Easy Gourmet Lard-Free Handmade Sourdough Tortillas with Rosemary and Thyme (Mmmmm.....To Die For!)
I’ve become enamored with baking bread from scratch for quite some time now. I’ve baked traditional vintage white bread from the 1600’s, whole wheat no-knead seeded bread, and some beautiful, flaky buttermilk biscuits. But the most exciting thing I’ve made in the kitchen recently are these lard-free, gourmet, rosemary & thyme sourdough tortillas. SO good! The recipe is quick and easy. And I’m sharing it with you now!
Last weekend, Mr. V. and I went over to our friends’ house for….get this! A sour dough bread making class taught personally by Pat, who has been experimenting with his bread making for quite some time now. We have been blessed to become friends with Pat & Jan.
Not only are they great friends, but they have helped educate us as to the benefits of eating grass-fed beef. They own and work Crow Bench Farm—where they raise and sell grass-fed and finished beef on their small farm. You need to read about why start to finish grass-fed meat is the best kind of meat to feed your family. It’s VITAL for your health.
Anyway, I digress….
I was SO excited! Not only did we get a good lesson on making our own homemade sour dough bread, but they were kind enough to gift us with enough starter to get us going on our own. I was THRILLED, ya’ll! And this starter, Jan revealed, is rumored to have come over with her family on the Mayflower!
Most of my previous efforts at making sour dough bread have been…..well, sub-par, to be honest. And with high hopes and some effort, I just know that I’ll get to baking the best sour dough bread ever.
But. Before I tackle full-on sour dough bread, with all its intricacies, I thought I’d start with an easier task….like these gourmet lard-free tortillas. I have now made them several times, using both olive oil and avocado oils to be sure they turn out well. And they’ve been perfect every single time.
Mr. V., whose Mexican granny was an expert tortilla maker (you know, perfectly round and perfectly delicious—the kind from the old country) even said these are the BEST tortillas he’s ever tasted. I attribute this to the addition of the healthy spices—-cooking with herbs is where the health and taste benefits are at, you know!
I beamed with pride, anyway. ;-) (I just love that man.)
NOTE: This recipe was inspired by Farmhouse on Boone’s recipe, and I only altered it a bit.
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Gourmet, Lard-Free, Sourdough Tortilla Recipe with Rosemary & Thyme
I’ve made these tortillas using this recipe several times now. I’ve tried using both olive oil and avocado oil to see how the different oils would react, and I’ve added different amounts of the spices. This recipe has been successful and easy every single time!
A note about the spices: Most traditional tortillas are just plain bread. I thought I’d give these something extra because I love rosemary and olive oil bread. The spices I added give these tortillas a special and extra delicious taste.
If you aren’t a fan of the spices, just leave them out! But I suggest playing around with your favorites in this recipe. You could try chipotle powder, other savory herbs, and special herbed finishing salts substituted for the regular salt. The sky is the limit!
Ingredients for Healthy Gourmet Sourdough Tortillas
3 cups flour (I used high quality baking flour, organic; but any should be just fine)
1 cup sourdough starter (I used the liquid starter I got from my friends, but I’ve made it easily in the past myself. You can also take a look at this link for a starter.)
3/4 cup water
1/4 cup olive oil or avocado oil (I’ve tried both, and both healthy oils work fabulously!)
1 1/2 tsp sea salt
1/2 tsp fresh powdered Rosemary
1/2 tsp dried & crushed Thyme
Black Pepper (optional)
NOTE: I grew, dried, and powdered or crushed both the spices here. If you need to purchase your spices, I recommend buying them in bulk from a good online store like Starwest Botanicals. The links above are to Amazon for other good brands I can recommend.
Here are some excellent instructions for making your own sourdough starter from The Perfect Loaf, a site I’m becoming addicted to.
Directions for Making Lard-Free Sour Dough Tortillas
These tortillas are SO easy, and the resting time is extremely forgiving. If you have to let your dough go a litttle longer or even less long a period than recommended, these should still turn out fine. I’m saying this based on experiences with the recipe.
Step 1) Mix
Mix your dry ingredients well. Then add in your wet ingredients. Using a fork or spatula, fold the mixture together until you have a nice dough.
Step 2) Knead
Knead your dough—-I’d say three to five minutes should do it just fine. You want your dough completely mixed.
Step 3) Rest
Place your ball of dough into an oiled bowl and cover with a tea towel. Let your covered bowl sit in an out of the way place to rest and rise.
I’ve let it go as little as 8 hours and as many as 26. You’ll get a higher rise the longer the dough rests, but it doesn’t seem to affect the tortillas much.
Step 4) Knead and Split into Balls
Take your risen dough from the bowl, and give it a couple of kneads. Then split your dough into 12 sections and roll these into balls.
To get roughly the same size balls, I cut the dough in half, then I cut the halves into thirds. Then I cut these smaller thirds in half again to give me 12 balls.
Step 5) Roll the Balls
Roll the little balls out into flat tortillas. If you leave them on the thick side, you’ll get something similar to naan bread, which my husband informs me is actually closer to the tortillas made in certain regions of Mexico. So play around with this. Try them thick, thin, and in between. You’ll get a feel for how you like them.
Step 6) Cook
Using a flat griddle or cast iron pans, lay your flattened tortillas onto the surface. I like the heat set at about medium for this. It takes about a minute or so on each side of the tortilla.
Step 7) Enjoy!
I just love this part! You can freeze them if you have extra. They’ll last a couple of days just fine without refrigeration. Depending on how long you cook them for, they will stay pliable and yummy.
We like ours plain with butter, used as soft taco shells, or with an egg on top for breakfast!
Final Thoughts on Homemade Sourdough Tortillas
I’m so glad I thought to start out making these easy sourdough tortillas with the starter given to me by our friends at Crow Bench! Traditional cooking skills are wonderful to have and learn.
These lard-free tortillas are quickly becoming a staple in our home. Mr. V. even asks about them if we run out. (We actually ate the first batch all in one day.) I’m learning to keep these on a schedule now, so we always have them on hand!
Now, I’m on to making sourdough artisan (I hope) bread. ;-) Perhaps I’ll share how that goes!
Do you make sourdough breads? What do you think of sourdough tortillas? I’d love to hear your thoughts, so please leave a comment in the comments section!
You might also enjoy these related traditional bread recipes:
There are lots more over on the blog, too! Head on over and browse around. I think you’ll enjoy all the information there!
Also—-Want to look cute in the kitchen? Take a look at Flirty Aprons! They sell the sweetest aprons for all members of the family as well as kitchen supplies.
And if you love a beautiful kitchen, Magic Linens is an amazing company with some lovely accessories for yourself or to gift to a friend.
Hugs, Health, and Self-Reliance,
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