I made a batch of these tonight, and I have to say, I LOVE these tortillas! They only have three ingredients, they roll out easily, they taste good, and they stay soft and flexible even after you store them in the fridge. They're great for enchiladas, fish tacos, breakfast burritos and of course wraps! Plus they're much more healthy than anything you could buy in the store.
(This recipe actually uses my favorite sourdough bread dough - you can make tortillas out of almost any bread recipe!)
2 cups sourdough starter
1 1/2 cups whole wheat flour
1 1/2 tsp sea salt
(I've found that my starter is wet enough that you don't have to add any water - if you find these hard to roll out, you may want to add some water next time)
I knead this in my Kitchen Aid stand mixer for 10 minutes, then divide in to 12 balls (more or less depending on the size you want your tortillas) and roll out with my Pampered Chef dough roller until they're very thin and about the size I want. Make sure your surface is floured VERY well - this dough can get sticky! Also make sure you roll out from the center, and never roll back and forth; the dough will roll back with the tool and stick to itself and you'll have a big glob of dough wrapped around your roller and you'll have to start that piece all over and it's really, really frustrating (yes, I know this from experience!)
Then carefully (these rip very easily) place this on an ungreased preheated skillet (I actually use my cast iron griddle). Cook until browned (I usually get some bubbles, but these go away after the tortillas cool). Flip and cook the other side (again, be careful not to rip it! I have an extra-wide spatula I use for this), then place on a plate under a damp cloth. If you're not using them all right away, let them cool and then store them in a gallon-size ziploc baggie with the damp cloth in the bag - this helps keep them soft. These also freeze very well.
This post is part of Fight Back Friday at Food Renegade.