Home » Easy Homemade Sourdough Pumpkin Tortilla Recipe

Easy Homemade Sourdough Pumpkin Tortilla Recipe

Hear me out, it may sound odd, but sourdough pumpkin tortillas are possibly the best tortillas I have ever had!

It’s definitely pumpkin season here on the Homestead and I am trying to find new and fun ways to use them in fall recipes. This is a great recipe for taco night!

side view of sourdough pumpkin tortillas

We normally think about sweet breads and other sweeter recipes when using pumpkin puree. However, I have been inspired this year to make more savory pumpkin recipes.

Cotton candy pumpkin sitting on table

*This post may contain affiliate links meaning I may make a small commission on sales at no cost to you*

Why you will love this recipe for sourdough pumpkin tortillas

This is a very easy sourdough recipe to make. You mix it up in the morning and roll them out and fry for dinner time.

A very flavorful tortilla with the addition of pumpkin puree.

You will find these sourdough pumpkin tortillas to be super soft and pliable.

close up of sourdough pumpkin tortillas

What you will need to make this recipe

Flour

I use freshly milled hard white wheat to make these. You can use all purpose flour, bread flour, or store bought whole wheat flour.

Sourdough Starter

You can use active sourdough starter or sourdough discard for this recipe.

Pumpkin Puree

I made my own pumpkin purée, but you can used canned pumpkin puree. Be sure to not use pumpkin pie filling as this has sweeteners added and will give a completely different flavor to the flour tortillas.

Salt

Water

For full ingredient amounts, see recipe card below.

Pumpkin puree in a food processor with a spoonful in foreground

Step by Step Instructions for making Sourdough Pumpkin Tortillas

Mixing the dough

In a large bowl or the bowl of a stand mixer with a dough hook attachment, add the sourdough starter, pumpkin puree, water, and salt. Mix until combined.

Add the flour and mix well. Knead either by hand or on speed 2 for 10 minutes or until glossy and stretchy.

sourdough pumpkin tortilla dough rising in a small bowl

Bulk Fermentation

Place the dough in a large mixing bowl and cover with plastic wrap. Let ferment at room temperature for up to 24 hours.

Alternatively, let dough ferment in the fridge for up to a week.

Shape the tortillas

Turn the dough on a lightly floured surface and divide dough into 6 equal pieces.

Roll out each of the dough balls with a rolling pin to approximately 8 inches in diameter. You can roll them out between some parchment paper to make it a bit easier.

If you find the dough keeps springing back while rolling, let dough rest for 10 minutes to relax the gluten before rolling out.

Alternatively, you can use a tortilla press for this task.

sourdough pumpkin tortilla dough piece rolled out on table

Cook the tortillas

Preheat cast iron skillet over medium heat. Add a tsp of olive oil or coconut oil to the pan.

Cook tortillas on each side for 2-3 minutes or until golden brown.

Place cooked tortillas on a plate and cover with a tea towel to maintain softness.

sourdough pumpkin tortilla frying in a cast iron skillet

Storage Tips

Store cooled tortillas on the counter in a plastic bag or airtight container for 3-4 days.

stack of 3 sourdough pumpkin tortillas

Sourdough Pumpkin Tortillas

Yield: 6 tortillas
Prep Time: 5 minutes
Cook Time: 4 minutes
Additional Time: 12 hours
Total Time: 12 hours 9 minutes

Soft and incredibly flavorful, these sourdough pumpkin tortillas will become a favorite for taco night!

Ingredients

  • 1/2 cup sourdough starter
  • 1/2 cup pumpkin puree
  • 1/2 cup water
  • 2 cups flour
  • 1 tsp salt

Instructions

  1. In a large bowl of the bowl of a stand mixer, add the starter, pumpkin puree, water, and salt.
  2. Mix until combined.
  3. Add flour. Mix and continue to knead for 10 minutes.
  4. Place in a bowl and cover with plastic wrap.
  5. Let ferment on the counter for 8-24 hours.
  6. Alternatively, you can ferment the dough in the fridge for up to a week.
  7. Preheat a cast iron skillet over medium-high heat.
  8. Turn dough onto a lightly floured surface.
  9. Divide the dough into 6 equal pieces.
  10. Roll each piece out to an approximately 8 inch diameter.
  11. Cook each tortilla for 2-3 minutes per side or until golden brown.
  12. Place each tortilla on a plate and cover with a tea towel to maintain softness.

Notes

Store cooled tortillas in a plastic bag on the counter for 3-5 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 195Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 391mgCarbohydrates 41gFiber 2gSugar 1gProtein 6g

This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *