Sourdough Tortillas require only a few simple ingredients. If you already have a sourdough starter, you likely have all the ingredients needed to make this simple delicious recipe in your pantry right now. Sourdough tortillas are useful for so many different dinner recipes, and they are great to have on hand for quick and easy lunch assembly. This is a great recipe to use up some of your sourdough discard. Best of all, they are a healthy alternative to tortillas found in the grocery store because of the fermented grains!
A Quick Note About Sourdough Discard
Sourdough discard recipes are recipes that require sourdough discard as one of the ingredients. However, the sourdough starter does not need to be active/fed. Sourdough discard is sourdough starter that has not been fed recently enough to be active and bubbly. After your starter has become stabilized, it required regular feeding to leaven bread. But sourdough starter is still useful even if the goal is not to leaven bread. This is because sourdough starter can have two different actions on your dough-leavening and fermentation. Adding sourdough starter to a recipe, whether it be active or discard, will ferment the grains in your dough if left at room temperature long enough. Using active starter will leaven and ferment. But using sourdough discard will only ferment. You can read a more in depth post on this topic by visiting the post, What is Sourdough Starter.
Ingredients Required for Sourdough Tortillas
Sourdough tortillas only require a few simple ingredients and tools. Here are the ingredients required for the recipe.
- Sourdough Discard
- All Purpose Flour
- Whole Wheat Flour
- Honey
- Olive Oil
- Salt
- Water
In addition, you will need a few tools to pull the recipe together.
- KitchenAid
- Kitchen Scales
- Bowl
- Whisk
- Rolling Pan
- Skillet
*Please note that a KitchenAid mixer is not an absolute requirement for the recipe. You can still make the recipe without one; however, you will be kneading by hand for quite a while.
Measuring Your Ingredients
Begin by combining the All Purpose Flour, the Whole Wheat Flour, and the salt in the kitchen aid mixer bowl. Mix together by hand with a whisk. This helps to ensure that the two flours are evenly distributed throughout the dough.
Next add in all the wet ingredients, sourdough starter, water, honey, and olive oil. Especially for the water, you may find it helpful to measure into a different bowl/container and then add to the other ingredients just in case you were to pour too much into the bowl.
Mixing the Ingredients
Now it’s time to begin mixing. Fit the dough hook onto your stand mixer. Start with your mixer on low speed. Once the ingredients are combined, go ahead and turn the mixer up to medium speed and knead the dough for about 5 minutes.
If you already have experience with sourdough recipes, you probably know that sometimes they may not be perfectly exact. If your dough is not forming into a ball within the first minute of medium speed mixing, slowly incorporate more all purpose flour a couple tablespoons at a time up to 1/2 cup. This should not be an overly wet dough, and it should form a ball pulling away from the sided quickly.
The Fermentation Phase
Now that your ingredients are combined and kneaded together, it’s time to let your dough bulk ferment. To do this, simply place your ball of dough into a greased bowl. You can grease your bowl with whatever you have on hand – olive oil, coconut oil, butter.
Cover your dough with either a bread bowl cover, plastic wrap, or a tea towel. Next, simply leave the dough in a warm location – ideally around 70 degrees or warmer. A trick, I’ve learned is to place the bowl of dough in the oven (turned off) and turn the oven light on. If my kitchen is cooler, this helps to give the dough some extra heat.
Leave the dough in this warm location for at least 6 hours to reap the benefits of sourdough bread. The longer you leave dough to ferment the more easily digestible the grains will be. However, I do not recommend leaving this dough at room temperature longer than 12 hours as it can become softer and more difficult to work with.
Rolling and Frying the Sourdough Tortillas
Rolling
After the bulk fermentation process, its time to fry the wraps. This next step is optional, but I do find that it helps. Chill your dough in the fridge for about an hour before cutting and rolling. I find that chilled dough is generally a little easier to work with than room temperature or warm dough. After chilling the dough, remove from the fridge and divide evenly into sixteen pieces.
At this point, you’ll want to have a cast iron skillet preheating on the stovetop. While, I definitely recommend cooking with cast iron, you could cook these wraps in any skillet that you can preheat very hot. Cast iron works great for this recipe because it has an extremely high heat tolerance.
While your skillet is preheating, begin rolling your first wrap. Thoroughly flour your surface and your rolling pin. First create a circle with your ball of dough and slightly flatten it out with your hands.
Next roll with your rolling pin. You’ll want to flip the piece of dough several times and re-flour both sides of the piece of dough as well as the counter often.
Frying
Once the tortilla is about 8 or 9 inches in diameter, transfer it to your piping hot skillet and fry for about 30 seconds. If your skillet is hot enough, the tortilla should puff up with pockets of air. Flip the tortilla and fry on the other side for about 30 more seconds.
Remove from the skillet and allow to cool. Repeat with the other 15 pieces of dough.
These sourdough tortillas can be eaten right away, or they can be stored in the pantry or fridge for about a week. If you choose to store them, you’ll simply need to re-heat them in your skillet until they become soft and fill with your favorite ingredients!
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Additional Posts to Check Out:
How to Make a Bread Bowl Cover
Sourdough Tortillas
Sourdough Tortillas are deliciously soft and every so slightly tangy. Stuff them with your favorite wrap fillings for the most delicious on the go lunch or fill with your favorite taco meat and toppings for the perfect Mexican night!
Ingredients
- 430 grams all purpose flour (more if needed)
- 100 grams whole wheat flour
- 250 grams water
- 150 sourdough starter
- 10 grams salt
- 10 grams honey
- 25 grams olive oil
Instructions
- Combine the two flours in the bowl of a stand mixer.
- Add in the remaining ingredients and combine on low speed.
- Increase to medium mixing speed. If the ingredients don't form a ball of dough in the first minute, add a little more all purpose flour a couple tablespoons at a time until a ball forms.
- Mix on medium speed for 5 minutes.
- Allow to rest at room temperature for at least 6 hours.
- Divide the dough into 16 equal parts.
- Heat a cast iron skillet on the stove to high heat.
- Roll the tortillas one at a time until 9-10 inches wide. (Be sure to thoroughly flour your work surface).
- Transfer to the hot skillet and cook for about 30 seconds on each side.
- Repeat with the rest of the dough.
Notes
These tortilla shells keep at room temperature for about 5 days, or about 12 in the fridge.
If not consuming right away, reheat slightly in the skillet to make them more bendable before stuffing.
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