Take taco night up to the next level with these soft and flavorful sourdough tortillas. Made with active starter or discard.
I truly enjoy the challenge of baking and trying new recipes. Sometimes I bake to “see if I can do it”. Many times I’ve tried new recipes and can’t believe how much better they taste homemade. Homemade Pasta and Sourdough Discard Sandwich Bread are two of those recipes. Once you experience and taste the difference in certain from scratch cooking recipes, you don’t ever want to go back.
This tortilla recipe will leave you with that same feeling. Made with a couple simple ingredients, this recipe will transform the flavor on your next taco night. They are also simple and perfect for a variety of meals. Sandwich or breakfast wraps are other ways we enjoy ours.
This recipe has become a staple in our rotation, and is basic enough for any level of sourdough baker. This recipe can be made with sourdough discard or an active sourdough starter. I’ve included the sourdough discard option in case you are short on time.
Ingredients
Unbleached All-Purpose Flour: regular all-purpose flour will work, but I’ve found the best results when using unbleached flours.
Olive Oil: you can also use avocado or coconut oil
Salt
Water
Sourdough Starter: Active and bubbly sourdough starter will leave you with the best results. I normally feed mine 6-12 hours before mixing ingredients.
Tools
- cast iron skillet
- mixing bowl
- rolling pin
- mixing cups and spoons
- kitchen aid mixer with dough hook attachment.
Step-by-Step Instructions
1. 6-12 hours before beginning, feed sourdough starter so it will be active and bubbly when you are ready to start making the dough.
2. Mix the sourdough starter, water, oil, salt, and all-purpose unbleached flour. Using a kitchen aid mixer, mix for 2-3 minutes on medium speed.
3. Lightly grease a bowl. Place the dough inside covered with plastic wrap or a beeswax wrap. Allow the dough to ferment overnight (8-12 hours).
4. The next day, divide the dough into 10-12 equal sections.
5. Preheat your cast iron skillet to medium low heat with a little oil (I used coconut oil).
6. While your skillet is preheating, lightly flour your workspace and roll the dough into a circle using a rolling pin. Try and roll them out as thin as you can, because they will puff up a little as you cook them.
7. Place them into the skillet one at a time, and cook about 1-2 minutes per side.
Sourdough Discard Option
If you are short on time you can try the following steps to make tortillas with sourdough discard. Add 1 teaspoon of baking powder to the already listed ingredients. Mix the dough together and allow to rest for 30 minutes. Then divide, roll out, and bake just like the original instructions listed above..
Tips & Storage
- Use multiple skillets at one time to speed up the cooking process.
- Store the dough in the fridge for longer fermentations times up to 24-48 hours. This is a great option for those who are gluten intolerant.
- Store in an air-tight container or in the fridge for up to 5 days. Simply wrap in a damp paper towel and microwave in 30 second intervals to to warm up again.
- Make a double batch and put in the freezer for the next time. Simply allow the tortillas to thaw at room temperature and then microwave to rewarm.
I’d love for you to follow along as we continue to bake and discover new recipes to try. You can find me @overeayhomestead on any of these social platforms.
You might also be interested in these other sourdough posts.
- Sourdough Bagels
- Overnight Sourdough Cinnamon Rolls
- Sourdough Disard Crackers
- Simple No-Knead Sourdough Bread
Recipe
Take taco night up to the next level with these soft and flavorful sourdough tortillas. Made with active starter or discard.
Cook Time: 5 mins. Fermentation Time: 8 hours.
Makes: 10-12 tortillas Author: Elizabeth Loveday
Ingredients
- 3/4 cup active sourdough starter
- 3 cups of all purpose flour
- 3/4 cup of water
- 1 1/2 tsps. salt
- 2 tbsp. olive oil
Directions
1. 6-12 hours before beginning, feed sourdough starter so it will be active and bubbly when you are ready to start making the dough.
2. Mix the sourdough starter, water, oil, salt, and all-purpose unbleached flour. Using a kitchen aid mixer, mix for 2-3 minutes on medium speed.
3. Lightly grease a bowl and place the dough in covered with plastic wrap or a beeswax wrap. Allow the dough to ferment overnight (8-12 hours).
4. The next day, divide the dough into 10-12 equal sections.
5. Preheat your cast iron skillet to medium low heat with a little oil (I used coconut oil).
6. While your skillet is preheating, lightly flour your workspace and roll the dough into a circle using a rolling pin. Try and roll them out as thin as you can, because they will puff up a little as you cook them.
7. Place them into the skillet one at a time, and cook about 1-2 minutes per side.
Over Easy Homestead 
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