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Sourdough tortillas with spelt flour

These little sourdough tortillas are sooo easy and they will absolutely blow your mind.

I always liked to have some tortillas as a back up plan in my kitchen. It makes a quick lunch or dinner and everybody loves them.. As I used a lot of tortillas, it made me think, how much they actually cost me and I was really surprised that they were quite expensive. So I went on a hunt for the best tortillas recipe that I could make at home.. and much cheaper!

Actually, my searching didn't take me much time and after trying a few basic recipes (which each one was a win) I found this my treasure.

This recipe for sourdough tortillas is truly THE BEST. They have so much depth of flavor with a little tangy hint makes it absolutely incredible. Trust me when I say that after trying this recipe I never wanted to go back to non-sourdough tortillas.

Why sourdough tortillas?

I would say that using a sourdough and long fermenting the tortillas dough is not really a common thing. But it is a really simple and convenient way of making the dough which provides a lot of benefits.

The sourdough helps to break phytic acids in grains which makes it more nutritious and easier to digest, which is important for our gut health. It also helps to break down the gluten and lowers the glycemic index. So you can have sourdough pancakes or crepes or these tortillas for breakfast without still being hungry the whole morning.

Benefits of spelt flour

Spelt flour is one of my go-to for baking and also cooking and I use it really a lot in my recipes. It tastes so delicious , has a unique flavor and is absolutely versatile.

In terms of nutritional values, spelt flour contains a little bit more fats and proteins and little bit less carbohydrates than average white wheat flour. But that difference is not significant so you can easily swap them out. If so, just be careful with adding water. Each flour soaks up differently (even a different brand does) so pour in water into the mixture little by little, otherwise you can end up with a soupy mess.

How to make sourdough tortillas with spelt flour?

Like with all sourdough recipes you have to start the day before, so the process is split into two days.

The night before (or at least 12 hours before you want to serve tortillas) you need to prepare the dough. In a big bowl add flour, sourdough, salt and oil and knead it until you have a dense and little bit stretchy ball of dough. I am using a good olive oil in this particular recipe, but good rapeseed oil or coconut oil works also really well. Also be careful and add enough salt! The final result would be bland and too sour without the salt, and it really doesn't taste good.

Cover the bowl with a plastic bag or wrap to prevent it from drying out and left on the counter to ferment for 12 - 24 hours. Or you can put the dough in an airtight box and let it ferment in the fridge for 2-4 days.

After that, divide the dough into 8-12 equal parts, depending on how big tortillas you want. If you want that large 8 tortillas, make sure that your pan is big enough. Make a ball out of each piece of dough.

Then roll the dough as thin as possible and cook them in a preheated pan on medium high heat. They should stay in the heat for a really short time, otherwise they could be too dry. Keep an eye on them while cooking because they can get burned quickly. But some black spots on the surface are just fine.

Video instructions:

TIPS:
- sure, you can substitute the spelt flour for regular AP flour,maybe you'll just need different amount of water to make the dough
- you can also add some ground linseed, poppy seed or sesame seed into the dough for more interest and nutrition
- try adding some wholewheat flour, but i recommend to add only a small amount and also add a little bit more water
→ adding some wholewheat flour to the dough makes it harder to work with and also stiffer

Recipe

Recipe for 8-12 tortillas

Sourdough tortillas with spelt flour

Ingredients:

⦁ 360 g spelt flour

⦁ 90 g active sourdough starter

⦁ 40 g olive oil

⦁ 7 g salt

⦁ 100-130 g water

Instructions:

1. The night before, add in a big bowl flour, sourdough, salt and oil and knead it until you have a dense and little bit stretchy ball of dough. Maybe you have to add more or less water depending on what hydration your sourdough starter is and what flour you use.
2. Pokud chcete, můžete těsto nechat 30 minut odležet a až se na povrchu vytvoří kapičky vody, prohníst ještě jednou. Poté vrátíme zpět do mísy, přetáhneme folií a necháme přes noc cca 12 hodin fermentovat.
3. The next day, divide the dough into 8-12 equal parts, depending on how big tortillas you want. Make a ball out of each piece of dough.
4. Then roll the dough as thin as possible and cook them in a preheated pan on medium high heat.
5. This way we cook all the dough. Tortillas should stay in the heat for a really short time, otherwise they could be too dry.
6. You can use the tortillas right away or get them in a freezer where they last up to 2 month. They defrost really quickly.