• Before you measure the flour, sift or stir it to remove any lumps and remove compaction for accurate measuring.
• In a large bowl, mix together the flour, baking powder, and salt.
• Add the butter or lard, or a combo to the flour mixture and combine until the pieces of fat are small. Use a fork or pastry blender, I use my fingers.
• Sprinkle the apple cider vinegar over the flour.
• Gradually add the hot water while stirring. I use my hands, but you could use a spoon. The dough will be wet and sticky.
• Knead in the bowl for about 3 minutes. The dough will be sticky at first but will soon stop sticking to your hands. This is an important step.
• Divide the dough into the required number of portions. Depending on the size you wish for your tortillas, divide the dough into 8 (for larger burritos), 10 (medium-size), or 12 (small) evenly sized balls.
• Place the balls back into the bowl and cover it with a damp towel. Let the dough balls rest for 10 minutes. This step is crucial.
• Flour your rolling surface and rolling pin (my favorite rollling pin) lightly. Roll the dough balls into a circle shape until they are translucent when held up to the light (I never get perfect circles).

  I drape the tortillas over the side of my bowl once I’ve rolled them.
• Once you have rolled two tortillas, start preheating your cast iron griddle, or griddle of your choice, on medium-high heat.

  You'll know it's hot enough when drops of water dance across it and evaporate. It should take about 3 minutes to be properly preheated.

Cooking Einkorn Tortillas

• Place a tortilla on the ungreased, preheated griddle. When it puffs up, turn it over and wait for the other side to puff up.

  This takes approximately 30-45 seconds on each side - it happens quickly, so keep your eyes peeled. They'll burn quickly.
• Stack and wrap cooked tortillas on a kitchen towel placed on a cooling rack until you have cooked them all. I use my tortilla bag.
• Once they are all cooked use them or store them.