Okay, I’m supposed to be on a keto diet. I keep meaning to cut starches out. Honestly.
And then. Biscuits call my name. Or a piece of toast with a cup o’ tea.
And those things are homemade.
After over a year of trial and error, I have sourdough recipe down pat. And I’ve cut down on the biscuits.
The next carb I’m not really removing, but I’m making from home instead of store bought, is flour tortillas.
I have been experimenting to share my best experience with you.
After checking in with some recipe people in an online group I belong to, I found that a few have had good luck with sourdough flour tortillas.
Well, let me tell you, when it comes to sourdough or tortillas, I’m not really picky.
But the soudough ones I tried were really not good at all.
Now, sourdough pancakes are another story! Yum.
The pancakes are easy to make and turn out delicious.
When my sister Monique shared her bagel success, she mentioned the best flour tortillas she’s made are from Homesick Texan.
The Texas flour tortillas in the recipe are easy to make, have no outlandish ingredients and are fluffy and soft.
Ingredients
Flour, baking powder, salt, avocado oil and milk are all the ingredients that are needed.
I didn’t want a recipe with lard.
I have seen recipes that use Greek Yogurt and I’m not ruling that out. If I get a success, I’ll let you know.
Assembling
After letting the dough rest for 20 minutes, it’s separated into 8 balls and allowed to rest for another 10 minutes.
Then the rolling begins.
Now, this is very much my weak link. If you are a pie baker and used to rolling, you’ll get this easier than I did.
I didn’t want to overwork the dough, but I did not get my circles rolled thin enough. Practice makes perfect and I’m willing to try again!
Frying
Frying could not be easier or quicker. The tortillas are placed into a hot, dry cast iron skillet. 20 seconds on each side will give a beautifully brown and bubbly tortilla.
I used a timer and each time I placed the dough in the skillet or turned it, I set the 20 seconds. It would be so easy to get distracted and let these burn.
These were soft enough I could fold them around my chicken salsa verde but if they were thinner and larger, it would have worked better.
Flavor is an A+ and I’m recommending this recipe if you want to enjoy a starchy carb!
Storing
I’m not sure these keep for too long, so I used a couple of fresh, hot ones on day #1 and then froze the remainder in a Ziploc.
Thawing and heating individually in the microwave for 20 seconds gave me a warm, soft tortilla for my next meal.
Wrap Up
Thank you for spending time in the kitchen with me today.
If you have a great recipe for tortillas or any tips, please pass them along!
As always, God bless you and yours and have a wonderful week ahead.