If you don’t have sourdough, you can try out this tortilla recipe.
Ingredients*
- ¾ cup (180g) water
- ½ cup (125g) sourdough starter (discard can be used)
- 3 cup (375g) whole wheat flour**
- 1-1½tsp (7g) fine sea salt
- 1 tsp baking powder (optional)
- 2 tbsp (30g) coconut/extra virgin olive oil
Instructions
- In a kitchen aid mixer (or large bowl) mix water and sourdough starter together. Then add flour, salt, baking powder and oil in that order.
- Once combined where the dough cleans the bowl, take out and divide into sixteen pieces. Roll into balls.
- Let dough sour for 1 to 3 days in the fridge.
- Take dough out on the morning of the day you want to make tortillas. Let the dough come to room temperature 30 minutes up to 8 hours.
- Preheat a cast iron skillet over medium-low heat until a flick of water sizzles in the pan.
- Roll out each ball to 6-8” diameter.
- Place tortilla in skillet, flip when bubbles begin to form. Let cook 30 seconds to 1 minute more.
Recipe makes 16 taco tortillas or 8 burrito tortillas.
*For best results with sourdough recipes, weighing your ingredients with a kitchen scale will give the most consistent outcome.
**A mix of 100% whole wheat (2C) and whole wheat pastry flour (1C) is suggested.
Homemade Baking Powder: 2 parts cream of tartar, 2 parts arrowroot, 1 part baking soda