Flour tortillas (Tortillas de harina) from New World Sourdough: With Recipes for Creative Homemade Fermented Breads (page 93) by Bryan Ford

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • maestra on August 13, 2021

    These were my first ever use of a sourdough starter, and they were a success! Keep in mind these are thick tortillas in the style of Central America, not Mexico. I've had baleadas, which are basically folded tacos made with this style of tortilla, at several Salvadoran restaurants. I've been disappointed every time because the tortillas are bland and a little dry, but these homemade ones are neither. My breakfast baleada today knocked out any restaurant version. The coconut milk and oil gives a mild flavor and richness. I added the egg to the mix, but since Nkrieda78 did not use the egg, the tortillas work either way.

  • Nkrieda78 on January 15, 2021

    These are great, I’m giving them 4.5 out of 5 stars because I’m confused about the egg in the ingredients. It isn’t mentioned in the instructions and isn’t included in the ingredients for this recipe on his website.. so I left it out. Definitely a thick tortilla, almost more of a flat bread.

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