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Sourdough Flour Tortillas Recipe

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4.1 from 15 reviews

These Sourdough Flour Tortillas are soft, flavorful, and easy to make at home using a tangy sourdough starter. Perfect for tacos or burritos, they have a wonderful texture with a slight chew and subtle sourdough taste. The dough is simple to prepare and rests to develop flavor before being cooked quickly on a hot skillet, creating tortillas with beautiful brown spots and a light puff.

Ingredients

Dough Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tsp kosher salt
  • 6 tbsp softened butter
  • 1/2 cup water
  • 3/4 cup sourdough starter (active and bubbly)

Instructions

  1. Combine Dry Ingredients: Whisk together the all-purpose flour and kosher salt in a medium mixing bowl to ensure even distribution of the salt throughout the flour.
  2. Incorporate Butter: Cut the softened butter into the flour mixture using a fork. Continue until the mixture becomes crumbly and the butter is fully incorporated, resembling coarse crumbs.
  3. Add Wet Ingredients and Form Dough: Stir in the water and sourdough starter into the flour and butter mixture until a shaggy dough forms. Use your hands to gently knead everything together into a rough ball.
  4. Knead the Dough: Knead the dough on a clean surface or in the bowl for 1 to 2 minutes until it becomes smooth and is no longer sticky to the touch.
  5. Portion the Dough: Divide the dough into 16 equal pieces for taco-sized tortillas or 8 pieces for larger burrito-sized tortillas. Roll each piece into a smooth ball. Cover the dough balls with a clean kitchen towel or plastic wrap.
  6. Rest the Dough: Let the dough balls rest and ferment for 30 minutes up to 2 hours. This resting period allows the sourdough to develop flavor and the gluten to relax, making it easier to roll out.
  7. Roll Out Tortillas: On a lightly floured surface, roll out each dough ball into a thin round shape. Aim for about 6–8 inches in diameter for tacos, or 10–12 inches for burritos.
  8. Cook the Tortillas: Heat a dry skillet or cast-iron pan over medium-high heat until hot. Place a rolled-out tortilla onto the skillet and cook for about 30 seconds on one side until it begins to puff and develop brown spots. Flip and cook the other side for another 30 seconds. Adjust heat as necessary to prevent burning.

Notes

  • Make sure your sourdough starter is active and bubbly for best results.
  • Softened butter can be substituted with lard or vegetable shortening if preferred for a more traditional flavor.
  • Resting the dough longer develops more complex flavor but 30 minutes is sufficient if you’re short on time.
  • If tortillas puff unevenly, try gently pressing on them while cooking to encourage even puffing.
  • Store cooked tortillas wrapped in a clean kitchen towel to keep them soft and warm.

Find it online: https://recipesbyliza.com/sourdough-flour-tortillas-recipe/