Soft and Easy Sourdough Tortillas
Creating homemade, soft, flexible, chewy, and delicious sourdough tortillas is incredibly fulfilling, and I’ll never return to store-bought versions. Made with simple ingredients that undergo long fermentation, you can easily make your own tortillas at home. Experience the joy of crafting these nutritious tortillas that elevate any meal!
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Tortillas are a staple in our kitchen, perfect for everything from tacos and breakfast burritos to quesadillas and more. I love the flavour of corn but appreciate the texture of wheat, so this half-and-half recipe offers the ideal compromise. It combines the best of both worlds, resulting in deliciously soft and versatile tortillas that elevate any meal!
Corn Flour
Corn flour is easy to find in the store but if you have a mill then you can mill your own! I had some corn meal on hand so I ran it through my mill for a nice soft, fluffy, corn flour. You can also mill dried corn into corn flour but it may need to be run through a couple times to get the fine texture.
If you’re really enjoying working with fresh-milled whole-grains and you have a reliable source of grain, you can also consider a Harvest NutriMill which is the one I use almost everyday and love both for its beauty and practicality.
Get your Harvest NutriMill when you’re ready to invest using this link and my discount code BRONSBREAD20 at checkout to get $20 off your order!
Wheat Flour
For the wheat flour portion of this recipe, I used a mix of freshly milled whole wheat flour and white flour. I like blending the flours to get the flavour and nutrients from the whole wheat and soft texture of the white flour.
Lard
I always use lard for tortillas. It’s the traditional fat that’s used for tortilla making. I have a source for pastured pork fat so I can make my own lard in abundance for cheap!
Look around your area and if you can find some pork fat, learn how to make your own lard at home here!
What Is Sourdough Discard?
Sourdough “discard” refers to the excess sourdough starter that isn’t at its prime for leavening bread but still holds excellent fermentation capabilities. While it may not be suitable for raising bread, this discard can still ferment and enhance other baked goods. This is why there are so many sourdough discard recipes available online, allowing you to make use of this valuable byproduct.
You can use sourdough discard to make sourdough rhubarb walnut muffins, sourdough einkorn chocolate chip cookies, sourdough honey sweetened banana bread, sourdough rye brownies, rye discard crackers, and even sourdough pumpkin spice oatmeal muffins! The possibilities are literally endless.
Tortillas in Bulk
When I make these tortillas, I like to make a double batch. I use one batch and freeze the other.
Once cooled, I wrap them in tin foil and seal them in a plastic bag to retain freshness and prevent freezer burn.
To reheat, pull the bag from the freezer and remove the tin foiled tortillas. Place the tin foiled tortillas in the oven at 350F and theyll be good as fresh after 20 minutes of warming.
What You’ll Need
- Medium Mixing Bowl – For mixing ingredients together
- Rolling Pin – I prefer the French-style rolling pin
- Dough Scraper – Or something similar for dividing dough balls
- Kitchen Scale – For measuring ingredients and dividing dough balls
- Large Cast Iron Pan or Skillet – Large enough to hold the size of your rolled out tortillas
How To Make Long-Fermented Sourdough Corn and Wheat Tortillas
Combine Dry Ingredients: In a bowl, measure out the wheat flour, corn flour, baking powder, and salt. Mix well.
Incorporate Lard: Add the cold, diced lard to the flour mixture. Use your hands or a mixer with a paddle attachment to blend until the mixture is crumbly.
Prepare Sourdough Mixture: In a jar, measure out the warm water and add your sourdough discard. Stir until fully dissolved.
Mix Dough: Pour the warm water sourdough mixture into the crumbly flour mixture. Mix until just combined; don’t worry about over-mixing. The dough will be slightly sticky.
Long Fermentation: Cover the bowl with plastic wrap and place it in the fridge for 12-24 hours for long fermentation. (If you want to make the tortillas right away, simply cover the bowl and let the dough rest on the counter for 15-30 minutes before proceeding.)
Divide the Dough: Once rested, remove the dough from the fridge and divide it into 45-55g balls. Gently roll each piece into a round ball. Cover and let them rest for 5-10 minutes.
Preheat the Pan: Once the dough balls are done resting, preheat your cast iron pan or skillet over medium heat.
Roll Out Tortillas: Generously flour your countertop. Roll out a dough ball until very thin and as large as your pan will allow.
Cook Tortillas: Place the flat tortilla onto the hot pan and bake for 30-60 seconds, depending on your pan’s heat. Look for golden and brown spots (if it blackens, reduce the heat). Flip the tortilla and bake for an additional 15-30 seconds. Repeat until all tortillas are cooked.
Store or Serve: Wrap the tortillas in tin foil to serve warm, or allow them to cool and store in a plastic bag for later use.
Notes
If you’re new to this, pre-roll a couple tortillas before starting to cook so you can do one after the other. If you’re fast, I like to roll one out while one is cooking and do one after the other.
As you roll out your dough, it may spring back on you, this means the gluten is too tight. This can be fixed by letting the dough rest for 5-10 more minutes to relax the gluten.
If you’re missing one of the flours, it can be replaced with white flour for simplicity but feel free to experiment! This recipe is kind of fool-proof.
Do not grease the pan, this will create smoke and is not necessary. There is enough fat in the tortillas, they won’t stick to the pan.
If you feel like the dough is too soft, simply flour generously when you’re rolling out.
Soft and Easy Long Fermented Sourdough Tortillas
Equipment
- Medium Mixing Bowl – For mixing ingredients together
- Rolling Pin – I prefer the French-style rolling pin
- Dough Scraper – Or something similar for dividing dough balls
- Kitchen Scale – For measuring ingredients and dividing dough balls
- Large Cast Iron Pan or Skillet – Large enough to hold the size of your rolled out tortillas
Ingredients
- 75 g Corn Flour
- 150 g White Flour
- 150 g Whole Grain Flour
- 5 g Salt
- 5 g Baking Powder
- 80 g Lard Chilled and Cubed
- 240 g Warm Water
- 50 g Sourdough Discard
Instructions
- Combine Dry Ingredients: In a bowl, measure out the wheat flour, corn flour, baking powder, and salt. Mix well.
- Incorporate Lard: Add the cold, diced lard to the flour mixture. Use your hands or a mixer with a paddle attachment to blend until the mixture is crumbly.
- Prepare Sourdough Mixture: In a jar, measure out the warm water and add your sourdough discard. Stir until fully dissolved.
- Mix Dough: Pour the warm water sourdough mixture into the crumbly flour mixture. Mix until just combined; don’t worry about over-mixing. The dough will be slightly sticky.
- Long Fermentation: Cover the bowl with plastic wrap and place it in the fridge for 12-24 hours for long fermentation. (If you want to make the tortillas right away, simply cover the bowl and let the dough rest on the counter for 15-30 minutes before proceeding.)
- Divide the Dough: Once rested, remove the dough from the fridge and divide it into 45-55g balls. Gently roll each piece into a round ball and let them rest for 5-10 minutes.
- Preheat the Pan: Once the dough balls are done resting, preheat your cast iron pan or skillet over medium heat.
- Roll Out Tortillas: Generously flour your countertop. Roll out a dough ball until very thin and as large as your pan will allow.
- Cook Tortillas: Place the flat tortilla onto the hot pan and bake for 30-60 seconds, depending on your pan's heat. Look for golden and brown spots (if it blackens, reduce the heat). Flip the tortilla and bake for an additional 15-30 seconds. Repeat until all tortillas are cooked.
- Store or Serve: Wrap the tortillas in tin foil to serve warm, or allow them to cool and store in a plastic bag for later use.
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