These sourdough flour tortillas have a light chew and gentle tang that adds depth to any filling. The sourdough starter not only enhances flavor but also helps create a tender texture.
You’ll love how budget-friendly and versatile they are. With just a few pantry staples, you can make a batch of fresh tortillas that stay soft and pliable. They’re also a great way to reduce food waste by using sourdough discard.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ½ cups all-purpose flour ½ cup sourdough starter (active or discard) ¾ cup warm water 3 tablespoons olive oil or melted butter 1 teaspoon salt 1 teaspoon baking powder
Directions
In a large bowl, combine the flour, salt, and baking powder.
Add the sourdough starter, warm water, and olive oil or melted butter.
Mix until a shaggy dough forms, then knead for 5–7 minutes until smooth and elastic.
Cover the dough with a clean towel and let it rest for at least 30 minutes at room temperature.
Divide the dough into 8 equal portions and roll each into a ball.
On a lightly floured surface, roll each ball into a thin circle, about 7–8 inches in diameter.
Heat a dry skillet over medium-high heat.
Cook each tortilla for about 30–45 seconds on the first side, until bubbles form, then flip and cook another 30 seconds until lightly golden with brown spots.
Transfer cooked tortillas to a clean kitchen towel and cover to keep warm and soft.
Use whole wheat flour for half of the flour to add a nutty flavor and extra fiber. Add a pinch of garlic powder or dried herbs for extra flavor. Swap olive oil with lard for a more traditional texture and taste. Let the dough ferment longer in the refrigerator for 8–12 hours to deepen the sourdough flavor. Roll smaller portions to make street taco–size tortillas.
Storage/Reheating
Store cooled tortillas in an airtight container or sealed bag at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm in a dry skillet over medium heat for about 15–20 seconds per side. You can also wrap them in a damp paper towel and microwave for 20–30 seconds until soft and pliable.
For longer storage, freeze tortillas with parchment paper between each one. Freeze for up to 2 months and thaw at room temperature before reheating.
FAQs
Can I use sourdough discard for this recipe?
Yes, both active starter and discard work well. Discard adds flavor without requiring additional rise time.
Do these tortillas taste very sour?
They have a mild tang, but the flavor is subtle. A longer rest or refrigeration time will increase the sourness.
Why do my tortillas turn out stiff?
Overcooking or rolling them too thick can cause stiffness. Cook briefly and keep them covered after cooking.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and cooking.
Do I need baking powder if I have sourdough starter?
Yes, baking powder helps create lightness and bubbles since these tortillas are not fully fermented like bread.
Can I make them without oil?
Oil or fat helps keep the tortillas soft and pliable. Omitting it may result in a drier texture.
What pan works best for cooking tortillas?
A cast iron skillet or heavy-bottomed pan works best because it holds heat evenly.
How thin should I roll the tortillas?
Roll them thin enough to see slight translucency but thick enough to handle without tearing.
Why are bubbles forming while cooking?
Bubbles are a good sign. They indicate steam forming inside, which helps create soft layers.
Can I double this recipe?
Yes, this recipe doubles easily. Simply multiply all ingredients by two and proceed as directed.
Conclusion
Sourdough flour tortillas are a simple, flavorful way to elevate everyday meals. With their soft texture and subtle tang, they bring homemade goodness to tacos, wraps, and more. Easy to prepare and wonderfully versatile, this recipe is a must-try for any sourdough enthusiast looking to expand their baking repertoire.
These Sourdough Flour Tortillas are soft, flexible, and lightly tangy thanks to sourdough starter or discard. Made with simple pantry ingredients, this easy homemade tortilla recipe creates tender, flavorful wraps perfect for tacos, burritos, quesadillas, and more. A delicious way to use sourdough discard and elevate everyday meals.
Ingredients
2 ½ cups all-purpose flour
½ cup sourdough starter (active or discard)
¾ cup warm water
3 tablespoons olive oil or melted butter
1 teaspoon salt
1 teaspoon baking powder
Instructions
In a large mixing bowl, whisk together flour, salt, and baking powder.
Add sourdough starter, warm water, and olive oil or melted butter.
Mix until a shaggy dough forms.
Knead for 5–7 minutes until the dough becomes smooth and elastic.
Cover with a clean towel and let rest at room temperature for at least 30 minutes.
Divide dough into 8 equal portions and roll each into a ball.
On a lightly floured surface, roll each ball into a thin circle about 7–8 inches wide.
Heat a dry skillet (cast iron works best) over medium-high heat.
Cook each tortilla for 30–45 seconds until bubbles form, flip, and cook another 30 seconds until lightly golden with brown spots.
Transfer to a clean kitchen towel and keep covered to maintain softness. Repeat with remaining dough.
Notes
Both active starter and discard work well in this recipe.For deeper sourdough flavor, refrigerate the dough for 8–12 hours before rolling.Avoid overcooking to keep tortillas soft and pliable.Keep cooked tortillas covered to prevent drying out.
