Tortillas are a staple at the Voth residence. Both Riley and I grew up in the mid-west. We had a lot of Hispanic friends and influences. One of our favorite things our friends’ moms would make were homemade tortillas.
You know exactly what I mean if you’ve had them. Just nothing like the store bought.
The flaky texture combined with a hint of salt and the melt in your mouth feel, made you eat them faster than they were coming off the stove top.
Store bought tortillas just aren’t the same. No, really…it’s different food, different ingredients.
Regular and organic, store bought tortillas are laden with highly processed flours, commercial yeasts, and most horrifically hydrogenated oils.
While my childhood tortillas still contained highly processed flours they of course, more beneficially, contained lard.
Learning what I now know about the digestibility of retail wheat flours, I’ve kicked up my tortillas a notch from my childhood, cultured my own yeast, and made sourdough tortillas.
If you are confused as to why I prefer sourdough and saturated fats over hydrogenated oils and processed flours, you may want to read my other blog posts. Just click the underlined link in the previous sentence.
Or you can skip to just eating the good stuff like these sourdough tortillas.
Better for ya and better tasting!
Sourdough Tortilla Recipe
- 3/4 c. sourdough starter
- 3 c. organic white wheat flour
- 2 tsp. salt
- 1/3 c. cold butter
- 1/3 c. lard – preferably grass-fed
- 1/2 c. hot water
- Whisk flour and salt together
- Mix in sourdough starter
- Cut in butter and lard until it appears crumbly
- Mix in water until your form a dough
- Cover dough with a damp towel and let rest for 10 minutes
- Knead 10-12 times to achieve a smooth dough on a lightly floured surface
- Divide into 12 round smooth balls
- Cover with a damp towel and let rest for 4-6 hours
- On a lightly floured surface, roll out each ball until they are 6-12 inches across depending on how thick you like your tortillas
- On an medium-low temp ungreased skillet, cook for about 1 minutes per side until lightly browned
To keep the tortillas warm while cooking, place them in a warmed oven with a wet paper towel between every set of three.