Soft Sourdough Flour Tortillas (Long Fermented or Overnight)
Soft, pliable sourdough flour tortillas long fermented for 6 to 8 hours or overnight for better flavor and easier digestion. Easier to roll, better than anything from the store.
Calories: 190kcal
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Rolling Pin
- Heavy bottomed skillet or cast iron pan
- Cotton kitchen towel
Ingredients
INGREDIENTS
- 360 grams all purpose flour 3 cups
- 8 grams double acting baking powder 2 teaspoons
- 6 grams salt 1 teaspoon
- 60 grams fat coconut oil, butter, or avocado oil (5 tablespoons)
- 200 grams room temperature water 3/4 cup plus 2 tablespoons
- 60 grams active sourdough starter 1/4 cup
Instructions
- Add the flour, baking powder, and salt to a large mixing bowl and whisk together until fully combined.
- Add your fat of choice and use a fork or pastry cutter to cut it into the flour until the mixture resembles coarse, sandy crumbs. A few larger bits are fine.
- Add the room temperature water and sourdough starter and mix until a shaggy dough comes together. Knead for 2 to 3 minutes until the dough is smooth and cohesive. If the dough feels crumbly add water 10 grams at a time. If the dough feels sticky add flour 10 grams at a time. Flour brand and kitchen humidity will affect the dough, so adjust by feel rather than strictly by measurement.
- Cover the bowl tightly and let the dough ferment at room temperature for 6 to 8 hours or until noticeably puffed and roughly doubled in size. For the overnight method, mix before bed and let the dough rest covered on the counter for 8 to 10 hours.
- Once fermented, punch the dough down and turn it out onto the counter. Divide into 10 to 12 equal pieces, aiming for 60 to 70 grams per ball for a standard tortilla size.
- To preshape each ball, make a C shape with your hand around the piece of dough. Push the dough away from you toward the opposite side of your palm, then pull it back down and toward you in a smooth circular motion. Repeat a few times until you have a tight, smooth ball with a taut top. Cover the balls and let them rest for 10 to 15 minutes so the gluten can relax before rolling.
- Preheat a heavy bottomed skillet or cast iron pan over medium high heat. Do not grease the pan. A fully preheated dry pan is what produces the characteristic bubble and golden spots.
- Working one ball at a time, roll the dough out on a lightly floured surface to approximately 6 to 8 inches across. You can go smaller for taco-sized tortillas or larger for burritos depending on your preference. If the dough springs back, let it rest another few minutes and try again.
- Place the rolled tortilla flat onto the hot pan and cook until bubbles form across the surface, approximately 30 to 45 seconds.
- Flip and cook for just a few seconds on the second side.
- Transfer the finished tortilla to a clean cotton kitchen towel and fold loosely to cover. Repeat with the remaining dough balls. The steam that builds in the towel keeps the tortillas soft and pliable until ready to serve.
Notes
Double Acting Baking Powder
Double acting baking powder is specifically recommended for this long fermented recipe. It releases its leavening power in two stages, once when it contacts moisture and again when it hits heat. Since this dough ferments for several hours, the first activation has already passed by cook time. Double acting ensures the tortillas still puff well on the hot pan. Rumford and Bob's Red Mill both carry aluminum-free options.
Fat Options
Coconut oil, butter, and avocado oil all work well. Butter gives the richest flavor. Coconut oil adds great pliability. Avocado oil is neutral and keeps the recipe dairy free.
Fermentation Methods
Same day: Mix in the morning and cook by dinner after 6 to 8 hours at room temperature. Overnight: Mix before bed, leave covered at room temperature for 8 to 10 hours, and roll in the morning. Both methods work equally well.
Cold Ferment Add-On (Optional)
After dividing the dough into balls, place them in a zip-top bag or covered container and refrigerate for an additional 8 to 12 hours or up to 24 hours for even deeper flavor. Remove from the fridge and let the balls rest at room temperature for 30 minutes before rolling and cooking.
No Sourdough Starter?
Just leave it out.
Since a sourdough starter is equal parts flour and water. Everything else stays exactly the same, except no need to long ferment the dough. Let the dough rest for at least one hour before rolling so the gluten has time to relax. The baking powder handles all the lift, so your tortillas will still puff beautifully on the pan.
Waffle Iron Breakfast Burrito Method
Lightly grease and preheat your waffle iron. Scramble one or two eggs in a small bowl first, then pour them onto the greased bottom plate so they spread out evenly. Roll your tortilla to just slightly smaller than the width of your waffle iron so it fits without folding over the edges. For reference, a 7 and a half inch waffle iron works well with a tortilla rolled to about 7 inches. Lay the rolled tortilla on top of the egg, close the waffle iron, and cook through on a medium setting. If you prefer, you can crack the egg directly onto the greased plate instead. The egg and tortilla cook together in one step with no extra pan needed.
Storage
Store cooled tortillas in a sealed bag at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 3 months with a small square of parchment between each tortilla.
Freezing Uncooked Dough Balls
Place dough balls on a parchment-lined pan, freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator and rest at room temperature for 30 minutes before rolling and cooking.
Reheating
Reheat in a dry skillet over medium heat for 20 to 30 seconds per side. Or wrap loosely in a slightly damp paper towel and microwave for 30 seconds.
Troubleshooting
Tortillas not puffing: Check that your baking powder is fresh and double acting. Also make sure the pan is fully preheated before you start. Tortillas turning out tough: They were likely not rolled thin enough or cooked too long. Roll to 6 to 8 inches and keep the cook time very short on the second side. Dough springing back when rolling: Cover the balls and let them rest another 5 to 10 minutes before trying again.
