Description
This recipe for sourdough tortillas offers a delicious twist on traditional tortillas by incorporating the tangy flavor and natural fermentation of sourdough starter. These soft, pliable tortillas are perfect for wraps, tacos, or dipping and are made with simple pantry staples, making them an easy and wholesome choice for homemade flatbreads.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup sourdough starter, active and bubbly
- 2 tablespoons vegetable oil or melted butter
- Water, as needed (added gradually until a soft dough forms)
Instructions
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour and salt. Stir well to evenly distribute the salt throughout the flour.
- Add Wet Ingredients: Add the active sourdough starter and vegetable oil or melted butter to the flour mixture. Stir until all ingredients are combined into a shaggy dough.
- Add Water Gradually: Slowly add water, one tablespoon at a time, mixing after each addition until the dough becomes soft and slightly sticky but manageable.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for approximately 4 to 5 minutes until the dough is smooth and elastic, indicating proper gluten development.
- Divide and Rest Dough: Divide the dough into 8 equal portions and shape each into a ball. Cover the dough balls with plastic wrap or a damp towel and let them rest for 15 minutes to relax the gluten.
- Preheat Skillet: Heat a cast iron skillet or a non-stick frying pan over medium heat until hot but not smoking.
- Roll Out Tortillas: Take one dough ball, slightly flatten it, and use a rolling pin to roll it out into a thin circle about 8 to 10 inches in diameter. Lightly dust with flour as needed to prevent sticking.
- Cook Tortillas: Place the rolled-out tortilla carefully onto the hot skillet. Cook for about 30 seconds until small bubbles appear on the surface. Flip it and cook for another 30 seconds or until the tortilla develops light golden brown spots and is cooked through.
- Keep Warm: Remove the cooked tortilla and place it on a plate. Cover with a clean kitchen towel to keep warm while you cook the remaining tortillas.
- Serve or Store: Serve the tortillas warm immediately or allow them to cool and store in an airtight container for later use.
Notes
- Using active and bubbly sourdough starter is essential for the best texture and flavor.
- Adjust water quantity as needed; dough should be soft but not too sticky.
- If tortillas stick to the rolling surface, sprinkle a little more flour to prevent tearing.
- For a richer flavor, opt for melted butter instead of vegetable oil.
- Leftover tortillas can be refrigerated for up to 3 days or frozen for longer storage.
- Reheat tortillas on a dry skillet or wrapped in a damp towel in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Pan-frying
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 tortilla (approx. 40g)
- Calories: 110
- Sugar: 0.3g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sourdough tortillas, homemade tortillas, easy tortilla recipe, fermented flatbread, sourdough recipes
