Sourdough Tortillas are a great versatile addition to your food toolkit and are a healthier choice than white or whole wheat versions. There are many benefits to Sourdough Bread, including:
Sourdough bread is made with a sourdough starter, which is a fermented mix of flour and natural yeasts that help the bread rise.
It is more digestible than regular bread because the fermentation process breaks down gluten that can cause bloating and other digestive problems.
The lactic acid in sourdough bread helps your body to absorb more of the nutrients from sourdough bread than you would from regular white of wheat bread.
Zia Sherrell Jun 13, 2020, “Why sourdough bread is healthier than regular white or wheat bread”, INSIDER
This post contains affiliate links, which means I make a small commission at no extra cost to you.
Reduce Food Waste
We often cook in larger batches to save time during the week but don’t always like eating the same thing multiple times. Use Sourdough Tortillas to change it up. For instance, we often make up a big batch of ingredients for Taco Bowls, the next day we will add those same ingredients to a Sourdough Tortilla and voila – a different meal. Tortillas are a great way to reduce food waste by giving your leftovers a new purpose.
Ways to Enjoy Your Healthy Sourdough Tortillas
We love enjoying our Sourdough Tortillas
- Use as flat bread for a sandwich
- Makes a great base for oven flat bread topped with leftover meat and veg, topped with cheese and baked
- Can pass as a naan
- Soft Taco
- Rolled up burrito (if you make them bigger in size)
- Great sliced and toasted like a pita for dip
- Quesadilla
Recommended Tools
- Stand mixer with a dough hook
- Silicone baking mat for pastry
- Cast iron skillet
Ingredients
- 3 cups organic flour
- 1 cup sourdough starter (Check out my easy step-by-step guide to building your very own starter here)
- 3/4 cup water
- 1/4 cup oil (Olive or Avocado)
- 2 tsp salt
- 2 tbsp coconut oil (for cooking)
Steps:
1. The night before, add all ingredients (except the coconut oil) in the order listed to the bowl of a stand mixer. (When using the mixer, I always add the flour first as I find it mixes better than adding the wet ingredients first.)
2. Using a dough hook, mix until ingredients are combined and dough is stretchy (roughly 5 minutes).
3. Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 – 24 hours.
4. The next day, place dough on a clean, lightly floured surface and roll into a long log. I use a silicone baking mat for pastry. Slice in half, making 2 logs, then divide each 1/2 log into 6. You should have 12 dough balls.
5. Roll out each dough ball into a thin round tortilla.
6. Heat a cast iron pan with coconut oil.
7. Place one tortilla in pan and cook until golden brown (about 1 min), flip and cook other side until golden brown. Try only flipping once.
8. Remove from heat, set aside. Repeat 11 more times.
Tip: I use 2 cast iron pans simultaneously to speed up overall cooking time. I place the cooked tortillas in the toaster over on warm setting to keep them warm.
How to Store Sourdough Tortillas
- Stack tortillas with a piece of parchment paper between each layer.
- Cover using either beeswax sheet or tin foil.
Sourdough Tortillas
Equipment
- Stand Mixer
- Cast iron skillets
Ingredients
- 3 cups organic flour
- 1 cup sourdough starter
- 3/4 cup water
- 1/4 cup olive oil
- 2 tsp salt
- 2 tbsp coconut oil for cooking
Instructions
The Night Before
- Add all ingredients (except the coconut oil) in the order listed to the bowl of a stand mixer. (When using the mixer, I always add the flour first as I find it mixes better than adding the wet ingredients first.)
- Using a dough hook, mix until ingredients are combined and dough is stretchy (roughly 5 minutes).
- Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 – 24 hours.
The Next Day
- Place dough on a clean, lightly floured surface and roll into a long log. Slice in half, making 2 logs, then divide each 1/2 log into 6. You should have 12 dough balls.
- Roll out each dough ball into a thin round tortilla.
- Heat a cast iron pan with coconut oil.
- Place one tortilla in pan and cook until golden brown (about 1 min), flip and cook other side until golden brown. Try only flipping once.
- Remove from heat, set aside. Repeat 11 more times.
Sharing is caring!
Here is a list of other posts I think you will like!
These look delicious and seem very easy to make. Thank you for sharing great directions.
I never thought of making sourdough tortillas…. but they sound so good! Definitely doing this… Thanks!