Why Choose Sourdough for Your Tortillas?
Sourdough tortillas are not just a delicious twist on traditional tortillas but also an excellent way to utilize your sourdough starter. Whether you have excess discard or an active bubbly starter, both can be put to good use. Here’s why incorporating sourdough starter into your tortillas is a fantastic idea:
Utilize Sourdough Discard: If you bake sourdough frequently, you might have some leftover starter. As long as it’s not too old, this discard can add a subtle sour flavor to your tortillas.
Mistimed Feeding Solution: Sometimes, you might feed your starter and not use it at its peak, causing it to collapse. Instead of feeding it again, use this collapsed starter in your tortilla dough.
Extra Active Starter: If you have more active starter than you need, this recipe is a great way to use it up before refrigerating the rest.
No matter the state of your starter, the sour taste will be mild because there’s no extended fermentation time. The dough only rests for 30 minutes, allowing the gluten to relax and making rolling easier.
Ingredients
To make sourdough flour tortillas, you’ll need:
Flour: Use unbleached all-purpose flour for a perfect balance of texture and flavor.
Salt: Kosher salt enhances the dough’s taste.
Butter: Softened butter adds richness and tenderness.
Water: Essential for hydrating the flour and bringing the dough together.
Sourdough Starter: Either discard or active starter will work.
How to Make:
Mixing the Dough
In a medium bowl, whisk together the flour and salt. Using a fork, cut the softened butter into the flour until it’s well combined. You can also use your hands for this step to ensure the butter is fully incorporated.
Next, add the water and sourdough starter to the flour mixture. Stir with a spatula until a shaggy dough forms. If needed, use your hands to gently knead the dough in the bowl, forming a rough ball.
Kneading and Resting
Transfer the dough onto a floured surface. Knead it gently for 1-2 minutes until it becomes smooth and stops sticking to the surface. Divide the dough into 12 equal portions for taco-sized tortillas or 6 portions for burrito-sized ones. Shape each piece into a ball.
Place the dough balls on a floured board or a clean surface. Cover them with a tea towel and let them rest for 30 minutes to 2 hours. This resting period allows the gluten to relax, making it easier to roll out the tortillas.
Rolling Out the Tortillas
After resting, roll each dough ball as thinly as possible, aiming for a diameter of about 6-8 inches for smaller tortillas or 10-12 inches for larger ones. The thinner the dough, the better the tortillas will turn out.
To save space and prevent sticking, you can layer the rolled-out tortillas between sheets of parchment paper. Smaller sheets of parchment are particularly convenient for this purpose.
Cooking the Tortillas
Heat a dry skillet (either 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 preference. Adjust the heat as needed if the tortillas are cooking too slowly or too quickly.
Storing Your Tortillas
After cooking, let the tortillas cool completely. Store them in an airtight bag or container at room temperature for up to 5 days. For longer storage, freeze the tortillas for up to 3 months. This way, you always have fresh tortillas on hand.
Tips for Perfect Tortillas
Roll Thin: The thinner you roll the dough, the better the tortillas will cook.
High Heat: Ensure your skillet is very hot before cooking the tortillas to achieve the right texture and browning.
These homemade sourdough tortillas are versatile and can be used for tacos, burritos, wraps, or even as a bread substitute. The subtle sourdough flavor adds a unique twist, making them a delightful addition to any meal.
