Description

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

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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.