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fresh milled sourdough flour tortillas
Fresh Milled Mama

Sourdough Tortillas Made With Fresh Milled Flour (Long Ferment Option)

5 from 3 votes
These sourdough tortillas made with fresh milled flour are easy to make and a great alternative to store-bought tortillas! They are soft and easy to roll up for burritos, enchiladas, taquitos, etc. You can use discard or active sourdough starter and make right away or let them ferment 12-24 hours.
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Prep Time 15 minutes
Cook Time 20 minutes
Long Ferment 12 hours
Total Time 12 hours 35 minutes
Servings: 10 8-inch Tortillas
Course: Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 526 grams fresh milled soft white wheat flour (approx. 5 1/2 cups)
  • 113 grams butter, melted (8 Tbsp.)
  • 310 grams warm tap water (90-100℉) (1 1/4 cups)
  • 100 grams sourdough starter (approx. 1/2 cups active or discard)
  • 1 1/2 tsp salt

Method
 

  1. In a stand mixer bowl combine flour, melted butter, and water. Mix until just combined. Then add in the sourdough starter and when that is mixed in add in the salt.
  2. Knead for 3-5 minutes until smooth.
    **If using a Bosch mixer it should be ready in about 3 minutes. If using a KitchenAid I use the paddle attachment and mix for closer to 5 minutes.
If cooking right away:
  1. Using oiled hands divide the dough evenly.
  2. Cover with plastic wrap and let rest for 30 minutes. You don't want them to dry out and create a skin on the top layer.
  3. Near the end of the rest time preheat your cast iron press/pan until it is between 450℉-500℉*If using a standard pan instead of cast iron you may not have to heat it to this high of a temperature. Just be mindful to not burn up your pan.
  4. Take a dough ball and place it on the hot press, cover with a piece of parchment paper and press for about 5 seconds. Then open and carefully peel the parchment paper and let it cook about 15 seconds, next flip and cook for about 30 seconds until you get some nice golden brown spots. You'll flip it one more time to finish cooking and this is where mine puff up and finish cooking.
    *Remember stovetop temperatures and the pans may vary for cook time so be mindful to not overcook and find your sweet spot for temperature with your cookware.
  5. Place cooked tortillas in a clean towel as they cool. I don't recommend a tortilla warmer for these as I've had the bottom tortillas get soggy from all of the steam.
    When completely cooled you can store in a ziploc bag or any airtight container. They should stay soft at room temperature, but if you have a cold house or store in the fridge you may have to gently reheat them to soften them.
If Long Fermenting:
  1. Move the dough to an oiled bowl and cover with plastic wrap. Set aside at room temperature for 8-24 hours.
  2. Then divide the dough and roll out or press into 8 inch circles.
  3. Cook on a preheated skillet for about 30-60 seconds on each side. You'll see golden/brown spots when it's ready.
    *If I preheat my cast iron skillet between 475-500℉ it takes about 30-40 seconds on each side.