Sourdough Flour Tortillas

I have a package of flour tortillas in my freezer for when I want to make wraps or quesadillas but a recent post on a sourdough baking group on FB inspired me to make my own with discard sourdough starter.

The recipe below has been scaled down from the original and the directions have been rewritten with a bit more detail.

Samantha Sunshine’s Sourdough Flour Tortillas – makes 8 x  6-7 inch diameter tortillas

1 1/4 cups all purpose flour
1/2 cup sourdough starter
1/4 cup water
3 tbsp vegetable oil or melted lard
1/2 tsp salt
1/2 tsp baking powder

Mix all the ingredients above together in a large bowl and knead to form a soft dough. You may have to add a bit more flour so it’s not sticky.

Wrap the ball of dough in a sheet of plastic food wrap and rest on the counter for a few minutes.

Divide into 8 portions and roll into balls. Pat each ball down gently to flatten and then roll out to a diameter of 6-7 inches.

Heat a cast iron frying pan or grill pan to medium high heat. Lightly oil the pan, add the tortilla and cook for a few seconds on each side. If you’re concerned about burning, lower the heat a bit (to between medium and medium high) and cook the tortilla for 20-30 seconds on each side. You’ll find the tortilla puffs up in places and the bubbles may char.

NOTE: According to a comment on the FB group, if you let them rest 24 hours wrapped at room temperature, you’ll have a true fermented flour tortilla. I only waited about an hour.

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12 thoughts on “Sourdough Flour Tortillas

    1. I agree. They remind me of naan or roti and taste great. I don’t get them as thin as the original poster but I’ve only made 16 so far. With practice, I hope to get better.

  1. I love making my own tortillas, but I’ve never made sourdough flour tortillas. These sounds and look wonderful! Thanks for the inspiration!

  2. What a fresh looking flour tortilla, I had no idea that leaving them for a day would ferment them, how cool is that? I made tortillas a while back but mine were more like the ones from the grocery store, thin but still pretty flexible. I like your version, it looks like it would make a wonderful wrap.

    1. I have yet to try the fermented version. About an hour is as long as I could wait to roll them out. 🙂

      Fresh tortillas are best of course. The full recipe is a bit too much for me but the half version I posted is just right.

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