Flint Corn Edible Recipes
HOME MILLED CORN AND WHEAT SOURDOUGH TORTILLAS
Fresh-milled corn has spectacular flavor, and when combined with the smooth texture of organic all purpose flour and fermented with sourdough starter, you get a super tortilla. This recipe gives you tortillas with amazing flavor, texture and digestibility.
Provided by Melissa Johnson
Categories Recipes
Time 55m
Yield 8 tortillas
Number Of Ingredients 6
Steps:
- Mix all of the ingredients together and knead the dough for 1-2 minutes.
- Cover and set aside for a minimum of 30 minutes and upwards of 24 hours in the refrigerator. I aim to let the dough rise about 30%.
- Remove the dough from your bowl, de-gas it, and divide it in 8 pieces. Roll the pieces into balls and cover.
- Put your fry pan on medium heat and begin rolling your tortillas about 1/8" thick. I usually roll one tortilla while another one is frying. You can roll the dough between two pieces of plastic wrap to prevent sticking, tearing and over-flouring of the tortillas, or use a tortilla press if you have one.
- Fry each side of the tortilla for 1-2 minutes, or until the cooked side has a few golden brown spots.
- Once all the tortillas are cooked, cover them to keep them warm and pliable.
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