Where Ancient Principles Meet Modern Living

Tortillas and Ranch Bread

This recipe is a sourdough version of some of my happiest childhood moments. We lived on some land in Washington when I was little and my mother would make tortillas and ranch bread on an old wood stove. I would carry my pb&j ranch bread sandwiches along the two mile trail to the bus stop each day.

Tortillas and Ranch Bread
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Servings
8 Servings
Servings
8 Servings
Tortillas and Ranch Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8 Servings
Servings
8 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. Begin to warm up grill on medium high.
  2. Using the beaters in your mixer or a fork or a cutter, mix the flour baking powder and salt until blended. Add the Shortening cut until crumbly.
  3. Add water and mix a few minutes then switch to the dough attachment, or put on the counter to knead by hand, add start and knead for 10 minutes, adding water or flower as needed.
  4. Cut into 1 oz pieces roll and place on grill until bubbles a little and then turn over until bubbles on the other side.
  5. Cool on cooling rack between tortillas.
  6. Store in plastic bag in fridge.
Recipe Notes

For Ranch Bread
Roll out dough to 1/2 inch thin oval, score lightly diagonally with a knife, pop in oven and bake at 350 degrees for 25 minutes.

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