Sourdough Tortillas
These sourdough tortillas are soft, airy, and delicious! Very simple to mix up the dough, allow time to ferment if desired, roll out, and cook on the stovetop. Tortillas are perfect for breakfast, lunch, or dinner!
Print Recipe
Equipment
- Large mixing bowl
- Measuring cup and spoons
- Rolling Pin
- Skillet
- Spatula
- Cooling rack
Ingredients
- 1 cup Sourdough starter
- 1 cup Warm water
- 1 tbsp Olive oil
- 1 tsp Sea salt
- 2 1/2 cups All-purpose flour
Instructions
- Combine sourdough starter, water, oil, and salt in a large mixing bowl.
- Use your hand to gradually mix in the flour until a soft, slightly tacky dough forms. Avoid adding too much flour or the tortillas will be dry.
- Allow dough to rest for at least 20 minutes. 8 hours or overnight fermentation will make them easier to digest.
- Heat up skillet for at least 10 minutes on medium-high heat.
- Divide the dough into 12 equal pieces and roll into balls. Divide into 9 pieces for larger tortillas or 18 pieces for small.
- Roll out the first tortilla as thin as you can without tearing. Place in the skillet carefully.
- Allow to cook for only 1 to 2 minutes on the first side, until large bubbles form. While it cooks, roll out the next tortilla.
- Flip the tortilla and cook on the other side for only a minute. Remove and place on the cooling rack.
- Cook the next tortilla, rolling out another one as before. Repeat the process of cooking one while rolling out another until they are all done.
- Serve immediately warm or allow to cool and save for later.
Notes
Store sourdough tortillas in an airtight container for up to 5 days.
Freeze for up to 3 months.
Reheat in the oven, microwave, or a warm skillet.
Add eggs and veggies for breakfast burritos. Make ahead and freeze for later.
Deli meat and fixings make a delicious wrap for lunch.
Use for tacos, quesadillas, fish tacos, or as pizza crust for dinner.
Servings: 12 Tortillas