Sourdough Tortillas Recipe
This sourdough tortillas recipe uses sourdough discard or active starter with all-purpose flour, olive oil, and salt for soft, pliable tortillas that cook in minutes and work for tacos, wraps, burritos, and quesadillas.
Servings: 8 tortillas
Calories: 264kcal
Equipment
- 1 Large mixing bowl or stand mixer with dough hook
- 1 rolling pin or tortilla press
- 1 Cast iron skillet
- 1 kitchen towel
- 2 sheets parchment paper
Ingredients
- ½ cup sourdough starter or discard 120 grams
- 3 cups unbleached all-purpose flour 360 grams
- ⅓ cup olive oil 72 grams
- 2 teaspoons salt about 12 grams
- ¾ cup warm water 180 grams
Instructions
- Mix the dough – In a large mixing bowl or stand mixer, combine the sourdough starter or discard, salt, warm water, and olive oil and stir until combined.
- Add the flour – Gradually add the all-purpose flour and stir until a shaggy dough forms. The dough will look rough at this stage — that is expected.
- Rest the dough – Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 30 minutes.
- Knead until smooth – After resting, choose your method: knead by hand on a lightly floured surface for 8 to 10 minutes until smooth and elastic, use a stand mixer with a dough hook on medium speed for 2 to 3 minutes, perform 2 sets of stretch and folds by hand spaced 15 minutes apart, or use a bread machine on the dough setting.
- Divide and ball – Divide the dough into 8 equal portions and roll each one into a smooth ball. Keep covered with a kitchen towel while you work.
- Roll out the tortillas – Place each dough ball between two sheets of parchment paper and press with a tortilla press or roll with a rolling pin to about ⅛ inch thick, rotating as you go for an even circle. If the tortilla is not as thin as you would like after pressing, roll it out further with a rolling pin to reach your preferred thickness.
- Preheat the pan – Heat a cast iron skillet over medium-high heat until fully preheated before the first tortilla goes in.
- Cook the tortillas – Peel the parchment from one side and place parchment-side up in the hot pan. Peel away the remaining parchment as it cooks. Cook for 1 to 2 minutes until bubbles form and the underside has light golden brown spots, then flip and cook for another 1 to 2 minutes.
- Keep warm and serve – Transfer each cooked tortilla to a clean kitchen towel and wrap loosely to keep warm and pliable. Serve with tacos, fajitas, quesadillas, or wraps.
Video
Notes
Rest the dough – A full 30 minute rest is what makes the dough roll thin without springing back. Do not skip this step.
Roll as thin as possible – The thinner the tortilla the softer and more pliable it will be once cooked. Aim for about ⅛ inch thick. If the tortilla is not as thin as you would like after pressing, roll it out further with a rolling pin.
Size is flexible – This recipe makes 8 tortillas at about 12 inches each. Press or roll them smaller for street taco size or larger for burritos depending on what you are making.
Cook on a very hot pan – The cast iron skillet needs to be fully preheated before the first tortilla goes in for proper browning and a soft finished texture.
Long ferment option – After mixing, cover and refrigerate the dough overnight or up to 2 days for a deeper tang and more complex flavor throughout.
Nutrition
Serving: 1g | Calories: 264kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 584mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 8mg | Iron: 2mg