Ingredients
- 2 cups 250 g all-purpose flour
- ½ tsp fine sea salt
- 3 tbsp fat
- ¾ cup 180 ml warm water (adjust as needed)
- Optional: 1 tsp baking powder for slightly puffier
Instructions
- Combine dry ingredients. Whisk flour, salt, and baking powder (if using) in a bowl.
- Cut in the fat. Rub or cut the fat into the flour until the mixture resembles coarse crumbs.
- Add water & form dough. Gradually add warm water and mix until a soft, slightly tacky dough forms.
- Knead briefly. Turn onto a lightly floured surface and knead 1–2 minutes until smooth.
- Rest. Cover and let rest 15–20 minutes (relaxes gluten, easier to roll).
- Divide & shape. Divide into 10 equal pieces, roll into balls, flatten slightly.
- Roll thin. Roll each ball into an 8-inch thin circle (about 1/16–1/8″).
- Cook. Heat skillet over medium-high. Cook each tortilla 30–45 seconds per side, until golden spots appear and it slightly puffs. Keep warm wrapped in a towel.
Fermentation Matrix
Use our free interactive calculator to find the perfect timings for your starter and bulk fermentation.
Frequently Asked Questions
Q: How long does Flour Tortillas (4-Ingredient Classic) stay fresh?
You can store Flour Tortillas (4-Ingredient Classic) in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in an airtight bag for up to 3 months. Thaw at room temperature before serving.
Q: Can I use active dry yeast instead of sourdough starter for Flour Tortillas (4-Ingredient Classic)?
This recipe is specifically developed to utilize the natural wild yeast in a sourdough starter. While you can technically substitute commercial yeast, it requires drastically altering the hydration levels and proofing times, which changes the authentic flavor profile.
Q: Why is my dough too sticky or hard to handle?
Sticky dough is incredibly common in sourdough baking. It is usually caused by either over-hydration (adding too much water for your flour's absorption capacity) or over-fermentation. If the dough is unmanageable, try reducing the liquid by 5-10% on your next bake, or perform an extra set of stretch and folds to build gluten strength.