Fermented Sourdough Tortillas

Ingredients for Sourdough Tortillas:

  • ½ cup Sourdough Starter

  • 3 tbsp Melted Lard

  • 1 tsp sea salt

  • ½ cup Raw Milk

  • 2 cups Einkorn All Purpose Flour (Jovial) + more for dusting

  • Cheese for Quesadilla

Directions for Sourdough Tortillas:

24 hours before:

Melt lard slightly in a saucepan. Transfer lard to a large bowl. Add in milk and salt. Stir.

When cooled slightly, add in the starter and stir. Add ½ cup of flours until you reach 2 cups.

Remove from the bowl and add to a slightly floured surface. Knead for 3 minutes.

Put in a bowl on the counter. Cover. If you live in a dry climate like me, you may want to put a little bit of filtered water on top of your dough and cover with a wet towel.

After 24 hours:

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Divide dough into 8 pieces. Roll into balls and set aside.

Heat a little bit of lard or tallow in a pan, enough to cover the bottom.

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Add a light dusting of Einkorn flour to a board or the counter. You can also use cornstarch, tapioca starch, cassava flour, rice flour, or potato starch for this part of the process -anything that you can tolerate if you can’t tolerate un-fermented wheat.

Roll tortilla balls 1 by 1 flat into a circle.

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When the pan is hot, add the tortilla.

When there are cooked bubbles and it peels away from the pan easily, you can flip the tortilla and cook the other side.

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When both sides are cooked, add cheese and top with another tortilla.

Enjoy!

Fermented Sourdough Tortillas

Ingredients
  

  • ½ cup Sourdough Starter
  • 3 tbsp Melted Lard
  • 1 tsp sea salt
  • ½ cup Raw Milk
  • 2 cups Einkorn All Purpose Flour Jovial + more for dusting
  • Cheese for Quesadilla

Instructions
 

24 hours before:

  • Melt lard slightly in a saucepan. Transfer lard to a large bowl. Add in milk and salt. Stir.
  • When cooled slightly, add in the starter and stir. Add ½ cup of flours until you reach 2 cups.
  • Remove from the bowl and add to a slightly floured surface. Knead for 3 minutes.
  • Put in a bowl on the counter. Cover. If you live in a dry climate like me, you may want to put a little bit of filtered water on top of your dough and cover with a wet towel.

After 24 hours:

  • Divide dough into 8 pieces. Roll into balls and set aside.
  • Heat a little bit of lard or tallow in a pan, enough to cover the bottom.
  • Add a light dusting of Einkorn flour to a board or the counter. You can also use cornstarch, tapioca starch, cassava flour, rice flour, or potato starch for this part of the process -anything that you can tolerate if you can’t tolerate un-fermented wheat.
  • Roll tortilla balls 1 by 1 flat into a circle.
  • When the pan is hot, add the tortilla.
  • When there are cooked bubbles and it peels away from the pan easily, you can flip the tortilla and cook the other side.
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