I was inspired to make my own tortillas after seeing the ones that the kids at Holy Cross School Miramar made. They’re usually an unleavened bread but I thought I’d try a sourdough version. They turned out really well – pliable enough to wrap around some left over rabbit stew and salad but not too heavy if you roll them out thinly. It took me a while to roll out even just eight of these but I was getting quicker by the end of it.
Sourdough tortillas
Prep time
Cook time
Total time
Finding the right heat for the pan right to cook them can be tricky. Too cool and they don't cook through, too hot and they scorch. Easier on a gas hob than electric I imagine. Possibly the barbecue would be a good option. You'll need to start this in the morning if you want to eat them for dinner as sourdough needs a long fermentation.
Serves: 8 tortillas
Ingredients
- 100g active wheat sourdough starter
- 100g full fat milk
- 50g melted butter
- 1 teaspoon salt
- 150g high grade (strong) white flour
- 150g whole meal flour
Instructions
- Combine all the ingredients in a mixing bowl
- Knead for a few minutes
- Cover (I use a shower cap) and leave in a warm place 20 - 25 degrees (I put it in my car on a sunny winter's day - thanks Kathe) for 6-8 hours
- Divide the dough into eight even pieces
- Shape into balls and roll each one out thinly (mine were about 25cm in diameter)
- Heat a frying pan to a medium heat and cook for about a minute on each side
- Cover with foil and keep warm in the oven whilst the rest are cooking.