Sourdough Tortillas
One of my all time favorite things is anything in a tortilla! For years, I have been just making whole wheat tortillas. Although they are delicious, I really wanted a sourdough version. These Sourdough Tortillas are super easy and so delicious! They are long fermented and have a wonderfully yeasty flavor!
Jump to RecipeIn my opinion, there is nothing so versatile as a tortilla. They are great as wraps, tacos, or as a pizza crust in a pinch!
For these tortillas, I used freshly ground hard white wheat flour, however, you can definitely use store bought whole wheat or all-purpose!
Your sourdough starter needs to be active and fed. I fed mine the day before and it had been in the fridge for several hours before I used it.
The night before you want to make these, add the water, sourdough starter, flour, and salt (optional) to a mixing bowl and mix as well as you can with a spatula. This will be a stiff dough. Finish mixing with your hands, kneading until you have a smooth ball of dough.
Cover and allow to ferment for at least 12 hours.
The next day when you are ready to make them, preheat a cast iron skillet on medium heat. Divide the dough into 6 equal portions.
Flatten slightly with the palm of your hand and roll out with a rolling pin as thin as possible. Roll from the center to the outer edges.
Once you have them rolled out, start cooking them on the preheated skilled. They will take about 2-3 minutes on one side, flip and cook another 1-2 minutes, or until brown.
Once a tortilla is done, put it on a plate and immediately cover with a tea towel to keep them soft and pliable.
I enjoy using tortillas for breakfast! Add some scrambled eggs, sauteed peppers and onions, and some cheese! Delicious!
I hope you give these a try! See you soon!
Sourdough Tortillas
Equipment
- 1 Cast iron skillet
Ingredients
- 1/2 cup filtered water
- 1/2 cup sourdough starter active/fed
- 2 cups flour I used freshly milled
- 1 tsp salt
Instructions
- Mix all ingredients the night before. The dough will be stiff. Mix as well as you can with a spatula, then use your hands to knead and bring the dough together into a smooth ball.
- Cover and allow to ferment overnight for 12-24 hours.
- The next day, preheat a skillet on medium heat. Divide the dough into 6 equal portions.
- Flatten each piece and the roll out as thin as possible with a rolling pin.
- Cook in skillet for 2-3 minutes on one side and then 1-2 minutes on the other, or until brown.
- Place on a plate and immediately cover with a tea towel to keep them soft and pliable.
Hi! I enjoy watching and your recipes! Should I bulk ferment in the fridge or on the counter?
It really depends on how warm your house is. In the summer, I like to do a certain amount of the bulk ferment on the counter and then put it in the fridge until I’m ready to bake. In the winter, I will do the entire bulk ferment on the counter since it’s cooler in my house.