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We love, love these sourdough tortillas! My husband is from New Mexico and loves tacos, enchiladas, burritos, quesadillas…all things Mexican food! Once upon a time I tried to make us healthier by switching over to whole wheat store bought tortillas. It was the one time he said no to my efforts… “Babe, I appreciate you trying to make us healthy, but I draw the line at whole wheat tortillas.”
I agreed with him; they were pretty terrible. Tough, dry, and flavorless.
BUT my husband loves these sourdough tortillas and even prefers them over the white, pasty variety at the store. It’s been a win-win (yummy taste-healthy) situation.
AND they’re healthy, because they’re a fully fermented sourdough. Don’t know why fully fermented sourdough is the best for your body?? It’ll only take 3 minutes to read why…Why Make Your Own Fully Fermented Sourdough Bread
Oh, and they make the perfect crust for pizza!! The BEST PIZZA EVER! You definitely need to add these to your week.
You’ll need sourdough starter for this recipe. Don’t have one? Learn to make your own for free here: Sourdough Starter Tutorial
Sourdough Tortillas Recipe
- 6 cups freshly ground flour (or your flour of choice) **
- 2 cups sourdough starter
- 2 teaspoons salt
- 2 teaspoon baking powder
- 2/3 cup extra virgin olive oil, lard, or sunflower oil
- 1-1 1/2 cup water (Adjust to make sure you have a soft dough, not too stiff. If you add too much water, just add a bit of flour.)
** The best flour to use is freshly ground right in your own kitchen! You can use these Spelt Berries, this Hard White Wheat, or your own favorite flour of choice and either the Wondermill or Nutramill Flour Mill. And if you need a great mixer, here is one I recommend, and the same great mixer that includes all the attachments can be found here.
Day 1 of a fully fermented dough:
- Combine flour, salt and baking powder in a bowl or mixer. Using the dough hook, mix dry ingredients until well combined.
- Add starter, oil and water. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
- You have two options for putting the dough into the fridge…
- Make into balls first: If you want to make into balls before the dough goes into the fridge, place dough on a floured work surface. For Pizzas: Divide dough into 14 equal pieces For Tortillas: Divide into 32 equal portions. Or divide and make them whatever size you’d like! Place on cookie sheet.
- Or leave as one lump of dough. Place in an oiled bowl.
- Either way (balls or lump), cover with plastic wrap and place in the fridge until the next day to fully ferment.
Day 2 of a fully fermented dough:
- Remove dough from fridge and allow to come to room temperature, about 1 hour.
- Preheat iron skillet (recommended) or stainless steel pan to very hot temperature. Do NOT use a non-stick pan!!
- On a floured (or oiled) work surface, roll out each ball. If you don’t want added flour (which is added undigested gluten) use oil to roll your dough. Don’t roll too thin. Don’t stack uncooked tortillas as they will stick together.
- Place tortilla into your hot pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. With tongs, flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
- If you’re cooking the pizza size, you can use a 500 degree oven and a preheated pizza stone or pan instead of the stovetop method. But the iron skillet will work just great as long as the pizza isn’t too big.
These can be easily frozen and used all week. We love them for our weekly Friday pizza/movie night!