Ingredients
- 240g water
- 75g sourdough starter
- 400g soft white wheat
- 1 tsp sea salt
- 1 tsp baking powder
- 2 tbsp butter, melted
Instructions
- Mix water and sourdough starter in a small bowl. Set aside.
- Mix together flour, salt, and baking powder in a large bowl.
- Add melted butter to the dry ingredients. Work it in until the dough has a sandy texture with no large clumps.
- Add the water and starter to the dry ingredients. Mix with a wooden spoon (or with your hands) until there are no dry bits left in the bowl.
- Cover, set somewhere warm, and allow to ferment about 6-8 hours. If your kitchen is on the cooler side and your oven does not have a “bread proof” setting, plan to allow it to ferment 8-12 hours.
- Divide the dough into 16 pieces (or 8 for burrito-sized tortillas). Gently shape each piece into a ball, being careful not to overwork the dough.
- Place the dough balls on a baking sheet, cover, and allow to rest for 30 minutes.
- Heat a cast iron skillet over medium heat. Roll out the dough balls one at a time into 6” circles (flouring surface lightly only if needed – I did not find that this dough stuck at all). Keep the other dough covered to prevent it from forming a crust.
- Cook each tortilla on the first side until it starts to bubble, about a minute or two, then flip and cook on the other side for about a minute. I like to get some light char marking, but if you prefer it without, lower the heat just a touch.
- Place cooked tortillas in a towel, ideally inside a covered bowl or other sealed dish to steam and soften. Best served warm!
Notes
- Use room temperature water for active, bubbly starter or warm water for starter from the fridge (or somewhat fresh discard).
- Store cooled tortillas in an airtight container/bag. They’re best the first day or two, but can last up to a week if stored in the fridge. When they become hard and/or stale, reheat them briefly on the stove or in the microwave to refresh them. They can also be frozen for up to 3 months.
- Stale tortillas are great for quesadillas, homemade chips, or for use in casseroles!
- Prep Time: 10 minutes
- Fermentation Time: 8 hours
- Cook Time: 40 minutes
- Category: Side Dish, Snack
- Method: Stovetop
- Cuisine: Mexican
- Diet: Pescatarian, Vegan, Vegetarian