These sourdough flour tortillas (using sourdough discard or active starter) couldn't be simpler to make.
These soft sourdough tortillas are made with just 6 ingredients and come together in no time. They can be made using active bubbly starter or with sourdough discard. I normally make homemade flour tortillas, but recently, I switched over to sourdough tortillas because of the digestion benefits. I recently had my gall bladder removed and eating sourdough bread versus regular bread products is easier to digest and process for me.
The fermentation process of sourdough breaks down the gluten, making the tortillas easier to digest, but what I love most about these flour tortillas is that sourdough yields a softer and more pliable tortilla that's easier to wrap and fold. These tortillas store really well in the refrigerator, remain soft and reheat beautifully.
If you're a beginner at sourdough baking, this is one of the easiest recipes to start with, especially if you find yourself with a lot of sourdough discard that needs to be used. Once you make your own tortillas from scratch, I promise you will ditch the store-bought ones.
THESE ARE THE INGREDIENTS YOU WILL NEED:
- 🥣 Sourdough Starter or Discard
- 🍞 All purpose unbleached Flour
- 🌿Olive Oil
- 💧 Hot Water
- 🧂 Salt
- 🥫 Baking Powder
- 🍳Cast Iron Skillet
- 👨🍳 Rolling Pin or Tortilla Press
In a bowl, mix together the dry ingredients, Add the wet ingredients and stir and knead the dough to make a soft dough. Cover the bowl with plastic wrap (or use a shower cap) and let the dough rest for 30 minutes.
Divide the dough into 10 equal pieces (about 75 grams each). Form into a small ball, cover and let the dough rest for 10 minutes.
Roll out each ball as thinly as possible (or use a tortilla press). Cook over medium heat in a 12 inch cast iron skillet (do not add any oil or non stick spray). Cook for 30 seconds on each side until they puff and have little brown spots on each side. Remove and keep warm or completely cool and store in an air tight container.
Refrigerate for up to 3 days and freeze for longer storage (up to 3 months).
I use flour tortillas for so many meals, so it just makes sense to make them from scratch. When I have the time, I make up a few batches and store them in the freezer. Here a a few of my favorite meals that call for flour tortillas.
- Grilled Fish Tacos
- Cafe Rio Sweet Pork
- Black Bean & Corn Salsa Chicken
- Beef & Bean Soft Tacos
- Ground Beef or Turkey Soft Tacos, Breakfast Tacos or Burritos
- Homemade Bean Burritos (Homemade Refried Beans)
- Cheesy Chicken Fajita Skillet (Recipe Coming Soon)
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