Once upon a time, I thought that tortillas could be one of our “compromise” foods. Hubby eats a LOT of them, and I figured they can’t have that many ingredients, so I decided that they could be something that I would purchase, rather than make at home.
Until the fateful day when I merrily pushed my cart up the bread aisle and decided to glance at the ingredient list on the back of the bag before plopping them into my cart.
Boy, was I ever wrong! There is an entire paragraph of ingredients, many of them unrecognizable and hard to pronounce. Not to mention all the hydrogenated oils…
So I set out to make them at home. I found that tortillas made with white flour were fairly easy, but of course, not as nutritious, so I ventured into whole wheat. After lots of tweaking, I’ve settled on a whole wheat tortilla recipe that my family loves!
As an added bonus, these are sourdough, which makes the grains more digestible.
Whole Wheat Sourdough Tortillas
- 2 cups (more or less) whole wheat flour. I prefer hard white or hard red. I’ve tried spelt, but really struggled rolling them out.
- 3 Tablespoons melted coconut oil OR butter OR bacon fat. Heat it just until melted. Don’t allow it to become too hot.
- 1 t. sea salt
- 1/2 cup sourdough starter. (Does not need to be at the peak of it’s activity.)
- 1/2 cup milk or whey (water works too, but milk/whey yields a softer end result)
- Pinch of ginger and citric acid- Optional- (After reading this post at Tammy’s Recipes, I try to always add a few natural dough conditioners to my whole wheat products. It seems to help soften them. However, if you don’t have them, don’t sweat it.)
In a medium bowl, mix together the sourdough starter, milk, salt, ginger, citric acid, and melted oil.
Slowly add the flour. Depending on your flour and the moisture of your sourdough starter, you may need more or less than the two cups. Adding too much flour will result in a dry, crumbly tortilla. Not enough flour with yield a tortilla that is impossible to roll out. Find your happy medium. Use your hands to mix the dough so you can get a feel of where you are at.
Once your dough is slightly sticky, but no longer a wet mess, turn it out on a floured countertop and knead for 2-3 minutes. You don’t need to knead it as long as bread dough, you are just looking to develop enough elasticity to successfully roll it out later.
Allow to sour at room temperature for 8-10 hours or overnight.
Preheat a skillet to medium-high heat. Divide the dough into 6-8 pieces, depending on your size preferences. If the dough is hard to handle at this point, you can either coat your countertop and hands with oil or knead a little unbleached, white flour into the dough.
Roll into a thin circle and carefully transfer to the skillet.
Cook for 15-40 seconds on each side. You’ll know it’s ready to flip when bubbles appear and the edges of the tortillas look “firm”.
Transfer to a plastic bag for storage in the fridge or freezer.
These are best if eaten or frozen within a day or two. If you keep them around much longer than that, they really dry out. To reheat, place them in a warm skillet for 10-20 seconds on each side. Microwaving usually equals a rubbery tortilla, so I steer away from that.
Our favorite way to eat these is in taco or burrito form- complete with grass-fed taco meat, homemade refried beans, sour cream, and lots of shredded cheese!
And sometimes if I’m craving something sweet, I’ll heat one, spread some butter and homemade jam inside and roll it up.
What are your favorite ways to eat tortillas?
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