This simple and delicious no-wait sourdough tortillas recipe will have you and your family wondering why you hadn’t started making them sooner. Say goodbye to those perfectly thin and round grocery store tortillas perfectly packed full of unnecessary preservatives.
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How to make Sourdough Tortillas:
Ingredients:
3/4 cup sourdough starter discard
3 cups + 1/4 cup flour
3/4 cups water
2 tbsp oil for dough + 4 tbsp for skillet (I prefer avocado oil)
1 1/2 tsp salt (Redmond’s Real Salt for the win)
Materials:
Standing mixer (optional)
Rolling pin
Cast iron skillet (optional)
Spatula
Measuring cups and utensils
Instructions:
Mix ingredients together on low in a standing mixer or you can do it by hand. The mixture will become a ball of dough very quickly.
Next, take the dough out of the mixer and tear off small balls of dough. About the size of a golf ball, maybe slightly larger. Approximately 10-13 dough balls will do it.
Then heat your skillet to medium-low heat and add 1 tbsp of oil to it. Swirl around to coat most of the skillet’s surface.
Clean and flour your workspace. Fill 1/4 cup of flour to use for dusting your workspace between each ball of dough and often so the dough does not stick to the surface or the rolling pin.
Take one ball of dough and with clean and floured hands, smush it flat in your palm. Then using your rolling pin, roll out the dough very thin on your workspace. Flip the dough often to get more flour on it and to prevent from sticking to the rolling pin.
Once dough is thin enough, roll one more time or else you may have naan bread like my first time.
Add one thin dough to the skillet at a time. Cook on each side 1 minute. Pay attention to the cook process because the tortillas will burn easily if unattended.
Finally, allow tortillas to cool before using or don’t and eat at least one while you’re making the others because a test tortilla is essential.
Extra notes on sourdough tortillas
- Substitute avocado oil as the skillet’s oil for a small bit of saved bacon grease for a rich savory flavor of tortilla.
- Don’t roll the tortilla super thin and allow about 1 minutes and 30 seconds of cook time on each side for sourdough naan bread instead of tortilla. Naan bread is similar to flat bread.
- Consider 2 or more skillets to be able to cook the tortillas faster.
- Roll out all tortillas and allow to rest on parchment paper to be ready to cook at a faster pace.
- Always taste test the first tortilla and try not eat them all as you’re cooking them.
Why we love simple sourdough tortillas
My kids have become huge fans of the tortilla over the years. Tacos to blame? Maybe. But we’ve used tortilla wraps to make homemade pizzas and lunch sandwiches too. When I learned I could use sourdough discard to make sourdough tortillas, I figured they were worth the try.
If TACO TUESDAY is on the horizon, consider making your own taco seasoning too. Here’s a SIMPLE TACO SEASONING RECIPE.
Mistakes are proof you are trying
Admittedly the first time I made these tortillas I did not roll them out thin enough and after pan frying them, had delicious naan bread to make a sandwich out of; not tortilla wraps. I was not disappointed, mind you, but it wasn’t what I was hoping for.
As with many recipes, the more you give them a go, the better you get at them.
How to start doing the things you want to TRY:
I keep a list of things each year I want to try to make or do on our homestead. It’s a goal board of sorts. I realize that I cannot do it all but I am realistic enough to know that I can try to do some things to see if they are a fit for our homestead and country kitchen. If I can make it at home versus buying it in the grocery store, it’s worth the try to me.
Sourdough tortillas were not on my 2023 homesteading goal board of things to try but I’m glad I did it. Since we have sourdough discard readily available most days, just add flour, oil, water, and salt and boom! Tortillas so good you’ll eat them warm and plain right out of the skillet.
As with anything homemade or handmade, sure, this recipe takes time that many people claim not to have enough of and therefore, cannot make things at home often.
I read recently two memes on the internet that said “you can pay for your health now or you can pay for it later” and the other, “if you ignore your health now, you’ll be forced to pay attention to it later.”
Moreover, our family’s diet isn’t perfect. We still eat out knowing full well those free tortilla chips with salsa have been fried in over-processed, refined seed oils. Our family loves a church covered dish lunch where 98% of the cooks don’t know what a “bioengineered food” is. However, when we can make simple changes without all the unnecessary ingredients and processing, we choose to.
You CAN do it!
To sum it all up, with this blog and sharing recipes and things I’m trying, it’s my goal to encourage you to make small changes too. It won’t happen overnight. It sure didn’t for us but a small swap here and there like a new brownie recipe will have your taste buds KNOWING the difference between boxed brownies and homemade ones in an instant.
What should I try next? Hamburger buns? Have you started your goal board yet? What are you waiting for??
SHOP THIS POST
Stainless Steel measuring cups and spoons (great for melting butter or coconut oil on the stovetop vs. microwaving to melt)
More simple sourdough recipes
Homemade Buns for burgers and hot dogs
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Sourdough Tortillas
Equipment
- standing mixer (optional)
- Rolling Pin
- cast iron skillet (optional)
- spatula
- Measuring cups and utensils
Ingredients
- 3/4 cup sourdough starter discard
- 3 cups cup flour + 1/4 cup extra
- 3/4 cups water
- 2 tbsp oil for dough + 4 tbsp for skillet, I prefer avocado oil
- 1 1/2 tsp salt Redmond Real Salt preference
Instructions
- Mix ingredients together on low in a standing mixer or you can do it by hand. The mixture will become a ball of dough very quickly.
- Take the dough out of the mixer and tear off small balls of dough. About the size of a golf ball, maybe slightly larger. Approximately 10-13 dough balls.
- Heat your skillet to medium-low heat and add 1 tbsp of oil to it. Swirl around to coat most of the skillet’s surface.
- Clean and flour your workspace. Fill 1/4 cup of flour to use for dusting your workspace between each ball of dough and often so the dough does not stick to the surface or the rolling pin.
- Take one ball of dough and with clean and floured hands, smush it flat in your palm. Then using your rolling pin, roll out the dough very thin on your workspace. Flip the dough often to get more flour on it and to prevent from sticking to the rolling pin.
- Add one thin dough to the skillet at a time. Cook on each side 1 minute. Pay attention to the cook process because the tortillas will burn easily if unattended.
- Allow tortillas to cool before using or serve hot out of the skillet depending on its use.
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