Homemade Sourdough Tortillas Recipe
THIS has been on my list of things I’ve wanted to make homemade for a very long time! Why did I wait so long? I thought it was going to be so complicated. Time consuming. Potentially disastrous. It was none of those things! I had nothing to worry about and tonight my family is going to dine on venison soft sourdough tortillas! Yay!!!
Flour tortillas are a huge staple for us. I wrap foods {tacos – fish is a favorite! , eggs, veggies}. And I make a lot of dips. So when we need something more than veggies for dipping, I will cut up a bunch of tortillas and toast them in the oven.
These sourdough tortillas are a first for me. I’ve never tasted one, but I was curious because I’m completely addicted to sourdough bread! Now I add another item to my list of addictions! These are simply amazing.
{See full recipe below.} Start with sourdough starter. To your starter, you’ll add flour, milk, coconut oil, salt, ginger and citric acid (ginger and citric acid will keep tortillas pliable) to form a dough.
You’ll need to let it sour overnight and let me just say – when you taste the flavor – it’s so worth the wait!
Divide your dough into approximately 8-10 balls for rolling out. I just estimated and pulled that amount of dough each time I rolled.
(Isn’t that a thing of beauty?! So much delicious potential there on my cutting board.)
I thought of including shots of my hilariously misshapen tortillas but I’ll spare you. I’m not the greatest with a rolling pin. But I found a trick… i took the rolling pin and held it level to tap the ball down – alternating directions until it was flatter – I ended up much closer to a circular tortilla with that method!
You’ll lightly brown each side in a dry skillet preheated to medium-low. The dough bubbles slightly so you’ll know it’s time to flip in about 30 seconds. You’ll store them in a ziplock bag in the refrigerator and use within a day or two. (No preservatives means ‘come & get it!’)
Wholesome, beautiful, warm & waiting to be filled! We’d love to know what you think of the recipe! Let us know you were here 🙂
Ingredients
- 3/4 cup sourdough starter
- 2 to 2 1/2 cups all purpose flour
- 3 rounded Tbsp coconut oil, warmed enough to melt
- 1 tsp salt
- 1/2 cup milk
- dash of ginger
- dash of citric acid
Instructions
- Combine all ingredients in countertop mixer, using dough attachment on medium 3 minutes
- Do not over knead
- Transfer to ceramic or glass dish to sour 10-12 hours covered with plastic wrap (I let mine go overnight)
- Preheat skillet to medium-low
- Dust hands with flour enough to handle dough easily
- Divide into 8-10 balls of dough depending on size of tortilla desired
- Heat tortilla on each side 30-45 seconds to lightly brown depending on intensity of your range
- Cool and store in ziplock bag in refrigerator and use within a day or two
Can you freeze these?
Hi Rachael,
Yes you can freeze them just put a piece of waxed paper between them 🙂 then into your freezer bag.
Do these sit at room temp or do you refrigerate for the 10 to 12 hours? Thanks!
You can refrigerate. I have done both to be honest.