Fermented Sourdough Tortillas

Ingredients for Sourdough Tortillas:

• ½ cup Sourdough Starter

• 3 tbsp Melted Lard

• 1 tsp sea salt

• ½ cup Raw Milk

• 2 cups Einkorn All Purpose Flour (Jovial) + more for dusting

• Cheese for Quesadilla 

Directions for Sourdough Tortillas:

24 hours before:

Melt lard slightly in a saucepan. Transfer lard to a large bowl. Add in milk and salt. Stir.

When cooled slightly, add in the starter and stir. Add ½ cup of flours until you reach 2 cups.

Remove from the bowl and add to a slightly floured surface. Knead for 3 minutes.

Put in a bowl on the counter. Cover. If you live in a dry climate like me, you may want to put a little bit of filtered water on top of your dough and cover with a wet towel.

After 24 hours:

Divide dough into 8 pieces. Roll into balls and set aside.

Heat a little bit of lard or tallow in a pan, enough to cover the bottom.

Add a light dusting of Einkorn flour to a board or the counter. You can also use cornstarch, tapioca starch, cassava flour, rice flour, or potato starch for this part of the process -anything that you can tolerate if you can’t tolerate un-fermented wheat.

Roll tortilla balls 1 by 1 flat into a circle.

When the pan is hot, add the tortilla.

When there are cooked bubbles and it peels away from the pan easily, you can flip the tortilla and cook the other side.

When both sides are cooked, add cheese and top with another tortilla.

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Author: The Be Well Clinic

Ingredients:

• ½ cup Sourdough Starter
• 3 tbsp Melted Lard
• 1 tsp sea salt
• ½ cup Raw Milk
• 2 cups Einkorn All Purpose Flour (Jovial) + more for dusting
• Cheese for Quesadilla

Instructions:

1. 24 hours before:
2. Melt lard slightly in a saucepan. Transfer lard to a large bowl. Add in milk and salt. Stir.
3. When cooled slightly, add in the starter and stir. Add ½ cup of flours until you reach 2 cups.
4. Remove from the bowl and add to a slightly floured surface. Knead for 3 minutes.
5. Put in a bowl on the counter. Cover. If you live in a dry climate like me, you may want to put a little bit of filtered water on top of your dough and cover with a wet towel.
6. After 24 hours:
7. Divide dough into 8 pieces. Roll into balls and set aside.
8. Heat a little bit of lard or tallow in a pan, enough to cover the bottom.
9. Add a light dusting of Einkorn flour to a board or the counter. You can also use cornstarch, tapioca starch, cassava flour, rice flour, or potato starch for this part of the process -anything that you can tolerate if you can’t tolerate un-fermented wheat.
10. Roll tortilla balls 1 by 1 flat into a circle.
11. When the pan is hot, add the tortilla.
12. When there are cooked bubbles and it peels away from the pan easily, you can flip the tortilla and cook the other side.

Created using The Recipes Generator

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Did that make sense?

This is just one example of why food preparation matters. And while food preparation techniques used to be passed on from generation to generation, our modern western culture has largely lost that heritage. But some do remember. And some do research. And some teach. And some write it down for us. That is the entire reason behind the cookbook, Nourishing Traditions, by Sally Fallon. Traditional ways to prepare foods in traditional recipes are recorded in this helpful resource. If we want to return to health, we need to start understanding these principles. Our health depends on it! Still have questions? Have another food preparation question? Ask it in the comments below.

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