Homemade Tortillas

Mix the dry ingredients: In a large bowl, whisk together the flour, whole wheat flour, hemp hearts, baking powder and salt.

Add the wet ingredients: Add the avocado oil and 180g (¾ cup) hot water to the bowl of dry ingredients and stir with a fork until the dough becomes shaggy. Add additional water, 1 tablespoon at a time, if necessary, to bring the dough together.

Prepare dough: Turn the dough onto a lightly floured clean surface and knead for 1 minute until the dough forms into a ball. The dough should not be overly dry or sticky. Divide the dough into 8 equal sized balls, then cover with a slightly damp towel and allow the dough to rest for 20 minutes.

Preheat skillet: After 20 minutes, place a large cast iron skillet over medium high heat.

Roll out and cook tortillas: Roll a dough ball out (only do 1 at a time) into an 8-inch thin circle. Place in the preheated skillet and cook until bubbles appear on the surface of the tortilla, and the bottom of the tortilla gets slightly golden brown in places, about 30 seconds. Flip tortilla and cook on the other side, 20 to 30 seconds. If the pan starts smoking at any point, simply lower the heat.

Keep tortillas warm: Transfer tortillas to a clean warm towel to keep them soft. Store extra tortillas in the fridge and reheat in a skillet or in the microwave for 10 to 15 seconds until warm.