Ingredients
- 130 g sourdough starter
- 55 g oil
- 85 g water warmed to 90℉
- 212 g all-purpose flour
- 5 g salt
Instructions
- In a medium bowl, mix together sourdough starter, oil, and water until just combined.130 g sourdough starter, 55 g oil, 85 g water
- Add the flour and salt.212 g all-purpose flour, 5 g salt
- Once you've made a shaggy dough ball on the countertop, sprinkle 1 tablespoon of flour and turn out the dough onto the flour. Knead until smooth (about 2 minutes).
- Cover with a damp towel and rest for 30 minutes.
- Preheat a large skillet to medium high heat (about 400℉).
- After 30 minutes, divide the dough into 12 equal doughballs about the size of a golf ball or a little smaller. These are perfect size for tacos. If you want burrito-sized tortillas, divide into about 9 equal sized doughballs.
- For taco-sized tortillas, roll a doughball into about 7-8" circles. For a burrito-sized, roll a doughball into 10" circles.
Cook
- With your fingers, pick up the dough carefully as if you were holding a shirt from the neck to fold it. Try to keep the shape of the dough.
- Lay the tortilla down into the skillet away from you. This will help keep it flat and avoid wrinkling or it folding over on itself.
- Cook until bubbles form (about 20-30 seconds).
- Flip and cook for another 15 seconds. Remove from the pan and place on a plate.
- Repeat until you are done.
Nutrition
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!My favorite thing about these tortillas isn’t how they taste coming off the skillet. It’s what they’re like two days later.
Put them in a gallon freezer bag and they stay soft. Every other tortilla I’ve made gets hard as a rock if it isn’t eaten right away. These are a completely different ball game.
The gallon freezer bag
This is the whole reason I keep making this recipe. Let the stack come to room temperature first, then seal it in a gallon freezer bag. They keep at least 5 days in there and they’re still soft when you come back for them. No reheating gymnastics, no sad cracked discs that split the second you fold them.
Sized for tacos
After the 30 minute rest, divide the dough into 12 equal doughballs, about the size of a golf ball or a little smaller. That’s the taco size. Roll each one into a 7 to 8 inch circle.
If you want burrito-sized tortillas, divide into about 9 doughballs instead and roll them out to 10 inches.
Getting them into the pan flat
Preheat a large skillet to medium high, about 400℉.
Pick up the rolled dough with your fingers like you’re holding a shirt by the neck to fold it. Keep the shape. Lay it down into the skillet away from you, which keeps it flat instead of wrinkling or folding over on itself.
Cook until bubbles form, about 20 to 30 seconds. Flip, another 15 seconds, then onto a plate. Repeat until you’re done.
What to put in them
Taco size means taco filling. This ground beef taco meat is the default around here, and if you’re building your own blend, the homemade taco seasoning is worth keeping in the cabinet. For something bigger, go burrito size and fill them with chipotle marinated grilled steak.
Same skillet, different flatbread: my soft and fluffy naan uses the same lay-it-down-and-watch-for-bubbles approach.
Tortilla + fresh honey
My late night guilty pleasure. Roll one up, dip it in fresh honey, eat it like a sopapilla. That’s it. That’s the whole thing.