Name: Sourdough Tortillas
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Breads
Ingredients: 150 grams Sourdough Starter, active or discard; 150 grams Filtered Water; 80 grams Olive Oil or Softened Butter; 320 grams Unbleached All-Purpose Flour; 10 grams Sea Salt

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Soft, flakey and delicious, these homemade sourdough tortillas are sure to be a hit. This recipe is so simple, using sourdough starter – active or discard, and can even be made days ahead!

Growing up in Texas, I have had the absolute privilege of tasting some fantastic homemade flour tortillas. The best ones, in my opinion, are soft, warm, and have a buttery but light almost flakey texture. When I set out to create a sourdough tortillas recipe, those were the tortillas that I had in mind. This recipe accomplished my goal and my family now enjoys these delicious homemade tortillas PLUS the health benefits that the sourdough fermentation offers!

These sourdough tortillas are so easy to mix together, requiring minimal effort and can be made with active sourdough starter or sourdough discard. They can be made 30 minutes ahead or days ahead to long ferment. Homemade sourdough tortillas are perfect to use for burritos, tacos, enchiladas, breakfast burritos, anything you want! I even love keeping the sourdough tortilla balls in the fridge for easy and quick mini pizza lunches! So many options!

One thing I love about this recipe is how simple it is to make it work for your schedule. They will turn out great if you need to make the dough a few hours before cooking them as well as making them days ahead to store in the fridge. It is also a great recipe to involve your kids in! Just be prepared to give a few tortillas away while they are warm- they are irresistible to taste freshly made! 🙂 I hope you love this sourdough tortillas recipe as much as we do!

Tools you will need for Sourdough Tortillas:

Mixing Bowl (Or Stand Mixer)
Dough Whisk
Kitchen Scale
Bench Scraper
10-12″ Skillet
Rolling Pin
optional Tortilla Warmer

Ingredients for Sourdough Tortillas

Sourdough Starter (active or discard) – for these sourdough tortillas, you can use sourdough starter that has been fed in the past 6 hours and is active and bubbly or you can use sourdough discard that is past its peak rise. Since the tortillas do not need to be leavened, either active or discard starter will work.
Water – filtered water is always the best for baking with sourdough. Unfiltered water can contain chlorine and other minerals
Oil – softened room temperature butter or olive oil works for the oil in for sourdough tortillas, which gives it that soft, flakey texture. Both are delicious, so it comes down to preference or what you have available. Azure Standard is where I purchase bulk Organic Butter for an amazing price, much better than my grocery store prices. This Organic Olive Oil is one of Azure’s own products and the quality is amazing.
Flour – the flour is also your choice, however I would make sure whatever you use is unbleached. I use this All-Purpose Organic and Unbleached flour that I order through Azure Standard to save money.
Sea Salt – adding salt to your sourdough helps to develop the gluten in the dough during the fermentation process. Salt also provides delicious flavor in your sourdough.

How to Make Sourdough Tortillas:

Mix the Dough

Start your Sourdough tortillas by mixing together the sourdough starter (active or discard) and filtered water. You can mix this with your dough whisk or using the whisk attachment on your stand mixer.
Next, Add the unbleached flour, oil (butter or olive oil), and salt. Continue to combine with a dough whisk or switch to the dough hook for the stand mixer. For the stand mixer, mix on medium speed until the dough is no longer sticking to the sides of the bowl. Finish forming the dough into a ball and cover the bowl with plastic wrap or a tea towel. If mixing by hand, knead the dough until everything is combined well and the dough is smooth and hold its shape in a ball.
Cover the dough and let rest for 30 minutes and up to several hours on the counter. I have left my dough out overnight covered and shaped in the morning.

Shape and Cook Sourdough Tortillas

When ready to shape, using your bench scraper, divide the dough into 10 or 12 equal pieces depending on the size of tortillas you would like. 10 for larger tortillas, 12 for smaller. Shape each piece of dough into a ball to await being rolled out and cooked. If you are making these ahead, place the dough balls into a lightly oiled baking dish and cover with a lid or plastic wrap to place in the refrigerator up to a week.
Preheat two skillets on the oven over medium-high heat. Lightly flour a clean surface and roll a dough ball out flat with your rolling pin. You may need to flour the rolling pin as well to prevent sticking.
Once the skillet is hot, place the tortilla on the skillet and let sit undisturbed for 1-2 minutes. Flip once and cook the other side for about 1-2 minutes. Place in tortilla warmer or on a plate and continue with the remaining tortillas till they are all cooked. I find using two skillets works well for the timing. It is quick work once you get into the flow of rolling out the dough, placing it on the skillet, flipping the tortilla, etc. just make sure you don’t get distracted while a tortilla is cooking or it will burn!
Enjoy tortillas fresh or store in an airtight container up to 5 days.

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More Sourdough Recipes to Try!

Sourdough Tortillas

Yield: 10-12 tortillas

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour 20 minutes

Soft, flakey and delicious, these homemade sourdough tortillas are sure to be a hit. This recipe is so simple, using sourdough starter - active or discard, and can even be made days ahead!

Ingredients

150 grams Sourdough Starter, active or discard
150 grams Filtered Water
80 grams Olive Oil or Softened Butter
320 grams Unbleached All-Purpose Flour
10 grams Sea Salt

Instructions

Mix together the sourdough starter (active or discard) and filtered water using a dough whisk or the whisk attachment on a stand mixer.
Add the unbleached flour, oil (butter or olive oil), and salt. Continue to combine with a dough whisk or switch to the dough hook for the stand mixer. For the stand mixer, mix on medium speed until the dough is no longer sticking to the sides of the bowl. Finish forming the dough into a ball and cover the bowl with plastic wrap or a tea towel. If mixing by hand, knead the dough until everything is combined well and the dough is smooth and hold its shape in a ball.
Cover the dough and let rest for 30 minutes and up to several hours on the counter. You can leave it overnight on the counter even.
When ready to shape, using your bench scraper, divide the dough into 10 or 12 equal pieces depending on the size of tortillas you would like. 10 for larger tortillas, 12 for smaller. Shape each piece of dough into a ball to await being rolled out and cooked. If you are making these ahead, place the dough balls into a lightly oiled baking dish and cover with a lid or plastic wrap to place in the refrigerator up to a week.
Preheat two skillets on the oven over medium-high heat. Lightly flour a clean surface and roll a dough ball out flat with your rolling pin. You may need to flour the rolling pin as well to prevent sticking.
Once the skillet is hot, place the tortilla on the skillet and let sit undisturbed for 1-2 minutes. Flip once and cook the other side for about 1-2 minutes. Place in tortilla warmer or on a plate and continue with the remaining tortillas till they are all cooked. I find using two skillets works well for the timing. It is quick work once you get into the flow of rolling out the dough, placing it on the skillet, flipping the tortilla, etc. just make sure you don't get distracted while a tortilla is cooking or it will burn!

Enjoy tortillas fresh or store in an airtight container up to 5 days.

Notes

Keep tortillas warm in a tortilla warmer or on a plate covered with a tea towel or aluminum foil.

Easy and Delicious Sourdough Tortillas Recipe

Tools you will need for Sourdough Tortillas:

Ingredients for Sourdough Tortillas