Tortillas are great! Who doesn’t love one? These flat breads are extremely versatile and always save me on lazy days. Best thing about this recipe: if you have a sourdough starter, it’s super easy to make those sourdough tortillas.
I’m always looking for ways to use my sourdough discard: I have tried pancakes, crackers, but these tortillas are the recipe that pleased me the most. They’re perfect! No, really: THEY ARE PERFECT.
You know the tortilla you buy at the supermarket, full of additives and almost always tasteless? We don’t lack flavor here. My sourdough tortillas are super tasty, easy to put together and the best way I found to use my sourdough discard. Keep reading and learn how to make the best sourdough tortilla in less than 1 hour!
Quick tips for a fail-proof sourdough tortilla
- My starter is a 100% hydration sourdough starter. If you use more water on yours, your dough might come out too sticky: just add more all-purpose flour, 1 tablespoon at a time. Be careful not to add too much flour, or your tortilla will be crumbly and dry;
- Let the dough rest for 30 minutes before trying to roll it open;
- Preheat your skillet before starting to cook the tortillas;
- If you don’t have a rolling pin, a wine bottle works fine for opening up the dough;
- Careful not to overcook: usually 1 minute on each side is enough for my tortillas.
You can fill sourdough tortillas with pretty much anything you’d like: beans, meat, cheese, salsa, sour cream, the possibilities are endless! Cook those on Monday and have a sourdough tortilla ready for you all week.
Can I make those with whole wheat?
Yes! When I do it, I use 3/4 cup of all-purpose flour and 2/3 cup of whole wheat flour. I never tried making them with whole wheat only, but if you want to try, start with 1 1/2 cup of whole wheat, and add more flour as you need, until you get a dough you can work with without sticking.
Can I freeze them?
You can, and they will be as good as new once reheated. Just wait for them to cool before doing so, and store them in a ziplock bag before freezing. To freeze, separate each tortilla with wax or parchment paper.
How long will they keep?
If stored in an airtight container, these sourdough tortillas usually last from 3 to 5 days. They don’t get hard or dry out after one day, as long as you don’t overcook them.
Do I need an active sourdough starter for this tortilla recipe?
No! As I said, this one is made with sourdough discard – the leftover sometimes you just don’t know what to do with and end up pouring down the sink. But feel free to do it with active sourdough if you like.
If you’re looking for a basic sourdough bread recipe, take a look at the post I made especially for everyone that’s beginning to bake with wild yeast! I have lots of tips, a video and a great recipe you can make in one day. Don’t know what I’m talking about? Wild yeast, as known as sourdough culture, is super easy to make and will change your bread game forever – and I can teach you how to make yours!
I want to try every recipe out there. Help me keep doing it by supporting and following me on Pinterest, Instagram and Facebook. It takes only a few seconds and I’ll be so happy to see you’re really enjoying my recipes!
- 1/2 cup sourdough starter discard
- 1/4 cup olive oil
- 1/3 cup water
- 1 2/3 cup all purpose flour
- 1/2 tsp salt
- In a large bowl, mix the sourdough discard, olive oil and water. Stir to combine.
- Add the all-purpose flour and salt, mixing until the dough is formed. Knead for 1 to 2 minutes, just until everything is well combined and dough looks homogeneous, with no dry spots. You can use a stand mixer if you prefer. If your dough is too sticky, add 1 tablespoon more of all-purpose flour and knead until absorbed.
- Cover the dough with a damp towel and let it rest for 30 minutes.
- Preheat a large skillet on high heat.
- Flour lightly the surface you’re opening the dough. Divide the dough into 8 to 10 pieces. Flatten each ball with the palm of your hand.
- Roll open each piece of dough into a circle, using a rolling pin or a wine bottle. The tortillas should be rolled thin (about 1/4 inch thickness), and will look almost see-through.
- Cook individually on high heat for about 1 minute on each side. Flip it as soon as bubbles appear and the edges look firm: the tortilla should have nice brown spots.
- Allow them to cool before storing into an airtight container. Serve them warm.
Tortillas keep for 3 to 5 days outside the fridge.
To freeze, wait for them to cool. Use a ziplock bag or airtight container, and separate each tortilla with wax or parchment paper.
The recipe can be made with active sourdough as well: it won't change the final result.
The recipe can be made with whole wheat: use 3/4 cup of all-purpose flour and 2/3 cup of whole wheat flour. I never tried making them with whole wheat only, but if you want to try, start with 1 1/2 cup of whole wheat, and add more flour as you need, until you get a dough you can work with without sticking to the surface when rolling open.
Amount Per Serving: Calories: 182Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 147mgCarbohydrates: 26gFiber: 1gSugar: 0gProtein: 4g