Sourdough Tortillas A Delicious Twist on a Classic

Sourdough tortillas offer a flavorful twist on traditional tortillas and are an excellent way to use your sourdough starter. Whether you have leftover discard or an active starter, both can be put to good use. Here’s why incorporating sourdough starter into your tortillas is a great idea:

1. Use Sourdough Discard: If you often bake sourdough bread, you may have some leftover starter. As long as it’s not too old, this discard can impart a mild sour flavor to your tortillas.
2. Mistimed Feeding Solution: Sometimes your starter collapses after feeding, and instead of discarding it, you can use this collapsed starter in your tortilla dough.
3. Extra Active Starter: If you have more active starter than you need, this recipe provides a great way to use it up before refrigerating the rest.

No matter what state your starter is in, the sour flavor will be subtle because the dough only rests for 30 minutes, which allows the gluten to relax and makes rolling the dough much easier.

Ingredients:

• Flour: Unbleached all-purpose flour provides the perfect balance of texture and flavor.
• Salt: Kosher salt enhances the flavor of the dough.
• Butter: Softened butter adds richness and tenderness.
• Water: Hydrates the flour and helps bring the dough together.
• Sourdough Starter: Both discard or active starter work well.

Instructions:

1. Mix the Dough:

• In a medium bowl, whisk together the flour and salt.
• Use a fork or your hands to cut the softened butter into the flour until fully incorporated.
• Add the water and sourdough starter, stirring with a spatula until a shaggy dough forms. If needed, use your hands to gently knead the dough into a rough ball.

2. Knead and Rest:

• Transfer the dough to a floured surface and knead gently for 1-2 minutes until smooth and no longer sticky.
• Divide the dough into 12 portions for taco-sized tortillas or 6 portions for burrito-sized tortillas, then shape each piece into a ball.
• Place the dough balls on a floured surface and cover them with a tea towel. Let them rest for 30 minutes to 2 hours, allowing the gluten to relax, which makes rolling easier.

3. Roll Out the Tortillas:

• After resting, roll each dough ball as thin as possible. Aim for 6-8 inch tortillas for smaller ones or 10-12 inches for larger ones. The thinner the dough, the better the tortillas will turn out.
• To prevent sticking, layer the rolled-out tortillas between sheets of parchment paper. Smaller sheets are especially useful.

4. Cook the Tortillas:

• Heat a dry skillet (non-stick or cast iron) over medium-high heat. Once hot, place a tortilla in the skillet.
• Cook for about 30 seconds on each side, or until browned to your liking. Adjust the heat as needed to ensure the tortillas cook evenly.

5. Store the Tortillas:

• After cooking, allow the tortillas to cool completely. Store them in an airtight bag or container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.

Tips for Perfect Tortillas:

• Roll Thin: The thinner the dough, the better the tortillas will cook.
• High Heat: Ensure your skillet is very hot before cooking the tortillas for the right texture and browning.

These homemade sourdough tortillas are versatile, perfect for tacos, burritos, wraps, or even as a bread substitute. The subtle sourdough flavor adds a unique twist, making them a delicious addition to any meal.