Easy Sourdough Tortillas From-Scratch

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Ditch the processed store-bought tortillas and make these easy sourdough tortillas from-scratch instead. They’re soft, delicious, and made with just a few simple ingredients, perfect for everyday meals in a from-scratch kitchen. These tortillas are also freezer-friendly, making them ideal for batch cooking and quick weeknight meals.

Whether you’re trying to use up sourdough discard or want a longer-fermented option that’s easier to digest, this recipe is simple, forgiving, and beginner-friendly.

Don’t have a sourdough starter yet? Be sure to check out my post on how to make a sourdough starter from scratch so you can get started.

Tools You May Need

• Cast-iron skillet or stainless steel pan
• Spatula
• Measuring cups and spoons
• Stand mixer with dough hook (optional)
• Mixing bowl and dough whisk (if mixing by hand)
• Dough scraper
• Rolling pin or tortilla press
• Storage containers or freezer bags

Ingredients

• 3 cups (360 gm) Unbleached All-Purpose Flour
• 1 cup Sourdough starter (240 gm) – active or discard
• Between ¾ and 1 cup (178 gm to 237 gm) Water
• ¼ cup (56 gm) Olive oil
• 1¼ tsp (7 gm) Salt

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How to Make Sourdough Tortillas

Mix the dough

Combine all ingredients in a stand mixer with a dough hook or mix by hand in a bowl using a dough whisk or spoon until a rough dough forms.

Knead until smooth

Knead the dough for a few minutes, either in the mixer or by hand, until it becomes elastic and only slightly tacky.
If the dough is sticky, knead it a bit longer on a lightly floured surface until it’s easy to handle.

Rest and ferment (optional)

Place the dough ball into a lightly greased (olive oil) bowl. Cover with plastic wrap or a flour sack towel.

• Let it rest for up to 24 hours for more fermentation and easier digestion.
• If you’re short on time, you can skip the long rest and move on to shaping. The tortillas will still have a great tangy flavor.

Shape the tortillas

Divide the dough into eight to ten equal-sized balls. Roll each ball into a circle about ¼ inch thick on a lightly floured surface using a rolling pin, or flatten using a tortilla press.

Cook

Heat a skillet over medium-high heat and lightly oil it. Place one tortilla in the hot skillet and cook for about 1 minute, until bubbles form. Flip and cook for another 30 seconds.

Cool and store

Transfer cooked tortillas to a plate to cool. Enjoy right away or store for later.

How to Eat Sourdough Tortillas

These tortillas are incredibly versatile and work for both savory and sweet meals:

• Quesadillas or burritos
• Gyro-style wraps or with Greek-inspired meals
• Lunch meat, cheese, avocado, and spinach wraps
• Peanut butter with banana (or homemade strawberry jam) pinwheels
• Personal pizzas (try with this homemade basil pesto)

How to Store Sourdough Tortillas

• Refrigerator: Store in an airtight container for up to 1 week
• Freezer: Store in a freezer-safe container for up to 6 months

From-Scratch Staples for Everyday Meals

Creating simple recipes from scratch doesn’t have to be complicated. Making your own sourdough tortillas is an easy way to reduce over-processed foods, save money, and keep nourishing staples on hand for your family. Mix up a batch and enjoy homemade tortillas that fit naturally into everyday meals.

Sourdough Tortillas From-Scratch

Soft, flexible sourdough tortillas made with simple pantry ingredients. Use active sourdough starter or discard and make a freezer-friendly batch for easy meals all week.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Rest Time (optional):1 day d

Total Time:1 day d 30 minutes mins

Course: Breakfast, Lunch

Cuisine: Mediterranean, Mexican

Diet: Vegan

Keyword: homemade flour tortillas, sourdough discard tortillas, sourdough tortillas, sourdough tortillas from scratch

Equipment

• Cast-iron skillet or stainless steel pan
• Spatula
• Measuring cups and spoons
• Stand Mixer with Dough Hook (optional)
• Mixing bowl and dough whisk (if mixing by hand)
• Dough scraper
• Rolling pin or tortilla press
• Storage containers or freezer bags

Ingredients

• 3 cups (360 gm) Unbleached All-Purpose Flour
• 1 cup (240 gm) Sourdough starter (active or discard)
• ¾ to 1 cup (178 gm to 237 gm) Water
• ¼ cup (56 gm) Olive oil
• 1 ¼ tsp (7 gm) Salt

Instructions

• Combine all ingredients in a stand mixer with a dough hook or mix by hand in a bowl using a dough whisk or spoon until a rough dough forms.
• Knead the dough for a few minutes, either in the mixer or by hand, until it becomes elastic and only slightly tacky.
• If the dough is sticky, knead it a bit longer on a lightly floured surface until it’s easy to handle.
• Place the dough ball into a lightly greased bowl. Cover with plastic wrap or a flour sack towel.
• Let it rest for up to 24 hours for more fermentation and easier digestion.
• If you’re short on time, you can skip the long rest and move on to shaping—the tortillas will still have a great tangy flavor.
• Divide the dough into equal-sized balls. Roll each ball into a circle about ¼ inch thick using a rolling pin, or flatten using a tortilla press.
• Heat a skillet over medium-high heat and lightly oil it. Place one tortilla in the hot skillet and cook for about 1 minute, until bubbles form. Flip and cook for another 30 seconds.
• Transfer cooked tortillas to a plate to cool. Enjoy right away or store for later.

Notes

How to Eat Sourdough Tortillas

These tortillas are incredibly versatile and work for both savory and sweet meals:

• Quesadillas or burritos
• Gyro-style wraps or Greek-inspired meals
• Lunch meat, cheese, avocado, and spinach wraps
• Peanut butter with banana (or homemade strawberry jam) pinwheels
• Personal pizzas (try with this homemade basil pesto)

 

How to Store Sourdough Tortillas

• Refrigerator: Store in an airtight container for up to 1 week
• Freezer: Store in a freezer-safe container for up to 6 months
• Tip: Place parchment paper between tortillas before freezing

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