Sourdough tortillas have completely transformed the way my family enjoys homemade meals. From quesadillas to tacos and wraps, sourdough flour tortillas bring a tangy, rustic flavor to every dish. Not only are they delicious, but they’re also a healthier option thanks to the fermentation process, which makes them more digestible and nutritious. These tortillas are incredibly versatile, whether you’re preparing a quick dinner or a weekend feast, and they offer a fun way to experiment with your sourdough starter.
In this blog post, I’m going to share my favorite sourdough tortillas recipe, give you tips for making perfect tortillas every time, and explain why these tortillas have become a family favorite. I’ll also dive into the benefits of using an active sourdough starter, share ideas for using your sourdough discard, and show you how to get started with sourdough baking (including a link to my easy sourdough starter recipe). Get ready to add another staple to your kitchen repertoire!
Why Sourdough Tortillas Are a Game-Changer
If you’ve never tried sourdough tortillas, you’re in for a treat. They’re different from traditional flour tortillas because of the added tangy flavor that comes from using sourdough. But the benefits of sourdough go beyond flavor. The long fermentation process helps break down gluten and phytic acid, which makes the flour easier to digest. You’re not just getting a delicious tortilla—you’re adding a nutritional powerhouse to your meals.
Sourdough tortillas are also far superior in texture. They’re soft and pliable, with a subtle chewiness that you just can’t get from store-bought tortillas. The best part? They’re incredibly easy to make once you’ve got the basics down.
My family uses sourdough tortillas for everything—quesadillas, tacos, wraps, and even as a base for a quick lunch or dinner. These tortillas have become an essential part of our meal planning, especially since I always have an active sourdough starter or sourdough discard in my kitchen. Whether you’re new to sourdough baking or looking for a new twist on an old favorite, these sourdough flour tortillas will quickly become a staple in your home.
What You Need to Make Sourdough Tortillas
Making sourdough tortillas requires a few simple ingredients and some time to let the dough rest. Here’s what you’ll need for this delicious recipe:
- 14 1/8 oz Unbleached all-purpose flour (organic, 400 grams)
You can also substitute up to half of this with whole wheat flour for a healthier, more rustic tortilla. - 1/4 oz Salt (7 grams)
Salt enhances the flavor and helps control the fermentation process. - 6 tbsp Butter (grass-fed, softened)
The butter gives the tortillas a rich, soft texture. - 3/4 cup Water (warm, 170 grams)
Use warm water to help activate the dough, but not so hot that it kills the yeast in your starter. - 10 oz Unfed sourdough starter (280 grams)
Your sourdough starter should be active, but not fed recently. If you’re using sourdough discard, this works perfectly!
Step-by-Step Instructions for Making Sourdough Tortillas
1. Mix the Dough
In the bowl of a stand mixer, combine the flour, salt, butter, water, and sourdough starter. I like to use an active sourdough starter, but if you’re working with sourdough discard, that’s just fine as well. If you’re looking for some amazing sourdough discard recipes, this tortilla recipe is an excellent way to use up your extra starter.
Using the dough hook attachment in a stand mixer, mix the ingredients together on a low speed for about 5 minutes. You’ll want the dough to form a soft, elastic texture. If the dough feels too dry, you can add a little more water, but avoid making it too sticky.
2. Rest the Dough
Lightly oil a bowl and place the dough inside. Cover the bowl with a damp towel or plastic wrap and allow the dough to rest for at least 30 minutes, but up to 4 hours. The longer it rests, the more developed the flavor will be. If you want to experiment with different flavors, try using whole wheat flour instead of all-purpose flour for a heartier, nutty taste.
Resting is important because it gives the flour time to hydrate fully and allows the gluten to relax. This will result in tortillas that are tender and pliable, rather than tough.
3. Divide the Dough
Once the dough has rested, turn it out onto a floured work surface (I use this baking mat). Use a bench scraper to divide the dough into 16 equal portions (for tacos) or 8 equal portions (for burritos or wraps). Rolling the dough into smaller portions makes it easier to shape and ensures that your tortillas cook evenly.
4. Roll the Dough into Balls
Roll each portion into a ball. This will help you shape the tortillas without tearing. If the dough feels sticky at all, you can lightly dust the dough balls with flour.
5. Heat the Cast Iron Skillet
Preheat a cast iron skillet or griddle (this is the one I use) over high heat. I haven’t mastered cast iron yet so I just use a griddle. I really like it because it gives your tortillas those golden, slightly charred spots that make them irresistible.
If you don’t have a griddle , you can use a cast iron or normal skillet.
6. Roll Out the Tortillas
On a lightly floured work surface, roll each dough ball into a thin circle. You want them to be as thin as possible without tearing, almost translucent. This is called the window pane test. Use a rolling pin to flatten the dough evenly.
The thinner you roll them, the more authentic they will feel, and they’ll cook up beautifully in the skillet. If they tear, just press the edges back together gently.
7. Cook the Tortillas
Once the skillet is hot, place a tortilla in the pan and cook it for about 30 seconds to 1 minute. You should see the tortilla begin to puff up in places, a sign that it’s cooking evenly. Flip the tortilla and cook it for another 30 seconds to 1 minute on the other side.
Repeat with the remaining dough balls. Stack the cooked tortillas on a plate and cover them with a clean kitchen towel to keep them warm and soft.
The Benefits of Sourdough in Tortillas
Sourdough isn’t just for bread—it’s a fantastic addition to homemade tortillas. The fermentation process in sourdough has a few key benefits:
- Improved Digestion: The natural fermentation of sourdough helps break down gluten and phytic acid, which makes the flour easier to digest. This can be particularly helpful for people with gluten sensitivities.
- Better Nutrients: Sourdough increases the bioavailability of certain nutrients, such as B vitamins and minerals like iron, magnesium, and zinc.
- Flavor Development: The tanginess from the sourdough starter adds depth of flavor to the tortillas. It’s a subtle flavor that makes your tortillas stand out, especially when used for simple meals like tacos or quesadillas.
- Gut Health: The probiotics in sourdough can support gut health by introducing beneficial bacteria into your digestive system.
Getting Started with Sourdough: How to Create an Active Sourdough Starter
If you don’t have a sourdough starter yet, don’t worry! I’ve got you covered. You can get started with my easy Sourdough Starter Recipe, which walks you through the process of creating a healthy, active starter.
A good starter should be bubbly and smell slightly tangy, but not overly sour. Make sure to feed it regularly with equal parts water and flour to keep it active. You’ll know your starter is ready when it doubles in size within 4 to 6 hours after feeding.
Once you have your starter ready, you can use it to make not only tortillas but also other delicious baked goods, such as sourdough bread, sourdough discard rolls, and even sourdough waffles.
Other Delicious Sourdough Recipes to Try
If you love the idea of incorporating sourdough into your cooking and baking, there are plenty of other recipes you can try using your sourdough starter and discard. Here are a few of my favorites:
- Sourdough Bread
Sourdough bread is one of the most popular and beloved sourdough recipes. The natural fermentation process gives the bread a tangy flavor and chewy texture. If you’re new to sourdough, making bread is a great way to learn. Check out my Sourdough Bread Recipe to get started. - Sourdough Discard Rolls
These rolls are perfect for using up your sourdough discard. They’re soft, slightly tangy, and incredibly delicious. Serve them with soups, stews, or as a side to any meal. I’ve got a Sourdough Discard Rolls Recipe that’s simple to follow and yields soft, fluffy rolls every time. - Sourdough Discard Waffles
Start your day with a stack of fluffy sourdough pancakes made from your sourdough discard. They have a slight tang and are the perfect weekend breakfast. Try my Sourdough Discard Waffle Recipe for a delicious morning treat. - Sourdough Pizza Dough
Another great way to use your active sourdough starter is to make pizza dough. The sourdough adds a unique flavor to the crust that pairs wonderfully with all kinds of toppings. Try my Sourdough Pizza Dough Recipe to make a homemade pizza night extra special.
How to Use Your Sourdough Tortillas
Now that you’ve made your sourdough tortillas, let’s talk about some fun ways to use them. These tortillas are incredibly versatile, and you can use them in any number of dishes. Here are a few of my family’s favorites:
- Quesadillas
You can’t go wrong with a cheesy, crispy quesadilla. Check out my Quesadilla Recipe for ideas on how to fill your tortillas with cheese, veggies, and proteins. - Homemade Tacos
Homemade tacos are made even better with sourdough tortillas. Use them to wrap your favorite fillings—chicken, beef, or veggies. I’ve got a simple and flavorful Homemade Taco Recipe that pairs perfectly with these tortillas. - Big Mac Wraps + more!
These tortillas are also great for wraps. Whether you’re using them for lunch or dinner, they can hold all your favorite fillings, from grilled veggies to leftover roast chicken. See my Wrap Recipes for some delicious ideas.
Storage and Freezing Sourdough Tortillas
Storage Instructions:
To keep your sourdough tortillas fresh, store them in an airtight container or zip-top bag at room temperature. They should stay soft and fresh for about 2-3 days. If you notice them starting to dry out, you can warm them in a skillet for a few seconds to bring back their softness.
Freezer Instructions:
Sourdough tortillas freeze beautifully, making them a great make-ahead meal option. To freeze your tortillas:
- Allow the tortillas to cool completely after cooking.
- Stack them with a layer of parchment paper or wax paper between each tortilla to prevent sticking.
- Place the stack in a freezer-safe bag or airtight container.
- Store in the freezer for up to 3 months.
When you’re ready to use them, simply thaw them in the refrigerator overnight or warm them directly from the freezer in a hot skillet for a few seconds on each side. They’ll taste just as fresh as the day you made them!
Conclusion
Sourdough tortillas are a simple, flavorful, and nutritious way to elevate your homemade meals. With their rich flavor, soft texture, and the benefits of sourdough fermentation, these tortillas have become an essential part of our family’s kitchen. Whether you’re using them for tacos, quesadillas, or wraps, they’re sure to become a go-to recipe in your house.
Don’t forget to check out my sourdough starter recipe if you’re just getting started with sourdough baking, and experiment with different variations like adding whole wheat flour or using sourdough discard in your recipes. Happy cooking, and enjoy your sourdough tortillas!
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Sourdough Tortillas Using Sourdough Discard
- Total Time: 70
- Yield: 16 1x
Description
These homemade sourdough tortillas are soft, flavorful, and easy to make. With just a few simple ingredients and the tangy twist of sourdough, they’re perfect for quesadillas, tacos, and wraps.
Ingredients
- 14 1/8 oz Unbleached all purpose flour (organic, 400 grams)
- 1/4 oz Salt (7 grams)
- 6 tbsp Butter (grass-fed, softened)
- 3/4 cup Water (warm, 170 grams)
- 10 oz Unfed sourdough starter (280 grams)
Instructions
- In the bowl of a mixer, with the dough hook attachment, mix the flour, water, butter, salt, and discard for 5 minutes.
- Oil a bowl and place the newly kneaded dough inside. Leave the dough in a bowl and rest for 30 mins up to 4 hours, covered with a damp towel.
- After the time is up, remove the dough to a floured surface and use a bench scraper to cut it into 16 (for tacos) or 8 (for burritos) equal portions.
- Roll those portions into balls.
- Heat a griddle or multiple cast iron pans on high.
- Roll the balls out as thin as possible. They should be see through, but not breaking apart.
- After rolling out, place a tortilla on the griddle or pan and cook for 30 seconds to 1 minute, the tortilla should puff up in places.
- Cook for another 30 seconds or so on the opposite side and remove to a plate.
- Repeat this with the remaining dough balls.
- Prep Time: 10
- Time to rise: 30
- Cook Time: 30
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