Sourdough tortillas
These sourdough tortillas offer a delicious twist on traditional tortillas, incorporating the tangy flavor of sourdough. They are soft, pliable, and perfect for wraps, tacos, or enjoying with your favorite dips.
Equipment
- 1 mixing bowl
- 1 rolling pin
- 1 non-stick skillet or griddle
- 1 kitchen scale (optional for precise measurements)
- 1 plastic wrap or a clean cloth
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough starter
- ½ teaspoon salt
- ¼ cup water as needed
- 2 tablespoons olive oil
Instructions
- In a mixing bowl, combine the all-purpose flour and salt. Mix well.
- Add the sourdough starter and olive oil to the dry ingredients. Mix until combined.
- Gradually add water, a little at a time, and knead the mixture until you have a smooth and slightly sticky dough. If the dough is too sticky, add a little more flour.
- Once the dough is ready, cover it with plastic wrap or a clean cloth and let it rest for at least 30 minutes. This will help the gluten develop.
- After resting, divide the dough into 8 equal portions and roll each portion into a ball.
- On a floured surface, use a rolling pin to flatten each ball into a thin circle, about ⅛ inch (3 mm) thick.
- Heat a non-stick skillet or griddle over medium-high heat. Cook each tortilla for about 30-60 seconds on each side, or until it has nice brown spots and puffs up slightly.
- Remove the tortillas from the skillet and keep them warm in a cloth while you finish cooking the rest.
- For even more flavor, let the dough ferment for additional hours or overnight in the refrigerator before cooking.
Notes
For even more flavor, you can let the dough ferment for an additional few hours or overnight in the refrigerator to develop a stronger sourdough flavor.
Store any leftover tortillas in an airtight container, and they can be reheated in a skillet or microwave.