Mexican-Inspired Sourdough Tortillas Recipe

Experience the perfect fusion of traditional Mexican tortilla-making with the complex flavors of sourdough fermentation. These tortillas offer a subtle tangy note that elevates any dish while maintaining classic tortillas’ authentic chew and flexibility. The long fermentation develops flavor and makes the wheat proteins more digestible.

Time Requirements

Active Prep Time: 15-20 minutes
Fermentation Time: 4-8 hours
Resting Time: 30 minutes
Cook Time: 20-25 minutes
Total Time: 5-9 hours
Servings: 12 tortillas (8-inch diameter)

Equipment Needed

Large mixing bowl
Kitchen scale (recommended for accuracy)
Rolling pin
Cast iron skillet or comal (preferred) or heavy-bottomed pan
Clean kitchen towels
Plastic wrap or damp cloth
Spatula
Measuring cups and spoons (if not using a scale)
Bench scraper (optional but helpful)

Ingredients

For the Dough

2 cups (240g) unbleached all-purpose flour, plus extra for dusting
1 cup (240g) active sourdough starter at 100% hydration (fed within the last 12 hours)
3Threetablespoons (45g) extra virgin olive oil or traditional lard
1/2 teaspoon fine sea salt (3g)
1/4-1/2 cup (60-120ml) warm water (90-95°F)

Detailed Instructions

Dough Preparation

Mix Dry Ingredients:
- In a large bowl, whisk together flour and salt until evenly distributed
- Create a well in the center for wet ingredients
Combine Wet Ingredients:
- Add active sourdough starter and oil to the well
- Mix with fingers or a wooden spoon until crumbly
- Gradually add warm water, starting with 1/4 cup
- Add additional water, one tablespoon at a time,e until the dough comes together
Knead Dough:
- Turn onto a lightly floured surface
- Knead for 5-7 minutes until smooth and elastic
- The dough should be soft but not sticky
- Form into a smooth ball
First Fermentation:
- Place in a lightly oiled bowl
- Cover with plastic wrap or damp cloth
- Let ferment for 4-8 hours at room temperature (68-75°F)
- The dough should increase in volume by about 30%

Shaping and Cooking

Divide Dough:
- Turn dough onto a lightly floured surface
- Divide into 12 equal portions (about 45g each)
- Shape each portion into a tight ball
- Cover with a kitchen towel
- Rest 30 minutes
Roll Tortillas:
- Heat skillet/comal over medium-high heat (400°F)
- Working with one ball at a time:
  - Press into a 3-inch disk with a palm
  - Roll into an 8-inch circle, rotating frequently
  - Maintain even thickness
  - Keep other balls covered while working
Cooking Process:
- Place the tortilla on a hot skillet
- Cook for 45-60 seconds until bubbles form
- Flip and cook for 30-45 seconds
- Press gently with a spatula if not puffing
- Stack cooked tortillas wrapped in a kitchen towel

Storage Guidelines

Room Temperature

Stack cooled tortillas
Wrap tightly in foil or cloth
Store in a zip-top bag
Use within 2-3 days

Refrigerator

Wrap stack in foil
Place in an airtight container
Store for up to 1 week
Reheat before serving

Freezer

Place parchment between each tortilla
Wrap stack in foil
Store in a freezer bag
Label with date
Keeps 3 months
Thaw in refrigerator overnight

Detailed Nutrition Information

Per tortilla:

Calories: 120
Total Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
Cholesterol: 0mg
Sodium: 98mg
Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 0g
Protein: 3g
Iron: 1mg
Calcium: 5mg

Recipe Variations

Whole Wheat Sourdough Tortillas

Replace 50% AP flour with whole wheat flour
Increase water by 2-3 tablespoons
Expect a slightly denser texture

Herb-Infused Version

Add to dry ingredients:
- One tablespoon dried oregano
- One teaspoon garlic powder
- 1/2 teaspoon ground cumin

Spinach Tortillas

Add 1/4 cup pureed spinach
Reduce water accordingly
It provides a natural green color
Increases nutritional value

Sprouted Grain Version

Replace 25% flour with sprouted wheat flour
Enhance digestibility
Adds nutty flavor
May need additional water

Process Tips and Troubleshooting

Dough Consistency

It should be soft but not sticky
Add water/flour gradually
Temperature affects hydration needs
Proper hydration is key for pliability

Rolling Technique

Use light pressure
Rotate 45° between rolls
Maintain circular shape
Duspreheatedly with flour

Cooking Instructions

The skillet must be preheatedpreheated
Look for these signs:
- Small bubbles forming
- Light brown spots
- Slight puffing
Stack and wrap immediately

Food Pairing Suggestions

Traditional Mexican

Carne asada
Fish tacos
Chicken tinga
Refried beans
Guacamole

Modern Fusion

Mediterranean hummus wraps
Korean bulgogi burritos
Thai chicken wraps
Breakfast scrambles
Pizza base alternative

Unexpected Pairings

Ice cream dessert wraps
Nutella and banana rolls
Smoked salmon with cream cheese
Grilled vegetable hummus wraps
Apple butter and cinnamon sugar

Drink Pairings

Alcoholic

Mexican lagers (Corona, Modelo)
Craft wheat beers
Tempranillo red wine
Margaritas
Sangria

Non-Alcoholic

Traditional horchata
Jamaica (hibiscus tea)
Tamarind agua fresca
Mexican Coca-Cola
Spiced Mexican hot chocolate

Common Substitutions

Starter Alternatives

1/2 cup yogurt + 1/2 cup flour
Two tablespoons of apple cider vinegar + water
Note: These affect texture and flavor

Fat Options

Olive oil
Avocado oil
Melted butter
Vegetable shortening
Coconut oil (refined)

Flour Options

All-purpose flour
Bread flour (chewier result)
Tipo 00 flour (softer texture)
Up to 50% whole-grain flour

Frequently Asked Questions

Why won’t my tortillas puff up?

The signature puff requires the following:

Proper hydration
Adequate rest time
VBoilingcooking surface
Correct cooking time Solution: Ensure all above conditions are met and press gently with a spatula while cooking

Can I use discard instead of active starter?

Yes, but:

Fermentation will be slower
MI mayneed additional time
Flavor less pronounced Recommendation: Use within 24 hours of last feeding for best results

How can I make tortillas more pliable?

Key factors:

Adequate fat content
Proper hydration
Immediate stacking while hot
Keeping covered Solution: Don’t skip the resting periods and maintain proper moisture.

Pro Tips

Temperature Control
- Maintain dough at 75°F for optimal fermentation
- Use warm water ina relaxedl kitPreheatduce fermentation time in warm conditions
Equipment OptiPreheat
- Pre-heat skillet for 5-10 minutes
- Use cast iron for even heat distribution
- Keep tortillas wrapped between batches
Technique Refinements
- Roll from the center outward
- Rotate dough frequently
- Use minimal flour for rolling
- Stack hot tortillas immediately

Fun Food Fact

The word “tortilla” comes from the Spanish word “torta,” which means “round cake.” However, the Aztecs called them “tlaxcalli” and believed they were so valuable that they used them as currency for paying tributes to their gods. Archaeological evidence suggests tortillas date back to 10,000 BC, making them one of humanity’s oldest prepared foods!

Recipe developed and tested by theyeastwecando.com