Sourdough Tortillas
I use a combo of 1 cup unbleached white flour to ½ cup whole wheat flour. Of course you can change your white flour to wheat flour ratio, but I tend to like this combo. You’ll want to use a saturated fat for this recipe as it makes the tortillas more tender. If you have a high quality source of lard, by all means use that, please! I also get great results with ghee, butter and coconut oil as well.
You’ll want to start this recipe at least 4 hours ahead of time and up to a full day ahead of time.
Prep Time10 minutes
Cook Time15 minutes
Resting Time4 hours
Total Time25 minutes
Servings: 6 tortillas
Ingredients:
▢1 cup all purpose flour
▢½ cup whole wheat flour
▢¼ tsp salt
▢¼ tsp baking powder
▢2 Tbsp ghee or butter, lard, or coconut oil
▢¼ cup sourdough starter
▢½ cup warm water
Instructions
Place the flours, salt, and baking powder into a food processor and pulse to combine.
Add your fat of choice and pulse until coarse crumbs form.
Add the sourdough starter, and pulse until combined.
Turn on the food processor and slowly drizzle in the warm water just until a dough ball forms. You may not need to use the entire half cup of water.
Turn the dough out onto a floured board and knead a few times until it's soft.
Wrap the dough in plastic wrap and set aside to rest at room temperature for at least 4 hours and up to 24 hours.
When you're ready to make the tortillas, remove the dough from the plastic wrap and divide into 6 roughly equal sized pieces.
Flat each piece into a disc, then roll the disc into a 1/4" thin tortilla.
Head a cast iron skillet over medium high heat. Allow it to get very hot. Then, place a tortilla into the dry skillet and cook for 1-2 minutes until large bubbles form. Flip and cook on the other side for an additional minute. Remove the tortilla from the skillet and repeat the rolling and cooking with the remaining discs.
Notes
You’ll want to start this recipe at least 4 hours ahead of time and up to a full day ahead of time.
AuthorColleen @ Grow Forage Cook Ferment