Making sourdough tortillas from scratch is really simple and fun! All you need is some all-purpose flour, shortening (or vegetable oil), water, salt and the “secret” ingredient: Sourdough starter which make these delicious tortillas to jump to the next level. Adding sourdough starter or even sourdough discard add a very nice and rich flavour to these tortillas. You don’t want to miss this if you have sourdough at home. This recipe is so perfect to add to your sourdough discard recipes aswell.
I am mexican but can you believe I have never, ever, made flour tortillas before? That’s why I am from a small state of Western Mexico on the central Pacific coast and we don’t eat flour tortillas there, but oh boy, we really don’t know what we’re missing.
Flour tortillas are so different, soft, and rich in flavour. Besides, they’re a lot more easy to make when you’re living overseas because you can find wheat flour almost in every corner of the world, unlike the very specific corn flour that is used to make corn tortillas. Flour tortillas are also easier to make because you don’t need any fancy or specific tools like the press to make corn tortillas. So, lets see how to do them!
Sourdough tortillas tips:
- The sourdough in this recipe is used mainly for flavour, so those tortillas are a wonderful idea to use your discard.
- If you don’t have sourdough no worries, you can also make tortillas without it. Omit the sourdough and adjust the water adding less.
- You can replace the shortening with butter or vegetable oil, the flavour may vary a bit but still they’re delicious.
- If it’s your first time making tortillas, I recommend making them smaller that suggested, so it will be easy for you to manage the dough.
- Resting the dough is a very importan step, don’t skip it. You’ll notice the dough is a lot more manageable after resting.
Can you freeze tortillas?
You can of course, but the best tortillas are the ones just made. If you choose to freeze them just make sure they’re complete cool and put them in a ziploc bag. You won’t need to defrost them later, just heat the tortillas directly in a cast iron skillet.
How to use your flour tortillas:
Sourdough flour tortillas
- 100 gr sourdough (or discard)
- 500 gr all purpose flour
- 200-230 ml water (36-40°C / 96-105F)
- 75 gr shortening (or vegetable oil)
- 1 1/2 tsp salt
- Put all ingredients in a bowl adding gradually the water and mixing slowly with your hands.
- Transfer the dough onto a surface and knead for 2-3 min. until you achieve a smooth and elastic dough.
- Return the dough to the bowl, cover and leave it to rest for 30 minutes.
- Divide the dough into 12 pieces of 70-73gr each. Roll each piece into a ball using the palms of your hands. Cover and let it rest for 20 min.
- Preheat a large skillet over medium-high heat. Using a well-floured rolling pin, roll a dough ball into a thin, round tortilla. Use your fingers to adjust the tortilla on the borders and achieve a well round shape. (watch the video!)
- Put the tortilla on the hot skillet and cook until bubbly and golden (around 30s); flip and continue cooking until golden on the other side (around 40s).
- Place the cooked tortilla between a napkin cloth to keep them warm; continue rolling and cooking the remaining dough.