Sourdough Flour Tortillas Recipe
Inspired by Sonoran tortillas, these Sourdough Flour Tortillas are soft, chewy, and made with just five simple ingredients, including sourdough starter for extra flavor. They’re perfect for burritos, wraps, or on their own fresh from the skillet.
Servings: 10 tortillas
Calories: 166kcal
Ingredients
- 420 grams all-purpose flour
- 9 grams salt
- 1 ½ teaspoon baking powder
- 75 grams lard or butter
- 113 grams sourdough discard
- 226 grams water hot
Instructions
- Make the dough: Whisk the dry ingredients together. Rub the lard or butter into the dough until the particles feel completely coated in flour and the mixture resembles wet sand. Create a well in the center of the flour mixture and pour the wet ingredients in the center.420 grams all-purpose flour, 9 grams salt, 1 ½ teaspoon baking powder, 75 grams lard, 113 grams sourdough discard, 226 grams water
- Stir with a wooden spoon until the dough begins to come together. Switch to your hands and knead until a cohesive dough forms. Cover the dough with plastic wrap and let the dough rest for 15 minutes.
- Knead the dough: Turn the dough out on a clean work surface and knead until smooth. While lightly holding the dough with one hand, use the heel of your hand to push the dough out as far as it will go. Then fold it over itself, rotate a quarter turn and repeat until the dough feels smooth and elastic, about 5 minutes.
- If your dough feels too sticky, cover the dough again and let it rest for another 15 minutes. This will allow the gluten to recover and will make it easier to handle.
- Pre shape the dough: Brush a large plate with oil. Divide the dough into 10 even portions.
- Take one portion of dough and flatten it into a rough rectangle. Fold the corners towards the center and pinch the edges together to seal. Turn the dough over, cup it in your palm and roll it on the surface until it forms a tight ball. Arrange the dough balls on the greased plate and cover with a damp tea towel or plastic wrap. Allow the dough to rest for 15 minutes.
- Shape the tortillas: Cut 10 squares of parchment paper, each about 10 inches. Dust your work surface with a light coating of flour, not too much or your tortillas won’t stretch out.
- Working with one portion at a time, use a rolling pin to flatten the dough out into an 8 to 10 inch circle. It should be as thin as you can get it without the dough tearing or falling apart. Place the dough on a piece of parchment paper.
- Repeat with the remaining portions of dough and stack the pieces of parchment on each other.
- Cook the tortillas: Place a large skillet over medium-high heat. Your skillet should be very hot or your tortillas will not puff up.
- Cook the tortillas for 1 minute on each side. Do not overcook the tortillas or they will dry out and stale faster. Wrap the cooked tortillas in a damp tea towel. Serve immediately.
- Store: Store any leftover tortillas at in a ziplock bag at room temperature for up to 3 days. Do not refrigerate tortillas or they will dry out.
- Freezing instructions: For long-term storage, freeze the tortillas between layers of parchment for up to 1 month. Reheat the tortillas on a dry skillet until warmed through.
Notes
- Both sourdough discard and active sourdough starter will work for this recipe.
- Knead the dough until smooth. A strong gluten network is essential for sturdy but tender tortillas.
- Don’t use too much bench flour. The dough should grip your surface a little bit in order to stretch, otherwise it will slip and slide and will be impossible to roll out.
- If your dough snaps back, wrap them up and let them rest for 15 minutes before continuing.
- Don’t overcook your tortillas or they will turn out dry and will stale faster.
- You can divide this dough into more portions for smaller tortillas.
Nutrition
Calories: 166kcal | Carbohydrates: 35g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 417mg | Potassium: 61mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 377IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg