Simple From-Scratch Sourdough Tortillas
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Sourdough tortillas are so soft and truly so easy to make, simply using sourdough discard and a few other pantry staples. These sourdough discard tortillas are perfect for tacos, burritos, and wraps!
I’m on a mission to have my own recipe for every grocery store item that’s packed with preservatives and a bunch of unnecessary ingredients. I’ve already done this with sourdough burger buns, sourdough sandwich bread, sourdough hot dog buns, and sourdough naan.
These sourdough tortillas are such a cinch to make, and maybe take a bit more time than running to the store quickly to pick up a bag of tortillas for Taco Tuesday, but they are so worth the time.
Plus, once you realize how simple they are to make, I don’t think you’ll ever go back to store-bought tortillas. So, if you’ve never made them before, have no fear; I’m going to walk you through the process in a few simple steps!
Why You’ll Love These Homemade Sourdough Tortillas
- Very few ingredients – you only need a few kitchen staples to make these sourdough discard tortillas
- No Preservatives – grocery stores carry tortillas with a bunch of ingredients to help preserve shelf life, but they aren’t great for us to regularly consume. Homemade is always better.
- Great way to use sourdough discard – if you have sourdough discard or active and bubbly sourdough starter, this is a fantastic way to use it! You can also use an active sourdough starter and let the dough ball rest covered in the fridge overnight to let it ferment.
Step-By-Step Instructions
Combine flour, baking powder, and salt. Add melted butter, water, and sourdough discard.
Mix into a dough.
Knead for 3–5 minutes until smooth. Add a little flour if sticky or a splash of water if dry. Cover and let the dough rest for 30 minutes
Divide into portions (70–80 g for large tortillas, ~50 g for small) and roll into balls.
Roll each ball out as thin as possible.
Cook in a dry cast-iron skillet over medium heat for 30–60 seconds per side.
You’re looking to just cook them until they start bubbling and getting a few golden spots, but not more than that.
Stack cooked tortillas and cover with a towel to keep them soft. Serve warm, or store in an airtight container once cooled.
Tips for the Best Sourdough Discard Tortillas
- Adjust the dough as needed: Sourdough discard can vary in consistency, so don’t be afraid to add a little flour if sticky or a splash of water if dry.
- Don’t skip the rest time: Letting the dough rest relaxes the gluten, making it much easier to roll out thin without shrinking back.
- Roll them very thin: The thinner the dough, the softer and more flexible your tortillas will be once cooked.
- Use a hot (but not smoking) skillet: Medium heat is ideal—too hot and they’ll burn before cooking through, too low and they’ll turn dry.
- Keep them covered: Stack cooked tortillas and cover with a towel right away to trap steam and keep them soft and pliable.
Equipment
- Kitchen towel
- Large mixing bowl
- Measuring cups and spoons
- Spatula or wooden spoon
- Clean work surface
- Rolling pin
- Bench scraper or knife (for dividing dough)
- Cast iron skillet
Storage
Room Temperature:
Store cooled tortillas in an airtight bag or container at room temperature for up to 2–3 days. Keep them tightly sealed to prevent drying out.
Looking for more sourdough recipes? Check these out!
Simple From-Scratch Sourdough Tortillas
Ingredients
- 2 1/4 cups all-purpose flour 281 g
- 1 teaspoon baking powder 5 g
- 1/4 teaspoon salt 1.5 g
- 6 tablespoons salted butter melted (85 g)
- 1/2 cup water 120 ml
- 1 cup sourdough discard 240 g
Instructions
Make the Dough
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Add the melted butter, water, and sourdough discard. Mix until a dough forms, then use your hands to bring everything together.
Knead
- Transfer the dough to a lightly floured surface and knead for 3–5 minutes, until it becomes smooth and elastic.
- If the dough feels too sticky, sprinkle in a little more flour as needed. If it feels too dry, add a small splash of water until it comes together.
Rest the Dough
- Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for about 30 minutes. This helps relax the gluten and makes rolling easier.
Divide and Shape
- Divide the dough into portions based on your desired size:
- 70–80 g portions for 10–12 inch burrito-sized tortillas
- About 50 g portions for 6–8 inch taco-sized tortillas
- Roll each portion into a smooth ball.
Roll Out
- On a lightly floured surface, roll each dough ball out as thinly as possible. Thin dough will give you softer, more flexible tortillas.
Cook
- Heat a cast iron skillet over medium heat. Do not add oil.
- Place one tortilla onto the hot skillet and cook for 30–60 seconds, until bubbles form and light golden spots appear. Flip and cook the second side for another 30–60 seconds.
- As the skillet heats up, the tortillas will cook faster—keep a close eye on them.
Keep Warm
- Stack cooked tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm while you finish cooking the rest.
Serve or Store
- Enjoy immediately, or allow tortillas to cool completely before storing in an airtight bag or container at room temperature.
Notes
Store cooled tortillas in an airtight bag or container at room temperature for up to 2–3 days. Keep them tightly sealed to prevent drying out.
