Whole Wheat Sourdough Tortillas: A Recipe from the Farm
Soft and delicious this whole wheat tortilla recipe is just what you are looking for. Perfect for adding whole grains into your diet and so good my kids even enjoy them just as much as the white tortillas.
Ingredients
- 120 g water distilled or filtered, NOT tap
- 120 g buttermilk
- 160 g sourdough starter active or discard
- 50 g canola oil you can use your favorite cooking oil
- 200 g whole wheat flour
- 250 g all-purpose flour
- 10 g sea salt
Instructions
- In a medium bowl with your gram scale, measure out the first 4 ingredients. The water, buttermilk, active starter, or sourdough discard, and oil. Mix together by hand or with a spoon or Danish dough hook, until mixed well.
- Then add/ weigh out the flours and sea salt and mix/knead by hand until there are no more dry pieces left in the bowl.
- Cover with a tea towel and let the dough rest for 30 minutes.
- Next take and weigh out your tortillas; dividing them into equal pieces.
- 75 g each for a large tortilla
- or
- 60 g for a medium to small tortilla
- Take each one and roll it on the counter to create dough balls. You want to create tension on the surface of the dough.
- Place on a parchment lined baking sheet or any parchment paper lined airtight container and place in fridge covered with lid or plastic wrap for 1 hour or up to 6 days.
- I usually put mine in the fridge and cook them the next day.
Rolling and Cooking the Tortillas
- When you are ready to cook the tortillas, take them out of the fridge and working one at a time roll the tortillas with a rolling pin, on a floured surface, as thin as you can get them. (see tips in text above)
- As you are rolling the tortillas out preheat a large cast iron skillet / griddle to medium heat. You can do this two different ways.
- Either roll and cook the tortillas as you go
- ~or~
- Roll them all out, stacking parchment paper in between the tortillas so they don’t stick together and cook them once they are all rolled and ready.
- When cooking the tortillas place them on the preheated hot pan for about 1 minute on each side; 2-3 minutes total. You want the side to be golden brown in spots. Then flip the tortilla over. If they balloon up that is actually a good thing and helps the tortilla cook more evenly.
- Continue with all the tortillas and stack the cooked tortillas in a tea towel as you go.
- When they are all cooked you can either use them immediately or stack the finished tortillas with sheets of parchment paper in between and freeze in a freezer zip top plastic bag. Enjoy!