Homemade Sourdough Flour Tortillas
Prep
10m
Cook
20m
Total
30m
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Steps
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Nutrition Facts
Per serving210 calories
Calories from
- Protein 10%
- Carbs 59%
- Fat 31%
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Fat 7 g 10%
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Saturated Fat High 5 g 25%
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Carbohydrates 30 g 10%
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Fiber Low 1 g 4%
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Sugar Low 0 g 0%
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Protein 5 g 10%
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Cholesterol Low 0 mg 0%
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Sodium 210 mg 8%
% Daily Value is based on a 2,000 calorie diet.
Notes
Sourdough Discard – Use 100% hydration room temperature sourdough discard for best results. If you don’t mind a stronger sourdough flavor, use an older discard. If you don’t want any sour flavor, use a younger discard. If your discard is in the refrigerator, let it come to room temperature before using, or use very hot water to take the chill off the discard.
Coconut Oil: Coconut oil gives the tortillas their soft, flexible texture. You can use it in either solid or liquid form—the solid oil will incorporate as you knead the dough. I don’t find that these tortillas have a noticeable coconut flavor, but you can substitute lard, vegetable shortening, or softened butter if you prefer.
Make-Ahead Option: The dough can be made ahead and refrigerated overnight. Let it come to room temperature before rolling.
Coconut Oil: Coconut oil gives the tortillas their soft, flexible texture. You can use it in either solid or liquid form—the solid oil will incorporate as you knead the dough. I don’t find that these tortillas have a noticeable coconut flavor, but you can substitute lard, vegetable shortening, or softened butter if you prefer.
Make-Ahead Option: The dough can be made ahead and refrigerated overnight. Let it come to room temperature before rolling.
Imported & edited by @christina
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