Sourdough tortillas
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You cam make Mexican Tortillas using two different leavening agents.
If you wish to make them using baking powder as a leaving agent then you may wish to look at:
Alternatively, you can use sourdough excess as the leavening agent:
INGREDIENTS
210 gms bread flour
100 gms sourdough starter
100 gms water
56 gms softened butter
7 gms crushed sea salt
METHOD
Mix the flour and salt together and gradually introduce the softened butter until it is fully incorporated.
Add the water and the sourdough starter, bring together and then knead until you have a rough ball. Continue to knead until you have a smooth dough.
Divide into 6 pieces. Form into balls and place them on a prepared baking sheet, cover and leave for at least 2 hours.
Take each ball in turn, rolling it out into a circle, about 8 inches in diameter.
Heat a large frying pan or pancake pan to medium heat. Do not add oil. Make sure your pan is thoroughly heated or the first couple of tortillas will be pale.
Lay one of the tortillas into the pan and cook until it puffs up and brown spots form on the underneath.
Turn it over and cook again until the underside matches to top side.
Stack the tortillas and cover with a cloth until ready to eat.
And it's as simple as that!
Happy baking.
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