2 C flour (we used 1.5 gf blend, .5 cassava)
1 t salt
2 T shortening (we use palm)
3/4 C cold water
Mix shortening and flour until combined. Slowly add water until a dough ball forms with no loose flour. The dough should not be wet. Form into small round balls and place between two pieces of parchment on a tortilla press, or roll with the rolling pin until desired thickness. Remove the top parchment, and place the bottom parchment with the tortilla on it into your cast iron skillet on medium-low heat. Cook for about a minute or 2 and then flip and remove the parchment and proceed until all the dough is used.