homemade sourdough wheat tortillas

Basic Whole Wheat Tortillas (Sourdough)

October 22, 2009 By Wardeh 27 Comments

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Oh, yumm… These sourdough tortillas were awesome! Chewy, soft, and pliable! The second day, I heated them up in a warm skillet, one by one, where they retained all their first day softness.

Also see the soaked version of these tortillas, which are every bit as good.

Makes 24 large or 32 small tortillas

• 6 cups whole wheat flour (preferably freshly ground)
• 1-1/2 cups pure water
• 1-1/2 cups fed starter
• 1 1/2 teaspoons sea salt
• 1/2 cup extra virgin olive oil or melted virgin, unrefined coconut oil
• extra virgin olive oil or coconut oil for frying

In bowl of mixer, combine water, starter, salt and oil. Mix to incorporate. Keep mixing and adding flour, 1/2 cup at a time until dough cleans sides of bowl and forms ball in center of bowl. Let the machine knead the dough for 2 minutes. Remove dough. Place in a bowl that is oiled with coconut oil or extra virgin olive oil. Rotate the dough around so all sides get coated with the oil. Cover with a damp towel or plastic wrap. Let rest for twelve hours or overnight. The dough will rise, and that is normal.

After rest time is over, divide the dough into 32 parts for small tortillas or 24 parts for large tortillas. Roll each part into a ball and put the balls back in the bowl. Cover the bowl again to prevent the dough from drying out.

Heat a flat cast iron frying pan over medium heat and add a small amount of oil. Oil a clean, flat work surface, such as a countertop. With an oiled rolling pin, roll out one ball of dough into a circle that is approximately 1/8″ thick, or your desired thickness. Place rolled out tortilla in the pan. Let it cook for about 25 seconds or until there are several bubbles in the tortilla. Flip the tortilla with a spatula and cook the other side for another 15 to 25 seconds, or until the bubbles are browned*. Remove tortilla from pan and place between towels to stay warm and moist. Meanwhile, roll out the next tortilla. Repeat until all of the balls have been rolled out and cooked. Add oil to pan and/or rolling pin as needed. Store in a zipper seal freezer bag in refrigerator or freezer.

*Adjust heat or cooking times to account for your stove, pan, or thickness of tortilla.