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After you try this delicious sourdough tortilla recipe you’ll never buy flour tortillas from the store again! Soft with just the right amount of tang, these tortillas are a great addition to your table. Bonus point: you know exactly what’s in them! What’s not to love!
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In the new year this year, you may know that I challenged myself to make all of our bread products for the year! That is no mean feat! I have stuck to it too! It’s totally easy though when you taste these sourdough tortillas from scratch. They are a great way to use up sourdough discard, or you can long ferment them for all the health benefits that sourdough gives.
(If you’re new to sourdough, take a look at what those benefits are here.)
Sourdough Tortilla Recipe: why you’ll love it!
- They are easy to make
- You control the ingredients..no more stabilizers, emulsifiers or excess sugar in these babies!
- They are soft and easy to use
- You can make sourdough tortilla chips with them!
- The filling possibilities are endless! We made fish tacos with these ones, but you can use the savoury or sweet filling of our choice
- The recipe can easily be doubled or tripled if necessary.
- They freeze great!
- They TASTE great!
Can I use Sourdough discard for these?
Yes! These are a great way of using up your sourdough discard, if you have some built up. They are quick to make this way, just mix all of the ingredients, allow to rest as per the recipe, then roll and cook. It’s always great to have a few recipes up your sleeve to use that precious liquid gold!
Can I long ferment these sourdough tortillas?
Absolutely you can. Long fermenting the tortillas yields the same health benefits as sourdough bread. The active sourdough starter is an active group of bacteria and yeast that begin to break down the starch and Phytates in the flour and makes it much easier to digest.
Phytate, or Phytic acid, is a substance found in plant seeds. This substance protects the seed as it grows in the ground, drawing in nutrients from the soil around it, and protecting the goodness inside. When we eat the grain, we want to get to that goodness, so phytate interferes with that. It’s very difficult for our guts to digest, so we want to reduce that substance.
When we ferment foods, especially grain, these phytates are reduced, or even eliminated! This means our bodies can have access to the nutrients in the grain, making it a healthier choice. It also can mean those with a mild intolerance can usually eat sourdough with far fewer problems.
Why is my Sourdough tortilla dough tough?
Usually because you haven’t left it to hydrate. If you’ve followed the recipe, the dough will be quite dry and tough to start with. leaving the dough for around half an hour to hydrate the dough, called Autolyse in baking, means that all of the flour gets a chance to absorb the liquid in the recipe and kind of, relax… Give it a try, and you’ll see the dough go from tough and shaggy to soft and pliable.
What you may need
- A glass bowl
- A dough whisk (optional, but I love mine and use it for this kind of thing all the time.)
- A rolling pin
- A cast iron pan (trust me, it creates the best flavour) or a frying pan with no oil
Ingredients
- Sourdough starter – discard for quick recipe, fed and active for long fermented
- Water
- Salt
- Coconut oil/ olive oil
- Flour – I use my bread flour, but you can use all purpose for these
Method
- Add the all the ingredients to a bowl and mix into a rough dough.
- Cover the dough and rest for around 30 mins.
- When rested, heat a cast iron pan on a low to medium heat.
- Meanwhile, divide the dough into 8 roughly equal pieces. (you can measure them all individually if you want to, I tried it once and it made no difference to me, so I just eyeball it.)
- Roll each ball out one at a time, as thin and flat as you can without tearing it. Use extra flour as needed.
Never a shortage of helpers.. 🙂
- When you are ready to cook, try and shake as much excess flour off as possible so it doesn’t burn in the pan and add to the cast iron.
- repeat for each tortilla, wrapping in a tea towel after cooking to use the steam to help keep them soft and pliable.
- Serve with your favourite filling.
To long ferment:
Mix all of the ingredients in the bowl, knead in the bowl for a few minutes until you feel it start to warm up and come together. Cover with a beeswax wrap or a plastic bag and leave on the counter for 8-12 hrs (I leave mine overnight) and then divide, roll and bake as above.
These store great in the freezer, too. Store in a zip lock bag when completely cool and freeze flat. They’ll keep for up to 3 months, if you can wait that long. to reheat, bring to room temperature and reheat in a cast iron pan.
My entire family love these tortillas and if we ever eat out and have wraps, there is always a comment about it not being as good as mum’s ones! Now that is high praise indeed! Give these a try and I bet your family will say the same. Just be aware, you will have to make them then!
What’s your favourite filling for tortillas? Let me know in the comments below, and as ever, sharing is caring! Thanks friends x
Other posts you may like:
What is Sourdough Discard and what do I do with it?
Making a Sourdough Starter from scratch
Sourdough Tortilla Recipe
Ingredients
- 1/2 Cup (100g) Sourdough Starter/ Discard
- 1/4 Cup (60g) Water
- 2 Tbsp Coconut oil melted/Olive oil
- 1/2 Tsp Salt
- 2 Cups (240g) AP Flour plus extra for rolling out
Instructions
- (quick version) Mix all of the ingredients in a glass bowl and rest for 30 mins
- Once rested, heat a cast iron pan on low to medium heat
- Divide the dough into 8 roughly equal pieces and roll out as thin as you can get them
- Cook each one for 3-5 mins each side, popping bubbles as the rise.
- Store them in a tea towel as they are cooked to steam and keep soft
- Serve with favourite filling or as a side dish.
