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Stack of five warm, pliable sourdough tortillas resting on a blue linen cloth ready for filling.

Sourdough Tortillas

This recipe is the culmination of research into optimizing fermentation time and fat selection to create a foolproof, restaurant-quality sourdough tortilla that remains pliable without using chemical leaveners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 12 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 12 tortillas
Calories 172 kcal

Equipment

  • Mixer with dough hook (optional)
  • Large glass bowl
  • Tea towel or plastic wrap
  • Kitchen scale (recommended)
  • Cast iron skillet

Ingredients
  

The Five Core Components

  • 1 cup sourdough starter
  • 3/4 cup water
  • 1/4 cup olive oil extra virgin
  • 1.5 tsp salt fine sea salt preferred
  • 3 cups unbleached all-purpose or whole wheat flour If using whole wheat, add 1-2 tbsp extra water

Instructions
 

Mixing and Initial Kneading

  • Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook (or use a large glass bowl and a sturdy wooden spoon).
  • Knead for 2-3 minutes in a mixer, or 5 minutes by hand until the ingredients are fully incorporated, the dough is slightly elastic, and the surface is smooth.

Bulk Fermentation (The Critical Rest)

  • Place the dough in a greased bowl, cover with a tea towel or plastic wrap, and allow to sit at room temperature for 12-24 hours (24 hours is better for digestibility).
  • If your kitchen is warm (above 75F), stick to the 12 hour window.

Dividing and Shaping

  • The next day, divide the dough into 12 equal parts (use a scale for consistency).
  • On a lightly floured work surface, roll each ball of dough out to about 1/8 inch thickness, getting them as thin as possible without tearing.
  • Rotate the dough 45 degrees after every few passes while rolling to maintain a circular shape.
  • If the dough shrinks back while rolling, let the balls rest for 10 minutes under a towel to relax the gluten.

Cooking the Tortillas

  • Stack freshly cooked tortillas in a clean kitchen towel to trap steam and keep them soft while you finish the batch.
  • Cook them in a preheated cast iron skillet lightly coated with coconut oil (for high smoke point) for one minute on each side, until the dough puffs slightly and develops deep golden brown spots.

Notes

To maintain structure when storing, place a small square of parchment paper between each cooled tortilla before freezing. Reheat frozen tortillas directly on a hot, dry skillet for 30 seconds per side—avoid the microwave. For an earthy autumn flavor, substitute 1/2 cup of the white flour with fine corn flour.

Nutrition

Calories: 172kcalCarbohydrates: 28gProtein: 4gFat: 5g
Keyword olive oil, pliable wraps
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