Sourdough tortillas are perfect for your family’s taco Tuesday night! I love using them to make wraps, quesadillas, or just eating them by themselves for a sneaky snack. These sourdough tortillas are super easy to make and are made with sourdough discard, so no need to feed your starter.
Homemade tortillas are so much better than the store bought ones and way healthier for you. Most of the tortillas at the grocery stores contains preservatives and additives that make them more shelf stable.
By making your own you can know exactly what is going into the food you and your family are eating. The best part of these sourdough tortillas is that they are full healthy gut bacteria and are easier for your body to digest.
Equipment
- Mixing bowl
- Silicone spatula
- Rolling pin
- Tortilla press (optional)
- large cast iron skillet (or large pan)
Ingredients
- ½ cup sourdough starter discard
- 1/4 cup soften butter
- ⅓ cup water
- 1 ⅔ cup all purpose flour
- ½ teaspoon salt
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How to Make Sourdough Tortillas
- Combine the flour and salt together in a large mixing bowl.
- Using a fork or pastry cutter, cut the softened butter into the flour and salt mixture until a crumbly texture forms.
- Next add the water and sourdough starter and mix until a dough forms.
- Flour a clean surface and knead the dough until everything is combined and the dough becomes smooth. (about 3-5 minuets )
- Depending on how large you want your tortillas, portion the dough into 8 – 12 balls. Cover them with a tea towel and let them rest for 30 minutes to an hour.
- Roll each ball out as this as possible or use a tortilla press. The thinner the tortillas the better!
- Place a piece of parchment paper in between each tortilla so they don’t stick together and so you can have them all prepared to cook.
- Make sure your skillet is nice and hot before putting your tortilla in. It might take a few test tortillas to make sure the heat is just right. They should only cook for about 30- 45 seconds on each side.
- Once you see bubbles form and your tortilla starts to puff up, flip it to the other side.
- Keep the cooked tortillas wrapped in a tea towel or large cloth to keep them warm and not dry out.
Sourdough Tortillas
These sourdough tortillas are easy and quick to make. They are a great way to use your sourdough discard too! Use them for tacos, wraps, pizzas and more!
Equipment
- 1 mixing bowl
- 1 Tortilla press optional
- 1 Rolling Pin
- 1 Cast iron skillet or large pan
Ingredients
- ½ Cup Sourdough starter
- ¼ Cup Soften butter
- ⅓ Cup Water
- 1 ⅔ Cup All purpose flour
- ½ Tsp salt
Instructions
- Combine the flour and salt together in a large mixing bowl.
- Using a fork or pastry cutter, cut the softened butter into the flour and salt mixture until a crumbly texture forms.
- Next add the water and sourdough starter and mix until a dough forms.
- Flour a clean surface and knead the dough until everything is combined and the dough becomes smooth. ( about 3-5 minuets)
- Depending on how large you want your tortillas, portion the dough into 8 - 12 balls. Cover them with a tea towel and let them rest for 30 minutes to an hour.
- Roll each ball out as this as possible or use a tortilla press. The thinner the tortillas the better!
- Place a piece of parchment paper in between each tortilla so they don't stick together and so you can have them all prepared to cook.
- Make sure your skillet is nice and hot before putting your tortilla in. ( about medium high heat) It might take a few test tortillas to make sure the heat is just right. They should only cook for about 30- 45 seconds on each side.
- Once you see bubbles form and your tortilla starts to puff up, flip it to the other side.
- Keep the cooked tortillas wrapped in a tea towel or large cloth to keep them warm and not dry out.
Notes
Tips for making tortillas
- Make sure to let the dough rest before rolling out or the dough will spring up on you
- Roll the tortillas out as thin as possible, if not they will be thick and doughy.
- Don't cook them for too long or they will become stiff and crispy and not pliable.
- Store in a zip lock bag for 3 days or freeze for a month.