Sourdough Flour Tortillas
I have a package of flour tortillas in my freezer for when I want to make wraps or quesadillas but a recent post on a sourdough baking group on FB inspired me to make my own with discard sourdough starter.
The recipe below has been scaled down from the original and the directions have been rewritten with a bit more detail.
Samantha Sunshine's Sourdough Flour Tortillas - makes 8 x 6-7 inch diameter tortillas
1 1/4 cups all purpose flour
1/2 cup sourdough starter
1/4 cup water
3 tbsp vegetable oil or melted lard
1/2 tsp salt
1/2 tsp baking powder
Mix all the ingredients above together in a large bowl and knead to form a soft dough. You may have to add a bit more flour so it's not sticky.
Wrap the ball of dough in a sheet of plastic food wrap and rest on the counter for a few minutes.
Divide into 8 portions and roll into balls. Pat each ball down gently to flatten and then roll out to a diameter of 6-7 inches.
Heat a cast iron frying pan or grill pan to medium high heat. Lightly oil the pan, add the tortilla and cook for a few seconds on either side. If you're concerned about burning, lower the heat a bit (to between medium and medium high) and cook the tortilla for 20-30 seconds on each side. You'll find the tortilla puffs up in places and the bubbles may char.
NOTE: According to a comment on the FB group, if you let them rest 24 hours wrapped at room temperature, you'll have a true fermented flour tortilla. I only waited about an hour.
The recipe below has been scaled down from the original and the directions have been rewritten with a bit more detail.
Samantha Sunshine's Sourdough Flour Tortillas - makes 8 x 6-7 inch diameter tortillas
1 1/4 cups all purpose flour
1/2 cup sourdough starter
1/4 cup water
3 tbsp vegetable oil or melted lard
1/2 tsp salt
1/2 tsp baking powder
Mix all the ingredients above together in a large bowl and knead to form a soft dough. You may have to add a bit more flour so it's not sticky.
Wrap the ball of dough in a sheet of plastic food wrap and rest on the counter for a few minutes.
Divide into 8 portions and roll into balls. Pat each ball down gently to flatten and then roll out to a diameter of 6-7 inches.
Heat a cast iron frying pan or grill pan to medium high heat. Lightly oil the pan, add the tortilla and cook for a few seconds on either side. If you're concerned about burning, lower the heat a bit (to between medium and medium high) and cook the tortilla for 20-30 seconds on each side. You'll find the tortilla puffs up in places and the bubbles may char.
NOTE: According to a comment on the FB group, if you let them rest 24 hours wrapped at room temperature, you'll have a true fermented flour tortilla. I only waited about an hour.