Saturday, September 11, 2010

Sourdough pizza and flour tortillas

So, the first time I tried tortillas it was from a Mexican book recipe, which call for a substantial amount of lard (I use vegetable shortening). Very disappointing. Then I tried the sourdough tortillas... and my boyfriend, from Texas and addicted to Mexican food, rated them as some of the best tortillas he ever had. Also very easy to roll with regular rolling pin and you wont need a tortilla maker. Perfect when you have sourdough leftover.

But here's the magic: you can use the same dough to make pizza (if you were wondering what the picture was all about). It is incredibly similar to the Italian style pizza dough and you can can keep it ready in the fridge for up to 10 days.


  • 1 1/2 cups flour
  • 1 1/2 cups of sourdough starter (I have 100%)
  • 1/4 tsp salt
  • 1 tbsp of olive oil
  • Water as needed to make the dough fairly soft

Combine all the ingredient in a bowl and add water, if needed, to make the dough pretty soft and easy to knead. Knead for 5-10 minutes then let it rest for 30 minutes room temperauture. At this point, you can either make tortillas or store the dough in the fridge for up to 10 days (you can use the dough straight out f the fridge). Roll tortillas on a well floured surface (the more flour, the easier it is to roll them thin) and cook them on a hot pan. It the pan is hot enough the tortilla would inflate and form nice, big bubble in the middle. Transfer on a plate, wont stick one on each other.



Anonymous said...

great looking pizza!

by the way, in your blog title, did u mean "as suppose to what", or do u mean " as opposed to what" ?

Matilda said...

With one comment you both complimented my pizza an pointed out two mistakes in the same sentence... Well, what can I say? Thanks, thanks thanks! I changed the title, which I like much better now. ;-)