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.
After sharing “What We Eat in a Week” videos with healthy meal ideas for breakfast and dinner, I had soooo many requests for healthy lunch ideas.
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!
How to Make Sourdough Tortillas: Video
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.
Sourdough tortillas may be vying for the top spot in my favorite sourdough creations. Right next to English muffins…or pancakes, maybe pizza crusts.
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:
How to Make a Sourdough Starter from Scratch
Our Favorite Sourdough Pancake Recipe
Healthy One Pot Meal- Sourdough Skillet
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Sourdough Tortillas
Easy to make sourdough tortillas with only five basic ingredients: sourdough starter, water, flour, salt, and oil. Fermented grains are healthier for the gut, because some parts of the grains are pre-digested by the good bacteria in the starter.
Ingredients
- 1 cup sourdough starter
- 3/4 cup filtered water
- 1/4 cup olive oil, extra virgin
- 1.5 tsp salt
- 3 cups flour
Instructions
- 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.
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ML says
Hi Lisa, I just love your blog. Literally have been watching something from you everyday since finding your channel/blog. I have 5 children as well and admire your energy and talents. I have a question about the tortillas. I don’t have a sourdough starter yet but would like to make these. Would that be possible and how would I if it is? Thank you so much.
Lisa says
They wold still work, just without the gut benefits of sourdough. Still healthier than store bought though! Thank you so much for following along! 🙂
Niladri dasi says
We would call those chapatis or roti. I see these in my future.
Diana says
We love these! Have added them to my new healthy cooking arsenal. Thanks you Lisa!!!! Mine turned out just a tad thick which was fine but we ended up using them for little pizzas for the kiddos one day. They were yummy! Appreciate all your hard work and sharing Lisa!! Blessings to you and the fam!
-Diana
Lisa says
That would be a great idea to use them for little pizzas! Love that!
Rachel says
What would you say the shelf life of these would be?
Lisa says
They should last at least a week at room temperature and probably 2 or 3 in the refrigerator. Fermenting the grains makes them more shelf stable.
Martine says
So excited to make these! Is this fed sourdough starter, or can I use straight from the fridge?
Also, once you’ve divided into balls, could you store some in the fridge so that you fry them up fresh for the next few days?
Lisa says
As long as it was fed before you put it in the fridge, you should be good to go! Yes, I would totally think refrigerating the dough should work!
PhillipBrandon says
I made a batch of these with some discard today, and they made delightfully tart flatbreads to have with indian curry!
My starter was in kind of a weird place, so even after the 24 hour rest I had to knead in a lot of flour for it not to be too slack to handle.
Angie says
Hello- For those who are gluten sensitive, how does the “rolling them out with flour” come into play? Can they be rolled without flour? Would like to try this recipe but husband can only eat long fermented breads and could not tolerate the flour used when rolling them out-Thanks!
Michelle says
If your concern is the gluten in the “rolling” flour, try a gluten-free flour for that step. There are so many GF APF flours available today that work really well. You won’t be using much since it’s really just there to keep the dough from sticking to the counter, but you’d still be getting all the sourdough benefits.
Laura says
I would love to make these with einkorn but feel certain that the process would be a little different. I have worked with einkorn quite a bit and know that the liquid should probably be reduced and the dough handled more gently. Have you made these with einkorn? I have made einkorn tortillas but not einkorn sourdough tortillas. I can’t seem to find a recipe.
wilhelmina says
Mind blown! These sour dough tortillas are incredible!
Samantha says
Do you think these could be frozen? I love the idea just know it would work best to make them at a separate time then when I’m
Actually trying to get a meal together. It tends to be so hectic the way it is.
Ellen says
Hi Lisa! Can you freeze these? Similar to how you would freeze the pancakes perhaps? Thanks!
Trish Sultzbaugh says
Is this sourdough discard or does it have to be ripe (fed) starter?