Sourdough Flour Tortillas
Course:
Bread (savory)
Ingredients
- 210 grams Plain Flour
- 7 grams Salt
- 56 grams Butter (room temperature)
- 100 grams Water
- 100 grams Sourdough Starter
Steps
- Whisk flour and salt together in a medium bowl.
- Using the back of a fork, cut the butter into the flour, mixing and smushing it until it is well incorporated into the flour. You can use your hands if necessary to further incorporate the butter into the flour.
- Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl, if necessary, to get the mixture to form a rough ball.
- Turn the dough out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.
- Cut the dough into 6 pieces for burrito-sized tortillas. Shape each piece into a ball.
- Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours at room tempreature.
- Alternatively you may store for up to 24 hours in the fridge, in an airtight container.
- While the dough is resting: preheat the cast iron (no oil) on 8 for 30 mins. Once you start shaping, increase to 10.
- Using a rolling pin, roll out each ball to about 10 to 12 inches in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as possible.
- Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook.
- Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.
Source: https://alexandracooks.com/2020/10/03/sourdough-flour-tortillas-made-with-discard-or-not/