A quick, easy and versatile flat bread, the tortilla can be used for wraps, dips, quesadillas etc. They can be rustled up for an emergency lunch or supper without planning ahead of time which make them super useful when you feel like you're feeding the five thousand and really can't face another trip to the shops! No need for fancy equipment like a tortilla press - these will be easily rolled with a rolling pin as the wheat flour produces an elastic dough. Tortilla presses are used for traditional corn tortillas which are naturally gluten free and have no such elasticity.
Feel free to use all plain flour if you have no wholemeal in the cupboard.
Finally, for best results use lard (or vegetable shortening) but you can use butter if you don't have any to hand.
We like to use up old sourdough starter in our bakery recipe, but if you don't keep a starter, replace the starter with 75g of extra water plus 75g of extra white flour. This is an almost instant recipe — ready and baked in little more than half an hour, but you can keep the dough wrapped in the fridge for 2-3 days. It is not strictly unleavened, as we use a little baking powder which supplies a little lift on the griddle, giving a lighter, almost flakier, layered tortilla.
(Makes 6 tortillas)
200g plain flour
1 tsp baking powder
1/2 tsp fine sea salt
15g lard (or vegetable shortening)
150g liquid starter (unrefreshed, but not too acidic. Ideally, 2-3 days old)*
*or substitute 75g flour + 75g water
Our workshops are run by award-winning sourdough baker Helen Underwood.