Breakfast Burritos in the Waffle Iron (Sourdough Tortillas)
Long fermented sourdough tortillas cooked in the waffle iron right on top of a scrambled egg, so the egg bakes into the tortilla and breakfast burritos come together with one appliance and no extra pan.
Servings: 10
Calories: 280kcal
Equipment
- Round waffle iron
- kitchen scale
- Large mixing bowl
- Pastry cutter or fork
- Rolling Pin
- Small Bowl
Ingredients
Dough
- 360 grams all purpose or bread flour 3 cups
- 8 grams double acting baking powder 2 teaspoons
- 6 grams salt 1 teaspoon
- 60 grams butter coconut oil, or avocado oil (4 tablespoons plus 1 teaspoon)
- 200 grams room temperature water 3/4 cup plus 1 1/2 tablespoons
- 60 grams active sourdough starter 1/4 cup
For the Waffle Iron
- large eggs one-two per tortilla
- 28 grams butter for greasing the waffle iron 2 tablespoons
- Salt and pepper for the eggs to taste
Instructions
- Whisk the flour, baking powder, and salt together in a large mixing bowl.
- Add the fat and cut it into the flour with a pastry cutter or fork until the mixture looks like coarse, sandy crumbs.
- Add the water and sourdough starter and mix until a shaggy dough forms, then knead for 2 to 3 minutes until smooth. If the dough feels crumbly, add water 10 grams at a time, and if it feels sticky, add flour 10 grams at a time.
- Cover the bowl tightly and let the dough ferment at room temperature until noticeably puffed and roughly doubled, 6 to 8 hours for a same day ferment or 8 to 10 hours overnight.
- Divide the dough into 10 equal pieces, about 69 grams each. Preshape each piece into a tight, smooth ball, cover, and let the balls rest for 10 to 15 minutes.
- Preheat the waffle iron to a medium setting and butter both plates well.
- Roll one dough ball on a lightly floured surface until it is just slightly smaller than your waffle iron, about 7 inches across for a 7 1/2 inch iron.
- Whisk one or two eggs in a small bowl with a pinch of salt and pepper, then pour it onto the center of the bottom plate so it spreads into the grid.
- Lay the rolled tortilla directly on top of the egg and close the lid right away.
- Cook for 3 to 4 minutes, until the tortilla is golden and the egg is fully set.
- Lift the egg tortilla out and lay it egg side up. Fill and roll it while it is still warm so it rolls without cracking.
- Butter the plates again and repeat with the remaining dough balls and eggs, rolling the next tortilla while the previous one cooks.
Notes
Flour
All purpose and bread flour both work. Bread flour builds more gluten, so the dough is a little springier and may need a few extra minutes of rest before it rolls out easily, but the tortillas still come out soft and pliable.
Fat Options
Butter gives the richest flavor, coconut oil makes a very pliable tortilla, and avocado oil keeps the dough dairy free. For a fully dairy free version, grease the waffle iron with oil instead of butter.
Double Acting Baking Powder
Double acting baking powder releases its lift once when it gets wet and again when it hits heat. The first round is spent during the long ferment, so the second round is what gives the tortillas their puff in the waffle iron. Rumford and Bob's Red Mill both make aluminum free options.
Waffle Iron Size and Setting
Roll each tortilla just slightly smaller than your waffle iron so it does not hang over the edges. A medium setting works on most irons. Use the first tortilla as a test and adjust the heat down if the egg is still wet when the tortilla is golden, or up if the tortilla is pale.
Egg Options
You can crack the egg directly onto the greased plate instead of scrambling it first. For a heartier burrito, or a deeper waffle iron, use two eggs per tortilla.
Fillings
Filling ideas and how to roll the burritos are in the blog post above the recipe card.
Cold Ferment Option
After the room temperature ferment, divide the dough into balls and refrigerate them in a covered container for up to 24 hours. Let them sit at room temperature for about 30 minutes before rolling.
Freezing Dough Balls
Freeze shaped dough balls on a parchment lined sheet pan until solid, then move them to a freezer bag for up to 3 months. Thaw overnight in the refrigerator and let them come to room temperature for about 30 minutes before rolling.
Calories
Calories are approximate, per egg tortilla made with butter and one egg, before fillings.
