Whole Wheat Sourdough Tortillas



  1. In a medium bowl, mix sourdough starter, milk, salt, ginger, citric acid, and melted oil
  2. Slowly add flour using hands to mix dough (Adding too much flour results in a dry, crumbly tortilla, while not enough flour makes it difficult to roll out)
  3. Once dough is slightly sticky, knead 2-3 minutes on a floured countertop to develop elasticity
  4. Allow to sour at room temperature 8-10 hours or overnight
  5. Preheat skillet to medium-high heat
  6. Divide dough into 6-8 pieces
  7. (If the dough is too hard to handle, coat your countertop and hands with oil or knead a little more flour into the dough)
  8. Roll into thin circle and carefully transfer to skillet
  9. Cook 15-40 seconds on each side
  10. Flip when bubbles appear and the edges look firm
  11. Transfer to plastic bag, and storage in fridge or freezer


Best if eaten or frozen within 2 days so they don’t dry out.

To reheat, place in a warm skillet 10-20 seconds on each side