PT30M 20 2 heaping cups all-purpose flour, plus more for rolling 1 ½ teaspoons kosher salt 1 ¼ teaspoons baking powder Scant 1/2 cup  shortening ½ cup sourdough starter 1/4 - 1/2 cup water

Sourdough Flour Tortillas

Why not make your sourdough flour tortillas they become healthy by adding that secret ingredient sourdough. These flour tortillas are slightly sour, with a soft texture. The sourdough elevates the flavor and gives the tortillas a delicious taste with any Mexican meal . They are my choice over store bought, because of their taste and texture. Simple to make and worth the small amount of effort it will take you. Stuff them with my refried beans and cheese for a healthy meal.

sourdough flour tortillas

2 heaping cups all-purpose flour, plus more for rolling

1 ½ teaspoons kosher salt

1 ¼ teaspoons baking powder

1/2 cup  shortening

½ cup sourdough starter

1/4 - 1/2 cup water

In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at with the shortening. Allow shortening to break up into small pieces, then slowly pour sourdough mix until incorporated then add enough water in a thin stream until the dough to comes together, increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 1 hour.

Divide dough into 16 to 20 pieces depending on the size you want your tortillas. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.

Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest while you're heating the pan.

Heat a griddle or large cast iron skillet over medium-high heat.

Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.

When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a towel until slightly cooled then wrap in paper towels and place in a a resealable plastic bag to allow to soften. Continue with remaining tortillas.

Serve warm or use to make tacos, quesadillas or burritos.