Napoleon: “Well, what’s there to eat?”
Napoleon’s Grandma: “Make yourself a dang quesadilla!”
Tortilla with a twang. If you have ever had a tortilla from Rosa’s Tortilla Factory and live far, far, far away from any signs of a Rosa’s, I’m sorry. I know it hurts, and I am here to help fill the void.
These homemade sourdough tortillas are delectable! They’re easy to roll out, minimal mess, and a joy to make. They will get you well on your way to being one of those wonder women-like ladies who can flip tortillas with their bare hands. I’m still an amateur. I can’t get it done without my trusty dusty spatula.
This recipe makes plenty to achieve optimal ROI. You can make 12 burrito-sized tortillas, 18 taco-sized tortillas, or 24 street taco-sized tortillas. Let’s get rolling! (get it?)
Flour tips:
If you’re using fresh milled or whole wheat flour, go for it! However, keep in mind that tortillas made with only whole wheat or fresh-milled flour won’t be as flexible. For the best results, use a 50/50 or 60/40 ratio of unbleached all-purpose flour to fresh-milled or whole wheat flour.
Sourdough Tortilla Recipe:
Ingredients:
- 13 tablespoons salted butter (186 grams)
- 235 grams water (1 cup)
- 220 grams sourdough starter (¾ cup)
- 10 grams salt (1 ½ teaspoons)
- 720 grams of flour (6 cups)
Instructions:
- Prepare Butter: Melt 13 tablespoons of butter and set aside to cool slightly.
- Mix Wet Ingredients: In your stand mixer bowl or a medium-to-large mixing bowl, whisk together 235 grams of water, 220 grams of sourdough starter, and 10 grams of salt.
- Add Other Ingredients: Add 720 grams of flour and the melted butter to the bowl. Knead the dough with a dough hook or by hand for about 7 minutes or until it’s well mixed and stretchable.
- Rest & Ferment: Wrap the dough ball loosely in saran wrap and let it rest on the counter to ferment for 4-6 hours.
- Divide Dough: Once fermented, divide the dough into equal parts depending on your desired tortilla size:
- Burrito-sized (12 tortillas): ~111 grams each
- Taco-sized (18 tortillas): ~74 grams each
- Street taco-sized (24 tortillas): ~55 grams each
Tip: Weigh your entire dough ball and divide by the number of tortillas you want for consistent sizing.
- Roll & Cook: Heat a pan or griddle to medium-high. Roll out dough ball on the counter (no flour needed). I roll one out while another is cooking. Cook for about 45 seconds per side. Adjust the heat if the tortillas cook too fast or too slow.
- Keep Warm: Place cooked tortillas on a clean dish towel, covering them to hold in the heat. Enjoy them warm!
- Storing: To store sourdough tortillas, place them in a ziplock bag and put them in the fridge or freezer.
Servings: 12-24 sourdough tortillas
Ferment/Rest Time: 4-6 hours
Cook Time: 18-36 minutes
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