Roasted Red Pepper Tortillas

Preheat the oven to 425 F. Place whole red peppers and garlic cloves on a parchment lined baking sheet and roast for 20-25 minutes, turning occasionally, until tender and the skins have blackened. Remove from oven. Let them cool and then remove the skins and seeds from the red peppers, and the skins from the garlic cloves. It should peel off easily.

Place the peeled red peppers and garlic into the bowl of a food processor and pulse until pureed. Add the flours, baking powder, salt and lard (or whichever fat substitute you’re using) and pulse until the mixture forms a ball. If your dough still looks dry and isn’t forming a ball, add some hot water 1 tablespoon at a time until it comes together. Alternately if it is really wet and sticky add a little more flour, 1 tablespoon at a time. The dough should form a ball and be tacky but not wet and sticky.

Remove the dough from the food processor and divide it into 12 equal pieces on a lightly floured countertop. Cover with a clean tea towel and allow to rest for 10-30 minutes.

Heat a large skillet over medium heat. Roll out one dough ball at a time on a floured countertop until it is very thin. If the dough is springing back and not holding it’s shape, let it rest for another 5 minutes and try again. It should roll out easily. Make sure to move it around and flip it over while you roll it out to prevent sticking, flouring as needed. Cook it for 30-45 seconds per side, flipping it with a rubber spatula when bubbles form and are lightly browned. You may need to lower the heat if they’re cooking too quickly. Stack the tortillas as you cook them and cover with a damp tea towel.

Use immediately, or store them in an airtight plastic bag in the refrigerator once they cool. They can also be frozen. Heat briefly in the microwave before using to make them more pliable.