Whole Wheat Sourdough Discard Tortillas

INGREDIENTS

• 195 g water

• ½ cup (125 g) sourdough starter discard

• 375 g white whole wheat flour

• 1 ½ teaspoons (7 g) fine sea salt

• 1 teaspoon baking powder

• 2 tablespoons (30 g) butter or ghee, melted and slightly cooled

INSTRUCTIONS

• Mix the water and sourdough starter discard together in a small bowl and set aside.

• In a medium mixing bowl, whisk the flour, salt and baking powder. Add the butter or ghee and use your hands to work it into the flour mixture. (It will have a fine, sandy consistency.)

• Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl. Cover and let rest for 30 minutes on the counter.

• Divide the dough into 16 or 8 pieces and roll each one into a ball. Place the dough balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. (Alternately, you can place the dough in the fridge, covered, to ferment until you are ready to cook them.)

• Preheat an oil sprayed skillet over a medium heat until it is very hot. Working with one dough ball at a time, use a rolling pin to roll it into a thin round, about 6" in diameter. Use flour as needed to prevent sticking.

• Carefully lay the dough on the hot skillet and allow it to cook until bubbles start to form on top and the bottom is slightly charred, about a minute to 90 seconds. Flip it over and continue cooking on the other side until cooked through.

• Repeat with the remaining dough balls, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve. You may need to lower the burner as you go.

  
  Notes

  • This recipe makes 16 taco-sized tortillas or 8 burrito-sized tortillas.

  • To store: Store the cooked tortillas at room temperature, wrapped in a towel, bread bowl liner or bread bag for up to 2 days.

  • To freeze: Allow the tortillas to cool completely. Stack the tortillas with a layer of wax paper between each one and place the stack into a freezer-safe container. Keep frozen for up to 3 months.