TORTILLAS DE HARINA

Levain Build:

❚ ❚ 15 g 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

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.

2. To make the final dough mix: Step 1: In a large bowl, combine the warm coconut milk and levain to dissolve.

Step 2: Add the flour, warm water, coconut oil, vegetable oil and salt and, using your hands, mix the dough (see note) until incorporated.

Step 3: Turn the dough out onto a work surface and knead it with the palm of

Flour Tortillas 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 vegetable oil while kneading to help smooth out the dough and create a nice elastic surface.

Step 4: Let the dough rest for 30 minutes after kneading. 3. To shape and proof the dough:

Because tortillas are not exactly leavened, they don’t require much in terms of fermentation or proofing.

Step 1: Shape the dough into a log and cut it into 6 even sections.

Step 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).

Step 3: Oil a cutting board and place the dough balls on it. Cover the dough and let proof for 10 minutes.

Step 4: Once you are ready to shape your tortillas, heat a large skillet over medium heat.

Step 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.

4. To cook the tortillas: Step 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 45 seconds.

Step 2: Transfer the cooked tortillas to a paper towel to rest. Fill them with anything and enjoy!

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