Ingredients
- 2 cups 240 g whole wheat flour
- ½ tsp fine sea salt
- 2 tbsp neutral oil
- ¾ cup 180 ml warm water (adjust as needed)
Instructions
- Mix dry & fat. Combine flour and salt. Stir in oil until mixture is crumbly.
- Add water & form dough. Add warm water gradually until dough forms; knead 1–2 minutes until smooth.
- Rest. Cover 10–20 minutes to hydrate the bran (makes rolling easier).
- Divide & roll. Divide into 8 balls and roll to about 1/8″ thickness. Whole wheat may crack if too thin — aim slightly thicker if needed.
- Cook. Cook on hot skillet 30–60 seconds per side until done. Keep wrapped.
Frequently Asked Questions
Q: How long does Whole Wheat Tortillas stay fresh?
You can store Whole Wheat Tortillas 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 Whole Wheat Tortillas?
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.