flour (choose unbleached bread flour or white wheat, or any combination of the two)
soaking medium (apple cider vinegar whey, or lemon juice would work well)
slightly warm filtered water (minus 3 Tbsp if using soaking method)
of lard or coconut oil (learn how to make your own lard)
pieces, rolling each into a ball. Allow the dough to rest for at least 10 minutes, or up to 2 hours Working with one ball at a time, dust your working surface, the ball and your rolling pin (I used a glass jar) with flour. Roll the ball into either a 6″ circle, a shape that is about 1/8″ thick, or any combination of the two (I’m notorious for triangle shaped dough!). Rotate and flip the dough as necessary to prevent sticking. You may also use a tortilla press if you have one.
Flip the tortilla over and cook for another 15 to 30 seconds Repeat with the remaining balls of dough. Stack the cooked tortillas and wrap in a clean kitchen towel. Serve warm.