TF Tortillas

measurements are approximate

• 2 cups Whole White Wheat grains
• 2 Tblsp. beef tallow
• 1/2 tsp. salt
• 1 cup whey (start with 1/2 cup or so)

Grind the grain. With a pastry cutter (or your fingers) cut the tallow and salt into the fresh flour until fat is blended in well. Add whey until dough holds together. Knead briefly; add more whey if dough feels too dry. Cover and set aside on your counter for at least 24 hours. When ready, roll into 1" balls for small tortillas, or 2-3" balls for larger tortillas. Dust each ball with flour (I use organic unbleached) and roll flat with a rolling pin, dusting with more flour as necessary to prevent sticking. Fry briefly in a small amount of beef tallow (I flip when each side is just beginning to brown) and remove from pan. These are yummy when hot, but also keep pretty well as long as you pack them up before they dry out.