Sourdough Tortilla is a delicious and healthy alternative to traditional tortillas made from processed flour. The sourdough starter used in making these tortillas is a mixture of flour and water that has been fermented for several days, allowing it to develop a unique and tangy flavor. This starter is then combined with additional flour, water, salt, and oil to form the dough.
The process of making Sourdough Tortillas is simple but requires time and patience. First, the sourdough starter is activated by mixing it with warm water and flour. Then, the dough is formed by combining the starter with additional flour, water, salt, and oil. The dough is then left to rest and ferment for several hours, allowing the flavors to develop and the gluten to strengthen. Once the dough has fermented, it is then divided into smaller portions, rolled out into thin circles, and cooked on a hot griddle until lightly browned on both sides.
Sourdough Tortillas are a healthier option compared to traditional tortillas as they are made with a natural yeast that breaks down gluten, making them easier to digest. They also contain beneficial probiotics and are lower in carbohydrates and calories. They can be enjoyed in a variety of ways, such as being used as a wrap for sandwiches, tacos, or burritos, or as a base for pizza. With its unique flavor and health benefits, Sourdough Tortilla is a delicious and satisfying food that everyone should try.
How to make Sourdough Tortilla
Prep Time : 10 mins
Cook Time : 02 mins
Total Time : 12 mins
Servings : 16 servings
Ingredients
- 3/4 cup (180 g) water
- 1/2 cup (125 g) sourdough starter discard
- 3 cups + 2 tablespoons (375 g) all-purpose flour
- 1 1/2 teaspoons (7 g) fine sea salt
- 1 teaspoon baking powder
- 2 tablespoons (30 g) vegetable shortening
Instructions
1. Mix the water and sourdough starter discard together in a small bowl and set aside.
2. In a medium mixing bowl, whisk the flour, salt and baking powder. Add the vegetable shortening and use your hands to work it into the flour mixture. (It will have a fine, sandy consistency.)
3. Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl. Cover and let rest for 30 minutes on the counter. (The dough will be stiff.)
4. Divide the dough into 16 pieces and roll each one into a ball. Place the dough balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. (Alternately, you can place the dough in the fridge, covered, to ferment until you are ready to cook them.)
5. Preheat a cast iron skillet over a medium-low heat until it is very hot. Working with one dough ball at a time, use a rolling pin to roll it into a thin round, about 6″ in diameter. Use flour as needed to prevent sticking.
6. Carefully lay the dough on the hot skillet and allow it to cook until bubbles start to form on top and the bottom is slightly charred. Flip it over and continue cooking on the other side until cooked through.
7. Repeat with the remaining dough balls, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve.
