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Sunday 28 June 2026 03:48:18 GMT

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We’re camping with the kids this weekend. Service has been a little spotty. But I made homemade sourdough tortillas to have breakfast burritos one morning. They’re soft pliable and so easy to make. You won’t wanna go back to store-bought ones. Recipe⬇️. Soft + Fluffy Sourdough Flour Tortillas Makes 10 medium tortillas 2/3 cup (150 g) warm whole milk 100 g sourdough starter - active, recently fed, or discard 2 1/2 cups (285g) all-purpose flour 1 teaspoon (6 g) fine salt 1 teaspoon (6 g) baking powder 1/4 cup (55 g) avocado oil Make the dough 1. Mix the warm milk and sourdough starter. 2. Add the flour, salt, baking powder, and avocado oil. 3. Mix, then knead for about 4-5 minutes, until very smooth, soft, and supple. It should not be a stiff dough. 4. Cover and put in a warmish spot for about 2 hours. You’re not waiting for it to double - just become relaxed and perhaps slightly puffy. 5. Divide into 10 equal balls, approximately 61 g each. 6. Cover the balls and let them rest 30-45 minutes. Don’t skip this - it makes pressing/rolling much easier. 7. Press or roll into roughly 7-8 inch tortillas. Don’t make them paper-thin. (You don’t want them to rip) Cook Preheat your dry cast-iron pan over medium to medium-high heat. Don’t add oil. Cook each tortilla about 40-50 seconds on the first side, until you see bubbles/puffing and scattered toasted spots. Flip and cook approximately 20-30 seconds more. Adjust the heat if they’re browning before they have a chance to puff. As each tortilla comes off, stack it immediately and cover the stack with a clean, dry tea towel. Let the stack sit covered for 5-10 minutes - the trapped steam finishes softening them. #Sourdoughrecipes #discardrecipe #sourdough #homemade #torillas

We’re camping with the kids this weekend. Service has been a little spotty. But I made homemade sourdough tortillas to have breakfast burritos one morning. They’re soft pliable and so easy to make. You won’t wanna go back to store-bought ones. Recipe⬇️. Soft + Fluffy Sourdough Flour Tortillas Makes 10 medium tortillas 2/3 cup (150 g) warm whole milk 100 g sourdough starter - active, recently fed, or discard 2 1/2 cups (285g) all-purpose flour 1 teaspoon (6 g) fine salt 1 teaspoon (6 g) baking powder 1/4 cup (55 g) avocado oil Make the dough 1. Mix the warm milk and sourdough starter. 2. Add the flour, salt, baking powder, and avocado oil. 3. Mix, then knead for about 4-5 minutes, until very smooth, soft, and supple. It should not be a stiff dough. 4. Cover and put in a warmish spot for about 2 hours. You’re not waiting for it to double - just become relaxed and perhaps slightly puffy. 5. Divide into 10 equal balls, approximately 61 g each. 6. Cover the balls and let them rest 30-45 minutes. Don’t skip this - it makes pressing/rolling much easier. 7. Press or roll into roughly 7-8 inch tortillas. Don’t make them paper-thin. (You don’t want them to rip) Cook Preheat your dry cast-iron pan over medium to medium-high heat. Don’t add oil. Cook each tortilla about 40-50 seconds on the first side, until you see bubbles/puffing and scattered toasted spots. Flip and cook approximately 20-30 seconds more. Adjust the heat if they’re browning before they have a chance to puff. As each tortilla comes off, stack it immediately and cover the stack with a clean, dry tea towel. Let the stack sit covered for 5-10 minutes - the trapped steam finishes softening them. #Sourdoughrecipes #discardrecipe #sourdough #homemade #torillas

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