Yesterday for Cinco de Mayo, published a flour tortilla recipe that uses discard but does not ferment the dough, which means while those tortillas may have a good sourdough flavor, but they may not digest well for those who are gluten intolerant. Then happily we found a real sourdough corn tortilla recipe that is much more “tummy-friendly.”

According to Chef Courtney, with this recipe, you, “get the best of both worlds by using fermented wheat sourdough discard and traditional masa harina to make these thick, soft, chewy tortillas.”

Our recipe for REAL SOURDOUGH CORN TORTILLAS is based on the Chef’s recipe at her blog site Butter for All

REAL SOURDOUGH CORN TORTILLAS

Serving Size:
10 corn tortillas
Time:
30 minutes
Difficulty:
Moderately easy

Ingredients

  • 1 cup/226g Sourdough Starter (at 100% hydration)
  • 2 cups/215g Masa Harina Flour
  • 1 tsp/7 g Real Salt
  • 4–6 Tbsp/60–90g tepid water
  • 2 Tbsp/30g non-hydrogenated cooking oil like avocado, coconut, ghee, or lard.)

Directions

  1. Mix all ingredients to a big bowl, but start with just 4 Tablespoons/60g of water. Only add more if needed.
  2. With your hands, mix the ingredients until getting a soft pliable dough. Only add water as needed to keep it moist but not sticky, and if your dough is too sticky add a little extra masa to get it to the right consistency. 
  3. Then pat the dough into a ball, letting it rest for 5 minutes.
  4. “Meanwhile, heat your griddle over medium heat,” the Chef writes.
  5. “Prepare your tortilla press by cutting two pieces of waxed parchment or thick plastic (think ziplock bag thick) to fit under and over each tortilla. While I don’t like to use plastic that much it does work the best in this case.
  6. “Divide the dough into ten, two-ounce (56g) balls. Working one at a time press the ball in your tortilla press. 
  7. “Peel away the plastic and cook the tortilla in the center of your griddle. Cook for approximately one minute per side. Just until the tortilla starts to brown.
  8. “Lay a large cotton napkin or towel over a small plate and stack the cooked tortillas on the towel. Fold the towel over the tortillas while cooking so they stay hot and soft.
  9. “Serve the tortillas with your favorite filling. They make great quesadillas and mini pizzas too!” she concluded.