Soft, flexible, and lightly tangy, these Sourdough Tortillas are a delicious way to use your sourdough starter in something other than bread. They have a tender texture, a subtle fermented flavor, and enough flexibility to hold your favorite fillings without easily breaking.
Unlike traditional tortillas made without sourdough, this recipe uses sourdough starter as the foundation of the dough. A little oil or melted butter adds richness, while a short resting period allows the dough to relax and become easier to roll.
These homemade tortillas are perfect for tacos, wraps, quesadillas, breakfast burritos, or simply serving alongside your favorite meal. You can make them with an active starter or sourdough discard, making them a convenient recipe when you have extra starter to use.
Why You’ll Love These Sourdough Tortillas
There are plenty of reasons to make tortillas at home.
First, the ingredient list is short and simple. You only need sourdough starter, flour, oil or butter, salt, and enough warm water to bring everything together.
The dough is also easy to customize. Use all-purpose flour for a soft and familiar tortilla, or replace some of the flour with whole wheat flour for a more rustic flavor.
The fermentation time can also be adjusted. A shorter 2-to-4-hour rest gives you a convenient same-day option, while an overnight rest can provide a more pronounced sourdough flavor.
Ingredients
For the Dough
- 1 cup (240g) active sourdough starter
- 2 cups (250g) all-purpose flour
- 3 tablespoons oil or melted butter
- 1/2 teaspoon salt
- 1/4 to 1/2 cup warm water, as needed
The amount of water can vary depending on the consistency of your sourdough starter and the flour you use. Add it gradually rather than adding the entire amount at once.
Active Starter or Sourdough Discard?
You can use either active sourdough starter or sourdough discard for these tortillas.
An active starter may contribute a little more fermentation activity, while discard is an excellent way to use starter that would otherwise be thrown away.
If you’re using discard, the dough may not have the same fermentation activity as dough made with a recently fed starter, but it can still produce delicious tortillas.
How to Make Sourdough Tortillas
Step 1: Combine the Ingredients
Add the sourdough starter, all-purpose flour, oil or melted butter, and salt to a large mixing bowl.
Begin mixing with a spoon or your hands.
Gradually add the warm water until a soft dough forms. You may not need the full 1/2 cup, so add it slowly.
The dough should be soft and manageable rather than wet or excessively sticky.
Step 2: Knead the Dough
Transfer the dough to a lightly floured work surface if needed.
Knead for approximately 5 to 7 minutes, or until the dough becomes smoother and more elastic.
The goal isn’t to create an extremely firm dough. You want a soft dough that will be easy to roll into thin tortilla rounds.
If the dough feels unusually stiff, add a small amount of water. If it becomes too sticky, use only a light dusting of flour.
Step 3: Let the Dough Rest
Place the dough back into the bowl and cover it.
Allow it to rest for 2 to 4 hours at room temperature.
For a deeper sourdough flavor, you can instead allow the dough to rest overnight.
This resting period is important because it gives the dough time to relax. Relaxed dough is much easier to roll and is less likely to spring back while you’re trying to create thin tortillas.
Step 4: Divide the Dough
After resting, divide the dough into 8 to 10 equal portions.
Roll each portion between your hands to create a smooth ball.
Try to make the portions as similar in size as possible so the tortillas cook evenly.
Keep the dough balls covered while you work. This prevents the surfaces from drying out.
Step 5: Roll the Tortillas
Take one dough ball and place it on a lightly floured surface.
Roll it out into a thin circle, similar to the thickness of a chapati or roti.
For soft tortillas, rolling the dough fairly thin is important. A thicker tortilla will generally have a chewier texture and may be less flexible.
Try to keep the thickness relatively even from the center to the edges.
If the dough resists rolling or keeps shrinking back, let it rest for a few more minutes before trying again.
Step 6: Heat the Skillet
Place a dry skillet or tawa over medium-high heat.
Allow the pan to become properly hot before cooking the first tortilla.
A hot cooking surface helps the tortilla cook quickly and encourages small bubbles to develop.
You don’t need to add additional oil to the skillet because the dough already contains oil or melted butter.
Step 7: Cook the Tortillas
Carefully place one rolled tortilla onto the hot skillet.
Cook for approximately 30 to 45 seconds on the first side.
You should begin to see bubbles forming on the surface.
Flip the tortilla and cook for another 30 seconds, or until it develops light cooked spots.
Avoid cooking the tortilla for too long. Overcooking can remove moisture and make the finished tortilla stiff.
Repeat with the remaining dough.
Step 8: Keep the Tortillas Soft
As each tortilla finishes cooking, stack it with the others.
Cover the stack with a clean kitchen towel or place the tortillas inside a covered container.
Keeping the tortillas covered allows them to retain moisture and remain soft and flexible.
This step is especially helpful if you’re cooking the entire batch before serving.
Tips for Soft Sourdough Tortillas
Roll Them Thin
Thinly rolled dough produces softer, more flexible tortillas. If you prefer a slightly chewier wrap, you can leave them a little thicker.
Don’t Overcook
This is one of the most important tips.
The tortillas only need a short cooking time. Once they have developed light cooked spots and are no longer raw, remove them from the pan.
Cooking them too long can make them dry and difficult to fold.
Use a Hot Pan
A properly heated skillet allows the tortillas to cook quickly and can help create the small bubbles that are characteristic of cooked flatbread.
Let the Dough Rest
Resting gives the dough time to relax, making it easier to roll.
If your tortillas keep shrinking after you roll them, cover the dough and allow it to rest longer before continuing.
Adjust the Water Gradually
Different flour and starter consistencies can affect how much water the dough needs. Add water gradually until the dough reaches a soft, workable consistency.
Flavor Variations
One of the best things about homemade sourdough tortillas is how easily you can change the flavor.
Garlic Herb Tortillas
Add a small amount of garlic powder and dried herbs to the dough for a savory variation.
Whole Wheat Sourdough Tortillas
Replace some of the all-purpose flour with whole wheat flour for a more rustic flavor.
Butter Tortillas
Use melted butter instead of oil for a richer taste and slightly more buttery texture.
Herb Tortillas
Add dried oregano, parsley, or another favorite herb to the dough.
Keep the additions modest so they don’t make the tortillas difficult to roll.
How to Use Sourdough Tortillas
These homemade tortillas are incredibly versatile.
Tacos
Fill them with cooked chicken, beef, vegetables, beans, or your favorite taco fillings.
Quesadillas
Add cheese and your favorite fillings, fold the tortilla, and cook until the cheese melts.
Breakfast Wraps
Fill a warm tortilla with eggs and your favorite breakfast ingredients.
Lunch Wraps
Use the tortillas as a flexible wrap for chicken, vegetables, salads, or other sandwich fillings.
Side for Curries
Warm sourdough tortillas can also be served alongside curries and other savory dishes.
Can You Make Sourdough Tortillas Ahead?
Yes. The dough can be prepared ahead and rested for the longer overnight option when desired.
Once cooked, the tortillas can also be stored for later use.
For best texture, keep cooked tortillas covered and sealed rather than leaving them exposed to air.
Storage Instructions
Cooked sourdough tortillas can be stored at room temperature for approximately 1 to 2 days.
For longer storage, place them in an airtight container and refrigerate for up to 5 days.
You can also freeze the tortillas for up to 2 months. Place parchment paper between individual tortillas before freezing so they are easier to separate.
Reheat gently on a skillet or other suitable method before serving.
Frequently Asked Questions
Can I use sourdough discard?
Yes. Sourdough discard works well in this recipe and is a convenient way to use extra starter.
Why are my sourdough tortillas hard?
Hard tortillas are commonly associated with overcooking, rolling the dough too thick, or using a dough that does not contain enough moisture.
Keep the dough soft, roll the tortillas thin, and cook them quickly on a hot skillet.
How do I keep tortillas soft?
Stack the cooked tortillas immediately and keep them covered with a clean kitchen towel or inside a covered container. This helps retain moisture.
Do sourdough tortillas taste very sour?
Not necessarily. A shorter fermentation generally produces a mild flavor with subtle tang. A longer overnight rest can produce a more noticeable sourdough character.
Can I use whole wheat flour?
Yes. Whole wheat flour can be incorporated for a nuttier, more rustic tortilla. You may need to adjust the water slightly depending on the flour and dough consistency.
Can I make gluten-free sourdough tortillas?
You can experiment with a gluten-free flour blend, but the texture will differ from tortillas made with wheat flour. Depending on the blend, a binder may also be needed.
Nutrition Information
The original recipe provides approximate nutrition based on a batch of 10 tortillas:
- Calories: 120–150 kcal
- Carbohydrates: 18–22g
- Protein: 3–4g
- Fat: 4–6g
- Fiber: 1–2g
Actual nutrition can vary depending on the flour, starter, oil or butter, tortilla size, and portioning.
Recipe Card
Sourdough Tortillas
Prep Time: 15 minutes
Resting Time: 2–4 hours, or overnight
Cooking Time: Approximately 5–10 minutes
Yield: 8–10 tortillas
Ingredients
- 1 cup (240g) active sourdough starter
- 2 cups (250g) all-purpose flour
- 3 tablespoons oil or melted butter
- 1/2 teaspoon salt
- 1/4–1/2 cup warm water, as needed
Instructions
- Combine sourdough starter, flour, oil or melted butter, and salt in a bowl.
- Gradually add warm water until a soft dough forms.
- Knead for 5–7 minutes until smooth and elastic.
- Cover and rest for 2–4 hours, or overnight for a deeper sourdough flavor.
- Divide the dough into 8–10 equal portions and shape into balls.
- Roll each ball into a thin circle.
- Heat a skillet or tawa over medium-high heat.
- Cook each tortilla for approximately 30–45 seconds on the first side.
- Flip and cook for another 30 seconds.
- Stack the cooked tortillas and keep them covered to retain moisture.
- Serve warm with your favorite fillings.
Final Thoughts
These Sourdough Tortillas are an easy and delicious way to put your sourdough starter to work. With just a handful of basic ingredients, you can make soft, flexible tortillas that are perfect for tacos, wraps, quesadillas, breakfast burritos, and more.
The key is to keep the dough soft, give it enough time to rest, roll it thin, and avoid overcooking. Once you get the technique down, homemade tortillas can become a regular part of your sourdough baking routine.
Whether you use active starter or discard, make them for a quick meal or prepare the dough ahead of time, these homemade sourdough tortillas are a simple, versatile addition to your kitchen.
