Soft Fresh Milled Sourdough Tortillas
Soft, puffy, and bendable, you will hardly notice the difference between regular tortillas and these fresh milled sourdough tortillas. Our Soft Fresh Milled Sourdough Tortillas make a great beginner friendly fresh milled sourdough recipe too. Cooked the same day as they are made, these tortillas are easy to whip up and are perfect for tacos, quesadillas, or wraps!
Soft Fresh Milled Sourdough Tortillas
An easy, dependable recipe for fresh milled sourdough tortillas that are always soft, puffy, and bendable.
Ingredients
- 410 Grams Hard Wheat , my preferred wheat is half Yecora Rojo, half Khorasan
- 246 Grams Warm Water
- 200 Grams Sourdough Starter, active and bubbly
- 40 Grams Honey
- 28 Grams (2 Tablespoons) Softened Butter
- 10 Grams Salt
Instructions
- Weigh out 410 grams of un-milled Hard Wheat berries into a bowl on a kitchen scale. I use half Yecora Rojo and half Khorasan for this recipe because it is my preferred hard wheat for breads and in this case, tortillas. Mill the wheat berries and then set aside the fresh milled flour.
- In the bowl of a stand mixer, combine 200 grams of active and bubbly sourdough starter, 246 grams of warm water, 2 Tablespoons of softened butter, and 40 grams of Honey. Stir wet ingredients together. Do not add the salt. We will add the salt after the dough has rested, this process is called fermentolysing.
- Next, pour the fresh milled flour into the wet ingredients and use the beater attachment on the mixer to combine ingredients just until all ingredients are incorporated. Immediately cover the bowl with plastic wrap and let the dough rest for 20 minutes.
- After 20 minutes, add 10 grams of salt to the dough and knead using a dough hook until dough passes the windowpane test. This is when you can pull up the dough and the dough does not tear, instead it just thins so that you can see through it. Kind of like a stained glass window.
- Immediately cover the dough and let it bulk rise for at least 6 hours.
- After tortilla dough has bulk risen, heat a large cast iron skillet on medium heat. The entire time you cook the tortillas you want the heat to stay around medium to medium low heat. Keeping a very hot skillet will ensure that the tortillas puff properly. Make sure your skillet is well seasoned and if its not, lightly brush it with olive oil.
- Next, divide dough into 10 even pieces for large burrito size tortillas. Or, you can divide this dough into 14 pieces for taco size tortillas. Keep the dough balls covered until you roll them out.
- Roll out one tortilla at a time (a 10" circle for burrito size or 8" for taco size) on a floured surface. I prefer to flatten the dough balls in my hands into a tortilla shape before I begin rolling them out, kind of like you would pizza dough. Rolling tortillas can be frustrating but this dough is very forgiving. Take your time. The first few might look a little wonky but you'll get the hang of it!
- Cook one tortilla at a time in a hot skillet, cooking for 30-40 seconds on each side. You will notice that the tortillas will begin to puff, this is how you get those classic tortilla bubbles.
- After tortillas have cooked, wrap tortillas in a damp towel so that they stay fresh and warm if serving immediately.
- For long term storage, we prefer storing them in a large gallon zip lock bag in the refrigerator for up to 5 days. They will simply need to be slightly reheated before enjoying. We also store tortillas in a large gallon freezer bag in the freezer. We love making a big batch and then pulling them out to defrost and reheating them for easy taco nights or for sandwich wraps.
A dependable fresh milled sourdough tortilla recipe!
Every Tuesday is a Taco Tuesday around here. Since we have Bible study at our house on Tuesday nights, tacos are an easy meal for us. Simply fill a fresh milled sourdough tortilla with beef, cheese, cabbage slaw, and salsa and there you have it! A quick and delicious meal!
Soft Fresh Milled Sourdough Tortillas can be used for far more than just tacos! They make the best wraps stuffed with chicken salad, BLT’s, or your favorite deli meats and cheeses. These fresh milled tortillas also freeze extremely well so it’s easy to always have them pre-made and on hand for those days when you really need them.
Key features in this Soft Fresh Milled Sourdough Tortilla:
- Soft, puffy, and bendable! The three characteristics of the best fresh milled tortilla in our opinion! Fresh Milled Sourdough Tortillas are easy to fold or wrap and do not tear. The light and airy puffs make these tortillas so soft too.
- A simple sourdough recipe- With a few simple pantry ingredients, this dough is ready in about 6 hours. It’s the best no nonsense recipe.
- Easy to roll out! This dough is so forgiving and easy to work with.
- Fresh Milled Sourdough Tortillas freeze extremely well! Whether you’re freezing leftover tortillas or making a big batch to have on hand in the freezer, simply place tortillas in a freezer safe container like a zip-lock bag and then defrost and reheat slightly before using.
- Makes taco or burrito size tortillas! Fresh milled Sourdough Tortillas are versatile and can be used to make whatever size tortilla you prefer.
Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
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Step-by-Step Instructions To Make Soft Fresh Milled Sourdough Tortillas-
First, weigh out 410 grams of un-milled Hard Wheat berries into a bowl on a kitchen scale. Mill the wheat berries and then set the fresh milled flour aside. In the bowl of a stand mixer, combine 200 grams of active and bubbly sourdough starter, 246 grams of warm water, 2 Tablespoons of softened butter, and 40 grams of Honey and stir the wet ingredients together.
Next, in a stand mixer combine fresh milled flour with wet ingredients and mix just until all the ingredients are incorporated. Immediately cover the bowl with plastic wrap and let the dough rest for 20 minutes. After 20 minutes, add 10 grams of salt to the dough and knead with a dough hook until the dough passes the windowpane test.
Then, immediately cover the dough and let it bulk rise for at least 6 hours.
After tortilla dough has bulk risen, heat a large cast iron skillet on medium heat. Next, divide dough into 10 even pieces for large burrito size tortillas. Or, you can divide this dough into 14 pieces for taco size tortillas. Meanwhile, keep the dough balls covered until you roll them out. Roll one tortilla at a time (a 10″ circle for burrito size or 8″ for taco size) on a floured surface.
Then, cook one tortilla at a time in a hot skillet, cooking for 30-40 seconds on each side. You will notice that the tortillas will begin to puff, this is how you get those classic tortilla bubbles.
After tortillas have cooked, wrap tortillas in a damp towel so that they stay fresh and warm for immediate use. Or refrigerate or freeze for later use.
