Tortillas were one of the first food items I made from scratch when my husband and I were first married. I mixed them up in our little apartment kitchen, rolled them out into odd shapes (I could not make them into a circle to save my life!), and baked them up on the skillet. That night we both agreed that homemade tortillas were better tasting and much more filling that store bought tortillas.
Aside from being delicious, they are also much cheaper to make in large batches than to buy prepackaged. Better tasting, more filling, and cheaper to make? Sounds like winning points in my book!
Since that first batch of tortillas, I’ve discovered sourdough, so my original recipe changed to incorporate this healthy bread! The health benefits of longer fermentation make these tortillas a great option for sensitive bellies.
Tortillas aren’t the only way to incorporate sourdough into your diet! Try out chocolate chip muffins, waffles, pancakes, crackers, or even Red Lobster biscuits. The possibilities are endless!
Now, these tortillas do take much more effort and time to make than just throwing a package into the cart at the grocery store, but I still highly recommend trying these out for dinner tonight. There’s nothing like a warm quesadilla made with fresh tortillas! I also like to make a large batch, cook them up, freeze them, and thaw them out as I need them for recipes or a quick lunch.
Join me in ditching the store-bought, prepackaged tortillas for a filling, and delicious homemade version! I’m pretty sure you’ll never want to go back after this. These soft, thin, flour tortillas are made with sourdough, so they contain all the benefits of long fermentation! Don’t worry though, they can also be made right away if you didn’t plan ahead enough to let them ferment for that long. Perfect for enchiladas, breakfast burritos, or summer wraps! The full recipe and instructions are just below. Scroll down some more to find out a bit more information about making your own sourdough starter and the health benefits of sourdough. Enjoy!
How to Make Sourdough Tortillas
Keep in Mind
- I recommend adding the flour in gradually since every sourdough starter varies in liquid level. You may need a little less or a little more flour than this recipe calls for. We want the dough to pull away from the mixing bowl, so aim for that as you add in flour.
- I usually finish kneading the dough with my hands in order to incorporate any flour that the stand mixer leaves behind.
- This recipe can be long fermented or made right away. Allowing the dough to ferment for 8-24 hours will gain you and your family maximum health benefits from the sourdough. Making it right away will give you some of those same benefits, but not nearly to the same capacity.
What You’ll Need
- Electric mixer
- Large mixing bowl
- Measuring cups and spoons
- 1 or 2 skillets (I recommend cast iron)
- Spatula
- Rolling pin
Ingredients
- 3/4 cups of water
- 1/2 cup of sourdough discard
- 3-5 cups of all purpose flour
- 1 1/2 tsp. of salt
- 1 tsp of baking powder
- 2 TBS of melted coconut oil
Step-by-Step Instrcutions
- The day before, combine all of the ingredients EXCEPT the baking powder in the bowl of an electric stand mixer. Mix well.
- Cover and allow to ferment for 8-24 hours before baking.
- The next morning, combine the baking powder into the dough with your hands.
- Cover the dough and allow to rest for 30 minutes.
- After 30 minutes of rest, begin warming a skillet to medium heat. Melt a little butter in it as well.
- Separate the dough into twelve equal parts. Form each part into a ball of dough.
- On a lightly floured surface, roll each ball of dough out to about 1/4 inch thickness. We want them as thin as possible!
- Cook each tortilla in the preheated skillet. You’ll know the first side is finished when air bubbles begin to appear.
- Flip the tortilla and allow the other side to cook for about 1 minute.
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
Do I Have To Mix Them Up The Day Before?
Nope! You can mix the dough up the same day you plan to bake the pizza. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.
Can They be Frozen?
Yes! This is my favorite thing to do with sourdough tortillas. Mix up a batch (or two), cook as instructed, allow them to cool, place in a gallon size freezer bag, separate each one with wax paper, and place in the freezer!
They will store this way for 3-4 months! When you’re ready for one, just remove from the freezer and thaw in the microwave or in a skillet.
How Can I Make My Own Sourdough Starter?
Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.
All it takes is flour, water, and about 7 days time.
I also answer a few of the most frequently asked questions about sourdough over here.
How is Sourdough Healthier than Regular Bread?
Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.
Other Yummy Sourdough Recipes
- Pizza Crust
- Naturally Sweetened Sourdough Pancakes
- Naturally Sweetened Sourdough Waffles
- Honey Sweetened Sourdough Chocolate Chip Muffins
- Sourdough Peanut Butter Crepes
- Sourdough Discard Crackers