No Rolling Sourdough Tortillas Recipes
NO-ROLLING SOURDOUGH TORTILLAS
After living in Arizona for many years, my family and I love good Mexican food, including the staple: tortillas. With these no-rolling tortillas, my usual hour-long messy endeavor is transformed into a clean, 20-minute fiesta! Makes approximately 13 tortillas.
Provided by Tracey Vierra
Categories Breads
Time 8h40m
Number Of Ingredients 5
Steps:
- Pour flour, water, and sourdough starter into bowl.
- Use enough water to achieve thin glue-like consistency.
- Let sit covered overnight.
- Check consistency (it should still be a bit runny) and add salt and about a spoonful of lard for every cup of flour.
- Mix.
- Pour about 1/3 cup onto griddle or pan, pushing the dough out from the center with the back of your measuring cup to flatten into tortilla shape.
- Flip when somewhat browned or to your liking.
- Repeat until all of the batter is gone.
Nutrition Facts : Carbohydrate 22 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 137 mg, Fiber 1 g, Sugar 1 g, Calories 107 kcal, ServingSize 1 serving
BETTER-THAN-BAKERY NO-KNEAD SOURDOUGH
This crusty, chewy, tangy bread can't be beat. You'll be shocked at how simple it is to create such a professional loaf at home. Glossy, crunchy crust. Resilient, airy crumb. Baking inside a Dutch oven (set in your kitchen oven) does an excellent job simulating the effects of a professional bread oven.
Provided by hrabbot
Categories Bread Yeast Bread Recipes
Time 15h25m
Yield 12
Number Of Ingredients 5
Steps:
- Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
- Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
- Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
- Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
- Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
- Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
- Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.
Nutrition Facts : Calories 32.6 calories, Carbohydrate 6.4 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.5 g, Protein 1.4 g, Sodium 491.1 mg, Sugar 0.5 g
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