Organic White Flour Sourdough Tortillas

• 1/4 cup home-made lard : Click picture to see video  Other options, unsalted Butter (best from grass-fed cows) or coconut oil.
• 1 & 1/2  cup mixture of Sonora white flour, “Bob’s Red Mill” or “Wheat Montana”  unbleached organic NON-GMO white flour.
• 1/4 cup sourdough starter
• 1/4 cup filtered or non treated water
• 1 teaspoon fine sea salt
• flour for dusting roll out surface
• Makes 6-8 tortillas

Blend starter and water.  Cut cold lard into flour, as shown.  Mix in salt.  Add starter/water mix in and kneed a bit.  Cover with damp towel or plastic wrap.  Let sit 2 to 24 hours. Kneed just a bit.  Cut into 6-8 equal size pieces.  Flat to small rounds on lightly floured surface.  Roll out.  Uncooked tortillas can be stored between wax paper sheets. Store, longer than a few hours in the refrigerator, longer still in freezer in sealed container.  Bring to room temperature before cooking.  To cook heat a cast iron skillet or grill on medium.  Place tortilla on skillet.  Cook until bubbles come up, flip cook a shorter time on other side.  Remove and keep in warm towel, serve asap.  Click on the last 3 pictures to see a few recipes I make with these beautiful tortillas.