Tortillas

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4 cups fresh integral spelt, kamut or emmer flour
1/2 cup fat (butter or olive oil)
1 1/2 cup water
1 1/2 tablespoon apple cider vinegar
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1 tablespoon salt
arrowroot flour

Cut butter into flour, or if using olive oil, stir in with Danish dough whisk until sandy. Pour ACV into water and then add to flour, starting with half of the liquid and slowly increasing just until you have a cohesive mass.

Allow dough to “soak” at room temperature for 6-8 hours. Sprinkle salt over dough and knead in, until fully assimilated. Move dough to nonporous surface, and divide into 16 balls (24 if you want taco size). 

Using arrowroot flour, roll tortillas to desired thickness. Cook in cast iron skillet on medium, flipping as soon as you see larger bubbles forming. Remove as soon as 2nd side bubbles appear slightly browned.