Sourdough Tortillas With Whole Wheat Flour
Jump to VideoTaste the difference in these whole wheat sourdough tortillas! Milk makes them softer than traditional tortillas with no added oil. Enjoy the benefits of whole grains without compromising texture and taste.
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Equipment
- 1 Mixing bowl
- 1 kitchen scale or measuring cups and spoons
- 1 Cast iron pan or non-stick pan
Ingredients
- 85 grams whole milk 2% or skim is ok too
- 65 grams whole wheat flour
- 65 grams all-purpose flour plus extra for shaping, about 12 grams or 2 tbsp
- 50 grams sourdough starter active or discard
- 2 grams salt
Instructions
- 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. This step is crucial for developing gluten without making the dough tough, ensuring your tortillas are soft and pliable.
- 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. This short fermentation process enriches the flavor and texture of your tortillas. If you want, you can also do a cold fermentation in the fridge from 8-24 hours.
- After resting, divide the dough into 6 equal pieces, rolling each into a ball of dough. This size is perfect for medium-sized tortillas, but you can adjust based on your preference for larger or smaller tortillas.
- Using a rolling pin, roll out each ball of dough into a thin, (somewhat) even circle. You really can't go too thin, because they will puff up when we'll cook them.
- Heat a large cast iron skillet over medium-high heat. Cook each tortilla for about 1-2 minutes per side, until they puff up just slightly and show golden brown spots. The high heat is essential for creating those beautiful char marks and ensuring your tortillas are cooked evenly.
Video
Notes
- Sticky dough: If the dough is sticky at first, don't worry. It gets better after it sits and soaks up the milk. Adding a little flour when you're ready to shape it makes it just right. This is normal and fixes itself with a little time and flour.
- Letting dough balls rest: After making dough balls, wait about 5-10 minutes before rolling them. This break makes the dough easier to stretch and roll out without tearing.
- Using flour wisely: Use enough flour to keep the dough from sticking when you're making balls, but not too much when rolling them into tortillas. A little stickiness helps roll them out thin without sliding around too much.
- Rolling them out: Try to roll the tortillas really thin. They puff up a bit when you cook them, so they won't tear easily. Thin tortillas cook better and are more practical to eat.
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Nutrition
Serving: 1tortilla | Calories: 92kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 135mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin A: 24IU | Calcium: 23mg | Iron: 1mg
