Light, flavorful, and healthy tortillas made with my sourdough starter and a Honduran secret ingredient, coconut milk. Definitley the best tortillas I’ve ever had!
For Christmas my friend gave me a really fun new sourdough book via Bryan Ford called New World Sourdough. It’s not only a great book with fun photos and recipes, but a great read too.
Last Friday, the day we were suppose to get a blizzard, I made the Tortillas De Harina. They were not only the best tortillas I have ever eaten, but fun to make! If you have the book, you all ready know Bryan uses coconut milk in many of his recipes. Apparently it’s a Hunduran secret weapon.
Unlike Byran, I didn’t grow up watching my mom make tortillas, but I did grow up watching her bake. She still makes the BEST tasting caramel and cinnamon raisin rolls in the entire world?. Her cookies, scones, pies, cheesecakes, are seriously like no others. OK, I know, everyone says this about their mom’s baking…am I right?
The truth of the matter is, my mom is pretty darn famous here in Hutch for her rolls. In fact, she was the head baker at a local family restaurant for years. The restaurant became known for their amazing rolls made by your’s truly, my mom. Just yesterday she made the comment that she hadn’t made rolls in a very long time. I could tell she was a little sad. Not because she is not capable of making them, but she misses having her grandkids visit for an excuse to make them again.
In all honestly, she is a much better baker than I am but she does enjoy being on the receiving end of my sourdough breads, rolls, english muffins, sweet muffins and breads, and according to her, the best tasting sourdough pancakes! The main difference is I use freshly milled flours, my sourdough starter, and if I use a sweetener, it’s most likely coconut sugar or raw honey. I didn’t grow up eating sourdough, but I am certainly enjoying my sourdough baking journey. What we do have in common is we both love to spend time in our kitchens, espeically during a blizzard?.
Speaking of a blizzard. It’s definitley been a while since I have run an easy long run on the treadmill. I was about to go for my usual long run Friday outside until my husband politely convinced me otherwise. OMG, I forgot how mentally challenging it was to run 2 plus hours on a treadmill. I don’t remember it being this hard. Since it had been a while since I had run anything besides speed or pace work on the treadmill, I really struggled. When I left the gym I was really bummed because it was so nice out. Yes it was windy, nut certainly not a blizzard as predicted??♀️.
But back to Friday night in…and my homemade sourdough flour tortillas. You gotta make these! That’s all I got. They seriously are so good. They’re good straight off the griddle with a little butter, or spread with refried vegetarian beans, or try one spread with avocado and bagel seasoning. I also had one with almond butter and a drizzle of honey. Savory or sweet…these are to die for!
“A tortilla, especially for a Honduran, is a staple of your existence and the backbone of your life,” says Bryan Ford.
I would have to agree❤️.
TORTILLAS DE HARINA (SOURDOUGH FLOUR TORTILLAS)
(adapted from Bryan Ford)
INGREDIENTS:
Levain Build:
- 15 grams mature sourdough starter
- 50 g bread flour
- 50 g whole-wheat flour
- 100 g warm water
Final Dough Mix:
- 125 g warm coconut milk
- 100 g levain
- 400 g all-purpose flour
- 100 g warm water
- 25 g coconut oil
- 25 g vegetable oil, plus more for kneading and oiling
- 5 g kosher salt
- 1 egg
Step 1
To build the levain: In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 12 to 14 hours. You want to catch the levain right as it begins to fall and lose potency.
Step 2
To make the final dough mix:
1. In a large bowl, combine the warm coconut milk and levain to dissolve.
2. Add the flour, warm water, coconut oil, avocado oil, salt and egg and, using your hands, mix the dough (see note) until incorporated. Or use your kitchen aid like I did.
3. Turn the dough out onto a work surface and knead it with the palm of your hand. If the dough is a bit sticky, don’t worry; it will come together through the kneading process. Don’t add more flour as this will make the tortillas too dry. Add small amounts of oil while kneading to help smooth out the dough and create a nice elastic surface.
4. Let the dough rest for 30 minutes after kneading
Step 3
To shape and proof the dough:
Because tortillas are not exactly leavened, they don’t require much in terms of fermentation or proofing.
1. Shape the dough into a log and cut it into 6 even sections.
2. Using the palm of your hand, but with your fingers around the edges of each piece, shape the dough into round balls using the balling up technique (see note).
3. Oil a cutting board and place the dough balls on it. Cover the dough and let proof for 10 minutes.
4. Once you are ready to shape your tortillas, heat a large skillet over medium heat.
5. Oil a large plate and use the plate to flatten the tortillas. All you have to do is put a bit of oil on the plate and press with the tips of your fingers to push the edge of the dough to the edge of the plate.
Step 4
To cook the tortillas:
1. When your skillet is hot and you see a bit of smoke rising, lower the temperature a bit, to about medium-low. Cook each tortilla for 4 minutes per side. Make sure your pan is up to temperature so when the tortilla hits the pan you begin to see small bubbles within the first 45 seconds.
2. Transfer the cooked tortillas to a paper towel to rest. Fill them with anything and enjoy!
Step 5
To store: Let the tortillas cool completely before putting them into a zip-top or paper bag, and refrigerate. When ready to eat, warm them up on the stove in a skillet.
Yield: 6 tortillas
Notes: To mix the dough, combine the ingredients in a medium bowl. Using your hands, squeeze everything together and then turn the dough out onto a work surface. Knead the dough using the palm of your hand to push it forward and then your fingers to pull it back toward your hand. Repeat this process until you have a smooth surface. Don’t be afraid to rip this dough while you knead with your palm and then bring it back together again.
Do you still use cookbooks or do you get all your recipes from blogs and internet?
I LOVE COOKBOOKS but also follow lots of food blogs.
Do you have any favorite recipes from your childhood?
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