Bendy, soft, and delicious sourdough tortillas made with fresh milled flour!

Okay, if you’ve ever tried to make tortillas with fresh milled flour, you’ve probably ended up with hard and crunchy tortillas that won’t even make a quesadilla (let alone a burrito!). That’s probably why you’re here, right? I took my favorite fresh milled flour tortilla recipe and made it gut healthy with better digestibility with SOURDOUGH 🙌.

When I was beginning my FMF journey, I was so excited to replace our gluten free tortillas with delicious flour tortillas. I had missed those delicious burritos and tacos that came with soft and squishy conventional store-bought tortillas. But every recipe I tried just came out like flat rocks with gritty bran pieces and tasted awful.

So I made it my mission to find a tortilla recipe that would be like the tortillas I remembered from my favorite Mexican restaurants. After trying probably 15 different recipes and techniques, I landed on this holy grail of a recipe!

Ingredients you’ll need:

• Hard white wheat (we get our berries from Azure Standard)
• Butter (I choose to use an organic grassfed butter. Costco or Whole Foods has great options!)
• Sourdough discard
• Salt (Redmond’s Real Salt is the GOAT)
• Filtered water

Tools you’ll need:

• Mill for your wheat (We both love our Nutrimill mills!)
• Stand mixer
• Cast iron pan (other pans are fine, I just love how the tortillas cook up in the cast iron!)
• Spatula
• Rolling pin
• Bonus: Tortilla press (for getting those perfectly round tortillas!)

Tips for success:

• Really mix the dough ball to develop some gluten
• Your dough should be pliable but not firm. Squishy but not wet!
• Don’t overferment the dough!
• Let the dough balls rest for 10+ minutes on the counter.
• Be very careful not to overcook the first side! Flip as soon as you see bubbles forming.

SOURDOUGH fresh milled flour tortillas

Delicious, soft and bendy tortillas made healthy with sourdough!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Fermentation 6 hours hrs

Servings: 15 tortillas

Course: Breakfast, Main Course

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

  

• 560 g Hard white wheat
• 1/2 cup melted butter
• 1 1/4 cups warm water
• 100 g sourdough starter active or discard
• 1.5 tsp salt

Equipment

• Wheat mill
• Stand mixer
• Stainless steel bowl
• Cast iron pan
• Tortilla press optional
• Rolling Pin

Method

 

1. Mill your wheat.
2. In a stand mixer, combine flour, melted butter and water. Mix until just combined.
3. Add in sourdough starter and salt.
4. Knead for 3-5 minutes until smooth.

If cooking right away:

1. Let your dough rest for at least 30 minutes to absorb all the liquid.
2. Roll your dough into 1/2 cup size balls. Let the dough balls rest on the counter for another 10 minutes.
3. Heat your cast iron pan to medium heat.
4. Lightly oil your surface and roll out your tortillas as thinly as possible.
5. Place on skillet and flip when bubbles appear. This takes about 15 seconds. Don’t let it sit too long or your tortilla will be stiff! After flipping, let the other side cook for another 15 seconds.

If Long Fermenting:

1. Move the dough to an oiled bowl and cover. Set aside at room temperature for 6-8 hours. Do not overferment the dough or it will not hold the gluten structure.
2. Roll your dough into 1/2 cup size balls. Let the dough balls rest on the counter for another 10 minutes.
3. Heat your cast iron pan to medium heat.
4. Lightly oil your surface and roll out your tortillas as thinly as possible.
5. Place on skillet and flip when bubbles appear. This takes about 15 seconds. Don’t let it sit too long or your tortilla will be stiff! After flipping, let the other side cook for another 15 seconds.

Please leave this field empty

WANT MORE?

SIGN UP TO RECEIVE THE LATEST RECIPES, FMF TIPS & TRICKS, PLUS SOME EXCLUSIVE GOODIES!

We don’t spam!

Thanks for subscribing!