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Sourdough tortillas in a basket with a white towel

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.
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Prep Time:15 minutes
Cook Time:15 minutes
Rest Time (optional):1 day
Total Time:1 day 30 minutes
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