Sourdough Tortilla Recipe – Simple & Delicious

Sourdough Tortilla

Sourdough tortillas are versatile and simple to make. They are amazing in recipes such as these breakfast tacos, with some butter, and of course for lunch or dinner with ground or pulled beef/pork. Add fermented salsa on top and you’ve got a healthy and delicious meal.

I have been in love with tortillas since the first time I tried them. Especially tortilla chips. These can easily become tortilla chips by flavoring then baking or dehydrating them. Pair your sourdough tortilla chips with this delicious, authentic Mexican cheese dip!

Sourdough tortillas are extra special. They have such a rich flavor and taste amazing even on their own. I usually make extra because I like to have them with everything!

Sourdough Tortilla Recipe (Makes 16 tortillas)

Ingredients
2 Cups All-Purpose Flour
1/2 Cup Olive Oil
3/4 Cup Sourdough Starter
Approx 1/4 Cup Water

2 tsp salt

Instructions
1. In a big mixing bowl, combine 2 cups all-purpose flour and 1/2 cup olive oil. Other fats will work. Using a pastry blender or a big fork, “cut” them together until they are mixed and crumbly.

2. Add the sourdough starter and mix together as best you can. Add about 1/2 the water and add the rest slowly. Once dough is coming together, mix with your hands until you form a nice clean ball. It should not be very sticky but should not be dry, either. If you added too much water, add a bit more flour a tbsp at a time. Knead for a few minutes, make a ball and return it to the mixing bowl where you will leave it for 12-24 hours to sour. Cover with a plastic wrap so it doesn’t form a crust.

3. When you’re ready to make the tortillas, sprinkle 2 tsp salt on the ball, which has risen quite a bit by now. Knead it in well.

4. At this point I usually weigh the ball with my kitchen scale, then divide into 16 equal pieces. It’s OK to eyeball if you don’t have a kitchen scale yet.

5. If you’re like me, at this point you will go ahead and set your pot to warm up on medium low. You can do this and cook the tortillas one-by-one as soon as you roll them out, or you can roll them all out first.

6. Roll each piece into a neat little ball and flatten/roll out to desired thickness using a rolling pin.

7. Put tortilla in pre-heated skillet and cook until bubbles form, flip and let second side brown as well. This process does not take long, watch closely and adjust heat if necessary!

8. Remove tortilla to a plate and cover with a kitchen towel until ready to use. Continue steps 6, 7 and 8 until you’re done cooking them all.

Let me know in the comments below if you enjoyed this sourdough tortilla recipe and what you decided to enjoy them with!

Sourdough Spelt Honey Carrot Cake

Sourdough Spelt Honey Carrot Cake

We have a tradition in our house where we celebrate birthdays with cake instead of gifts. Since cleaning up our diets, we have had a variety of treats grace our birthday celebrations, including cookies, pies and grain-free cakes. One of my mom’s favorite cakes is carrot cake, so I decided to experiment with making one out of sourdough. I do not include sugar in my diet besides what I use in water kefir or ginger beer, so it was important to make it with honey so that I could enjoy a piece (or two…) as well.

I am delighted with how this cake turned out. I will definitely be converting more of our favorite cakes to sourdough in the future!

Sourdough Spelt Honey Carrot Cake Recipe

Ingredients
1 cup sourdough starter (My starter is kept with all-purpose flour)
2 cups spelt flour
3/4 cup milk

3/4 cup honey
3/4 cup coconut oil
3 eggs
2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp nutmeg
1/4 tsp ginger
1 cup shredded carrots

3 round cake pans
Frosting: Pineapple Coconut Butter Glaze

Instructions
1. Mix milk and starter together in a big glass mixing bowl. Add 2 cups spelt, mix well, cover the bowl with plastic so it doesn’t form a crust and leave to sour overnight (approx 12hrs).

2. In the morning, take out the eggs so they can come to room temperature. Shred your carrots, finer shreds will work best. Warm the coconut oil if necessary, as it should be liquid. You may also measure out the the extracts, salt/spices and carrots at this time.

3. Cream the honey and coconut oil together in another big mixing bowl. Add the eggs and mix together well. Add in your extracts, salt and spices and mix well. Add in your shredded carrots and mix well.

4. Preheat your oven to 350o and grease your cake pans. I used butter. You may line them if you wish.

5. Once oven is done preheating, add the two teaspoons of baking soda, mix well, let foam for a sec and distribute evenly among the 3 cake pans.

6. Place in the middle rack of the oven and bake for approximately 25 minutes. The timing was perfect for my cakes, but I would recommend checking at 20 minutes just in case your oven is speedier than my own.

7. Let cool. I made up the glaze during the cooling phase.

8. Place one layer at a time on your serving spread and spread the glaze as evenly as you can on top before adding another layer. If your glaze won’t spread easily enough, you may need to warm it or dilute it a little (with coconut oil or water). Spread the thickest layer on top of the cake, mmmm!

9. Serve and enjoy! And don’t forget to leave a comment letting me know what you think, what you changed (if anything), or what you wish you had changed! I love hearing from you guys!

Sourdough Spelt Honey Carrot Cake Bite
I enjoyed every bite of this cake! So delicious with a tall glass mason jar of raw milk!

Thick Crust Sourdough Pizza Recipe

There is nothing like a good pizza, is there? Pizza is…the epitome of yum. People on pretty much any type of diet try to figure out a replacement. Who wouldn’t want that wonderfully textured crust, the flavorful sauce, and the amazing toppings–together they lead to something truly awesome…perfection!

Sourdough Thick Crust Pizza Slice
Topped with homemade garlic pizza sauce, lots of onions and bell peppers. Mmmm

Thick Crust Sourdough Pizza Recipe (Serves 4+)

Ingredients
1 cup fed sourdough starter
1/2 cup water
2 tbsp olive oil
2 1/2 cups all-purpose flour
1 teaspoon salt

Pizza Sauce
Onions, Bell Peppers, Zucchini or other favorite toppings

Instructions
1. In a big mixing bowl like this, mix your fed sourdough starter, water, and olive oil together well.

2. Add two 1/2 cups flour and then 1 tsp salt. Combine well and knead until smooth. This dough should not be sticky, but also shouldn’t be dry.

3. Form a nice ball and leave in the mixing bowl covered with a plastic bag, shower cap, or something of the like so it doesn’t start drying out and forming a crust. Leave this overnight–around 12 hours.

4. When you’re ready to shape your pizza, it should not be a ball anymore. The dough should have risen quite a bit and be puffy with big bubbles.

5. Scrape it all up and form a ball again. Decide whether you want one big thick crust pizza or two thinner crusts. If two, divide equally in two balls (or more if you want to make personal pizzas).

6. Flatten the ball and form your pizza by hand or rolling pin. I prefer to form on parchment paper pre-measured to fit a baking tray because it’s easy to move onto the tray. I do not have a pizza pan…yet!

7. Once pizzas are formed, cover again well so they do not dry out. Let rise for approx 1.5-2 hours, it should be somewhat puffy again. Preheat your oven to 450o and begin preparing your pizza sauce and toppings.

8. Once oven is preheated, put a thick-crust pizza in for 8 minutes, thinner crusts or 3-4. If it swells considerably, just use a knife to punch a few small holes. It will be just fine!

9. Spread sauce on the pizza evenly and add your favorite toppings. I like to put lots of fresh onions and bell peppers, and sometimes grate “zucchini cheese” on as well. The zucchini does not melt like cheese but gives the dairy-free version a cheesy look. Freshly sliced tomatoes are another favorite, as well as finely chopped pre-cooked chicken.

10. Bake or an additional 10 minutes give or take a few, and then move to a cooling rack carefully.

This is what our pizza usually looks like, since we all like it in different ways. Usually I just make personal pizzas.

Thick-Crust Sourdough Pie
One pie divided in several different ways, personal pizzas would be better!

It always disappears very quickly…

Thick-Crust Sourdough Pizza Nom Nom Nom
So good it didn’t last long, at all…

Let me know how you like it once you try it!