Easy Sourdough Tortilla Recipe That You Will Make on Repeat!
If you are looking for an easy tortilla recipe, look no further. This will be a crowd pleaser. Whether you want them to make quesadillas or for a sweet treat, this will be your go-to recipe. My Husband describes these tortillas as “makes me feel at home” and that’s exactly what they will do!
What do I use this recipe for?
- Enchiladas
- Quesadillas
- Scone: add butter and honey on top
- Tacos
- Burritos
- Pizzas
My tips and tricks
- When the bubbles start to form, we like to use a spatula and push them down for a more even cook.
- When cooking, we like to take them off a little early if we will be using them for quesadillas so that when we cook them again as a quesadilla it will be the first time getting crispy. Helps eliminate burning.
- I have tried making this tortilla recipe with a tortilla press but I have found that they don’t flatten them as much as needed. You NEED to make sure the dough is rolled out as thin as possible for the best results. Sometimes I will use the tortilla press for the initial flatten and then roll it out the rest of the way by hand.
Ingredients
- Flour: Brings the dough together. I use unbleached flour and love the outcome.
- Butter: Gives it a rich flavor and a little more flaky than regular tortillas. Thats what makes it a great dessert if you chose to top it with honey!
- Salt: Brings out the sourdough and buttery flavor. I like to use celtic salt.
- Water: binds it all together
- Sourdough Starter: The sourdough starter is not needed but is always the star of the show in this tortilla recipe. You can use discard or active starter, it will taste delicious either way!
Sourdough Tortillas
My husband described these tortillas as “makes me feel at home” and thats exactly what they do. Have them for dinner and dessert. You will love this easy tortilla recipe!
- Total Time: 30 – 40 minutes
Ingredients
- 210g Flour
- 7g salt
- 56g Butter, softened
- 100g Water
- 100g Starter (discard can work as well)
Instructions
- Combine Flour, Salt, and Butter in a medium sized bowl and mash with hands until crumbly and fully combined.
- Mix in Water and Starter with hands until a shaggy dough forms. Let rest for 30 minutes.
- Shape into balls. 30g for small tortillas and 65g for large tortillas.
- With a rolling pin and on a very floured surface, roll the dough ball out into the shape of a tortilla. (make sure you roll it out thin enough to where you can see through the tortilla)
- Heat a skillet on high and place the tortilla on it, cooking for 1 minute each side. (should get bubbly and rise)
- Remove once brown on each side and serve while hot!
