Homemade Sourdough Flour Tortillas
Soft and delicious homemade sourdough flour tortillas are so easy to whip up. They take just a few minutes for the dough to come together and make your meal infinitely more delicious. Wrap up sandwiches or make some quesadillas with a side of rice and beans.
Ingredients
- 350 grams all purpose flour
- 5 grams salt about 1 teaspoon
- 2 grams baking powder about 1/2 teaspoon
- 70 grams coconut oil or lard see recipe notes
- 125 grams sourdough discard, 100% hydration see recipe notes
- 180 grams hot water 100 degrees F or warmer
Instructions
- To the bowl of a stand mixer fitted with a dough hook add the flour, salt, baking powder, coconut oil, sourdough discard and hot water. Mix on low speed for about 2-3 minutes until combined and smooth. You can also knead this dough by hand for 5 minutes if desired.
- The dough will be smooth, soft and just a little bit tacky/sticky. Let the dough rest for about 20 minutes to relax the gluten.
- Turn dough out onto the counter and cut into 10 pieces for 10 inch tortillas or 16 pieces for 8 inch tortillas. Quickly shape the pieces into little round balls by cupping your hand around the dough and moving it around in a circle on the countertop a few times per piece. Let the balls of dough rest again for about 5 minutes while you prepare the pan.
- Heat a 12 inch frying pan over medium-high heat (about 400-450 degrees F). The frying pan should be very hot before cooking your first tortilla.
- Lightly flour a pastry mat. Take a dough ball and flour both sides of the dough ball. Using a rolling pin, roll the dough into a circle, rotating the dough about 45 degrees after each roll until you have a round circular shape. The goal is to get a very even and thin circle of dough. The dough should be just thin enough that you can almost see through it.
- Take the tortilla off the pastry mat and cook in the hot frying pan. Heat for about 1 minute until the dough is puffed up and bubbly. Then turn the dough over and bake the other side for about 30 seconds. This time will be a little longer or shorter based on the actual heat of your frying pan. Repeat with the remaining balls of dough.
- Take a kitchen towel and place on a plate. Once the flour tortillas have been baked place the tortillas together inside the kitchen towel as they come out of the frying pan. Keeping them together like this helps them stay flexible instead of hardening and drying out.
- Enjoy the tortillas warm or at room temperature. Baked flour tortillas freeze well for up to 3 months.
Notes
Sourdough Discard: You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old. I always use 100% hydration sourdough discard.
Coconut Oil: This recipe calls for coconut oil. The coconut oil gives the tortillas their soft texture. You can substitute lard for the coconut oil if desired.
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