Sourdough tortillas are soft, flavorful flatbreads made using an active sourdough starter instead of commercial yeast. The natural fermentation gives them a subtle tangy flavor, improves digestibility, and creates a wonderfully tender texture. These tortillas are perfect for tacos, wraps, quesadillas, and burritos. They cook quickly in a hot skillet and can be made with simple pantry ingredients.
Using sourdough starter also helps reduce food waste by utilizing sourdough discard. The result is a flexible tortilla with a slight chew and rich homemade taste that’s far superior to store-bought tortillas.
Ingredients
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1 cup sourdough starter (active or discard)
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2 cups all-purpose flour
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3 tablespoons olive oil or melted butter
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¾ teaspoon salt
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½ teaspoon baking powder (optional, for softer tortillas)
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¼–½ cup warm water (as needed)
Instructions
1. Mix the Dough
In a large bowl combine sourdough starter, flour, salt, baking powder, and olive oil. Mix until the dough starts to come together.
2. Add Water
Gradually add warm water until a soft dough forms.
3. Knead
Knead the dough for about 5–7 minutes until smooth and elastic.
4. Rest the Dough
Cover the dough and let it rest for 30–60 minutes. This helps relax the gluten and makes rolling easier.
5. Divide
Divide the dough into 8–10 equal balls.
6. Roll the Tortillas
Roll each ball into a thin circle about 6–8 inches wide.
7. Cook
Heat a dry skillet or cast iron pan over medium-high heat. Cook each tortilla for 30–45 seconds per side until bubbles form and light brown spots appear.
8. Keep Warm
Stack tortillas in a towel to keep them soft and warm.
Recipe Notes
✔ Use sourdough discard: No need for an active starter; discard works perfectly.
✔ Resting is important: It makes the dough easier to roll and improves texture.
✔ Thin tortillas cook best: Roll them thin for flexible wraps.
✔ Storage: Store cooked tortillas in an airtight container for up to 3 days in the refrigerator.
✔ Freezing: Freeze tortillas with parchment paper between them for up to 2 months.
Frequently Asked Questions (FAQs)
Why use sourdough starter in tortillas?
Sourdough starter adds natural fermentation, giving tortillas better flavor, improved digestion, and a softer texture.
Can I make these tortillas without baking powder?
Yes. Baking powder is optional. It makes tortillas slightly softer and puffier.
Can I use whole wheat flour?
Yes. Replace up to 50% of the flour with whole wheat flour for a healthier version.
Why are my tortillas stiff?
This usually happens if they are overcooked or the dough didn’t rest long enough.
How do I keep tortillas soft?
Stack them in a towel immediately after cooking to trap steam.
Can I ferment the dough overnight?
Yes. Cover the dough and refrigerate overnight for deeper sourdough flavor.
Nutrition Information (Per Tortilla – approx.)
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Calories: 140 kcal
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Carbohydrates: 22 g
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Protein: 4 g
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Fat: 4 g
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Saturated Fat: 0.7 g
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Fiber: 1 g
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Sugar: 0.5 g
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Sodium: 150 mg
Nutrition values are estimates and may vary depending on ingredients used.
