Home Milled Corn And Wheat Sourdough Tortillas Recipes

HOME MILLED CORN AND WHEAT SOURDOUGH TORTILLAS

Home Milled Corn and Wheat Sourdough Tortillas image

Fresh-milled corn has spectacular flavor, and when combined with the smooth texture of organic all purpose flour and fermented with sourdough starter, you get a super tortilla. This recipe gives you tortillas with amazing flavor, texture and digestibility.

Provided by Melissa Johnson

Categories Recipes

Time 55m

Yield 8 tortillas

Number Of Ingredients 6

Ingredients

200g fresh-milled organic yellow dent corn (1 3/4 cups flour)
200g organic all purpose flour (1 1/2 cups flour)
180g water (3/4 cup)
60g avocado oil or light olive oil (1/3 cup) (only 50g if you use lard)
75g sourdough starter (1/4 cup) This doesn't have to be ripe
9g salt (1 1/2 tsp)

Steps:

Mix all of the ingredients together and knead the dough for 1-2 minutes.
Cover and set aside for a minimum of 30 minutes and upwards of 24 hours in the refrigerator. I aim to let the dough rise about 30%.
Remove the dough from your bowl, de-gas it, and divide it in 8 pieces. Roll the pieces into balls and cover.
Put your fry pan on medium heat and begin rolling your tortillas about 1/8" thick. I usually roll one tortilla while another one is frying. You can roll the dough between two pieces of plastic wrap to prevent sticking, tearing and over-flouring of the tortillas, or use a tortilla press if you have one.
Fry each side of the tortilla for 1-2 minutes, or until the cooked side has a few golden brown spots.
Once all the tortillas are cooked, cover them to keep them warm and pliable.

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