Sourdough · All year
Sourdough Tortillas
Soft flour tortillas from discard, olive oil, and a dry skillet. They should bend, not crack.
45 minutes · Serves 8 · 8 tortillas
“So, whether you eat or drink, or whatever you do, do everything for the glory of God.”
Ingredients
- 300 g all-purpose flour
- 6 g fine salt
- 30 g olive oil
- 100 g sourdough discard
- 140 g warm water
Method
- 1
Stir the flour and salt. Add the olive oil, discard, and water. Mix, then knead 2 minutes until the dough is smooth and soft. If it cracks, add 10 grams of water. If it sticks badly, add 10 grams of flour.
- 2
Cover and rest 30 minutes. The rest is what lets them roll thin without springing back.
- 3
Divide into 8 pieces, about 72 grams each. Roll each into a thin round, about 20 centimeters across, on a lightly floured counter.
- 4
Heat a dry cast-iron skillet over medium-high. Cook one tortilla about 45 seconds, until bubbles rise and the underside has brown spots, then flip and cook 30 to 45 seconds more. Stack them in a towel so they steam and stay soft.
From the kitchen
- A dry pan is right. Oil in the skillet makes them crisp and greasy, which is a different bread.
- They keep a day, wrapped. Rewarm them in a dry skillet. A microwave makes them tough as they cool.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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