Sourdough tortillas are a very versatile type of flatbread and also simple to make. The sourdough effectively breaks down proteins and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs) in wheat for an easy to digest end product.
These tortillas are amazing with butter, in recipes such as these breakfast tacos, and of course for lunch/dinner with ground or pulled beef or pork. Add fermented salsa on top and you’ve got yourself 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!
Easy Sourdough Tortilla Recipe
- 2 cups all-purpose flour
- 1/2 cup extra virgin olive oil
- 3/4 cup sourdough starter
- 1/4 cup water (approximately)
- 2 tsp salt (added after fermentation)
- 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.
- 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 cover it and leave it to ferment for 12-24 hours. Cover with a plastic wrap so it doesn’t form a crust.
- 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.
- 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.
- Set your pot to warm up on medium low while rolling out the tortillas. You can cook the tortillas one-by-one as soon as you roll them out, or you can roll them all out first.
- Roll each piece into a neat little ball and flatten/roll out to desired thickness using a rolling pin.
- 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!
- Remove tortilla to a plate and cover with a kitchen towel until ready to use.Continue steps 7, 8 and 9 until you’re done cooking them all.
Monday 30th of December 2019
How do you store the tortillas? (Assuming there are any left) ha!
Tuesday 31st of December 2019
I have never had any left! If I did have tortillas left over, I would store in a zip lock bag in the fridge. When ready to use I'd sprinkle with a little water to "refresh" and re-warm on stove-top.
I'd love to know if you try storing and re-heating and how that goes!
Saturday 3rd of January 2015
Great recipe! These tortillas were so much easier to knead and roll than another SD tortilla recipe I tried. I'll be making these again!
Sunday 2nd of February 2014
I just made these tortillas, and they tasted just lovely! Thanks for a great recipe! I actually made tortilla chips from the leftovers, just cut them into smaller, chips size bits and fried them in coconut oil and ghee. They were absolutely delicious, and tasted great with a dip or cream cheese! Thanks again.
Sunday 2nd of February 2014
I'm glad you liked them! I made them a few days ago and can I just say I never have any leftover to make tortilla chips with? LOL! I eat them by themselves while cooking more and just slather 'em with a ton of raw butter. Yummm :)