These Sourdough Butter Tortillas are a tasty twist on the classic! Soft, buttery, and perfect for wraps or quesadillas, they are sure to impress your family and friends.
Making them is a breeze—just mix, roll, and cook! I love enjoying them fresh off the skillet with a little cheese and salsa. It’s a simple pleasure! 🌮
Key Ingredients & Substitutions
Sourdough Starter: You can use either active or discarded sourdough starter. If you don’t have a starter, you can make a quick alternative by mixing some plain yogurt with a bit of water and flour to mimic the tangy taste.
All-Purpose Flour: Standard all-purpose flour works well here, but you can also use whole wheat flour for a nuttier flavor. If gluten is a concern, try a gluten-free flour blend, but note that the texture may differ.
Salt: Just a pinch for flavor! If you need sodium-free options, use herbs or spices for seasoning instead. My favorite is adding a bit of garlic powder.
Butter: Unsalted butter gives control over salt in the recipe. If you’re dairy-free, coconut oil or vegan butter can do the trick. I often use olive oil for a unique flavor twist!
Warm Water: Make sure it’s not too hot! It should feel warm to your touch. If you’re out of water, broth can add more flavor.
How Can I Get the Dough Smooth and Elastic?
Kneading the dough can be tricky, but it’s essential for a good texture. Aim for about 5-7 minutes of kneading until the dough is smooth and elastic. If the dough feels sticky, sprinkles little flour as you knead, but don’t add too much; you want it soft and pliable.
- Start with a floured surface. Knead by pushing the dough with your heel of your hand, fold it over, and turn it. Repeat this motion.
- You know your dough is ready when it springs back slightly when poked. This is when gluten has developed nicely!
How to Make Sourdough Butter Tortillas
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter (discard or active, unfed is fine)
- 2 cups all-purpose flour, plus extra for rolling
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted (plus extra for cooking)
- 1/2 cup warm water (adjust as needed)
How Much Time Will You Need?
This recipe will take about 2 hours and 20 minutes in total. You’ll spend around 15-20 minutes on prep work, followed by a 2-hour resting time for the dough. After that, cooking each tortilla will take just a few minutes!
Step-by-Step Instructions:
1. Combine the Ingredients:
In a large mixing bowl, mix together the sourdough starter, flour, salt, and melted butter. Stir until everything is well combined.
2. Form the Dough:
Slowly add the warm water to the mixture and mix until a dough begins to come together. You want it to be moist but not sticky!
3. Knead the Dough:
On a lightly floured surface, knead the dough for about 5 to 7 minutes. The dough should be smooth and elastic. If it sticks to your hands, sprinkle in a bit more flour—just enough to keep it soft.
4. Let It Rest:
Put the kneaded dough in a lightly oiled bowl. Cover it with a kitchen towel or plastic wrap, and let it rest at room temperature for about 2 hours, or until it puffs up a little bit.
5. Divide and Shape:
After the resting period, divide the dough into 8 equal pieces. Roll each piece into a ball using your hands. This helps create nice round tortillas!
6. Heat the Skillet:
Get a cast iron skillet or a heavy pan nice and hot over medium-high heat. You want it to be sizzling when the tortillas hit the pan!
7. Roll Out the Tortillas:
On a floured surface, take one dough ball and roll it out into a thin circle about 6-8 inches in diameter. Don’t worry if they’re not perfect circles—handmade is always special!
8. Cook the Tortilla:
Brush one side of the tortilla lightly with melted butter, then place the buttered side down into the hot skillet. Cook for 1-2 minutes until you see bubbles forming and the bottom has some brown spots.
9. Flip & Finish Cooking:
Brush the top side with more melted butter, flip the tortilla, and cook the other side for another 1-2 minutes until golden spots develop and it’s cooked through.
10. Keep Warm:
Remove the tortilla from the skillet and keep it warm by wrapping it in a clean kitchen towel. This helps to keep them soft while you cook the rest.
11. Repeat:
Continue the process with the remaining dough balls, cooking each tortilla one at a time.
12. Serve and Enjoy:
Serve your warm sourdough butter tortillas as a delicious side or use them for wraps, tacos, or burritos. Enjoy!
Can I Use Different Types of Flour?
Yes! While all-purpose flour is recommended for the best texture, you can use whole wheat flour for a heartier version. If you prefer a gluten-free option, a blend specifically for baking may work, but the tortillas may vary in texture.
How Do I Store Leftover Tortillas?
Store any leftover tortillas in an airtight container or a zip-top bag in the fridge for up to 3 days. To keep them fresh, you can layer parchment paper between each tortilla to prevent sticking.
Can I Freeze These Tortillas?
Absolutely! To freeze, stack the tortillas with parchment paper in between and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the fridge or at room temperature before reheating.
What Can I Use Instead of Butter?
If you’re looking for a dairy-free option, you can substitute melted coconut oil or a plant-based butter. Olive oil is another great alternative, adding a lovely flavor to the tortillas.
