Homemade Sourdough Tortilla’s

Whether you’re living in a cabin, RV, homestead or tiny home, this homemade sourdough Tortilla’s Recipe is one you will want to keep in the rotation. Let’s roll up our sleeves and make something delicious together.

Why Sourdough?

Sourdough is one of those things that can be used over and over again without having to go to the grocery store to buy more. For those of us who live off grid (whether that is in a cabin, homestead, or RV) we try to make the most out of what we have – Stretching your dollar, reducing waste, and skipping the constant trip to the grocery store.

Are you like me and want food that’s simple, affordable, and made from real ingredients you can trust? These homemade sourdough tortilla’s check all those boxes! No preservatives, no sketchy ingredients – Just basic pantry ingredients and the magic of fermentation.

Ingredients

Directions

1. In a mixing bowl, combine flour and salt.
2. Add in the softened butter and work it into the flour until it looks like coarse sand.
3. Add the Sourdough discard and water to the bowl. Mix and kneed lightly until a soft slightly sticky dough forms.
4. Divide the dough into 12 equal pieces for medium size tortilla’s or 6 equal sizes for large tortillas.
5. Roll each piece into a ball, cover and allow them to rest at room temperature for 20 minutes to 2 hours. For longer fermentation you can put them in the fridge for up to 2 days.
6. On a lightly floured surface, roll out each dough ball into a thin tortilla. You should almost be able to see the countertop through the tortilla.
7. Heat a dry cast iron or stainless-steel skillet over medium heat.
8. Cook on each side for about 30 minutes or until bubbles form, then flip.
9. Note: If the tortillas are pale, your skillet temperature is not hot enough.
10. Stack the cooked tortillas on a plate and cover with a tea towel until cooled or eat immediately.

Storage

Room temperature – Store in an airtight container or bag for up to 5 days.

Freezer – Place a piece of parchment paper in-between each tortilla to keep them from sticking. Place in an airtight container, or vacuum sealed bag for up to 3 months.

You can keep the dough in the fridge for 2 days or make the dough ahead of time and place the dough in the freezer for later use.

Additional Resources

• I got this recipe from enwnutrition.com. Ashley has a lot of other great recipes you should check out!

Yield: 12 medium or 6 large

Homemade Sourdough Tortilla's

Print

Whether you're living in a cabin, RV, homestead or tiny home, this homemade sourdough Tortilla's Recipe is one you will want to keep in the rotation. Let's roll up our sleeves and make something delicious together.

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 3 minutes

Total Time 15 minutes

Ingredients

• 210 Grams - All Purpose Flour
• 7 Grams - Salt (I use Baja Gold)
• 42 Grams Unsalted Butter Softened
• 100 Grams Water
• 113 Grams Sourdough Starter (Fed or Unfed)

Instructions

1. In a mixing bowl, combine flour and salt.
2. Add in the softened butter and work it into the flour until it looks like coarse sand.
3. Add the Sourdough discard and water to the bowl. Mix and kneed lightly until a soft slightly sticky dough forms.
4. Divide the dough into 12 equal pieces for medium size tortilla's or 6 equal sizes for large tortillas.
5. Roll each piece into a ball, cover and allow them to rest at room temperature for 20 minutes to 2 hours. For longer fermentation you can put them in the fridge for up to 2 days.
6. On a lightly floured surface, roll out each dough ball into a thin tortilla. You should almost be able to see the countertop through the tortilla.
7. Heat a dry cast iron or stainless-steel skillet over medium heat.
8. Cook on each side for about 30 minutes or until bubbles form, then flip.
9. Note: If the tortillas are pale, your skillet temperature is not hot enough.
10. Stack the cooked tortillas on a plate and cover with a tea towel until cooled or serve immediately

Notes

• If the tortilla's are pale, the temperature on your skillet is to low.
• I use Baja Gold salt for the added minerals that our body normally lacks.
• Store on the counter for 5 days.
• Store in the freezer for up to 3 months. Make sure you put parchment paper in-between each tortilla to reduce sticking.

Have you tried this recipe? Let us know how you liked it in the comments.