Delicious homemade sourdough butter tortillas soft and tender, buttery full of flavor. Best part of this tortilla it will remain soft even after 24 hours thanks to goodness of sourdough.
If you love butter tortillas, then here is a delicious and easy recipe that you can make with your sourdough starter or discard. So yummy. You can have them as quesadilla, tacos, or just as with cup of coffee.
This homemade sourdough butter tortillas are inspired from my favorite grocery chain HEB’s butter tortillas. However, this is the sourdough version of that butter tortillas. Also, recipe is my own as HEB is not going to share the recipe to anyone, I think?
Making homemade tortillas are always better than you buy it from the store which is not selling the fresh one every day. And it may load with preservative to last long.
What is benefits of adding sourdough to tortillas?
1) Adding sourdough discard and starter will make sure that your tortillas are softer and stay soft for long time
2) Sourdough contains natural microbes (both yeast and bacteria ) and this will add extra nutrition to tortilla.
3) Making homemade sourdough tortilla can also help you use up some sourdough discard or starter leftover from the baking bread.
4) Sourdough will enhance the flavor of the tortillas.
5) Even though I made this butter tortilla using flour you can make it with any other flour too. And it has two good ingredients butter and sourdough.
How you make sourdough butter tortillas ?
You need following ingredients
All-purpose flour: I used unbleached all-purpose flour
Salt: Need for the flavor
Sourdough starter/ discard: I used white flour sourdough starter; you can use any kind. I used 100% hydration.
Butter: Use unsalted butter. if you are using salted butter skip the salt in the recipe
Baking powder: I used a little of baking powder which is optional, you can skip it if you do not want it.
Water: Use hot water, and because of the use of hot water do not try to mix it with hand, use a dough whisk .
Homemade Sourdough Butter Tortillas can be used in
Tacos ( seafood, spicy, vegetarian version )
Quesadilla ( Fiesta blend cheese will be food, you can add chicken, meat, and veggies )
Cut it into strips and bake it in oven as taco chips.
Burritos, enchiladas etc.
Serve with guacamole, picadillo and salsa.
You can use them as flatbread pizza base with some pizza sauce and cheese.
Why homemade sourdough butter tortillas are best?
Since you have added sourdough starter or discard to the tortillas, you won’t get any hardness of tortillas.
They remain fresh at room temperature for about day without re-heating. After that, store them in an airtight container in the refrigerator.
Make sure to wrap them in foil or parchment paper and stick it into a Ziploc bag. That way you can take out individually without disturbing the others. Otherwise, it can get condensation and can develop mold.
Baking powder is optional, you can skip that if you want, when you are adding the sourdough starter.
Butter: always use melted one as cold butter can result in flakiness to the dough. They are best if you are making pies or empanadas not tortillas.
If you try this Tortillas please tag me @nidhinikhil in Instagram and @zestysouthindiankitchen in Facebook.
First melt the butter with hot water and make flour mix
Flour mix with all purpose flour +salt and baking soda
Mix in starter , flour mix, butter+ water mix to form a dough
The divide and shape the dough
Cook the tortillas
If you like this Sourdough butter tortilla you may like these too.
See more Flatbread
Homemade Sourdough Butter Tortillas
- 2 cup 250g / 8 oz Unbleached All-purpose flour
- ½ cup / 100g / Sourdough Starter White flour starter/discard , 100% hydration
- 7 tablespoon 100g/ 3 ½ oz Hot water
- 1 ½ teaspoon / 7g Salt
- 4 tablespoon / 56g Unsalted butter
- ¼ teaspoon / 1 g baking powder optional
- In a microwave safe bowl add butter and half of hot water and try to melt butter ( you can microwave for 30 seconds to make sure that it melted completly) and mix well and set aside.
- In a medium bowl add all purpose flour, salt and baking powder and mix well.
- In a large bowl add starter , flour mix and butter, water and mix well and knead to form a soft stiff dough. Cover and set aside for 20 minutes.
- Divide the dough into 7 equal pieces about 70g each . Again, set aside for another 20 minutes.
- Working with one piece of dough at a time, roll into a round about 10″ in diameter. Keep the remaining dough covered while you work.
- In the meantime, heat the comal or skillet about 400F . Then cook the tortilla in the ungreased pan for about 30 seconds on each side. You need to flip the tortilla when you see bubbles on top. Then filp and cook until you see brown spots.
- Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.
If you are planning to use it later, allow them to cool completely, then wrap tightly in plastic and store in the refrigerator. Reheat in an ungreased skillet, or for a few seconds in the microwave. This will also freeze well. If you are not planning to use it immediately cook only lightly means bubbles on both sides with little brown dots. cool well and freeze it. When you ready to serve thaw and reheat it in a skillet.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.