My Favorite Sourdough Tortillas With Whole Wheat Flour

If you like tortillas, you'll love these whole wheat sourdough tortillas. We skip the oil and use milk instead, making them softer by using a bit more liquid.

Whole wheat tortillas are also an excellent choice for adding more whole grains to your meals without the heaviness often found in whole wheat bread.


– milk – wheat flour – all-purpose flour – sourdough starter – salt

In a large mixing bowl, combine the sourdough starter with whole wheat flour, all-purpose flour, and a pinch of sea salt. Add milk at room temperature to form a sticky dough.


Mix it with a spoon, a danish whish, or simply your hands until it forms a sticky dough. Leave the dough to rest for 30 minutes, so the flour has the chance to absorb most of the liquid.


Transfer the sticky dough onto a heavily floured work surface. Knead gently for about 3 minutes, incorporating just enough additional flour to prevent sticking.


Place the kneaded dough back in the bowl, covering it with a damp towel or plastic wrap. Allow it to rest at room temperature for 2-6 hours.


After resting, divide the dough into 6 equal pieces, rolling each into a ball of dough.


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