Sourdough Tortillas Recipe
Sourdough tortillas are a delightful and versatile option for those seeking a twist on traditional flatbread. The unique tanginess of the sourdough creates a depth of flavor that elevates any dish it accompanies. Made with a combination of sourdough starter, flour, water, oil, and a pinch of salt, these tortillas are allowed to proof overnight, resulting in an airy and light texture. When cooked on a griddle or skillet, they develop an enticing crispness on the outside while remaining soft and pliable on the inside. Whether used to wrap up savory fillings like grilled chicken or pulled pork, or simply enjoyed as a standalone snack with some melted butter or avocado spread, sourdough tortillas add character to any meal. So next time you want to switch things up in your culinary repertoire, give these tangy delights a try!
Equipment
- 1 large mixing bowl
- 1 large cast iron skillet or griddle.
Ingredients
- 3 ½ cups all-purpose flour or unbleached flour.
- ¼ cup vegetable oil or olive oil.
- 1 ¼ cups water.
- 1 tsp salt.
- ½ cup sourdough starter.
Instructions
Combining the Ingredients
- To make sourdough tortilla dough, mix your mature sourdough starter with flour, water, oil, and a pinch of salt.
- Use a wooden spoon or your hands to combine the ingredients until a shaggy dough forms.
Kneading and Resting the Dough
- Once the dough has come together, turn it out onto a floured surface and knead it for a few minutes until it becomes smooth and elastic. This helps develop the gluten in the dough, giving it structure and a nice chew.
- After kneading, cover the dough with a kitchen towel and let it rest at room temperature for a few hours or overnight. This allows the sourdough to work its magic and ferment the dough.
Fermenting the Dough with Sourdough Starter
- During the resting period, the sourdough starter will continue to ferment the dough, adding flavor and texture. The length of fermentation can vary depending on personal preference, with longer fermentation times resulting in a more pronounced tanginess.
- Keep an eye on the dough and when it has visibly risen and developed small bubbles, it's ready for the next step.
Dividing the Dough
- Once the dough has fermented, it's time to divide it into individual portions for rolling. Use a bench scraper or a knife to cut the dough into equal-sized pieces.
- Shape the pieces into balls and cover them with a damp cloth to prevent them from drying out while you work.
Rolling the Tortillas
- Dust your working surface with flour and use a rolling pin to flatten each dough ball into a thin, round tortilla. If you're not a pro at rolling perfectly circular shapes, don't worry; tortillas come in all shapes and sizes, and imperfections only add to their rustic charm.
- The trick is to roll them out paper thin to the point you can almost see through the dough.
Cooking the Tortillas on a Stovetop
- Heat your skillet or griddle over medium-high heat. No need to grease the surface as the dough already contains some fat.
- Place a tortilla on the hot surface and let it cook for about 30 seconds to a minute, or until you see bubbles forming on the surface.
- Flip it over and cook for another 30 seconds or so.
- Repeat the process with the remaining tortillas.