Sourdough Tortillas
Rated 5.0 stars by 1 users
Author:
Zarly Hansen
Servings
6-12
Prep Time
20 minutes
Cook Time
30 minutes
Making your own tortillas is surprisingly simple and better yet this recipe gives you the option to incorporate sourdough starter (or discard). The key to perfect tortillas? Roll the dough as thin as possible and cook on a very hot pan.
Ingredients
-
210 g (1 ½ heaping cups) all-purpose flour
-
7 g (1 ¼ teaspoons) salt
-
56 g (¼ cup) softened butter
-
100 g (⅓ cup + 1 tablespoon) water
-
100 g (½ cup) sourdough starter or discard
Directions
Mix Dry Ingredients: In a medium bowl, whisk together the flour and salt.
Incorporate Butter: Using a fork or your hands, mix the butter into the flour until it’s well combined and crumbly in texture.
Form the Dough: Add the water and sourdough starter. Mix until a shaggy dough forms, then use your hands to gently knead it into a rough ball.
Knead the Dough: Transfer the dough to a lightly floured surface. Knead for 1–2 minutes until it’s smooth and no longer sticky.
Divide and Shape: Divide the dough into 12 pieces for smaller taco-sized tortillas or 6 pieces for larger burrito-sized tortillas. Roll each piece into a ball.
Rest the Dough: Cover the dough balls with a light towel or plastic wrap and let rest for 30 minutes to 2 hours. For longer storage, refrigerate in an airtight container for up to 24 hours.
Roll Out Tortillas: Roll each ball into a circle. Roll as thinly as possible.
Cook the Tortillas: Heat a dry fry pan over medium-high heat. Place a tortilla in the pan and cook for about 30 seconds, until it puffs slightly and small brown spots appear underneath. Flip and cook the other side for another 30 seconds. For a more charred finish, leave the tortilla on a little longer.
Recipe Note
- The first few tortillas may look pale until the pan reaches the ideal temperature.
- Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days, or freeze for up to 3 months.
- They’re perfect for tacos, burritos, quesadillas, or wraps!
Sourdough Tortillas
Rated 5.0 stars by 1 users
Author:
Zarly Hansen
Servings
6-12
Prep Time
20 minutes
Cook Time
30 minutes
Making your own tortillas is surprisingly simple and better yet this recipe gives you the option to incorporate sourdough starter (or discard). The key to perfect tortillas? Roll the dough as thin as possible and cook on a very hot pan.
Ingredients
-
210 g (1 ½ heaping cups) all-purpose flour
-
7 g (1 ¼ teaspoons) salt
-
56 g (¼ cup) softened butter
-
100 g (⅓ cup + 1 tablespoon) water
-
100 g (½ cup) sourdough starter or discard
Directions
Mix Dry Ingredients: In a medium bowl, whisk together the flour and salt.
Incorporate Butter: Using a fork or your hands, mix the butter into the flour until it’s well combined and crumbly in texture.
Form the Dough: Add the water and sourdough starter. Mix until a shaggy dough forms, then use your hands to gently knead it into a rough ball.
Knead the Dough: Transfer the dough to a lightly floured surface. Knead for 1–2 minutes until it’s smooth and no longer sticky.
Divide and Shape: Divide the dough into 12 pieces for smaller taco-sized tortillas or 6 pieces for larger burrito-sized tortillas. Roll each piece into a ball.
Rest the Dough: Cover the dough balls with a light towel or plastic wrap and let rest for 30 minutes to 2 hours. For longer storage, refrigerate in an airtight container for up to 24 hours.
Roll Out Tortillas: Roll each ball into a circle. Roll as thinly as possible.
Cook the Tortillas: Heat a dry fry pan over medium-high heat. Place a tortilla in the pan and cook for about 30 seconds, until it puffs slightly and small brown spots appear underneath. Flip and cook the other side for another 30 seconds. For a more charred finish, leave the tortilla on a little longer.
Recipe Note
- The first few tortillas may look pale until the pan reaches the ideal temperature.
- Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days, or freeze for up to 3 months.
- They’re perfect for tacos, burritos, quesadillas, or wraps!
