HOMEMADE SOURDOUGH TORTILLAS - Full of Days
HOMEMADE SOURDOUGH TORTILLAS - Season 1, Episode 1! Join me and my sous chef as we show you, STEP BY STEP, how to make our homemade sourdough tortillas!Grab the RECIPE here >> HTTPS://everydayfull.com/sourdough-tortillas/These tortillas are perfect for tacos, burritos, wraps, quesadillas, pinwheels and so much more. They're a staple in our home and, once you try them, they will be in yours, too.Posted by Full Of Days on Friday, December 15, 2017
Homemade Sourdough Tortillas
These incredibly soft and chewy homemade sourdough tortillas are perfect for burritos, tacos, wraps and more. They’re a staple in our home and, once you try them, we think you’ll agree.
Sourdough, sourdough, you’re becoming my favorite kitchen pet for your oh-so-many uses! So far you’ve given us scrumptious bread, delicious muffins (with boatloads of flavoring options), versatile flat bread, and chewy pizza crust.
Just when I thought I couldn’t love you more, you prove me wrong by transforming yourself into tortillas. Yummy sourdough tortillas my whole family will devour!
It’s no secret we’re lovers of sourdough! It’s a great option for those with sensitivities to regular flour or gluten and it can make so much more than just bread! Stick with us as we continue to roll out our favorite, tried and true, sourdough recipes…chocolate cake anyone?
And if you haven’t procured yourself a starter yet, go get your hands on some! Read this post for sourcing options!
- 2 cups sourdough starter
- 2 cups organic flour
- 1/4 cup hot water + more cold water as needed
- 1/3 cup coconut oil
- 1 tsp sea salt
- In the bowl of your stand mixer, combine flour and salt.
- Add coconut oil in small pieces and, using your hands, pinch any large bits of oil so no pieces larger than a pea remain.
- Turn stand mixer on low and slowly add in 1/4 cup hot water to combine.
- Add sourdough starter and continue to mix until a soft dough forms. Add more cold water, 1 tablespoon at a time, if needed. Give it time before adding more water, the dough can go from dry and crumbly to the perfect consistency in just a few minutes. Too much water will result in a sticky mess.
- Allow dough to sit, covered, for 7 hours (or overnight).
- Divide dough into 16 equal portions and roll into small balls, let rest 5-10 minutes. Preheat cast iron pan over medium heat.
- Lightly oil your work surface and, using a rolling pin, roll one dough-ball at a time into a circle. You’re looking to get your dough as thin as possible without tearing. About 8-9 inches in diameter.
- Gently place tortilla into a pan and cook about 30 seconds, flip and cook 30 seconds more, flip one more time and cook 30 seconds more. Tortilla should bubble after first and second flip.
- Stack tortillas on a plate and eat immediately, or allow to cool completely and store in a zip-top bag at room temperature and consume within 2-3 days.
- This recipe calls for a 7-12 hour “souring” time, if you would like to omit this step, use sprouted flour and reduce the rest time to 20 minutes, then proceed to step 6. (Alternatively, you can use regular flour and omit the souring time, but you won’t have the benefits of soaked or sprouted flour.)
Be sure to check out our eBook: Everyday Sourdough, it’s filled with delicious sourdough recipes for the everyday baker. It’s the perfect book for those just starting with sourdough, or those looking to add to their recipe arsenal. You’ll find tips and tricks to working with sourdough, including feeding and storing advice and troubleshooting. A glossary of sourdough terms (’cause sometimes it feels like speaking a new language!), and even gluten-free options!
Hi Joy again I wanted to update you on how I flavored my tortillas. I I mixed in dried sun-dried tomatoes and green onions and garlic powder into the flour. I did this when I feed my starter. So the flavor could get into the the flour. No I did not measure. Then I went ahead with your recipe as you stated. It did not burn when cooked. I used dried sun dried tomatoes not the ones in oil. I thought it needed more tomato and onion flavor. Next time I may try ones in olive oil and use the olive oil and tomatoes in my tortillas. I also made small tortillas since I don’t eat that much so they are perfect size.
Have a Blessed Day
That’s SO GREAT! Thanks for sharing your results Joy! Now you’ve given me a project for this weekend!
My question was if I wanted to make garlic flavored or sun dried tomatoes flavored tortillas how would I go about that? Would I just mix that in ? Do you have any suggestion?
What a great idea! I haven’t tried this myself, but mixing the ingredients into the dough after the soaking stage, just before rolling, should work! Hopefully the ingredients won’t burn when cooking them, you might need to adjust the heat of your pan when cooking. Let is know how it works out!
Was wondering if you have any thoughts how I could love these such as sun dried Tomato or garlic ?
Hi Joy! Sorry, I’m not sure I understand your question… are you wanting to flavor the tortillas?
Hi- love your site completely!!
I would like to buy a hard copy of your book.
please let me know how i can do that??
Thanks for all you do!!
Hello Connie! Thank you so much for your kind words! Unfortunately we only offer digital copies of our books (called an eBook), which you can buy here for the sourdough eBook, or here for the 14 Day Meal Plan.
I have sourdough tortilla dough in the fridge, been over proofed — so, its not likely to hold well enough to roll out (been there – tried that)… would this fry up in butter or bacon grease?
Sorry for the delayed reply Connie (we were welcoming baby #5 into the family!)… did you ever try frying the tortillas up? I feel like that would work well (and be DELICIOUS!). Now I’m curious to know if it worked!
These are incredible!!! Thank you! My kids have asked for more. We used them as flat bread for pizza by making them a little thicker. Tomorrow we will have them as fajitas. Thank you! Also to the person who asked about freezing.. they freeze GREAT! Same taste after freezing.
I’m so glad Becky!!! And thanks for the tip on freezing them!
Do you leave the dough out for 7 hours outside of the fridge?
Hi Jason, I tend to keep my sourdough starter out at room temperature and feed daily. If you’re using a sourdough starter from the refrigerator, you’re going to want to take it out and feed it once before using. Wait 6-12 hours after feeding until it gets nice and bubbly before using! Hope this helps and ENJOY!
It says 1/2 cup water divided but then doesn’t say anything in the directions about how much to divide it by. I’m assuming this refers to the water being hot and cold? I added the half cup and wound up with soup and had to add a bunch more flour to get a soft dough so I’m holing they still come out ok. In addition to the water question how soft should the dough be? Thanks! We love the sourdough bagel recipe so much we make them every weekend and we wanted to give these a try
Oh no! So sorry Danica! Yes, it should have said add 1/4 cup boiling water, then additional COLD water as needed! Thanks for mentioning it, I’ve updated the recipe! The consistency you’re looking for is a firm, but stretchy dough. It shouldn’t stick to your hands, but when you roll it out, it needs to be wet enough that it doesn’t crack at the edges. So glad you love the bagel recipe, they’re a winner for sure! These tortillas are also a staple in our house! Enjoy!
Does anyone know if I could use Masa Harina flour for these Tortillas. I have a large bag of Masa and always have discard starter.
Hi Rosemary! Corn tortillas are much different than flour tortillas, so the masa harina won’t quite work the same in this recipe. However, if you want to use up your masa, just mix it with some water! That’s all you need to make super yummy corn tortillas. You can roll them out between parchment paper with a rolling pin, or snag one of these tortilla presses (they’re really handy!). Most bags of masa will have a corn tortilla recipe on the back. After you make them a few times you’ll get used to what the consistency of the dough should be.
Sounds so good!
I want to try this recipe!
I’ve been wanting to work with sour dough for a long time.
Where does one get the starter?
What a great idea! Never thought of making sourdough-style tortillas, but definitely want to try now!
I have been making sourdough bread for several years now. It is quite easy to adept the recipe. I not longer make the plain white sourdough bread.
I go for using half whole wheat flour and some bran, or using rye flour and bran. Puts more fiber in your diet.
Also, I do not use any kind of oil in my bread, so it is even better for you. After all, just about all of us put butter or coconut oil on the bread slice when we go to eat it.
That’s great Raymond! Sourdough can really become simple once you get the hang of it, and it’s so fun experimenting with new recipes! Love your flour suggestions! We don’t use oil in our bread recipe either…but question, do you have problems with your tortillas sticking without adding oil?
I flour my surface that I roll the tortillas out on. This usually dusts the tortilla enough that it will not stick to your pan. If you have it, a cast iron pan is great. I have also done these on the BBQ, but it does have to be hot.
Perfect! I’ll have to give this a try…and grilling them sounds amazing! Thanks Raymond!
I was wondering if these freeze well? I was thinking of making them to take with us on vacation, store bought tortillas are always a let down and filled with such awful ingredients.
Hi Kimby! I haven’t tried freezing them before (we always gobble them up too fast!). If I were to try, I’d be sure to let them fully cool first, then add a layer of parchment paper between each tortilla to be sure they don’t stick together. Otherwise, I can’t see why it wouldn’t work great! Let us know how it goes if you give it a try!