recipe: sourdough discard whole wheat tortillas

[rugbrod]

what it says on the tin. One of my favorite ways to use up sourdough discard! I truly don't expect anyone else to use this BUT I made a mistake on them recently that I wouldn't have if I had a reference I could pull up, so here it goes. Making a mistake on a recipe I wrote myself may seem silly, but that's how my brain is.

Ingredients:

- 169g (1.5 cups) whole wheat flour
- ~120 g (1/2 cup) sourdough starter (discard or fresh)
- 1/4 cup flaxseed meal/ground flaxseed
- 1 tsp salt
- 1/4 cup fat (anything with a high smoke point is fine. lard is conventional for tortillas, I usually use grapeseed oil)
- 1/2 cup water

Instructions:

-whisk together dry ingredients with a fork
-add oil to dry ingredients until you achieve an integrated clumpy mix
-add in sourdough starter and water, mix until thoroughly combined
-the dough will be wet, let sit to allow the flour mix to absorb the water- at least 30 minutes, or up to a couple hours. Or, you could refrigerate overnight.
-portion dough into balls (8 for burrito size, 12 for wrap size, 18 for taco size)
-roll out dough thin, cook on medium heat on an oiled and/or seasoned skillet until light browning appears on each side (30 seconds-1 min per side)