These sourdough tortillas are chewy, soft, and pliable!
Perfect for stuffing with your favorite taco fillings. I even heated them up in a warm skillet on the 2nd day — STILL soft!
Sourdough Tortillas With Whole Wheat Flour
- 1-1/2 cups pure water
- 1-1/2 cups sourdough starter, just fed
- 1/2 cup extra virgin olive oil, coconut oil, butter, or ghee + additional oil for frying
- 1-1/2 teaspoons sea salt
- 6 cups hard whole wheat flour (preferably freshly ground)
Makes 24 large or 32 small tortillas.
In bowl of mixer, combine water, starter, oil, and salt. Mix to incorporate. Keep mixing and adding flour, 1/2 cup at a time until dough cleans sides of bowl and forms ball in center of bowl. Let the machine knead the dough for 2 minutes. Remove dough. Place in a bowl that is oiled with coconut oil or extra virgin olive oil. Rotate the dough around so all sides get coated with the oil. Cover with a damp towel or plastic wrap. Let rest for 12 hours or overnight. The dough will rise, and that is normal.
After rest time is over, divide the dough into 32 parts for small tortillas or 24 parts for large tortillas. Roll each part into a ball and put the balls back in the bowl. Cover the bowl again to prevent the dough from drying out.
Heat a flat cast iron frying pan over medium heat and add a small amount of oil. Oil a clean, flat work surface, such as a countertop. With an oiled rolling pin, roll out one ball of dough into a circle that is approximately 1/8″ thick, or your desired thickness.
Place rolled out tortilla in the pan. Let it cook for about 25 seconds or until there are several bubbles in the tortilla. Flip the tortilla with a spatula and cook the other side for another 15 to 25 seconds, or until the bubbles are browned*. Remove tortilla from pan and place between towels to stay warm and moist.
Meanwhile, roll out the next tortilla. Repeat until all of the balls have been rolled out and cooked. Add oil to pan and/or rolling pin as needed. Store in a zipper seal freezer bag in refrigerator or freezer.
*Adjust heat or cooking times to account for your stove, pan, or thickness of tortilla.
Do you make sourdough tortillas with whole wheat flour?
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