I have spent years searching high and low for a sourdough tortillas recipe so we might occasionally enjoy tortillas with a recognizable list of ingredients and that maybe didn’t stick to your teeth. Eventually, I put a few together and played with my fats and found one that was just what I was looking for.
This sourdough tortilla recipe takes the old one to the next level and adds in the flavor dimension and healthful benefits of the sourdough. Honestly, I was able to fool my husband who thought they were store bought based upon the flavor! Well if that doesn’t puff one up, I don’t know what does.
My fats of choice are half butter and lard, just as with my pie crust. I don’t know about you, but my experience in these matters is that butter adds the flavor and lard makes the texture perfect.
All lard and it overwhelms the recipe.
All butter and it makes the end product tough.
For me, it works out well because then I don’t have to emphasize either one in our homestead fat production. Both can be made from sources raised right here on the land rather than imports and by keeping it mixed up, I don’t have to worry so much about stretching either one until next season.
As to the flour, I’m using a whole wheat sourdough starter so I’m using a lighter flour for the dough. A lot of folks use a starter fed with all-purpose flour in which case I’d use whole wheat flour in the dough.
Gluten-free? Well I can’t help you there. Thankfully, we haven’t had to hoe that row and I haven’t the foggiest idea what would work well as a substitute. (Maybe try this one here or perhaps this one.)
I use a dry, large cast iron skillet to cook them up on (This one here actually- Now that, my friends, is a skillet- large family style!!). You have to learn which temperature setting works best for you. Too low and they cook too long and aren’t as malleable. Too hot and the bubbles burn. Once you find your sweet spot, they should cook up quickly, be soft, golden, beautiful, and delicious!
The best way I’ve found to keep the tortillas soft is to layer every 3 or so with a wet towel or paper towel and then put them in a low oven. If you leave them too long the paper towel dries out and they’ll stick to it and we don’t want that to happen!
Finally, might I suggest wrapping your Slow Cooker Chicken Fajitas with one of these sourdough tortillas? Unless, of course, you’d prefer Chicken Quesadillas.
Sourdough Tortillas
Sourdough Tortillas
Ingredients
- ¾ cup whole wheat sourdough starter
- 3 cup flour
- 2 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup cold butter, cubed
- ⅓ cup lard
- ½ cup hot water
Instructions
- Whisk together the flour, salt, and baking powder.
- Stir in the sourdough starter.
- Cut in the butter and lard until it is crumbly.
- Stir in the hot water and form a dough.
- Divide the dough into 12 round balls.
- Cover them with a towel and allow to rest at least 30 minutes.
- On a lightly floured surface, roll the dough balls until they are 12 inches across.
- Cook for about 45 seconds per side on an ungreased cast iron skillet or griddle that was preheated over medium-low temperature.
- Keep warm and use immediately or rewarm in the oven with wet paper towels between every 3-4 tortillas to keep them soft.
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Enjoy!
Leah T. says
30 November, 2013 atI can’t wait to try these. Thank you so much for sharing the recipe! 🙂
Quinn says
30 November, 2013 atHope you like them Leah!! 🙂
Katja Sheikh says
30 November, 2013 atWell I am too huge lover of sourdough and lard 🙂 this is first recipe I found using sourdough for tortillas. I was wondering though if 30 min is enough rest? I made my own sourdough starter a year ago. I have both white and rye/wholemeal. In the winter started needs few hours min to raise bread. Now since tortillas are not actually risen very well I suppose half an hour could do.
Can you tell what kind of sourdough starter are you using?
Is it home catch wild yeast or store bought starter?
Thx a bunch
Quinn says
30 November, 2013 atI usually do longer than 30 minutes actually (I get busy and forget to go back 🙂 ) but 30 min. seems to be the standard minimum to get the sourdough working. You could always go longer. My yeast is wild, so sorry I can’t make a recommendation.
Rozy says
30 November, 2013 atThank you so much for sharing what each fat does! How did I get to be this old and not know that? This is a definite keeper for me; we eat a lot of tortillas and the brand we have been buying changed recipes and they are just awful now. Thanks again for sharing.
Quinn says
30 November, 2013 atNote: A reader on Facebook asks if I know of a variation without sourdough and here’s my answer in case it would be helpful to anyone else: “Well since sourdough starter is only flour and water and mine is at 75% hydration, I’m thinking you could do 1/2 c. MORE flour and 1/4 c. MORE water and probably would turn out fine. I think then when you’re working with the dough, you’ll know if that’s off and you need to add in a bit more flour or water from there to adjust the consistency to one preferable for rolling.”
Julie says
23 February, 2014 atJust made these and the results are fantastic, soft and tasty tortillas! Thanks for sharing your recipe!
mosquitocreekfarm says
15 March, 2014 atOh, thank you for the “print” button! that is so much tidier than my copy and paste methods!
Sharon says
28 March, 2014 atHave you tried freezing these sourdough tortillas?
Quinn says
28 March, 2014 atI haven’t. (They never last that long 🙂 ) But if you try and it works out please let us know! Thanks!
Mary U. says
16 June, 2014 atFor Gluten-Free: Once you mix the dough, cover the dough in the bowl and let it sit on the counter for 8 + hours or overnight (long enough to let the flour added in the recipe to ferment/sour). It is my understanding that true sourdough is gluten-free, because the good bacteria in it consumes the gluten from the grain/flour during the fermenting process.
loyda says
31 December, 2014 atThis was an interesting read.. I guess I never thought of using sourdough starter. I am hispanic and always grew up making and eating these. Never used butter before and only rested for 10 minutes (made without the starter) and used baking powder. This was our bread growing up and i make them several times a week. My family has never had store bought except at school or someones home. I use a comal and the number on my stove has to be at 4 1/2. I will definitely save this recipe for the future 🙂
Quinn says
10 January, 2015 atThank you for such useful tips! I’m going to definitely have to try the shorter rest period (it’s so hard to wait!! 🙂 )
Margo Voth says
29 May, 2015 atI am so thrilled that I stumbled onto your blog. I’ve already “evernoted” lots of your recipes to try later. Last night I made these tortillas. My husband wouldn’t stop gushing at how tasty they were. My only question is, how did you get yours to roll out so nicely? Mine cracked at the edges. I followed your recipe exactly. I had the temptation to add more water, but I didn’t. I’d appreciate your advice. Thanks again! I look forward to following you!
Quinn says
30 May, 2015 atWell I’m glad you’ve found so many recipes you’re excited to try Margo! I would absolutely add in a bit more water if you find that you need it (which it sounds like that’s the case.) Flour is always hard to exactly measure so that’s probably all it is.
Mary Holleboom Voogt says
6 August, 2015 atThese look great! I can’t wait to try them. I love all things sourdough. My kids have to be gluten free. Here is a recipe I came up with for any gluten free folks: http://homemadedutchapplepie.com/2015/04/soaked-gluten-free-tortillas-dairy-free-nut-free-egg-free-corn-free.html
Quinn says
7 August, 2015 atThanks for sharing your recipe with us Mary!
Melissa Keyser says
29 October, 2016 atAre you using fed or discarded starter?
Mindy Voet says
7 August, 2017 atThank you so much! I’ve been struggling with tortillas for a while but these turned out perfect!
Quinn says
11 August, 2017 atYea! So glad you liked them! Thanks for the feedback 😀