Sourdough Whole Wheat Tortillas


  • 1 1/2 cups Whole Wheat Flour
  • 1/2 cups All Purpose Flour
  • 1/2 cups Sourdough Starter
  • 1/2 cups Milk ( you can substitute with Nut Milk )
  • 3 tablespoons Coconut Oil
  • 1 tablespoons Salt

Preparation Time

8 -10 hours

Cooking Time

30 - 80 Seconds



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  1. Combine your sourdough starter, milk, salt, and oil

  2. In a sperate bowl combine the all-purpose and whole wheat flour

  3. Slowly add flour using hands to mix the dough (Adding too much flour results in a dry, crumbly tortilla, while not enough flour makes it difficult to roll out)

  4. Once dough is slightly sticky, knead 2-3 minutes on a floured countertop to develop elasticity

  5. Allow to sour at room temperature 8-10 hours or overnight

  6. Preheat skillet to medium-high heat

  7. Divide dough into 6-8 pieces (If the dough is too hard to handle, coat your countertop and hands with oil or knead a little more flour into the dough)

  8. Roll into thin circle and carefully transfer to skillet

  9. Cook 15-40 seconds on each side

  10. Flip when bubbles appear and the edges look firm