Easy Sourdough Flour Tortillas Recipe
Once you realize how easy it is to make these soft, tender sourdough flour tortillas, you won't want to go back to the store-bought tortillas. Fried in a hot large cast iron skillet until covered with golden brown blisters, sourdough flour tortillas are light and pillowy with delicious flavor. Perfect for your next taco night!
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Ingredients
- 250 g sourdough starter 1 cup
- 72 g olive oil ⅓ cup, neutral oil like avocado oil
- 125 g water ½ cup
- 1 tsp salt
- 312 g all-purpose flour 2½ cups
Instructions
Instructions for Same Day Method
- Measure out sourdough starter, warm water, salt, oil and flour into a bowl of a stand mixer.
- Using a dough hook, mix for 2-3 minutes, or by hand for 5 minutes until all of the ingredients are mixed together and the dough is elastic.
- Cover the bowl with a tea towel and allow to rest for 30 minutes to let the flour properly hydrate.
- After the dough is done resting, divide into 12 equal pieces using a bench scraper.
- Shape the dough into balls by lightly pressing down on the dough with a flat hand, palm down, moving your hand in a circular motion. All of this action will agitate the gluten and it will make the dough become stiff to work with. Let the dough rest for a few minutes, the gluten will relax and be easier to work with.
- After the dough is relaxed, roll the dough ball on a lightly floured work surface until 1/4 inch thick. Roll from the center out and rotate so that your tortilla keeps a circular shape. You want the flour tortilla to be thin, but not break when lifted. If you find that the tortilla shrinks back when rolled, let rest for a minute and then continue rolling.
- Heat up a cast iron pan until medium-high heat. Use multiple skillets to make super quickly. You want the pans to be piping hot before cooking the tortillas.
- Once the pan is hot, fry the tortilla for 30 seconds to a minute on the first side. The tortilla will start to bubble and rise. Flip to the other side and cook for another 30 seconds to 1 minute or until golden brown.
- Place the tortillas on a plate and cover with a towel to keep warm while you make the rest of the tortillas. The steam will help to keep the tortillas soft and chewy.
- Store tortillas in an airtight container or plastic bag at room temperature for 2-3 days, or in the refrigerator for up to a week.
Instructions For Long Ferment
- Measure out sourdough starter, warm water, salt, oil and flour into a bowl of a stand mixer.
- Using a dough hook, mix for 2-3 minutes, or by hand for 5 minutes until all of the ingredients are mixed together and the dough is elastic.
- Cover with a tea towel and rest at room temperature for 12-24 hours to let the dough ferment.
- After 12-24 hours, the dough will have doubled in size and is ready to divide, roll and cook the same way as above in the same day method.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 166.6kcalCarbohydrates: 23.8gProtein: 3.2gFat: 6.3gSaturated Fat: 0.9gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 4.4gSodium: 195.3mgPotassium: 27.9mgFiber: 0.8gSugar: 0.1gCalcium: 4.4mgIron: 1.2mg
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