• Before you measure the flour, sift or stir it to break up any clumps for accurate measuring. For the most accurate measurement, spoon flour into your measuring cup instead of scooping it in. 
• In a large bowl, sift together the flour, baking powder, and salt. If you don’t have a sifter, you can whisk them together.
• Add the butter or lard, or a combo to the flour mixture and combine until the pieces of fat are small. You can use a fork or pastry blender; I use my fingers.
• Sprinkle the apple cider vinegar over the flour.
• Gradually add the hot water while stirring. I use my hands, but you could use a spoon. The dough will be wet and sticky.
• Knead the dough in the bowl for 3 minutes. It will be sticky and cling to your fingers at first, but that’s totally normal with spelt flour.
Don’t add extra flour; if it’s still really hard to handle, wet your hands a little instead. After a couple of minutes, it’ll get smoother, less gluey, and start to stick less to your fingers.
• Depending on the size of tortillas you need, divide the dough into 8 (for larger burritos), 10 (medium-size), or 12 (small) evenly sized balls.
• Place the balls back into the bowl and cover it with a damp towel or put it in a proofing bag. I love using the bag because I can see what’s happening in the bowl. 
• Let the dough balls rest for 10 minutes.  This step is crucial.
• While the dough balls rest, preheat your cast-iron griddle, skillet, or other pan. Use medium to medium-high heat, depending on your stove. 
You’ll know it’s hot enough when drops of water dance across it and evaporate. It should take about 3-5 minutes to fully preheat.
• Lightly flour your rolling surface and rolling pin. Roll the dough balls into circles until they are translucent when held up to the light (I never get perfect circles).

Cooking Spelt Flour Tortillas

• Place a tortilla on the ungreased, preheated griddle. When it puffs up, turn it over and wait for the other side to puff up.
This takes approximately 30-45 seconds on each side – it happens quickly, so keep your eyes peeled. They’ll burn quickly.
• Stack and wrap the cooked tortillas in a kitchen towel on a cooling rack until you have cooked them all. 
• Once they are all cooked, use them or store them.