Sourdough discard flour tortillas
Servings: 12 to 14 tortillas
Ingredients
- 400 grams all-purpose flour
- 90 g butter melted or softened I used a mix of butter, tallow and lard
- 14 grams salt
- 200 grams water or whey
- 200 grams sourdough starter active or discard
Instructions
- The night before, feed sourdough starter and leave at room temperature to ferment.
- The next morning, mix all 5 ingredients in a large bowl. Mix just until the dough becomes shaggy.
- Let sit for 30 minutes.
- Perform a series of stretch and folds, until the dough starts to come together. The dough will appear moist, that is good. Let rest for 4 to 12 hours. When the dough has almost doubled in size, can store in the fridge until ready to cook tortillas, up to a couple of days.
- When ready to cook, give the dough several more folds. Put the dough out on a well floured surface and divide into 14 pieces, around 60-65 grams each. Roll the dough out into a thin circle. As thin as you can make it, without breaking the dough. Keep the surface well floured to help with rolling out the tortillas.
- Cook the tortillas on a high heat cast iron pan with a little oil/ tallow. Bubbles will appear when the tortilla is ready to flip. DO NOT overcook to the point they become hard and crispy!
- Keep cooked tortillas on a covered plate so they remain moist and pliable.
Notes
Based on this recipe
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