Einkorn Sourdough Discard Tortillas
These offer a delightful balance of a soft, floury texture with a subtle sourdough tang. The resulting dough is wonderfully pliable, soft, and stretchy – sturdy enough to hold even the most generously filled burrito.
Equipment
Ingredients
- 130 grams Sourdough discard
- 90 grams warm water about 100-110 degrees
- 56 grams Avocado oil
- 240 grams Einkorn Flour all purpose Or Regular all-purpose bread flour-I use King Arthur's Bread flour.
- 5 grams Salt
Instructions
- Combine wet Ingredients- To a bowl add sourdough discard, lukewarm water and avocado oil. Stir until combined.
- Add dry ingredients- Add Flour and salt and mix until a shaggy dough ball forms.
- Knead- Switch to using your hands to knead and shape into a ball. Work the dough until it becomes soft and supple. This will take a couple minutes. The dough will be very sticky in the beginning.
- Rest- Shape into a ball, place in bowl and cover with plastic wrap or towel and let rest for 1-2 hours.
- Portion out- Divide the dough balls into equal grams, 40 grams for 6-inch tortillas (taco size) or 75 grams (burrito size) 9–10-inch tortillas.
- Roll out- Lightly flour your surface on the bottom and top of the dough ball. Roll tortillas very thin, but still mostly opaque. 40 grams should equal 5.5-6.5-inch diameter, 75 grams should equal 9-10-inch diameter. It's helpful to use a mat with diameter measurements on it.
- Cook- Heat well-seasoned cast iron skillet over medium high heat heat. Cook each tortilla for about 30-45 seconds each side. Once bubbles form, flip tortilla and cook for 30-45 seconds on the other side.
- Once you flip the tortilla to cook on the second side, pop any large bubbles with the corner of your spatula. Place cooked tortillas on a towel and cover. This will help keep the moisture in and prevent them from drying out and becoming hard.
Notes
See post for helpful notes on reheating, storing and tips/troubleshooting.
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