WILBREAD

Ingredients

• 100 g Sourdough Starter (active or discard)
• 200 g All-Purpose Flour
• 100 g Water
• 50 g Vegetable Shortening
• 7 g Salt

Equipment

• Bowls
• Danish Whisk/ Whisk
• Scale
• Plastic Wrap/Tea Towel
• Rolling Pin
• Skillet

Instructions

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1. In a bowl, mix flour and salt. Cut the shortening into the flour, mixing until incorporated.
200 g All-Purpose Flour
50 g Vegetable Shortening
7 g Salt

2. Mix liquid ingredients and dry ingredients together until well incorporated.
100 g Sourdough Starter (active or discard)
100 g Water

3. Place the dough on a floured surface and knead for 5-10 minutes until it becomes smooth and elastic. Add more flour or water if needed to achieve a supple and moist dough, but not too sticky. If you're using active sourdough starter, you can cover the dough and refrigerate it overnight for a long fermentation. This improves flavor, texture, and digestibility.

4. Divide the dough into 45-gram pieces (for a regular tortilla size) and shape each piece into a ball. Cover and let the dough balls rest at room temperature for 30 minutes.

5. Roll the balls out into thin circles on a lightly floured surface. Be careful not to roll them out too thin, or they may tear. And be sure not to roll them out too thick, or they will be doughy.

6. Cook for about 30 seconds per side or until lightly brown, They'll puff as they cook and deflate as they cool.

If your tortillas aren't puffing, you can try lightly pressing them with a tea towel.

7. Wrap the warm tortillas in a kitchen towel as they come out of the skillet so they stay soft and pliable.

Enjoy!

Tips:

• Whole wheat flour or a mixture of whole wheat flour and all-purpose flour can be substituted for all-purpose flour.
• Flour tortillas can be stored in a container or resealable bag in the refrigerator or at room temperature for up to 5 days, or they can be frozen for up to 6 months.