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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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A perfect recipe. Thin and flaky flour tortillas with a definite Sourdough tang. Perfect for wraps, quesadillas, tacos... or my favorite way: hot off the griddle with salted butter. Ingredients:
2/3 cup sourdough starter |
3 cups all-purpose flour |
1 1/2 tsp. salt |
1/3 cup canola oil |
1/2 cup very hot water |
Directions:
1. Place starter, flour, and salt in food processor. Work until combined. With machine running, slowly pour in oil first, then hot water (adding more a tablespoon at a time if needed) until dough is formed and elastic. The dough is ready to roll out now, but it is best to let it rest. Cover it with a damp dish towel, and let it sit for about 30 minutes or so.
2. Take the dough, and pull it apart into 12 balls of equal size. Lightly flour your rolling area, and roll out each ball with a rolling pin (starting in center and rolling outwards, turning often) to between 1/4 and 1/8 inch thickness. Don't worry if they are odd shaped; that's part of their charm!
3. Place each tortilla on a DRY medium-high hot cast iron griddle or skillet. Cook for about 40 to 60 seconds on each side, or until the tortilla does not look doughy. They may puff up a little at the end, that's completely normal, they'll return to their lovely flatness once off the heat. DO NOT OVERCOOK or they will be crackers, not tortillas.
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