The Best Whole Wheat Sourdough Tortillas (So Easy!)
These homemade tortillas are easy to make and absolutely delicious. They are packed with nutrients and fiber from whole grains and are easy to digest. Happy rolling!
Equipment
- 1 Medium Bowl
- Plastic Wrap or Tea Towel
- 1 Pastry Cutter
- 1 Rolling Pin
- 1 Cast Iron Skillet or Non-Toxic Frying Pan
- 1 Cooling Rack Optional
Ingredients
- 3 Cups Whole Wheat Flour
- 1/2 Cup Sourdough Starter Doesn't have to be fed
- 1 Tsp Unrefined Salt
- 1 Cup HOT Water not warm, hot!
- 12 Tbsp Grass-Fed Butter 1 1/2 Sticks, cold
Instructions
The Night Before
- Add the dry ingredients (flour and salt) to a glass bowl and mix together.
- 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.
- 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. I usually use the full cup of water, but it will depend on your flour and how dry of a climate you live in
- Cover with plastic wrap or a tea towel and let the dough ferment for 8-12 hours
The Next Day
- After the fermentation period, turn your oven burner onto medium / medium high heat to prepare the Cast Iron Pan (Cast Iron pans hold heat really well, medium is my default when cooking tortillas)
- 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, roll it into a 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 cooked!
- 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. These tortillas can be stored at room temperature in an airtight container for 3-5 days or frozen for 6 months or so.