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Flatbread - Tortillas Basically a flatbread, but with a goodly amount of lard or tallow. Fried briefly in a cast iron griddle pan. ~36 tortillas (81 oz dough)
Mix: 21 oz starter 18 oz water 6 oz lard or tallow Add: 24 oz whole wheat bread flour Mix until smooth Add gradually: 12 oz all-purpose white flour 1 T and 1 1/2 t salt Knead and rest or stretch and fold and rest until it forms a stiff and stretchy ball. If kneading in the mixer, it cleans the bowl completely and takes a minute to absorb all the flour. Rest the dough 30 min or more. Knead or stretch and fold once more. The dough will be stiff and strong, but not feel dry. Rise until double Divide into: 36 tortillas - 2.25 oz each Roll into 1/4 inch thick disks. Rest then roll as thin as you can without them falling apart. Cook in cast iron skillet in a bit of fat. One minute each side should be good. ~12 tortillas (27 oz dough)
Mix: 7 oz starter 6 oz water 2 oz lard or tallow Add: 8 oz whole wheat bread flour Mix until smooth Add gradually: 4 oz all-purpose white flour 1 1/2 t salt Knead and rest or stretch and fold and rest until it forms a stiff and stretchy ball. If kneading in the mixer, it cleans the bowl completely and takes a minute to absorb all the flour. Rest the dough 30 min or more. Knead or stretch and fold once more. The dough will be stiff and strong, but not feel dry. Rise until double Divide into: 12 tortillas - 2.25 oz each Roll into 1/4 inch thick disks. Rest then roll as thin as you can without them falling apart. Cook in cast iron skillet in a bit of fat. One minute each side should be good.
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