ cup lard with a pastry blender or your fingertips until the mixture resembles meal. Drizzle with the Butter olive oil and stir in the warm water with a fork until dough forms. Knead on a lightly floured surface until smooth and elastic, about 4 minutes, dusting hands occasionally with flour if dough is sticky. Form dough into a ball, cover with plastic wrap and let rest 1 hour. Heat a dry well seasoned cast iron pan or regular griddle over moderately low heat until hot. Cut dough into 12 equal pieces and form into balls.
Roll out one ball at a time with a dowel. (See note) Use just enough flour to prevent dough from sticking. Try to keep any excess flour from getting on the griddle. Keep remaining dough covered with a damp towel or plastic wrap. Roll each ball out to about a 7” round, maintaining an even thickness as you roll. Cook 1 tortilla as you roll the next.
Tortilla will bubble and puff. Cook tortilla for about 45 seconds or until bottom is browned in spots. Turn over and cook in the same way.
Transfer to a kitchen towel. Stack and cover tortillas as cooked. They can be frozen when cooled completely. Thaw and reheat on the griddle or cast iron pan. Use moderately low heat to warm griddle before reheating the tortillas.
Note: A six to ten inch wooden dowel from the hardware store is easier to control than a rolling pin when making the tortillas.