Soft and Easy Long Fermented Sourdough Tortillas
Creating homemade, soft, flexible, chewy, and delicious sourdough corn and wheat 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!
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 1 tsp
- 5 g Baking Powder 1 tsp
- 75 g Lard Chilled and Cubed
- 200 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.
- Add Wet: Make a well in your dry ingredients and add your water and sourdough starter. Mix until incorporated and fold dry ingredients into the wet.
- 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.