Sourdough Tortillas

Handmade at Home

There is something so primally satisfying about creating your own food from raw, simple ingredients. It physically connects you to your food, and thus your earth. It opens up  your mind to new possibilities and ideas. It connects dots of how things work and why. I believe now more than ever it is important to get back to our roots, to fend for ourselves, and to know that we can survive on our own.

Of course, we want to do more than survive. We want to thrive. Fortunately, getting back to our roots on the ‘homestead’ does more than connect us with our food and Earth. It connects us with each other. Working together to prepare meals quickly and easily becomes treasured memories. When we work together, we make space for each other. We open our hearts and minds to others. We help, and therefore we care. We love and our loved, all because we took the time to work together to satisfy our most basic need of nutrition. In return, we satisfy our other basic need of love and acceptance. Im not asking you to make home made tortillas every time you want a quesadilla or taco. However, I am asking you to try making dinner together as family -no matter what the ages are in your family or how complicated or simple the recipe is. Let’s come together to share a meal and a memory.

Sourdough Tortillas Recipe

Ingredients:

3/4c. warm water

1/4c. active sourdough starter

2c. all purpose flour

1/2c. whole wheat flour

2 tsp. salt

2 tbsp. oil

1. Make the Dough

Dissolve the starter into the warm water by mixing. Add in all other ingredients and mix to form dough. Knead until it becomes a smooth ball.  Cover and let ferment in your fridge for approximately 4 hours.

2. Shape tortillas 

Divide the dough into  12 smaller portions. This could be more or less, depending on how big you want your tortillas to be. We used a tortillas press to flatten ours, but you could also use rolling pin to flatten each ball. Thickness will vary based on method and personal preference.

3. Cook Tortillas

Cook each tortilla for about 2 minutes per side or until it begins to bubble and have air pockets. A cast-iron skillet or griddle is recommended. We did not need to use oil, but you may if you find your tortillas are sticking to the pan.