Description

These homemade sourdough tortillas offer a tangy twist on the classic tortilla, made from a simple dough of sourdough starter, flour, and a few basic ingredients. Soft, pliable, and perfect for tacos, burritos, or wraps, they bring a unique depth of flavor and a delightful chewiness. Quick to make and cooked on the stovetop, they provide a great way to use up your sourdough starter discard while enhancing your meals with fresh, warm tortillas.

Ingredients

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For the Sourdough Tortillas

½ cup sourdough starter
⅓ cup water
3 tablespoons vegetable oil
¾ teaspoon salt
1 ½ cups all-purpose flour (spooned and levelled)

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Instructions

Mix the Dough: In a stand mixer bowl, whisk together the sourdough starter, water, vegetable oil, and salt until combined. Add the all-purpose flour and mix using the dough hook attachment for 5-6 minutes until the dough is smooth and no longer sticky.
Divide and Rest: Portion the dough into either 10 pieces for mini tacos or 6 pieces for burritos. Shape each portion into a ball, place them on a tray, and cover with plastic wrap. Let the dough rest at room temperature for 30 minutes, or alternatively refrigerate for up to 24 hours to develop flavor.
Roll Out the Dough: Transfer a dough ball to a lightly floured surface. Roll it out very thinly, about 1/16 inch thick, to around 5-6 inches diameter for tacos or 8-10 inches for burritos.
Cook the Tortillas: Heat a large nonstick pan over medium-high heat without adding any oil. Place each rolled-out tortilla into the hot pan and cook for 30 to 60 seconds on one side until puffed and lightly browned, then flip and cook the other side for the same amount of time. Adjust heat as necessary to avoid burning while achieving a nice golden color.
Cool and Store: Let the cooked tortillas cool completely before stacking and storing them in an airtight bag. Keep in the refrigerator for up to 5 days to maintain freshness.

Notes

For best flavor, allow the dough to ferment in the fridge for up to 24 hours before cooking.
The thickness of the rolled tortillas affects cooking time; thinner tortillas cook faster and puff better.
Use a nonstick pan or well-seasoned skillet to prevent sticking.
Tortillas can be reheated on a hot pan or wrapped in foil and warmed in the oven before serving.
These tortillas freeze well. Separate with parchment paper and freeze up to 2 months.