I've made these two days running and the kids can't get enough of them! If you have any left over they freeze really well. Fat chance around here!
2 cups wholemeal flour (3 cups of freshly ground)
2-3 tbsp melted coconut oil or lard
1/2 cup buttermilk
1/2 cup hot water
1/2 tsp salt
Mix the ingredients in a bowl. Knead for a few minutes until a soft but not sticky dough is formed. Put in a bowl covered with clingfilm and leave at room temperature for 12 - 24 hours.
Divide the dough into 8 - 10 pieces (about golf-ball sized pieces). Roll the pieces into balls, flatten with the palm of your hand and roll out on a flour dusted surface. Heat a cast iron frying pan to a medium/low heat. Fry the tortillas for a minute on one side and 30 seconds on the other.
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