Easy Sourdough Tortilla Recipe
Servings: 16 tortillas
Ingredients
- 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)
Instructions
- 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.