Sourdough Flour Tortillas
These Sourdough Flour Tortillas are soft, flexible, and lightly tangy with delicious homemade flavor. They’re a great way to use sourdough discard and are perfect for tacos, quesadillas, wraps, and breakfast burritos.
Ingredients
- 1 cup (240 g) active sourdough starter or sourdough discard
- 2½ cups (300 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 tablespoons melted butter or neutral oil
- ½ cup (120 ml) warm water, plus more if needed
Directions
1. Make the Dough
In a large mixing bowl, combine the flour, salt, and baking powder.
Add the sourdough starter and melted butter.
Gradually add the warm water, mixing until a soft dough forms.
The dough should be smooth and pliable but not overly sticky.
2. Knead
Transfer the dough to a lightly floured surface.
Knead for 3–5 minutes, until smooth and elastic.
Place it in a lightly greased bowl and cover.
3. Rest the Dough
Let the dough rest for at least 30 minutes.
For a stronger sourdough flavor, cover and refrigerate it for several hours or overnight, then bring it back toward room temperature before rolling.
4. Divide and Shape
Divide the dough into 8–10 equal pieces.
Roll each piece into a smooth ball.
Cover the dough balls with a clean kitchen towel and let them rest for another 10–15 minutes.
5. Roll the Tortillas
Lightly flour your work surface.
Roll each dough ball into a very thin circle, approximately 7–9 inches wide.
Try to keep the thickness even so the tortillas cook uniformly.
6. Cook
Heat a dry cast-iron skillet or heavy skillet over medium-high heat.
Place one tortilla in the hot skillet.
Cook for about 30–60 seconds, until bubbles begin to form and light brown spots appear underneath.
Flip and cook for another 30–45 seconds.
Don’t overcook them or they can become crisp and difficult to fold.
7. Keep Them Soft
Transfer each cooked tortilla to a clean kitchen towel and cover immediately.
Stack the tortillas as they come off the skillet.
The trapped steam helps keep them soft and flexible.
8. Serve
Serve warm with tacos, grilled chicken, scrambled eggs, beans, cheese, or your favorite fillings.
Recipe Tips
- Sourdough discard works perfectly for this recipe, so it’s a great way to reduce food waste.
- If the dough feels dry, add water 1 teaspoon at a time.
- If it’s too sticky, add a small amount of flour.
- Resting the dough makes it easier to roll thin.
- A hot skillet is important for creating the characteristic bubbles and browned spots.
- Don’t cook the tortillas too long.
- Store cooled tortillas in an airtight container or zip-top bag for 3–4 days in the refrigerator.
- Freeze them with parchment between each tortilla for longer storage.
Prep & Cooking Time
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 15 minutes
Servings: 8–10 tortillas
Meta Description
Make soft, flexible Sourdough Flour Tortillas with sourdough starter, flour, butter, and simple pantry ingredients. Perfect for tacos, wraps, quesadillas, and burritos.