In our house, I try my best to swap out store bought packaged items full of harmful, cancer-causing ingredients, with a homemade version. This way I know the ingredients going into the food that I am choosing to nourish my family’s body. Seed oils are a known carcinogen and in just about every packaged item you purchase from a store. Does this mean a simple dinner like tacos takes a minute longer to make? You bet! However, I tell myself that I trade in convenience for our health and nothing is too time consuming to keep my family healthy.
I have tried so many soft flour tortilla recipes and they either get pretty hard fairly quick or they are too dense and thick that we just didn’t love them. It has taken me awhile to figure out the perfect recipe, but I have finally got it. It is fool proof! I make them every Tuesday for our “Taco Tuesday” dinner!
Yes, these do take a little longer than pulling out the store bought tortillas, but they are completely healthy and they are ready in under an hour from mix up to plate. Bonus, my family inhales these that I have now started making a double batch of them so we have plenty. Have some leftovers after dinner? No problem, these safe well in an airtight container for 3-5 days.
These tortillas are beginner friendly and make the perfect tortilla for tacos and wraps. They are thin, light and soft. Plus the added sourdough flavor makes them delicious! It is the perfect recipe to use up that excess discard each week. My kids live for “Taco Tuesday”!
Tips for a Fail Proof Sourdough Tortilla
- If your starter is a little watery, your dough may come out a bit sticky and you may need a bit more flour. Only add a tablespoon at a time so you don’t incorporate too much and your tortillas end up crumbly.
- Let your dough rest for at least 30 minutes before trying to cut and roll out. This is important and the longest step in making them. Don’t skip it.
- Preheat your skillet or griddle before cooking. It is best to have it good and hot so your tortillas cook quick on each side and do not overcook.
- Be careful not to overcook or they will get hard and tough. Usually a minute to two minutes a side is perfect.
- Probably most important tip: As soon as your tortillas come off the griddle or skillet, put them in a lidded container or wrapped in a dish towel to keep the heat in. This helps keep them soft.
How Long Do the Tortillas Keep?
If stored in an airtight container, they keep up the 3-5 days. We usually just eat them at room temperature. If you warm them, I would do so at a low temp to not overcook them.
Can I Freeze Them?
You definitely can freeze them and they taste great! Prior to freezing, cook them per this recipe. Let cool completely and freeze in an airtight container adding parchment or wax paper between each tortilla.
Do I Need an Active Sourdough Starter for the Recipe?
No, you do not have to have an active starter for the recipe. Discard right out of your refrigerator works great! I have used an active starter before with no problems though so if you have that on hand, that works as well!
If you are looking for a recipe on how to easily start your own sourdough starter from scratch, check out my blog post here and you will be up and going in no time!
Step by Step Directions:
First we are going to mix up the dough. Add all of the ingredients to a bowl and I prefer to mix with my hands until well incorporated.
Cover with a towel and let rest 30 minutes!
Start preheating your skillet or griddle on medium to high heat. I am usually at a 6 on my stove top griddle.
Next, take the dough from the bowl to cut into eight even pieces. I like to cut right in the center. I continue this trend on each piece until I have eight even pieces.
Now roll each piece into a circle as thin as you can. You should almost be able to see your counter surface through the dough if you have rolled it out thin enough. The thinner you can get them without them ripping, the better. A good circle shape comes with practice. I didn’t focus so much on having perfect circles, just a good enough shape for a a taco.
Now, very gently peel up from the counter and transfer to your skillet or griddle. Cook 1-2 minutes on each side. I usually flip when I notice bubbles starting to pop up. When both sides are done, immediately put in a covered container to keep the heat in.
Once all tortillas are cooked, top them how you would like and enjoy. I hope you love these as much as my family does. Remember, save those leftovers!
Supplies Needed:
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Easy Sourdough Tortillas
Ingredients
- 1/2 cup sourdough discard
- 1/4 cup olive oil
- 1/3 cup water
- 1 2/3 cup all purpose flour
- 1/2 tsp salt
Instructions
- Add your 1/4 cup olive oil, 1/3 cup water, 1/2 tsp of salt, 1 2/3 cup flour, and 1/2 cup starter to a bowl and mix until all ingredients are incorporated. I prefer to mix with my hands.
- Next, cover your dough and allow to rest for 30 minutes.
- Pre-heat a skillet or griddle on medium heat.
- Remove dough from bowl and cut into eight equal pieces. I like to cut right down the center and then cut those down the center and continue this trend until I have all of my pieces.
- Roll each piece in a circle as thin as you can without it ripping. The thinner, the better. You should almost see your surface under through your dough.
- Carefully peel up your rolled out tortilla and transfer to your hot skillet or griddle. Allow to cook 1-2 minutes on each side. I usually flip when it starts to puff and bubble.
- Immediately transfer to a container with a lid to keep the heat in.
- Continue cooking until all tortillas are complete. Top with toppings and enjoy!