Directions

• Combine flour, chia, baking powder and salt in your stand mixer bowl. Use whisk attachment to combine thoroughly.
• Still using the whisk attachment, add Crisco in bits, a little at a time until all of the Crisco has been incorporated into the flour mixture. It will have a crumb like texture.
• Switching to the dough hook, slowly add the hot water. Mix on medium low until the dough pulls away from the sides of the bowl, It should have a doughy texture.
• Place the dough on a floured board and knead for 5 - 10 minutes. The dough should be smooth. Cover loosely with a sheet of parchment paper. Place a damp kitchen towel over the parchment covered dough. Let rest for about 30 minutes.
• Separate your dough into 12 dough balls (about 2.5 ounces each). Place in large sealed baggie and let rest 10 minutes.
• Taking one ball at a time (leaving the rest of the dough balls in the sealed baggie so they don't dry out), flatten ball and roll out as thin as you can. Flip it over every few rolls to keep it from snapping back. When it is at desired size, you are ready to cook.
• Heat flat iron pan or griddle over medium heat. You can adjust the heat as you cook, if pan is too hot or not hot enough.
• Cook one tortilla at a time, by placing it on the preheated skillet. Cook for 20 seconds, flip over and cook the other side for 20 seconds. As it is cooking, roll out the next dough ball. The tortilla dough will bubble up in places and have brown spots on it. This is what you want. When it is done, place it on a plate or in a tortilla warmer and cover. Proceed to the next dough ball and repeat step 8 until all are done.
• At this point, you are ready to roll. Either fill them with toppings of your choice, or place in sealed baggie and keep in the refrigerator for later use. They will be good in the refrigerator for up to a week.