The fermentation process in sourdough tortillas partially breaks down gluten, making it gentler on the digestive system. The reduction in phytic acid helps release essential nutrients, making them more bioavailable.
Whole wheat sourdough tortillas contain a wealth of nutrients, including B-vitamins, minerals like magnesium, iron, and zinc, and dietary fiber. These nutrients play a crucial role in supporting overall health and well-being.
Compared to regular tortillas made with refined flour, whole wheat sourdough tortillas have a lower glycemic index, which means they cause a slower rise in blood sugar levels.
The fermentation process in sourdough promotes the growth of beneficial gut bacteria, supporting a healthy gut microbiome, and enhancing overall digestive health.
01 Large Glass Bowl
02 Plastic Wrap or Tea Towel
03 Pastry Cutter (or two forks)
04 Rolling Pin
05 Cast Iron Skillet or Frying Pan
06 Cooling Rack (optional)
3 Cups Whole Wheat Flour
1/2 Cup Sourdough Starter (fed or discard)
1 Tsp Salt (I use Redmonds Mineral Salt)
1/2 - 1 Cup HOT Water
1.5 Sticks Butter (grass fed is best!)
HOW TO MAKE
Add the dry ingredients (flour & salt) to a glass bowl and mix together.
1. Cut cold butter into small chunks (about the size of 1 TB) and add to the flour/salt mixture
Use a pastry cutter or two forks to cut the butter into the flour mixture until it is crumbly and mostly mixed in. There will be some small chunks and that’s okay
Next, add your sourdough starter. Roughly mix in, it doesn’t have to be perfect at this point
Slowly add in HOT water starting with 1/2 Cup. Start to mix in (you may have to use your hands). If the mixture is still dry, slowly add more water until you have a nice soft dough.
Cover with plastic wrap or a tea towel and let the dough ferment for 8-12 hours.
Turn your oven burner onto medium heat to prepare the Cast Iron Pan
While your pan is heating up, prepare your work surface. Sprinkle with plenty of flour
Split the tortilla dough into small pieces. Each ball of dough should be about the size of a golf ball. This recipe will make anywhere from 15-20 tortillas depending on how large your dough balls are.
Take a dough ball and flatten on your floured surface using your hand. Roll the tortilla from the inside out, flipping continually and adding more flour if you need. Keep rolling out your tortilla until it is nice and thin.
Place the tortilla in the hot pan. Cook on the first side for 30 second – 1 minute or until it starts to bubble up. Flip and cook on the other side for 30 seconds – 1 minute. You are looking for nice, golden brown bubbles!
While the first tortilla is cooking, start rolling out your next tortilla.
Repeat until all your tortillas are done!
Cool completely before storing. I like to place my cooked tortillas on a cooling rack after they are done to speed up the cooling process.
HOW TO STORE