Sourdough Tortilla Recipe – Easy Homemade Flatbreads

Last Updated on 2 months by Neha Deshmukh

Sourdough Tortilla Recipe – Easy Homemade Flatbreads

Hey everyone! If you’re anything like me, you love a good homemade flatbread. There’s just something so satisfying about making your own, and honestly, the flavour is on another level. I stumbled upon sourdough tortillas a few months ago, and they’ve quickly become a staple in my kitchen. They’re surprisingly easy to make, and the slight tang from the sourdough adds such a lovely depth of flavour. Get ready to ditch the store-bought ones – you won’t look back!

Why You’ll Love This Recipe

These aren’t your average tortillas. The sourdough gives them a wonderful chewiness and a subtle, complex flavour that pairs beautifully with everything from spicy curries to simple bean and cheese fillings. Plus, making your own feels pretty amazing, right? It’s a fun project, and the results are seriously delicious. They’re perfect for tacos, quesadillas, wraps, or just enjoying with a little dip.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups (240g) Unbleached All-purpose flour
• ½ cup (120g) Sourdough Starter (100% hydration)
• 7 tablespoons (105ml) Hot water
• 1 ½ teaspoons (7.5g) Salt
• 4 tablespoons (57g) Unsalted butter
• ½ teaspoon (2.5g) Baking powder

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Sourdough Starter (100% hydration): This is key! “100% hydration” just means equal parts flour and water in your starter. If your starter isn’t super active, it might take a little longer for the dough to rise.
• Unbleached Flour: I prefer unbleached flour for its flavour and texture, but bleached will work in a pinch. I find unbleached flour gives a slightly better rise and a more rustic flavour.
• Hot Water: Don’t be scared of the hot water! It helps melt the butter and activates the gluten in the flour. Just make sure it’s not boiling hot – comfortably warm is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the butter with half of the hot water in a microwave-safe bowl. Pop it in the microwave for 30 seconds, then give it a good mix until everything is nicely combined.
2. In a medium bowl, whisk together the flour, salt, and baking powder. This ensures everything is evenly distributed.
3. Now, in a large bowl, combine the sourdough starter, the flour mixture, and the melted butter-water mixture. Get your hands in there and knead it all together into a soft dough. It shouldn’t be sticky, but it shouldn’t be dry either.
4. Cover the bowl with a damp cloth or plastic wrap and let it rest for 20 minutes. This allows the gluten to relax and makes the dough easier to work with.
5. Divide the dough into 7 equal portions (about 70g each). Cover them again and let them rest for another 20 minutes. Patience is a virtue, I promise!
6. On a lightly floured surface, roll each portion into a 10-inch round. Don’t worry if they’re not perfect circles – rustic is beautiful!
7. Heat a skillet (cast iron is ideal!) to 400°F (200°C). Cook each tortilla for about 30 seconds per side, until you see bubbles and golden spots appear. Keep a close eye on them – they can burn quickly!
8. As they’re cooked, wrap the tortillas in a clean cloth to keep them soft and pliable. This is a game-changer, trust me!

Expert Tips

• Don’t overwork the dough: Overkneading can result in tough tortillas.
• Hot skillet is key: A hot skillet ensures a good sear and those lovely golden spots.
• Keep them warm: Wrapping them in a cloth keeps them soft and prevents them from drying out.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative. It works beautifully!
• Gluten-Free Adaptation: This one’s a bit trickier, but you can experiment with gluten-free flour blends. A blend with xanthan gum will help with binding. I’ve had good results with a blend of rice flour, tapioca starch, and potato starch.
• Spice Level: Add a pinch of chili flakes to the dough for a little kick. My friend loves adding a teaspoon of smoked paprika too!
• Festival Adaptations: These are amazing for Mexican or Tex-Mex inspired meals. Think tacos, enchiladas, or even breakfast burritos. My family loves making quesadillas with these during our weekend gatherings.

Serving Suggestions

These tortillas are incredibly versatile! Here are a few of my favourite ways to enjoy them:

• Tacos: Classic, right? Fill them with your favourite protein, veggies, and salsa.
• Quesadillas: Simple, cheesy goodness.
• Wraps: Perfect for lunch on the go.
• With Curry: They’re fantastic for scooping up delicious Indian curries.

Storage Instructions

• Room Temperature: Store leftover tortillas in an airtight container at room temperature for up to 2 days.
• Refrigerator: You can also store them in the refrigerator for up to a week. Reheat them gently in a skillet or microwave.
• Freezer: For longer storage, freeze them in a freezer-safe bag for up to 2 months. Thaw them completely before reheating.

FAQs

Let’s answer some common questions!

• What is the best way to maintain a sourdough starter for consistent results? Feed your starter regularly (once a day if kept at room temperature, once a week if refrigerated) with equal parts flour and water.
• Can I use whole wheat flour in this recipe? Yes, you can! Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavour.
• How can I tell if my skillet is hot enough? Sprinkle a few drops of water onto the skillet. If they sizzle and evaporate immediately, it’s ready!
• What is the shelf life of these sourdough tortillas? Properly stored, they’ll last for up to 2 days at room temperature, a week in the fridge, or 2 months in the freezer.
• Can these tortillas be made ahead of time and frozen? Absolutely! They freeze beautifully. Just make sure they’re completely cooled before freezing.

Enjoy! I really hope you give this recipe a try. Let me know how they turn out in the comments below. Happy cooking!