Sourdough Discard Spinach Tortillas
Soft flour tortillas made with sourdough discard and fresh spinach
Servings: 6 medium tortillas
Equipment
- pot for boiling water
- Blender or food processor
- Rolling Pin
- pan, skillet, or griddle for cooking the tortillas
- large plate
- kitchen towel
Ingredients
- 150 g all purpose flour
- 150 g water not all of this is going in the dough. see instructions.
- 60 g spinach
- 50 g sourdough discard
- 35 g olive oil
- 1/2 tsp salt
Instructions
- Bring the water to a boil in a pot and blanch the spinach for ~1 minute or until turns a vibrant green.
- Weigh out the blanched spinach and top it off with the blanching water until you have a total of 90g. Blend this in a blender or food processor. Add salt and flour and pulse, scraping down the sides until a rough mixture forms. Add oil and sourdough discard and pulse to incorporate.
- Transfer the dough onto a work surface and divide into 8 for taco size, 6 for medium size or 4 for large size tortillas. The dough should be soft. If the dough feels too wet to handle, add some more flour, no more than a tablespoon at a time. Roll into balls, dust with flour and let rest for 30 minutes.
- Flatten the balls and using a rolling pin, roll out the tortillas into a thin circle. Dust with flour and repeat with the rest.
- Heat up a pan on medium high heat and cook one side until you start to see large air pocket bubbles start to form. Flip and cook the other side for another ~1 minutes or until the bubbles on the bottom starts browning. To keep your tortillas soft, do not overcook. Transfer to a plate and cover with a towel to prevent it from drying out. Repeat with the rest of the tortillas.
