When I write a recipe using whole grain, it isn’t just something I integrate. It is the only flour I use. That is the case with these sourdough tortillas! They’re made with 100 % hard white wheat! Even my sourdough starter is fed with whole grain.
The great thing about this recipe is that it us actually fermented. Many sourdough tortilla recipes merely have the addition of starter, but they do not have the time added on to let them ferment.
This recipe is very flexible, in that you can wait just 6 hours and then make them, or whip them up and let them ferment overnight.
Whole Grain Sourdough Tortillas
Sourdough tortillas made with 100% whole grain!
Ingredients
- 330-345 grams hard white wheat (2 leveled cups)
- 180 grams of water
- 208 grams of sourdough starter (100% hydration is what I use)
- 1/4 cup oil
- 2 teaspoons of salt
Instructions
1. Mill flour finely. Add all ingredients in a mixer bowl and mix with a spatula until it just comes together. Let it rest 15 minutes.
2. After 15 minutes, attach your dough hook and knead until all of your dough comes together in a nice ball. This should take maybe 2-3 minutes.
3. Cover and let rest 6-10 hours.
4. Once you let your dough ferment, divide it into 15 even pieces. Alternatively, you can just grab a piece of dough one at a time.
5. Preheat a griddle or cast iron over medium heat. Lightly dust the area you will roll your dough out on with flour. Roll each piece as thin as you'd like and cook on the griddle, flipping after you see little bubbles (or once one side is cooked). It will take 1-2 minutes to cook each tortilla. Be cautious not to let them burn. This robs them of moisture and causes them to not be pliable.
Serve immediately, freeze, and cover and serve within 5 days.