Home cooked tortillas or wraps are so, SO much yummier than bought ones, but they can be tricky to get soft because they don’t contain the additives that shop ones do to keep them soft. But with this recipe, you will have beautiful soft sourdough tortillas and the added benefit of them being so much cheaper plus knowing exactly what’s in them! Not to mention they’re sourdough too! So all the benefits of that for your gut!
If you’re in a pinch these can be made and cooked straight away, but if you’re wanting the added benefits of long fermenting, and you enjoy the more sour taste, than I recommend making the dough ahead of time to reap the best benefits.
- 1 cup flour (preferably unbleached, can use all purpose, whole-wheat, rye, whatever you like!)
- 2 generous tablespoons of soft butter
- 1 tsp salt
- 1/2 cup hungry starter (note: if your starter is a thick starter, add a little extra water to help form a dough)
How to make soft sourdough tortillas
Add one cup of flour, salt and two generous tablespoons of soft butter to a bowl.
Rub the butter into the flour and salt until incorporated.
Next add 1/2 cup of starter. I usually use starter that was fed the night before so it’s hungry and active.
Mix the starter in and a nice dough will start to form. You don’t have to knead it heaps, just enough to incorporate it and to form a smooth ball.
If you are fermenting your wraps, this would be the point to place in a bowl covered with cling wrap or wax wrap and leave in a warm place for 6 – 8 hours. I have left a batch for as long as 10 hours and they still turned out great but I think that was probably the max. They were very sour and if left too long the dough becomes very soft and is harder to roll out. Placing the dough in the fridge after the ferment would be another option if you were wanting to make them later.
If you don’t have time to leave them to ferment though, they work just fine cooked straight away.
Divide into 6 or 8 equal parts depending on the size you want the wraps to be.
Warm up your fry pan to a medium to high heat and roll each ball out flat. You want to almost be able to see colour through them once rolled out.
Pop in the fry pan and watch the bubbles grow! use a fork to lift the edge to check the colour. They will go a lighter colour and a few brown spots when ready to flip. I find they need a lot less time than you think. The idea is to cook them but not toast them. If you’ve ever had a toasted wrap you’ll know they go crunchy, and for a soft tortilla we don’t want to do that. So err on the side of under cooking.
And there you have it!
I find them so much fun to make, and they taste great too!
If you’re new to sourdough and keen to give it a try, head on over here to my post that’s all about sourdough and how to make your own!
If you have left overs, keep them in the fridge in a sealed bag or container. They will go hard in the fridge, but when you want to eat them, pop in the microwave or pop in a hot pan for a few seconds and they will become perfectly soft and delicious again.
When you try this recipe, please tag me on social media so I can see your lovely cooking!
Want more home cooking inspiration? Check out my other posts here!
- 1 cup flour
- 2 generous tablesoons of soft butter
- 1 tsp salt
- 1/2 cup starter
- If your starter is quite thick you may need to add a little water to help form a dough
- Rub butter into flour and salt
- Add starter and mix until comes together into a smooth dough
- To ferment the dough for extra benefits and flavour. Cover and leave in a warm place for up to 8 hours (depending on the temperature of your home) You can place dough in the fridge if you want to make them later.
- Divide into 6-8 balls (depending on the size you want your tortillas and roll out flat (you want to be able to just see the bench top colour through the dough.
- Lay into a preheated medium high temp pan and watch the bubbles grow! Use a fork to lift an edge and check the colour. You don't want to over toast them, you just want to cook them, otherwise they will not be soft.
- Once first side has gone a lighter colour and there are a couple of brown spots, flip to other side. They don't take much to cook, so keep an eye on them.
- Serve with my crispy tender chicken breast recipe for a really yum meal!
If you have left overs, keep them in the fridge in a sealed bag container. They will go hard in the fridge, but when you want to eat them, pop in the microwave or pop in a hot pan for a few seconds and they will become perfectly soft and delicious again.