Sourdough Tortillas
The key to these tortillas is their soft, tender texture, which comes from working cold fat into the flour, similar to making a pie crust. The sourdough discard doesn't make them super sour; instead, it adds a subtle tang that gives them a more complex flavor than a standard flour tortilla. The dough is simple to handle and comes together without much fuss.
Ingredients
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup cold unsalted butter cubed
- 3/4 cup ice-cold whole milk
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon baking powder
- 1/4 cup ripe sourdough starter or discard
Sourdough Tortillas
- 2 3/4 cups all-purpose flour
- 1/2 cup cold unsalted butter cubed
- 3/4 cup ice-cold whole milk
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon baking powder
- 1/4 cup ripe sourdough starter or discard
Instructions
- Mix flour and cold cubed butter with fingertips until crumbly with pea-sized butter pieces.
- Combine ice-cold milk, salt, and baking powder, then stir in sourdough starter.
- Mix wet ingredients into flour mixture until shaggy dough forms.
- Knead briefly in bowl until dough comes together.
- Wrap dough and refrigerate 2 hours.
- Divide chilled dough into 18 pieces and roll into balls.
- Flatten each ball and roll into 6-inch tortillas.
- Stack tortillas between parchment paper and freeze 1 hour.
- Heat cast-iron skillet over medium-high heat.
- Cook tortillas 60 seconds per side until blistered and golden brown.
- Keep warm in kitchen towel while cooking remaining tortillas.
Notes
Best served immediately. Makes 18 tortillas. Can refrigerate dough up to 2 days before shaping.
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