Sourdough Tortillas -

Learn how to make sourdough tortillas with five basic ingredients: sourdough starter, flour, water, oil, and salt. They are perfect for a quick summer wrap or your favorite tacos.

Why I Love This Recipe:

These can be made with any wheat flour: all purpose, whole grain, or freshly milled. I often use hard white wheat berries that I grind fresh in my Mockmill.

Long fermentation is the traditional way to prepare grains. The bacteria present in the sourdough starter pre-digest the grains and make them easier for the body to process.

Many people who are very sensitive to gluten have told me that they can actually tolerate it when fermented for 24 hours or more!

Isn’t that amazing?!

It makes sense why so many people can’t have gluten today. Grains are no longer prepared traditionally. Also, many species of wheat have been hybridized and modified, so that they are no longer in a form that our body is prepared to handle.

If you are super sensitive to wheat, I suggest letting your sourdough goodies ferment for at least 24 hours before cooking/baking. Also, it’s better to use ancient einkorn wheat flour, which hasn’t been hybridized.

Tips For Making Sourdough Tortillas:

To make cooking super fast and easy, I love getting four cast iron skillets going at one time. This makes this process so much easier. A serious game changer rather than sitting in front of one skillet flipping tortillas one at a time.
All-purpose and whole wheat flour will work well for this recipe. For lighter and fluffier tortillas, use unbleached all-purpose.
You can use active sourdough starter or discard.
No need for a tortilla press, you can easily just roll these out with a rolling pin.

Sourdough Tortillas

Easy to make sourdough tortillas with only five basic ingredients: sourdough starter, water, flour, salt, and oil.

Prep: 10 minutes

Cook: 20 minutes

Additional Time: 12 hours

Total:12hours hours 30 minutes

Servings: 12 tortillas

Ingredients

▢1 cup sourdough starter, 210 g
▢3/4 cup water, 160 g
▢1/4 cup olive oil, extra virgin (60 g)
▢1.5 tsp salt, 11 g
▢3 cups unbleached all-purpose or whole wheat, 420 g

Instructions

Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook.
Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic.
Place the dough in a greased bowl, cover with a tea towel or plastic wrap, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)
The next day, divide the dough into 12 equal parts.
On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart.
Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient.

Notes

To make cooking super fast and easy, I love getting four cast iron skillets going at one time. This makes this process so much easier.
All-purpose and whole wheat flour will work well for this recipe. For lighter and fluffier tortillas, use unbleached all-purpose.
You can use active sourdough starter or discard.
No need for a tortilla press, you can easily just roll these out with a rolling pin.

Nutrition

Print Recipe here