Tangy, buttery tortillas that are easy to make compared to other sourdough breads :). You can make them soft or crispy, lightly browned or with some dark blisters. Because of the sourdough they don't stale quickly and they taste delicious even up to 5 days after making them!
To make whole wheat tortillas
To make tortilla pizza
To make enchiladas
To make quesadillas
To make burritos
The original recipe is from: https://www.youtube.com/watch?v=xvXNX5N8e6U&ab_channel=WildlySour
The recipe is here, and pictures of the process are below:
Ingredients:
1 cup all purpose flour (148 g)
1/2 whole wheat flour (72 g)
1/2 tsp. table salt (2.5 g)
5 Tbsp. cold unsalted butter (75 g)
1/4 cup sourdough starter discard (70 g)
1/4 cup warm water (60 g)
Notes: If using salted butter omit the salt. You can change the butter out for lard or shortening (vegan) if you'd like. You can use only AP flour instead of a mix.
My discard is my 100% hydration starter that hasn't been fed in 24 hours and is very liquid.
Directions:
Mix together the flour and salt.
Add the cold butter in pieces. Cut into the flour mixture using your fingers or a pastry blender until pea-sized or smaller.
Mix in the sourdough starter until you get a crumbly dry mixture.
Slowly add water while mixing the dough. Continue mixing, it will seem very dry but it will come together in a firm dough. Knead a little until no dry flour remains. The dough will not be completely smooth.
Cover in plastic wrap and rest 8-12 hours at room temperature. Note: I think resting it for 24 hours or refrigerating it for some time may increase sourness.
After resting, take the dough out and roll into a log. Cut into 6-8 pieces. Cover them with a layer of plastic wrap (to keep them from drying out) and work with one dough ball at a time.
One at a time, roll a dough ball as thin as possible, and then cook on a dry non-stick pan or cast iron for 1-2 minutes on each side (or until browned and cooked to your liking). Cook on medium heat for a crispy tortilla, on low-medium for a softer tortilla. Repeat.
Right after cooking wrap cooked tortillas in a tea towel so they stay soft and don't get hard.
Use fresh. Otherwise you can store covered in the refrigerator up to 5 days.
Add the butter pieces to the mixture of flours and salt.
After cutting in (blending) the butter until pea sized or smaller.
Add the sourdough starter discard.
After blending in the sourdough starter discard. Next we'll add the water to form a dough.
After mixing in the water nad forming a firm dough. It's not smooth but that's okay. Now cover and rest 8-12 hours.
After 12 hours. Still looks weird but it'll be fine!
Roll into a tortilla...turd.
Cut into your desired number of tortillas.
Take one dough ball out. The rest of mine are covered with plastic to keep them moist.
Roll as thin as you can. You can try to get a circle but I usually get amoebas :)
Start frying on a non-stick pan. If you're brave you can try stretching it more as soon as it hits the pan so it get a better shape, which I didn't do with this one.
After flipping. I cooked this one on low-medium heat so it would stay soft.
Right after cooking wrap cooked tortillas in a tea towel so they stay soft and don't get hard.
All done!
A close up.
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