Potato Flake Sourdough Tortillas are the perfect addition to your next taco night. These tortillas are not only simple to make but also soft with a delicious flavor! Whether this is your first time branching out into sourdough or a seasoned baker, this potato flake starter recipe is sure to become a favorite in your kitchen.
I have had so many requests for a recipe to make potato flake sourdough tortillas. I’m not gonna lie, I’m a bit of a perfectionist and I don’t like to share anything until I am fully happy with the results! Making cinnamon rolls, dinner rolls, and loaves of bread are a piece of cake to me. Making tortillas, however was a different story.
I made tortillas many times before I was finally happy with the results. The key is to roll out the tortillas ridiculously thin. When you think they are thin enough, keep rolling. You want to be able to see the counter through the dough. If you don’t get them thin enough, they will be more like a naan bread instead of a tortilla. Which isn’t horrible, but just isn’t the texture you might want for your quesadilla, taco or burrito.
These tortillas are absolutely delicious and make the perfect vessel for taco night. I will say I’m seriously contemplating investing in a tortilla press, though. Rolling out countless tortillas is not the easiest job in the world. I would make tortillas more often if I didn’t have to hand roll each one of them out with a rolling pin. If you have a tortilla press, tell me your favorite in the comments because I’m getting ready to jump on that bandwagon!
Don’t be discouraged though. Making these with a rolling pin is totally doable and makes some amazingly soft and delicious tortillas. If you have some extra time on your hands you can double or triple the recipe and freeze some to use at a later time when you need dinner on the table ASAP!
Why Potato Flake Sourdough?
Using a potato flake sourdough starter will naturally rise your tortillas instead of having to add in leavening agents (such as baking powder or baking soda). The white sugar and the natural sugars in the potatoes feed the wild yeast eliminating the need for commercial yeast. Plus, using a sourdough starter that ferments the grains, makes a tortilla that is much easier to digest.
The potato flakes and sugar in the starter creates a slightly sweet and tender tortilla. When making tortillas with a potato flake starter it won’t have the same sour taste as a traditional sourdough starter. This is completely a preference that some people prefer and some people hate.
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Tools you will need:
Rolling pin (or tortilla press)
Large cast iron skillet or any large skillet
Stand mixer with dough hook (can also mix by hand in a large bowl)
Ingredients You’ll Need to make potato flake sourdough tortillas
Before we begin, let’s gather all the necessary ingredients. Here’s what you’ll need to make these delicious potato flake sourdough tortillas:
Potato flake sourdough starter (active or discard): This replaces any need for baking soda or baking powder. I explain below why I choose to use a potato flake starter. It can be used for so many things, and if you’ve been around here for any amount of time, you know how much I love coming up with new potato flake sourdough recipes!
Warm water: Using warm water really helps the dough come together, but you don’t want to use hot! Using hot water can kill your starter. If you are unsure if it is too hot or not use a thermometer and make sure it’s not warmer than 100 degrees.
Olive oil: You can also use melted unsalted butter. If you only have salted butter, that will work too, just be sure to reduce the amount of salt to 3/4 teaspoon. Vegetable oil will work in a pinch but might cause the tortillas to have a slightly oily taste.
Sea salt: If you only have table salt on hand, that will also work!
All-purpose flour: This is not a recipe I would recommend using bread flour in but feel free to switch it out and use whole wheat flour instead of all purpose flour.
How to make potato flake sourdough tortillas
Making the Dough
By Hand:
Combine Dry Ingredients: In a large bowl, mix the flour and sea salt until well combined using a sturdy wooden spoon.
Form a Well: Create a well in the center of the dry ingredients.
Add Wet Ingredients: Pour the olive oil (or melted butter), potato flake sourdough starter, and warm water into the well.
Mix: Stir well from the bottom up until all the dry ingredients are incorporated and the dough begins to come together, forming a shaggy ball of dough.
Knead: Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is smooth.
With a Mixer:
Combine Dry Ingredients: In the bowl of a stand mixer, mix the flour and sea salt using the dough hook until well combined.
Add Wet Ingredients: Add the olive oil (or melted butter), potato flake sourdough starter, and warm water.
Mix: Start mixing at medium speed. After about 1 minute, when the mixture comes together and begins to form a ball of dough, decrease the speed to low. Continue to mix for 1 minute until the dough is smooth.
Fermenting the Dough
Once your dough is mixed, shape it into a ball and cover it with plastic wrap to prevent it from drying out. Allow it to ferment at room temperature for about 8-12 hours. You can speed up the process by placing the dough in a warm place. Just be sure it isn’t any warmer than 100 degrees. This long fermentation process helps develop the unique taste and ferments the grains.
Preparing the Tortillas
Divide the Dough: After the fermentation process, either the same day or the next day, transfer the dough to a clean work surface. Divide the dough into 10 equal portions for larger tortillas or into 12 portions for smaller tortillas. Mine were about 80 grams each.
Shape the Dough: Form each portion into a ball of dough and cover them with a damp tea towel. Let the dough balls rest for 1-2 hours. This resting period allows the dough to relax, making it easier to roll out.
Rolling and Cooking the Tortillas
Flatten the Dough Balls: After the rest period, sprinkle the dough balls lightly with flour. Flatten each dough ball on a lightly floured work surface by pressing firmly with the palm of your hand.
Heat the Pan: Heat a large pan over medium heat. A cast iron pan works best, but any pan will do.
Roll Out the Dough: Using a rolling pin, roll each dough piece into a rough circle, about 9-10 inches in diameter. Remember, the tortillas will shrink slightly when transferred to the pan. If stacking the tortillas, be sure to separate uncooked tortillas with parchment paper to prevent them from sticking together,
Cooking the Tortillas
Cook the Tortillas: When the pan is hot, place one dough circle into the pan. Cook for 45 seconds to 1 minute, or until the bottom surface has a few pale golden brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat. If it’s taking longer than a minute to see a few pale golden brown spots, increase the heat.
Flip and Cook: Flip the tortilla to the other side and cook for an additional 15-20 seconds. The tortillas should be soft with a few small brown spots on the surface.
Keep Warm: Remove the tortilla from the pan with tongs or a fish spatula. Stack them in a covered container or zippered bag to keep them soft.
Serving and Storing
These tortillas are best served warm, but they can be cooled for later use. To reheat, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15 seconds) or until warm. Keep them covered to hold in the heat while serving.
For storage, place the tortillas in an airtight container or zippered bag at room temperature for 24 hours. They can be refrigerated for up to 1 week. For longer storage, freeze the tortillas by separating them with parchment or waxed paper and placing them in a zippered bag before freezing.
Tips and Tricks
- Starter Activity: Whether you use an active starter or sourdough discard, the results will be delicious. An active starter is one that has been feed in the last 24 hours. Sourdough discard is starter that hasn’t been fed recently and might even come straight from the fridge.
- Resting the Dough: Allowing the dough balls to rest for 1-2 hours is crucial. This step ensures the dough is pliable and easy to roll out, resulting in evenly thin tortillas.
- Cooking Time: Keep an eye on the tortillas while cooking. Adjust the heat as needed to prevent burning or undercooking. Each stove and pan may vary slightly, so minor adjustments might be necessary.
- Storage: Proper storage is key to maintaining the tortillas’ softness. Always keep them in an airtight container or zippered bag to prevent them from drying out.
Different Ways to Enjoy Your Potato Flake Sourdough Flour Tortillas
Now that you’ve made your homemade tortillas, it’s time to enjoy them! These versatile tortillas can be used in various dishes, from traditional tacos and burritos to creative wraps and quesadillas. Here are a few serving ideas to get you started:
- Breakfast Tacos: Fill your tortillas with scrambled eggs, crispy bacon, avocado slices, and a sprinkle of cheese for a hearty breakfast.
- Lunch Wraps: Use the tortillas to wrap up your favorite sandwich fillings, such as grilled chicken, fresh veggies, and a drizzle of ranch dressing.
- Dinner Burritos: Load up the tortillas with seasoned beef, black beans, rice, salsa, shredded cheese, and homemade guacamole for a satisfying dinner.
- Dessert Quesadillas: Spread a thin layer of Nutella and sliced strawberries between two tortillas, then cook until warm and gooey.
Making potato flake sourdough tortillas at home is a rewarding experience that combines the art of sourdough baking with the practicality of everyday cooking. The unique flavor and texture of these tortillas will make them a staple in your kitchen, perfect for any meal of the day. We hope you enjoy making and eating these delightful tortillas as much as we do here in our Little Tennessee Home. Happy cooking!
These tortillas, have the same great benefits of sourdough bread. Among many other different things, these can also be a wonderful addition to your collection of sourdough recipes. You might enjoy some of my favorites. The main thing we keep on hand around here is just a regular bread loaf. Sometimes we make the whole wheat version of sandwich bread to switch it up. We also love to make english muffins for breakfast sandwiches and banana nut muffins for an easy breakfast or snack!
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Potato Flake Sourdough Tortillas
Equipment
- Rolling pin (or tortilla press)
- Large cast iron skillet or any large skillet
- Stand mixer with dough hook (can also mix by hand in a large bowl)
Ingredients
- ¾ cup potato flake starter active or discard
- ½ cup warm water not hot or it can kill the starter
- ⅓ cup olive oil or melted unsalted butter
- 1 teaspoon salt
- 3 cup all-purpose flour
Instructions
By Hand:
- In a large bowl, mix the flour and sea salt until well combined using a sturdy wooden spoon.
- Create a well in the center of the dry ingredients.
- Pour the olive oil (or melted butter), potato flake sourdough starter, and warm water into the well.
- Stir well from the bottom up until all the dry ingredients are incorporated and the dough begins to come together, forming a shaggy ball of dough.
- Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is smooth. Continue with the fermenting process.
With a Mixer:
- In the bowl of a stand mixer, mix the flour and sea salt using the dough hook until well combined.
- Add the olive oil (or melted butter), potato flake sourdough starter, and warm water.
- Start mixing at medium speed. After about 1 minute, when the mixture comes together and begins to form a ball of dough, decrease the speed to low. Continue to mix for 1 minute until the dough is smooth.
- Once your dough is mixed, shape it into a ball and cover it with plastic wrap to prevent it from drying out. Allow it to ferment at room temperature for about 8-12 hours. You can speed up the process by placing the dough in a warm place. Just be sure it isn't any warmer than 100 degrees.
- After the fermentation process, either the same day or the next day, transfer the dough to a clean work surface. Divide the dough into 10 equal portions for larger tortillas or into 12 portions for smaller tortillas.
- Form each portion into a ball of dough and cover them with a damp tea towel. Let the dough balls rest for 1-2 hours. This resting period allows the dough to relax, making it easier to roll out.
- After the rest period, sprinkle the dough balls lightly with flour. Flatten each dough ball on a lightly floured work surface by pressing firmly with the palm of your hand.
- Heat a large pan over medium heat. A cast iron pan works best, but any pan will do.
- Using a rolling pin, roll each dough piece into a rough circle, about 9-10 inches in diameter. Remember, the tortillas will shrink slightly when transferred to the pan. If stacking the tortillas, be sure to separate uncooked tortillas with parchment paper to prevent them from sticking together,
- When the pan is hot, place one dough circle into the pan. Cook for 45 seconds to 1 minute, or until the bottom surface has a few pale golden brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat. If it’s taking longer than a minute to see a few pale golden brown spots, increase the heat.
- Flip the tortilla to the other side and cook for an additional 15-20 seconds. The tortillas should be soft with a few small brown spots on the surface.
- Remove the tortilla from the pan with tongs or a fish spatula. Stack them in a covered container or zippered bag to keep them soft.
- These tortillas are best served warm, but they can be cooled for later use. To reheat, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15 seconds) or until warm. Keep them covered to hold in the heat while serving.
- For storage, place the tortillas in an airtight container or zippered bag at room temperature for 24 hours. They can be refrigerated for up to 1 week. For longer storage, freeze the tortillas by separating them with parchment or waxed paper and placing them in a zippered bag before freezing.
Another great recipe
Thank you!!