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Sourdough tortillas are a treat that can elevate your weeknight dinner or make a delicious sandwich for breakfast or lunch.
I noticed making pancakes from scratch is not getting as many rolled eyes as making tortillas. Why??? It's easy and quick, and everyone can do it.
Even a child can make tortillas! By the way, it is a great project for the whole family and will make a taco night a very special night indeed.
This is a really simple recipe that everyone can make by using just a few ingredients and a little bit of your time, plus, it's easy on your digestive system if you are sensitive to gluten or don't want to have any problems with gluten in the future. Sourdough bread, IS always easy on your gut, assists enzymes with digestion, plus diminishes Phillis acids that are naturally present in all grains leaving your body to absorb all nutrients, vitamins and minerals from other foods. Pretty awesome, as to what this old-fashioned method of preparing food accomplishes, isn't it? Sourdough consumption is the way our ancestors ate.
So, what exactly do I need to make sourdough tortilla?
Flour - all-purpose flour, you can use whole wheat, but you may need to add a little bit more water to the batter.
Sourdough starter - ripe is best, but with this simple and very forgiven recipe, discard starter is just as good. Read here a little bit more info on it. Also, in the notes below, you will find a tip on how to substitute sourdough starter and still enjoy healthy proactive wheat products.
Greens - any kind will work with a splash of lime or lemon juice. For more variety of flavor, feel free to add garlic, onion, or really anything. There are no limits in your creation on incorporating pureed greens.
Fat - any saturated fat is suitable. Traditionally these are made with lard, and it is my recommended first choice, but coconut oil works as well.
Salt - just a pinch to balance the flavor, even though you are not typically eating these plain, still the yummier the tortillas, the tastier your meal will be.
Why do I like to make my own tortillas?
Eating clean is a goal for my family and I'm sure there are many moms, like myself, who are always on the hunt for healthy, but quick meals. Prep for lunch or snack using some sort of flat bread rolled up with whatever you wish for your picky eater, is a common occurrence for us moms, right? What about being in search of easy weeknight dinners? Imagine your next quesadilla dinner for your family that won't have any harmful ingredients such as:
Enriched Bleached Flour
Hydrogenated Soybean Oils
Sodium Acid Pyrophosphate
Distilled Monoglycerides
Fumaric Acid E297
Calcium Propionate
Sorbic Acid
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Notes
What if I don't have a sourdough starter?
Well, it's not a problem, 12 hours before you want to make the tortilla dough, mix 1/4 cup of kefir and 1/4 cup of all-purpose flour. Cover and leave on a kitchen counter, yes at ROOM TEMPERATURE, for 12 hours. Then use this mixture as your sourdough starter.
Can I substitute coconut oil?
Yes, any type of fat works here, so any oil you have on hand is usable. Butter or lard is also an option if you don't care about keeping it vegan.
What about greens?
Puree any greens or herbs you have on hand. Use your taste buds and puree with a little bit of lemon or lime juice. You only need 2/3 of cups of cilantro, parsley, oregano, spinach, kale, or whatever you have on hand and even turnips greens will do too. The consistency you are looking for is that of applesauce.
How to store tortillas?
Freezing tortillas in zip lock bag is the best way to keep them for up to 6 months. You can save some time with meal prep by cooking your tortillas in batches, freezing them and then you just take out what you need for a meal. You have to make sure that you place parchment or wax paper between every tortilla to preserve its form.
How to defrost tortillas?
Remove the tortillas from the freezer keeping them in the zip lock bag and let them defrost in the refrigerator for a couple of hours.
After they have thawed, heat the tortillas in the oven for 10 to 20 seconds at 350F or microwave, but only a few at the time.
Let's do it...
Prep time: 15 minutes
Waiting time: 4-6 hours
Cooking time: 30 minutes
Total time: 6 hours 45 minutes
Yield: 24 tortillas
Author: Inna of innichkachef.com
Ingredients
11/2 cups all-purpose flour
1/2 cup ripe or discarded sourdough starter
2/3 cup pureed greens (see notes above)
1 teaspoon pink salt
3 Tablespoons melted coconut oil or lard (warm)
Directions
To make the dough, place all ingredients into a bowl and incorporate them and then knead the dough until it's not too sticky. Shape into a ball. Place into a bowl and cover with plastic wrap. Leave at room temperature for about 4-6 hours, or until it's double or even tripled in size. Depending on your temperature it can be less or more.
2. Place your dough on a well-floured surface and divide into 24 pieces. Roll each one with a rolling pin as thin as you can possibly make it. Try to keep a round shape as much as possible, but don't worry if it's not perfect. Homemade tortillas don't have to have a commercial look.
3. Grease the cast iron pan only for the first tortilla or this step if your cast iron pan is well seasoned. Cook with a well-preheated pan on medium heat for about 2-3 minutes per side.
Enjoy right away or keep them covered in a kitchen towel until you are ready to eat. For longer storage, see notes above.
I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon or Pinterest.
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