2 cups unbleached white flour (plus extra for rolling)

1/2 teaspoon sea salt

1/2 teaspoon evaporated cane sweetener

1/2 teaspoon baking powder

1/4 cup vegetable shortening

3/4 cup unsweetened almond milk (luke warm)


1. In a large bowl, combine all dry ingredients and mix well with fork.

2. Add shortening and mix with fingers until consistency is even.

3. Add almond milk and knead well (about 3-5 minutes).

4. Separate dough into 8 equal parts, creating small dough balls.

5. Generously dust a large, flat surface with flour.

6. Using a rolling pin, roll out each ball into a round, flat shape.

7. Use additional flour to dust balls as you roll them out.

8. Heat griddle to medium-high heat. Thoroughly cook each tortilla on each side.

9. Store uncooked tortillas on a large plate, separated by parchment paper.

10. Cover plate with plastic wrap. Uncooked tortillas can be stored up to 3 days in refrigerator.