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.