These delicious sourdough tortillas are a twist on the classic flour tortilla, made with sourdough starter! They’re perfect for taco night, burritos, enchiladas, and enjoying straight off the griddle with butter and cinnamon sugar.
Unlike store-bought tortillas that can be stiff and dry, these homemade ones have a nice soft texture that cradles fillings perfectly. They’re the best tortillas for taco night! This recipe is especially friendly for first-time cooks, with easy to follow steps.
Why You’ll Love Sourdough Tortillas
Quick Rest Time! This is one of my favorite sourdough recipes because they have a short resting time (2 hours) compared to sourdough bread recipes!
Sourdough Flavor: Mention the unique sourdough flavor that adds a depth of taste compared to regular tortillas.
Discard Recipe: You can use sourdough discard or fed sourdough starter for this recipe. So it’s a great way to use up discard!
Simple Ingredients
All purpose flour: I like unbleached all purpose white flour for this recipe… But you can also use all whole wheat, (or whole grain flour) for a healthier version.
Salt: I love sea salt
Baking Soda: this adds extra bubbles in your tortillas helping them puff up as they cook.
Oil: I like to use avocado oil, but you can also use coconut oil, olive oil, vegetable oil, or your favorite here.
Sourdough Starter: You can use fed active sourdough starter or sourdough discard for this recipe.
Warm Water: Hot water helps relax the gluten strands in the flour. This makes the dough softer and more pliable, ideal for tortillas that need to be easily rolled out thin and won’t puff up much like bread. Cold water strengthens the gluten, making a tougher dough that works better for rising bread.
Equipment For Homemade Tortillas:
- Mixing bowl
- Large spoon or spatula
- Plastic wrap
- Rolling pin or tortilla press
- Nonstick skillet, or a well seasoned cast iron pan. I have found a nonstick skillet best for easy flipping and to prevent sticking. However, a cast iron skillet can also be used if preheated properly;)
How to Make Sourdough Tortillas
First Gather your ingredients: Make sure all your ingredients are at room temperature. This helps the dough come together smoothly.
Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, and baking soda.
I like to Make a well: Create a well in the center of the dry ingredients using your spoon or spatula.
Add the wet ingredients: Pour the vegetable oil, sourdough starter, and water into the well.
Mix it up! Use your spoon or spatula to gently bring the wet and dry ingredients together from the sides of the well until a shaggy dough forms.
Knead the dough: Lightly flour a clean work surface. Transfer the dough to the floured surface and knead for 2 minutes, or until the dough is smooth and elastic.
Rest & relax the dough: Form the dough into a ball, place it in a clean bowl, and cover it with plastic wrap. Let the dough rest at room temperature for at least 2 hours, or up to overnight.
Shape tortilla Dough: Divide the dough into 16 equal pieces. Roll each piece into a ball, pat flat and cover with plastic wrap for 15 more minutes.
Roll Out Tortillas: On a lightly floured surface, use a rolling pin to roll each ball out into a thin circle, about 8 inches in diameter. Then let them rest for 15 minutes before cooking them. Sourdough tortillas don’t puff up as much as regular flour tortillas… BUT, if you let them rest for an additional 15 minutes after rolling them out, before cooking, they puff up better!
Heat up the pan: Preheat your nonstick skillet, or cast iron skillet over medium-high heat.
Cook those tortillas! Carefully place one tortilla at a time into the hot skillet. Cook for about 45 seconds on the first side till it puffs up. Then flip and cook for an additional minute seconds on the second side. You should see some light golden brown spots on the tortillas.
Wrap it up: As the tortillas cook, wrap them in a clean kitchen towel to keep them warm and soft.
Tips for Sourdough Tortillas
- If the dough feels too sticky, you can add a little extra flour, 1 tablespoon at a time.
- Don’t overwork the dough! Knead it just until it comes together. Over-kneading can make your tortillas tough.
- Get creative with your fillings! These tortillas are perfect for all your favorite taco fillings, breakfast burritos, or quesadillas.
FAQ’s
Can I use whole wheat flour instead of all-purpose flour? Yes, you can! Using whole wheat flour will give your tortillas a slightly nuttier flavor and a denser texture. You might need to adjust the water content slightly, adding a tablespoon at a time until the dough reaches the right consistency.
My dough feels too dry/wet, what should I do? If your dough feels too dry after resting, add a tablespoon of water at a time and knead it in until it becomes smooth and elastic. If it’s too wet, add a tablespoon of flour at a time until it becomes manageable.
How long will the cooked tortillas stay fresh? Store leftover tortillas in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.
How do I reheat the tortillas? You can reheat them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds.
Print Recipe Card
Soft Sourdough Tortillas
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 1 cup active sourdough starter
- 1/2 cup warm water
- Additional flour for dusting
Instructions
- In a medium bowl, whisk together the flour, salt, and baking soda.
- Create a well in the center of the dry ingredients using your spoon or spatula.
- Pour the vegetable oil, sourdough starter, and water into the well.
- Use your spoon or spatula to gently bring the wet and dry ingredients together from the sides of the well until a shaggy dough forms.
- Lightly flour a clean work surface. Transfer the dough to the floured surface and knead for 2 minutes, or until the dough is smooth and elastic.
- Form the dough into a ball, place it in a clean bowl, and cover it with plastic wrap. Let the dough rest at room temperature for at least 2 hours, or up to overnight.
- Divide the dough into 16 equal pieces and Roll each piece into a ball. On a lightly floured surface, use a rolling pin to roll each ball out into a thin circle, about 8 inches in diameter.
- Then let them rest for 15 minutes before cooking them. Sourdough tortillas don't puff up as much as regular flour tortillas… BUT, if you let them rest for an additional 15 minutes after rolling them out, before cooking, they puff up better!
- Preheat your nonstick skillet, or cast iron skillet over medium-high heat.
- Carefully place one tortilla at a time into the hot skillet. Cook for about 45 seconds on the first side till it puffs up. Then flip and cook for an additional minute seconds on the second side. You should see some light golden brown spots on the tortillas.
- As the tortillas cook, wrap them in a clean kitchen towel to keep them warm and soft.
Video
Notes
- If the dough feels too sticky, you can add a little extra flour, 1 tablespoon at a time.
- Don't overwork the dough! Knead it just until it comes together smooth. Over-kneading can make your tortillas tough.
- Get creative with your fillings! These tortillas are perfect for all your favorite taco fillings, breakfast burritos, or quesadillas.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
