I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wraps/Tortillas

125g discard or flat starter
55g melted butter
200g flour
5 g salt
80g water

Mix together for 3 minutes.  Let sit on counter covered for 30 minutes. Separate into 8 pieces  Roll out paper thin and fry on each side!

Another version:

1 cup sourdough discard (unfed starter)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil (or olive oil)
1/4 cup warm water, you can add more if needed)

In a large bowl, combine the sourdough discard, flour, baking powder, and salt. Mix well. Then add the vegetable oil and warm water to the dry ingredients.  Mix until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time. 

Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. Place the dough back in the bowl, cover it with a damp cloth, and let it rest for about 30 minutes.

Divide the dough into 8-10 equal portions, depending on how large you want your tortillas.  Roll each portion into a ball. Using a rolling pin, roll each ball into a thin circle, about 1/8 inch thick.

Over medium-high heat Preheat a non-stick skillet or griddle.  Place one rolled-out tortilla onto the hot skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom has light brown spots.  Flip your tortilla and cook the other side for 1 to 2 minutes.  Then remove your tortilla from the skillet, place it on a plate, and cover it with a clean towel to keep it warm and soft.  Repeat with the remaining dough.

Serve your sourdough discard tortillas warm with your favorite fillings or toppings.

No comments:

Post a Comment