Flour Tortillas

Soft flour tortillas using that sourdough discard you have at home (thats right!) and our organic Red Fife 00 stone ground flour. No sourdough discard? No problem! See the recipes for details. With just a few simple ingredients this recipe is easy to whip up in no time. Make a double batch and freeze the rest for a later use. You will thank yourself later. 

Download a printable version of the recipe here.

Flour Tortillas

Yield: 12 8in round tortillas

Ingredients:

360g BSM Red Fife 00 flour

135g sourdough discard (room temp, unfed)

65g unsalted butter (melted)

160g hot water

8g fine sea salt

*Note: If you do not have sourdough discard, simply replace with equal parts flour and water.

Ex: 67g flour, 67g hot water.

Method:

Combine the dry ingredients together and set aside. Whisk together the melted butter, hot water and sourdough discard. Add the wet mixture to the dry ingredients, and mix together with your hands until a dough has formed. Knead gently for 1 min to form an elastic ball. Leave in the bowl and cover with plastic wrap for 1 hr. Divide the dough into 12 dough balls each weighing 65g. Use bench flour as needed. Cover the dough balls to prevent from drying.

Heat a large skillet to high heat.

Roll out the dough balls as you go to 8 inches round, rotating the dough as you go to keep the dough round. Use bench flour as needed.

Place the raw tortilla onto the heated skillet. Allow the tortilla to puff up before flipping it over. Continue to roll and cook the tortillas one at a time, or two if your skillet is wide enough for two at a time.

Place onto a towel lined pan to stack the tortillas and keep warm. Best served warm or wrapped in plastic, and stored at room temp for up to 3-4 days, or store in fridge for longer shelf life. Can be wrapped and frozen for up to a month for best quality.