Spelt Sourdough Tortilla
Delicious tortillas from nothing more than flour, water, oil, salt, heat, time, and love.
Equipment
- 1 kitchen scale
- 1 large clean work surface for rolling
- 1 large wooden spoon
- 1 large mixing bowl glass or ceramic
- 1 bench scraper or large chef knife
- 1 tea towel
- 1 large cast iron fry pan or skillet stainless steel is also acceptable
Ingredients
- 400 g unbleached all-purpose flour
- 200 g spelt or wholegrain sourdough starter
- 200 g water
- 50 g olive oil or butter
- 6 g Kosher salt
- 2 g spices - freshly ground black pepper, lime zest, paprika, garlic powder completely optional
Instructions
Mix Dough
- Mix flour, salt, and fat (oil or butter) together. Incorporate the fat until the mixture is crumbly.
- Add water to the crumbly flour mixture. Stir for 3 minutes with the wooden spoon until a loose ball of dough forms.
- Roll the loose dough out onto the clean surface and knead with your hands for 5 min, until smooth and no longer sticky.
Cut and Cook
- Cut the dough into 24 equal pieces for tortillas that will be rolled out to 20 cm (8 in) in diameter.
- Cover the dough pieces with a damp tea towel and leave them on the counter for 30 - 120 min. If resting the dough for longer, the dough can be stored in the fridge for up to 48 hours in an airtight container.
- Roll out the pieces in 20 cm rounds and stack with parchment or wax paper.
- Heat the frypan over the stove at medium to medium-high. No added oil is necessary
- Cook each tortilla on the hot pan until bubbles start to form then flip to cook the other side. Roughly 45 sec per side.
Serve
- Set each tortilla aside on a plate covered by a moist tea towel to keep fresh and warm.
- Serve immediately or store in a freezer-safe bag for up to 3 months. Reheat on a dry frypan at medium for 30 seconds on each side.