Description

This Sourdough Tortilla recipe combines the tangy flavor of a fermented sourdough starter with the soft, pliable texture of traditional tortillas. Ideal for wraps, tacos, or just enjoyed warm, these tortillas are slightly chewy with a subtle nutty taste when using whole wheat flour. The process involves mixing, resting, fermenting, rolling, and cooking on a skillet, resulting in 10 delicious homemade tortillas over roughly 5 hours.

Ingredients

Starter and Dough

1 cup Active sourdough starter (Fed and bubbly)
0.75 cup Water (Filtered, lukewarm)
2 cups All-purpose flour (Can mix with whole wheat)
0.5 cup Whole wheat flour (Optional for nuttier flavor)
1 tsp Salt
1 tbsp Olive oil (Optional, for softer tortillas)

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Instructions

Mix: In a large bowl, combine the active sourdough starter, lukewarm water, all-purpose flour, whole wheat flour if using, salt, and olive oil if desired. Stir until a rough dough forms and all ingredients are fully incorporated.
Rest: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. This helps to hydrate the flour and make kneading easier.
Knead: Knead the dough for 5–7 minutes on a lightly floured surface until it becomes smooth and elastic.
Ferment: Place the dough back in the bowl, cover it, and let it ferment at room temperature for 4 to 8 hours, or until it has doubled in size and developed its characteristic sourdough flavor.
Divide: After fermentation, punch down the dough gently to release air. Divide into 8 to 10 equal-sized balls and let them rest for 10 minutes, covered, to relax the gluten.
Roll: Using a rolling pin, flatten each ball into a thin circle about 6 to 8 inches in diameter on a lightly floured surface. Try to make them as thin as possible for soft, pliable tortillas.
Cook: Heat a dry skillet or cast-iron pan over medium-high heat. Place each tortilla on the hot skillet and cook for about 45 seconds on each side, or until brown spots appear and the tortilla puffs slightly.
Stack and keep warm: Remove cooked tortillas and stack them on a plate. Cover with a clean towel to keep them warm and soft while cooking the remaining tortillas.

Notes

Using a fed and bubbly sourdough starter is critical for good fermentation and flavor development.
You can adjust the amount of whole wheat flour depending on your flavor preference, but balance with all-purpose flour for softer texture.
Resting the dough balls before rolling helps prevent shrinking and makes rolling easier.
Cook tortillas on a hot, dry skillet without oil to prevent sogginess.
Store leftover tortillas in an airtight container and reheat on a skillet or microwave wrapped in a damp towel.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread
Method: Stovetop
Cuisine: Mexican