Advertisement
Learn how to make sourdough tortillas with five basic ingredients: sourdough starter, flour, water, oil, and salt. They are perfect for a quick summer wrap or your favorite tacos.
-
- Prep Time: 10minutes minutes
-
- Cook Time: 20minutes minutes
-
- Additional Time: 12hours hours
-
- Total Time: 12hours hours 30minutes minutes
Ingredients
-
- ▢ 1 cup sourdough starter 210 g
-
- ▢ 3/4 cup water 160 g
-
- ▢ 1/4 cup olive oil extra virgin (60 g)
-
- ▢ 1.5 tsp salt 11 g
-
- ▢ 3 cups unbleached all-purpose or whole wheat 420 g
Instructions
-
- Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook.
-
- Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic.
-
- Place the dough in a greased bowl, cover with a tea towel or plastic wrap, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)
-
- The next day, divide the dough into 12 equal parts.
-
- On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart.
-
- Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient.
Notes
-
- To make cooking super fast and easy, I love getting four cast iron skillets going at one time. This makes this process so much easier.
-
- All-purpose and whole wheat flour will work well for this recipe. For lighter and fluffier tortillas, use unbleached all-purpose.
-
- You can use active sourdough starter or discard.
-
- No need for a tortilla press, you can easily just roll these out with a rolling pin.
Nutrition
Calories: 172kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 292mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 5mg | Iron: 1mg
