I'm working on sourdough tortillas. To reduce calories I like the idea of sourdough to soften the tortilla instead of lots of oil.
So far I'm experimenting, just measuring salt and baking soda, and eyeballing/guessing the rest.
l did remember to weigh the total resulting dough today, about 120 grams, and that was enough for 3 tortillas about 8 to 8.5" in diameter each.
So far I have... per 120 grams of total dough (3 tortillas):
- 1/8 tsp baking soda. (Previously tried 1/4 tsp, which was too much. will try 1/8 next time.)
- 1/8 tsp salt.
- 3/8 tsp regular olive oil.
My starter was only about 3 days old, and was kept in the fridge, taken out, not warmed up first. It's 100% hydration, in the past has always been fed with Bob's Red Mill All Purpose flour. I did not plan on adding any water, but I added too much flour (same BRM AP), and so I had to add a few drops to get a soft dough.
I mixed the salt and baking soda in with the flour first, to ensure even distribution, before working the flour into the starter.
At 1/4 tsp baking soda (per 120 g total dough) I could taste the baking soda. I'm using baking soda instead of baking powder because the sourdough starter is already acidic.
So... some of the "rise" or leavening action comes from the fermenting sourdough, as long as you leave it to ferment a bit, and some supposely comes from the heat/baking soda/acidic starter.
Today I cooked the tortillas soon after mixing the dough, and so the baking soda was enough to leaven it. On a previous attempt, I gave the dough some time to ferment before cooking, and got a softer and more airy tortilla. Sorry, I forgot the timing already.
I found that you do need at least some oil for a soft tortilla. So far my oil-free tortillas are not flexible enough to use as wraps.
Also, don't cook the tortilla too long or it will stiffen and the skin gets too hard.
I cooked it on a fry pan/griddle at medium-low heat, 4 out of 10 on the electric burner, until there were brown spots on both sides.
I let the tortillas sit covered a while after cooking so that the internal moisture would soften the outer skin. A "tortilla keeper" would be good for that. You do that with oil/lard based tortillas anyway.
The sitting/softening process is important, or else the tortillas are too stiff to fold.