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!
- 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
- 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.