One of the many reasons I love sourdough, is the freedom in creativity it allows. Once I began baking bread, I immediately dove into other recipes; sand which bread, crackers, muffins, and most recently tortillas. We have tacos just about every week in this house, and most of the time it's really just a vessel for leftovers we get creative with and always end up loving each result. Foxen gets his own dough to play with and to help roll out, while Taylor and I reenact scenes from cooking shows and try to come up with something delicious together. Add a margarita and you've got yourself a date, folks.
I didn't reinvent the wheel on this recipe. I simply took my tried and true tortilla recipe, added sourdough starter and time, and loved the results. Here's hoping these stretch budgets, leftovers, and offer some fun in the kitchen with your family.
Makes 6-8 tortillas
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 cup lard (recommended) you could also use coconut oil for vegan option
1/2 teaspoon salt
1 cup sourdough starter
Up to 1 cup of warm water
Add flour, baking powder, salt and lard to a large bowl and mix by hand, pinching the lard into the flour mixture until you get a pea like, dry dough. Add sourdough starter, then slowly pour the warm water into the bowl, stopping to mix the dough every time. Keep adding the water, slowly, until you have a flexible, yet firm dough that can hold shape. Then, on a lightly floured surface, knead the dough for 1 minute. Put the dough back in the bowl, cover and let sit 4 hours at room temperature, or up to 8 hours at room temperature. You could wrap the dough up and let sit in fridge for up to 3 days until ready to roll out. I have also frozen this dough for one month with success!
After fermentation, place dough on a floured surface and divide into 6 balls. We like larger tortillas, but the this is totally up to you. If you aim for smaller tortillas, you could get up to 8 in one batch. Roll each portion into a ball and let sit covered on your counter for 30 minutes. After 30 minutes, heat your pan to medium heat. With a lightly floured surface, plus some on your rolling pin, roll out each ball one at a time, as thin as you can, while still being able to handle it well. Carefully place on the pan and cook for about 1 minute, flip and repeat. Stove tops and pans differ, so if you're getting burn spots, just turn your heat down and best not to take your eyes off! After each one cooks, I place on a plate, with a tea towel wrapped around the tortillas to keep them warm.