I've tried a few flour tortillas recipes but homemade Sourdough Tortillas are the best by far. They are full of flavor, soft, and such an easy recipe to make with no additives to make you sick.
I went to college in Fort Lauderdale and when a friend of mine said that the tortillas in America tasted like paper. I had no idea what she meant. Until her mother came to visit and made delicious tortillas. My god they were good and never to be forgotten.
Today, I find myself making my own with my sourdough starter and they are even better than the ones I made with baking powder. Here is the thing, butter and water with a little active sourdough starter are all you need for homemade sourdough tortillas.
The best part is they are so easy to make, under an hour from start to finish, and are very inexpensive. I make mine every 2 weeks, keep them in the freezer, and then take them out when I want to wrap a tortilla or have taco night.
What Kind of Flour to Buy
What flour you buy matters and they are very different from one another which is why I do not use bleached flour. I buy flour at the grocery store, to make my favorite bread recipes, and here is what I buy or order from Amazon.
- Bob's Red Mill Spelt
- King Arthur Organic Bread Flour
- Jovial Einkorn Baking Flour | 100% Organic Einkorn Flour
Simple Ingredient List
dry ingredients
- Unbleached All-Purpose Flour
- salt
wet ingredients
- unsalted butter, room temperature
- discard sourdough
- warm water
Making Homemade Tortillas with Sourdough Starter
- Add the flour to the mixing bowl of a stand mixer using the dough hook, to whisk together the flour, and salt.
- Add the butter and use your fingers to work the butter into the flour until it disappears.
- Pour in ½ cup of the sourdough discard and mix with your hands.
- Place the bowl on the mixer and Add the warm water, and mix to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together in a soft surface ball that is not sticky. Let it rest for 30 minutes covered with a towel.
- Turn the dough out onto a lightly floured work surface and knead briefly, just until the dough forms a ball. If the sourdough tortilla dough is very sticky, gradually add a bit more flour.
- Divide the dough into 8 equal pieces.
- Round the dough into pieces into small balls, flatten them slightly, and allow them to rest, covered in a tea towel, for about 30 minutes.
- While the dough rests, preheat an ungreased cast iron skillet over medium heat. I adjust the heat while I cook.
- Working with one piece of the ball of dough at a time, use a rolling pin to roll into round 8" in diameter tortillas.
- Keep the remaining dough covered while you work.
- Fry the tortilla in the ungreased pan for about 30 seconds on each side until it bubbles up.
- Remove and wrap the tortilla in a clean cloth when it comes off the pan, to keep it moist. Repeat with the remaining dough balls and make the next tortilla.
- Fill with the center and wrap. It's ready to eat! Enjoy.
Tips And Tricks
If you are like me and started making sourdough recipes, this is a great recipe for discard of sourdough. It makes delicious sourdough tortillas that are easy to digest. I will double the recipe and freeze tortillas so all I have to do is pull one at a time, and warm up for 2-3 minutes in my toaster oven.
Have Leftover Tortillas?
If there are leftovers, allow them to cool completely, then wrap them tightly in plastic wrap or sheets of parchment paper and store them in an airtight container in the freezer. Remove when ready to eat!
My Favorite Way to Eat
I love to make ground beef with taco seasoning with beans to fill my cooked tortillas. It is the easiest meal to put together during the week.
Then I just stuff them with the following:
- Romaine Lettuce
- Chopped Tomatoes
- Shredded Cheese, any kind will do
- Chopped cilantro
- Avocado
- Sour Cream on top with hot sauce!
Frequently Asked Questions
Why Make Sourdough Tortillas?
Long fermentation with white flour or wheat flour is easier to digest and has a lower glycemic index. If you are diabetic like my husband, we have found that his sugar does not spike when I make these to eat but not everyone is the same.
Also, dough ferment may take a little longer but the fermentation process, in which microorganisms like yeast and bacteria break down food components, has many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic, and anti-atherosclerotic activity.
Besides it being a much healthier tortilla, it is almost impossible to find "true organic tortillas" without enhancing them with Monocalcium Phosphate which is not ideal for digestion, and yet is in most bread. I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!
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Sourdough Tortillas
Equipment
- 1 mixer
- 1 cast iron
Ingredients
- 2 ½ cups King Arthur Unbleached All-Purpose Flour plus additional as needed
- ½ cup discard sourdough
- ½ teaspoon salt
- ¼ cup butter room temperature
- ¾ cup water hot
Instructions
- Add the flour to the mixing bowl of a stand mixer use the dough hook, whisk together the flour, and salt.
- Add the butter and use your fingers to work the butter into the flour until it disappears.
- Pour in ½ cup of the sourdough discard and mix with your hands.
- Place the bowl on the mixer and Add the warm water, and mix to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together in a soft surface ball that is not sticky. Let it rest for 30 minutes covered with a towel.
- Turn the dough out onto a lightly floured work surface and knead briefly, just until the dough forms a ball. If the sourdough tortilla dough is very sticky, gradually add a bit more flour.
- Divide the dough into 8 equal pieces.
- Round the dough into pieces into small balls, flatten them slightly, and allow them to rest, covered in a tea towel, for about 30 minutes.
- While the dough rests, preheat an ungreased cast iron skillet over medium heat. I adjust the heat while I cook.
- Working with one piece of the ball of dough at a time, use a rolling pin to roll into round 8" in diameter tortillas. Keep the remaining dough covered while you work.
- Fry the tortilla in the ungreased pan for about 30 seconds on each side until it bubbles up.
- Remove and wrap the tortilla in a clean cloth when it comes off the pan, to keep it moist. Repeat with the remaining dough balls and make the next tortilla.
- Fill with the center and wrap. It's ready to eat! Enjoy.
Notes
- If you are like me and started making sourdough recipes, this is a great recipe for discard of sourdough. It makes delicious sourdough tortillas that are easy to digest.
- I will double the recipe and freeze tortillas so all I have to do is pull one at a time, and warm up for 2-3 minutes in my toaster oven.
Cher
These are delicious!!!
Lizzy
Thank You! oxox Lizzy