Name: Sourdough Tortillas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Mexican
Ingredients: ½ cup sourdough starter; ⅓ cup water; 3 tablespoons vegetable oil; ¾ teaspoon salt; 1 ½ cups all-purpose flour (spooned and levelled)

Description

These sourdough tortillas are a flavorful and flexible twist on the classic tortilla, made with a sourdough starter for a subtle tang and soft texture. Perfect for mini tacos or burritos, they require minimal ingredients and can be cooked on the stovetop in just under an hour, making them an excellent homemade alternative to store-bought tortillas.

Ingredients

Scale

For the Dough

½ cup sourdough starter
⅓ cup water
3 tablespoons vegetable oil
¾ teaspoon salt
1 ½ cups all-purpose flour (spooned and levelled)

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Instructions

Mix the Dough: In a stand mixer bowl, whisk together the sourdough starter, water, vegetable oil, and salt until combined. Add the flour and mix with the dough hook attachment for 5 to 6 minutes until the dough is smooth and no longer sticky.
Divide and Rest: Portion the dough depending on desired tortilla size—10 pieces for mini tacos or 6 pieces for burritos. Shape each piece into a ball and cover with plastic wrap. Let the dough rest at room temperature for 30 minutes or refrigerate for up to 24 hours for a slower fermentation.
Roll Out the Tortillas: Turn the rested dough onto a floured surface. Roll each ball out as thin as possible to about 1/16 inch thickness. Target around 5 to 6 inches diameter for tacos and 8 to 10 inches for burritos.
Cook the Tortillas: Heat a large nonstick skillet over medium-high heat without adding oil. Place each rolled tortilla into the hot pan and cook for 30 to 60 seconds on each side, until puffed up and lightly browned. Adjust the heat as needed to prevent burning and ensure even cooking.
Cool and Store: Let the cooked tortillas cool completely. Store them in an airtight bag in the refrigerator for up to 5 days for best freshness and flexibility.

Notes

For best texture, allow the dough to rest; this helps the gluten relax, making rolling easier.
You can refrigerate the dough balls for up to 24 hours to develop more sourdough flavor.
If the dough is sticky while rolling, sprinkle more flour to prevent sticking.
Use a dry, nonstick skillet to achieve proper browning and puffing without oil.
Tortillas are best consumed fresh but refrigerate for up to 5 days to maintain pliability.
Reheat tortillas briefly in a dry pan or wrapped in foil in the oven before serving.