In a large bowl, combine all dry ingredients and mix well with fork. Add shortening and mix with fingers until consistency is even. Add almond milk and knead well (about 3-5 minutes). Separate dough into 8 equal parts, creating small dough balls. Generously dust a large, flat surface with flour. Using a rolling pin, roll out each ball into a round, flat shape. Use additional flour to dust balls as you roll them out. Heat griddle to medium-high heat. Thoroughly cook each tortilla on each side. Store uncooked tortillas on a large plate, separated by parchment paper. Cover plate with plastic wrap. Uncooked tortillas can be stored up to 3 days in refrigerator. Recipe courtesy of Eddie Garza |