Sourdough discard flour tortillas
Servings: 8 tortillas
Ingredients
- 1/2 c sourdough starter discard 125 g
- 1/4 c olive oil or avocado oil or butter I used 30 g melted salted butter
- 1/2 tsp salt I used 1/4 t due to brine and salted butter
- 1/3 c water 80 g; I used 30 g cheese brine and 50 g water
- 1 2/3 c all purpose flour 210 g; I used 110 g T65 wheat and 100 g T65 spelt
Instructions
- Combine wet ingedients together and then add dry ingredients.
- Mix together until and smooth ball forms.
- Knead a few times to bring the dough together and get a smooth moist dough ball. The dough should not be sticky, it should be easy to work with in your hands. Don't overwork the dough.
- Once complete let dough rest for 30 minutes covered with a damp tea towel or plastic wrap.
- At this point you can let the dough ferment for another 8+ hours at room temp for a long-fermented dough, or go ahead and use it right away. I let it rest at room temp (about 21℃) overnight, put in the fridge in the morning and used in the evening.
- Divide dough into 8 equal pieces and roll each into a small ball.
- Heat a skillet over medium heat.
- Roll tortillas out into thin flat discs. They should be almost see-through.
- Place into hot skillet (no oil needed) for about 1 minute on each side or until the outside gets a few nice brown charred spots on it. It works best if you roll out and cook one at a time.
- You can eat right away, refrigerate for 3-5 days, or freeze for several months. When freezing make sure to layer pieces of parchment in between each tortilla.
Notes
Based on this recipe
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