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Sourdough Tortillas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 37 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes (including resting time)
  • Yield: 4 servings (6 tortillas for burritos or 10 mini tortillas for tacos)
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

These homemade sourdough tortillas offer a delightful twist on traditional tortillas by incorporating a tangy sourdough starter. Soft yet pliable, they are perfect for tacos or burritos and can be made ahead for easy meal prep.

Ingredients

Ingredients

  • ½ cup sourdough starter
  • ⅓ cup water
  • 3 tablespoons vegetable oil
  • ¾ teaspoon salt
  • 1 ½ cups all-purpose flour (spooned and leveled)

Instructions

  1. Mix the dough: In a stand mixer bowl, whisk together the sourdough starter, water, vegetable oil, and salt until well combined. Gradually add the all-purpose flour and mix with the dough hook attachment for 5-6 minutes until the dough becomes smooth and is no longer sticky.
  2. Divide and rest: Divide the dough into either 10 equal pieces for mini tacos or 6 pieces for burritos. Shape each piece into a ball and cover with plastic wrap. Allow the dough balls to rest at room temperature for 30 minutes, or refrigerate for up to 24 hours to develop flavor.
  3. Roll out the tortillas: Turn the rested dough onto a floured surface. Using a rolling pin, roll each ball out to about 1/16 inch thickness or as thin as possible. For tacos, roll to approximately 5-6 inches in diameter, and for burritos, aim for 8-10 inches.
  4. Cook the tortillas: Heat a large nonstick skillet over medium-high heat without adding any oil. Cook each tortilla for 30-60 seconds on each side, or until it puffs up and develops light brown spots. Adjust the heat as needed to prevent burning and ensure even cooking.
  5. Store the tortillas: Once cooked and cooled, store the tortillas in an airtight bag in the refrigerator. They will keep fresh for up to 5 days and can be reheated before serving.

Notes

  • Resting the dough allows the gluten to relax, making it easier to roll out thin tortillas.
  • For a more pronounced sourdough flavor, refrigerate the dough balls overnight.
  • Cook tortillas on a dry pan to achieve the best puff and texture without added grease.
  • These tortillas can be frozen for up to 2 months; thaw before reheating.
  • Adjust cooking time depending on your stove’s heat intensity to avoid burning.

Find it online: https://slsrecipes.com/sourdough-tortillas-recipe/