Paleo mexican flour tortillas

In a large bowl, place the almond flour, tapioca starch/flour, salt and baking soda, and whisk to combine well. Create a well in the center of the dry ingredients, and add the melted shortening, egg whites and 3 fluid ounces warm water, mixing to combine after each addition.

The dough should come together and be thick but relatively soft. Add more water by the teaspoonful, if necessary to bring the dough together. Press the dough into a disk, cover the bowl with plastic wrap and allow it to sit at room temperature for at least 30 minutes, and up to 1 day.

When the dough is ready to handle, heat a cast iron skillet or tortilla pan over medium-low heat until hot. Divide the dough into 6 pieces, about 80 grams each, and roll each into a ball. Remove one piece of dough to shape at a time, and cover the others with plastic wrap or a tea towel to prevent them from drying out.

Onto a flat surface sprinkled lightly with tapioca starch/flour, place one ball of dough. Sprinkle the top of the dough generously with more tapioca starch/flour and roll the dough out with a rolling pin, moving it frequently, into an approximate round about 7 or 8 inches in diameter.

Using a 6-inch cake cutter or the lid of a pot about the same size, cut out a proper 6-inch round. Remove the scraps and set them aside. Carefully slide a metal spatula under the round of dough on all edges to free it from the surface.

If any portion of the dough tears, simply press it back together with your fingers. Again using the metal spatula, carefully lift the round of dough to the hot skillet, and place the dough on the skillet.

Allow the tortilla to cook until bubbles form on the underside (about 1 minute). Using a wide, flat spatula, flip the tortilla over and continue to cook on the other side until set (less than a minute). Remove the tortilla from the skillet and wrap in a tea towel to keep warm.

Return to the raw dough, gather the scraps from the first ball and combine them with the second ball of dough. Repeat the process. Eventually (perhaps after the third ball), you will be able to make extra tortillas using scraps. You should have 8 tortillas total (sometimes I even get 9).

Keep the tortillas covered until ready to use. You can refresh them before serving by placing them in a hot skillet for about 10 seconds on each side.

Cooled tortillas can also be stacked and wrapped tightly in freezer-safe wrap, then frozen for at least a month. Defrost on the counter or in the refrigerator overnight, and refresh in a hot skillet before serving.