Homemade Sourdough Tortillas

Meta Description: These homemade sourdough tortillas are soft, flexible, and flavorful, made with simple pantry ingredients and sourdough starter. Perfect for tacos, wraps, quesadillas, and burritos.

Homemade Sourdough Tortillas are soft, tender flatbreads made with sourdough starter instead of commercial yeast. The starter adds a subtle tangy flavor and gives the tortillas a wonderfully soft and slightly chewy texture.

This recipe is also a great way to use sourdough discard, making it an easy option for reducing food waste. With just a few basic ingredients and a hot skillet, you can make fresh tortillas that are perfect for tacos, wraps, quesadillas, and burritos.

Why I Love This Recipe

I love these sourdough tortillas because they are simple, versatile, and taste so much better than many store-bought options. The sourdough starter adds a gentle tanginess while keeping the tortillas soft and flavorful.

They are also an excellent way to use extra sourdough discard. Once the dough is prepared, the tortillas cook in just a few minutes, making them practical for everyday meals.

Recipe Overview

• Prep Time: 15 minutes
• Resting Time: 30–60 minutes
• Cook Time: About 15 minutes
• Total Time: About 1 hour
• Yield: 8–10 tortillas
• Difficulty: Easy

Ingredients

• 1 cup sourdough starter, active or discard
• 2 cups all-purpose flour
• 3 tablespoons olive oil or melted butter
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder, optional
• 1/4–1/2 cup warm water, as needed

How to Make Sourdough Tortillas

1. Mix the Dough

Add the sourdough starter, flour, salt, baking powder, and olive oil or melted butter to a large mixing bowl. Stir until the ingredients begin to form a dough.

2. Add the Water

Gradually add warm water while mixing until you have a soft dough that holds together without being overly sticky.

3. Knead

Transfer the dough to a lightly floured surface and knead for 5–7 minutes, or until smooth and elastic.

4. Rest the Dough

Place the dough in a bowl, cover it, and let it rest for 30–60 minutes. Resting relaxes the gluten and makes the dough much easier to roll.

5. Divide the Dough

Divide the dough into 8–10 equal portions and shape each portion into a smooth ball.

6. Roll the Tortillas

Roll each dough ball into a thin circle approximately 6–8 inches wide. Try to keep the thickness as even as possible.

7. Cook

Heat a dry skillet or cast-iron pan over medium-high heat. Cook each tortilla for approximately 30–45 seconds on the first side, then flip and cook the other side until bubbles appear and light brown spots develop.

8. Keep Them Warm

Transfer each cooked tortilla to a clean kitchen towel and stack them together. Covering them helps retain moisture and keeps them soft and flexible.

Recipe Tips & Tricks

• Use discard: Active sourdough starter isn’t required. Sourdough discard works beautifully in this recipe.
• Don’t add too much water: Start with a small amount and add more only as needed.
• Let the dough rest: This makes rolling easier and helps produce softer tortillas.
• Roll them thin: Thin, evenly rolled tortillas cook quickly and remain flexible.
• Avoid overcooking: Cooking them too long can make them dry and stiff.
• Keep cooked tortillas covered: Stack them in a towel immediately after cooking to help retain their softness.
• Use medium-high heat: A properly heated skillet helps the tortillas develop those characteristic golden-brown spots without drying them out.
• For softer tortillas: Adding the optional baking powder can give them a slightly softer and puffier texture.

Overnight Fermentation

For a deeper sourdough flavor, cover the prepared dough and refrigerate it overnight. Allow the dough to sit at room temperature briefly before dividing and rolling.

Storage

Refrigerator

Allow the tortillas to cool completely, then place them in an airtight container or resealable bag. Refrigerate for up to 3 days.

Reheat them briefly in a dry skillet or microwave before serving.

Freezer

Place parchment paper between individual tortillas and store them in a freezer-safe bag or container. Freeze for up to 2 months.

Thaw them as needed and reheat in a skillet until warm and flexible.

Frequently Asked Questions

Can I use sourdough discard?

Yes. This recipe works well with either active sourdough starter or discard, making it especially useful for sourdough bakers.

Can I make these without baking powder?

Absolutely. Baking powder is optional. Leaving it out will still produce delicious tortillas, while adding it can make them slightly softer and puffier.

Can I use whole wheat flour?

Yes. For a heartier tortilla, replace up to half of the all-purpose flour with whole wheat flour. You may need a little additional water depending on the flour.

Why are my tortillas stiff?

Overcooking is one of the most common reasons tortillas become stiff. Dough that hasn’t rested long enough can also be difficult to roll and may produce a tougher texture.

How do I keep them soft?

Stack the tortillas in a clean towel immediately after cooking and keep them covered. The trapped steam helps maintain their softness and flexibility.

Can I ferment the dough overnight?

Yes. Refrigerating the covered dough overnight gives the sourdough more time to develop flavor. Bring it out before shaping and cooking.

Serving Suggestions

These homemade sourdough tortillas are incredibly versatile. Use them for:

• Tacos
• Burritos
• Quesadillas
• Breakfast wraps
• Chicken or vegetable wraps
• Fajitas
• Sandwich-style flatbread wraps

Nutrition Information

Approximate nutrition per tortilla:

• Calories: 140 kcal
• Carbohydrates: 22 g
• Protein: 4 g
• Fat: 4 g
• Saturated Fat: 0.7 g
• Fiber: 1 g
• Sugar: 0.5 g
• Sodium: 150 mg