Easy homemade tortillas, for Mexican meals and school lunches.
Morning of day 1
Mix 20 g chickpea flour with 25 ml water
Morning of day 2
Mix all of the previous starter,
20 g chickpea flour
25 ml water
Morning of day 3
Mix all of the previous starter
50 g wholewheat flour
40 ml water
about 5 hours after 1st mix
Mix all of the previous starter
40 g wholewheat flour
40 g chickpea flour
60 ml water
about 5 hours after 2nd mix
Mix all of the previous starter
100 g wholewheat flour
300 g bread flour ( I use Shipton Untreated Organic White Flour - No.4)
280 ml water
8 g salt
knead well.
leave for 1 hour then give 4 folds.
leave overnight in the fridge
Morning of Day 4
Take out of the fridge and shape
Place in banneton, seam up.
Leave to ferment for 1:30 hour then bake in the oven
The resulting bread has a lovely colour and great flavour, not too pronounced
Added by: Anne Chapman
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