Ingredients for Sourdough Tortillas:
-
½ cup Sourdough Starter
-
3 tbsp Melted Lard
-
1 tsp sea salt
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½ cup Raw Milk
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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:
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.