Learn how to make fermented sourdough starter tortillas.
I don’t know why certain recipes intimidate me so much, but this was one of them. I had never made homemade tortillas before but so many friends recommended I try sourdough tortillas, because of my love for anything sourdough.
One weekend we had been waiting for family to arrive with shredded chicken tacos for dinner, yum. With a clean house and nothing else to do, I decided to make a floury mess and test out some sourdough tortillas.
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That morning or the night before mix:
3 cups flour
1 1/2 cups water
1 cup sourdough starter
Mix the 3 cups flour, water and sourdough starter together. Allow at least 5 hours to ferment.
The tortillas
2 teaspoons Himalayan pink salt
1 teaspoon baking powder
1/4 cup softened coconut oil
1/2-1 cup floured surface
Using your hands mix the salt, baking powder and coconut oil in the bowl. Let it sit about 15 minutes to allow the dough to unstick a bit. You’ll want your dough to have a moist texture, but not too moist that it’s sticking to your hands. If that is the case sprinkle 2-3 tablespoons of flour & continue kneading the dough.
Once your dough has a good texture, begin pulling dumpling size pieces of dough and set aside. This recipe will make roughly 28-32 tortillas. With a floured surface, roll out your tortillas and place on a preheated cast iron skillet. As you are rolling out the remainder of your tortillas, flip and cook tortillas over low heat. Enjoy!
Our cast iron set is one of our most used kitchen essentials because of how easy they are too clean, not to mention the health benefits. I love this set because it comes with a variety of different pots, pans, skillets and a griddle.
I love using the dutch oven for soups or sourdough bread making. Our skillet is probably the most used, with breakfast, lunch and dinners throughout the week. My flat skillet cooks up our pancakes and English muffins. While the griddle is great for burgers, steaks and grilled sandwiches.
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