The Best Sourdough Tortillas

These Sourdough Tortillas really are the best.

They can hold any manner of food, are flexible, soft, tender but sturdy. Plus they are sourdough so that makes them easier to digest and just better because sourdough is cool 😉

I have used these Sourdough Tortillas for quesadillas, tacos, peanut butter and jam roll ups, pizza crusts, chimichangas, burritos, sandwich wraps, on and on.  Just think of all the possibilities!

Oh! And on the morning that I make them I always do breakfast burritos with them because fresh, warm sourdough tortillas are heavenly.

The recipe is really quite easy, but it may take a couple of times of practicing to absolutely perfect it.  But it is SO worth it, to get to that perfection.  Once you master these Sourdough Tortillas you won’t go back to store bought because these are truly the best.

Notes to help you succeed:

• the dough should be smooth and pliable but does not need the gluten to be fully developed to windowpane.  You just want a nice soft dough.
• you can make these in the food processor if you like, but I recommend doing it by hand until you get a feel for what the dough is suppose to feel like.  After that though, use the food processor and these are cinch! To use the food processor pulse the dry ingredients together, then pulse the fat in until it is crumbly, then the sourdough starter, and finally, while the processor is running slowly drizzle the hot water in until the dough becomes one unified ball circling the bowl of the processor.
• when you roll these out you want them thin.  Think almost thin enough to see through.  But don’t go too thin or they will not be quite as sturdy. Roll them too thick and they won’t be as tender.
• it is very important that the skillet is HOT and dry.  You want the skillet to be a full medium-high heat before you put a tortilla on.  You want them to fry hot and quick.  If you find your tortillas are coming out brittle and dry it is most likely because you are cooking them too slow or too cold.
• freeze the extras! They freeze beautifully.  Just let them completely cool before putting them in a bag with parchment between each tortilla. When you want them again, you can use them from frozen.  Simply run them very briefly under water and throw in a hot skillet.

If you would like to see videos of me making these tortillas head to Instagram and check out the “Highlights” section of my profile.  I have a video series of making these!

Now go on and make the best Sourdough Tortillas!

The Best Sourdough Tortillas

These Sourdough Tortillas are the best.  They are tender, soft, pliable and easier to digest. Use them in every way imaginable!

Yield: approximately 16

Ingredients

• 3 cups flour
• 1 tsp salt
• 2/3 cup cold butter, or 1/3 cup cold lard and 1/3 cup cold butter
• 1/2 cup sourdough starter, does not need to be fed
• 1/2-1 cup HOT water

Instructions

1. Place the flour and salt in a medium bowl and stir together. Next cut the fat (butter or butter and lard) into small-ish cubes or slices  and add to the bowl.
2. Using a pastry cutter or two forks cut the fat into the flour and salt until it is crumbly and almost looks like sand with some larger pea sized chunks throughout.
3. Next add the sourdough starter and roughly cut into the flour and butter mixture. It doesn’t have to be perfectly blended in at this point because it will mix in later.
4. Then slowly add the HOT water starting with a half cup.  Stir it together until thoroughly mixed (you may have to use your hands to get it all mixed well).  If it is still slightly dry keep adding hot water a little at a time. Mine usually takes about 3/4 cup total but this varies depending on your flour and the weather.
5. When you have a nice soft dough that is pliable but not sticky stop adding water. Cover with an air tight cover and leave to ferment for 8-12 hours.
6. When the fermentation period is up flour a counter and begin rolling out the tortillas.  Taking a golf ball size piece of dough place it on the floured counter and flatten it with your hand.  Place a little more flour on top and roll out until it is really thin (like ya know, tortilla thin). Set aside and continue with the rest of the dough.
7. When all of the dough has been rolled out preheat a 10″ or 12″ cast iron pan over medium-medium/high heat. Once it is hot place one tortilla on it.  Watch as it puffs up magically and when it’s been on the skillet for 15-30 seconds flip it. Cook on the other side for another 15-30 seconds.  Remove to a plate and repeat with the rest of the tortillas.
8. Cool completely before storing.  Can be stored at room temp in a air tight container for 3-5 days or froze for 6 months or so. Enjoy!

5 from 2 votes

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The Best Sourdough Tortillas

These Sourdough Tortillas are the best.  They are tender, soft, pliable and easier to digest. Use them in every way imaginable!

Servings 16 tortillas

Ingredients

• 3 cups flour
• 1 tsp salt
• 2/3 cup cold butter or 1/3 cup cold lard and 1/3 cup cold butter
• 1/2 cup sourdough starter does not need to be fed
• 1/2-1 cup HOT water

Instructions

1. Place the flour and salt in a medium bowl and stir together. Next cut the fat (butter or butter and lard) into small-ish cubes or slices  and add to the bowl.Using a pastry cutter or two forks cut the fat into the flour and salt until it is crumbly and almost looks like sand with some larger pea sized chunks throughout.
2. Next add the sourdough starter and roughly cut into the flour and butter mixture. It doesn't have to be perfectly blended in at this point because it will mix in later.
3. Then slowly add the HOT water starting with a half cup.  Stir it together until thoroughly mixed (you may have to use your hands to get it all mixed well).  If it is still slightly dry keep adding hot water a little at a time. Mine usually takes about 3/4 cup total but this varies depending on your flour and the weather.
4. When you have a nice soft dough that is pliable but not sticky stop adding water. Cover with an air tight cover and leave to ferment for 8-12 hours.
5. When the fermentation period is up flour a counter and begin rolling out the tortillas.  Taking a golf ball size piece of dough place it on the floured counter and flatten it with your hand.  Place a little more flour on top and roll out until it is really thin (like ya know, tortilla thin). Set aside and continue with the rest of the dough.
6. When all of the dough has been rolled out preheat a 10" or 12" cast iron pan over medium-medium/high heat. Once it is hot place one tortilla on it.  Watch as it puffs up magically and when it's been on the skillet for 15-30 seconds flip it.
7. Cook on the other side for another 15-30 seconds.  Remove to a plate and repeat with the rest of the tortillas.
8. Cool completely before storing.  Can be stored at room temp in a air tight container for 3-5 days or froze for 6 months or so. Enjoy!

What is your favorite way to use tortillas? Let me know in the comments!