Learn how to make sourdough tortillas with five basic ingredients: sourdough starter, flour, water, oil, and salt. They are perfect for a quick summer wrap.
Truth is, since we are all together as a family for lunch, I usually just make more of the same. It’s something along the lines of meat and veggies, eggs, salmon, avocados, and sauerkraut.
Last week was a craaazy week, with the magazine crew here for four out of five days. I sent my husband and kids out of the house a lot, and had to think of something to send with them to eat on-the-go.
It made me think of the sourdough tortillas I used to make all the time. After whipping up a couple batches, I wondered why I ever forgot about them.
They are so easy and convenient!
We had cilantro chicken wraps with purple cabbage and honey mustard for lunch today, and I just got some more dough going tonight.
I already have a bunch of leftover chicken in the fridge, so tomorrow’s lunch is going to be as simple as rolling out a couple tortillas and packing them with meat, veggies, and herbs.
Ok, I really love all things sourdough, but these tortillas are going to be a staple in lunches this summer. Quick. Easy. Not hot.
Who wants hot meals on a 90 degree summer day?!
These can be made with any wheat flour: white, whole grain, or even white whole grain. I use hard white wheat berries that I grind fresh in my Nutrimill grain mill.
Long fermentation is the traditional way to prepare grains. The bacteria present in the sourdough starter pre-digest the grains and make them easier for the body to process.
Many people who are very sensitive to gluten have told me that they can actually tolerate it when fermented for 24 hours or more!
Isn’t that amazing?!
It makes sense why so many people can’t have gluten today. Grains are no longer prepared traditionally. Also, many species of wheat have been hybridized and modified, so that they are no longer in a form that our body is prepared to handle.
If you are super sensitive to wheat, I suggest letting your sourdough goodies ferment for at least 24 hours before cooking/baking, Also, it’s better to use ancient einkorn wheat flour, which hasn’t been hybridized.
Sourdough Tortillas: Ingredients
3 cups flour (I use freshly ground hard white wheat)
1 cup sourdough starter
3/4 cup water
1/4 cup extra virgin olive oil
1.5 teaspoons salt
Sourdough Tortillas Process
1. Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook.
2. Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic.
3. Place the dough in a greased bowl, cover with a tea towel, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)
4. The next day, divide the dough into 12 equal parts.
5. On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart.
6. Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient.
I use a Bosch stand mixer, because it has dough hooks that do the kneading for me. If you plan to make a lot of sourdough bread and tortillas, this thing just makes life so much easier.
You can turn on the kneading hooks and walk away to tend to the children who are pulling blueberries out of the freezer and dumping your good Castile soap down the drain. Anyone else have a two year old?
I also like that it holds a higher quantity than the KitchenAid. It can knead up to 14 loaves of bread at one time. #largefamilymom
Check out my other sourdough recipes and posts:
Our Favorite Sourdough Pancake Recipe
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Print the recipe
- 1 cup sourdough starter
- 3/4 cup filtered water
- 1/4 cup olive oil, extra virgin
- 1.5 tsp salt
- 3 cups flour
- Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook.
- Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic.
- Place the dough in a greased bowl, cover with a tea towel, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)
- The next day, divide the dough into 12 equal parts.
- On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart.
- Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient.