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A stack of warm fresh sourdough tortillas made with pastured lard, whole wheat flour and traditionally fermented for better digestibility!

Soft And Chewy Sourdough Tortillas Made With Real Lard

These authentic style flour tortillas use traditional lard and sourdough fermentation to achieve the perfect balance of healthy fats and digestibility. 

Course Bread, Condiments, Dinner, Lunch, Side Dish
Cuisine American, Mexican, Traditional
Keyword Burrito, Fermented, Lard, Quesadilla, Sourdough, Starter, Wraps
Prep Time 15 minutes
Cook Time 45 minutes
Fermenting Time 12 hours
Total Time 1 hour
Servings 20 Tortillas
Author Butter For All

Ingredients

Instructions

The Night Before You Wish To Make Tortillas

  1. Mix the flour with the melted lard.

  2. Add the starter, hot water and salt and mix into a dough.

  3. Knead the dough on a smooth surface until it is smooth and elastic. No need to add extra flour while kneading. The lard keeps this dough from sticking.

  4. Form the dough into a tight ball and place it in a covered bowl to proof overnight. Do not use a towel to cover the dough or it will dry out. I use a glass bowl with a lid like this.

The Next Day

  1. Working on a large clean surface, pull the dough from the bowl and divide it into 20 equal pieces weighing around 50 grams each.

  2. Shape each piece of dough into a round ball by pulling the sides in toward the middle and pressing to seal. You can see an example of how to shape dough into a tight ball in this recipe.

    Formed dough balls.
  3. Place the formed balls seam side down on the surface. Once all the dough is formed, cover the dough balls with a towel and let them rest for one hour.

  4. Preheat a cast iron griddle over medium heat and then turn it down to medium-low. 

  5. Using a rolling pin, roll one dough ball at a time out into an 8" circle. Make sure to keep the seam side down and the top side up. The wetter seam side will stick to the work surface just enough to get a really thin tortilla while the dryer top side will not stick to your rolling pin!

  6. Carefully peel the tortilla from the work surface and drape it over your hand. Using both hands to hold the edges of the tortilla gently lay it on the cast iron griddle. The tortilla should bubble up and cook to golden brown in about 1 minute. Carefully and gently grasp the edge of the tortilla with your fingers and quickly flip it to cook the other side.

  7. Repeat this process with all the dough balls.

  8. Line a plate with a clean cotton napkin and place the cooked tortillas in a stack on the napkin. Fold the corners of the napkin over each new tortilla to keep them warm and soft.

Recipe Notes

Tortillas can be made by one person but if you can get a friend or loved one to help, the process will be much expedited. Have one person roll tortillas while the other person cooks them. This is a great way to get your friends and family involved!