Tuesday, September 3, 2013

Whole Wheat Sourdough Tortillas

 Whole Wheat Sourdough Tortillas

 

 
2 cups (more or less) whole wheat flour.
3 Tablespoons melted butter.
Heat it just until melted. Don’t allow it to become too hot.
1 tsp. sea salt
1/2 cup sourdough starter. (Does not need to be at the peak of it’s activity.)
1/2 cup milk or whey (water works too, but milk/whey yields a softer end result)
 
In a medium bowl, mix together the sourdough starter, milk, salt, and melted butter.
Slowly add the flour. Depending on your flour and the moisture of your sourdough starter, you may need more or less than the two cups. Adding too much flour will result in a dry, crumbly tortilla. Not enough flour with yield a tortilla that is impossible to roll out. Find your happy medium. Use your hands to mix the dough so you can get a feel of where you are at.
Once your dough is slightly sticky, but no longer a wet mess, turn it out on a floured countertop and knead for 2-3 minutes. You don’t need to knead it as long as bread dough, you are just looking to develop enough elasticity to successfully roll it out later.
Allow to sour at room temperature for 8-10 hours or overnight.
Preheat a skillet to medium-high heat. Divide the dough into 6-8 pieces, depending on your size preferences. If the dough is hard to handle at this point, you can either coat your countertop and hands with oil or knead a little unbleached, white flour into the dough.
Roll into a thin circle and carefully transfer to the skillet.
Cook for 15-40 seconds on each side. You’ll know it’s ready to flip when bubbles appear and the edges of the tortillas look “firm”.
Transfer to a plastic bag for storage in the fridge or freezer.
These are best if eaten or frozen within a day or two. If you keep them around much longer than that, they really dry out. To reheat, place them in a warm skillet for 10-20 seconds on each side. Microwaving usually equals a rubbery tortilla, so I steer away from that.