Sourdough Tortillas
Homemade sourdough tortillas are soft, chewy, and easy to make with your sourdough discard. Taco night will never be the same once you've tried homemade tortillas!
We love sharing easy, basic recipes that you can make with your sourdough discard. Everyday recipes like sourdough pasta, sourdough pancakes, sourdough crackers, and sourdough pizza crust are just a few that have become reader favorites.
These amazing tortillas are quick and easy to put together and can be cooked right away or fermented in the fridge for up to 2 days.
They are soft, and chewy and can be used to make tacos, gyros, or sandwich wraps.
What you'll need
- all-purpose flour
- sourdough starter discard
- salt/baking powder
- coconut oil or olive oil
Step-by-step instructions
This is by far one of the easiest sourdough tortillas recipes to make, so, let's dive straight into the details!
Step 1: Add the dry ingredients to a medium-sized bowl and use your hands to incorporate the coconut oil into the flour until it has a fine, sandy texture. Add the water and sourdough discard and mix with your hands until there are no dry bits in the bowl left. The dough will be stiff.
Cover and let rest at room temperature for 30 minutes.
Step 2: Cut the dough into 16 pieces. (Each piece should weigh about 44g.) Pinch the dough together, turn it over, and gently shape it into a smooth ball. Place the dough balls on a baking sheet, cover them, and let them rest for 30 minutes.
Alternatively, you can let the dough ferment in the fridge, covered, for up to 2 days before cooking.
Step 3: Heat a cast iron skillet over medium-low heat. Brush with oil if the skillet is not well seasoned. Working with one dough ball at a time, use a rolling pin to roll it into a 6" circle. (Keep the other dough covered until ready to roll out.)
Step 4: Cook the tortilla on the first side until it starts to bubble and turn golden brown. Flip it over and cook until golden brown. Stack the cooked tortillas covered in a kitchen towel to stay warm while you cook the remaining tortillas.
How to store
- To store: Store the cooked tortillas at room temperature, wrapped in a towel, bread bowl liner, or bread bag for up to 2 days.
- To freeze: Allow the tortillas to cool completely. Stack the tortillas with a layer of wax paper between each one and place the stack into a freezer-safe container. Keep frozen for up to 3 months.
- To reheat: Allow the tortillas to thaw and reheat in a skillet on the stovetop.
Simple sourdough discard recipes
There are so many amazing recipes you can make with your sourdough discard. Check out one of these tried and true recipes for your family!
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Sourdough Tortilla Recipe
INGREDIENTS
- ¾ cup (180 g) water
- ½ cup (125 g) sourdough starter discard
- 3 cups + 2 tablespoons (375 g) all-purpose flour
- 1 ½ teaspoons (7 g) fine sea salt
- 1 teaspoon baking powder
- 2 tablespoons (30 g) coconut oil (or olive oil)
INSTRUCTIONS
- Mix the water and sourdough starter discard together in a small bowl and set aside.
- In a medium mixing bowl, whisk the flour, salt and baking powder. Add the coconut oil and use your hands to work it into the flour mixture. (It will have a fine, sandy consistency.)
- Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl. Cover and let rest for 30 minutes on the counter. (The dough will be stiff.)
- Divide the dough into 16 pieces and roll each one into a ball. Place the dough balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. (Alternately, you can place the dough in the fridge, covered, to ferment until you are ready to cook them.)
- Preheat a cast iron skillet over a medium-low heat until it is very hot. Working with one dough ball at a time, use a rolling pin to roll it into a thin round, about 6" in diameter. Use flour as needed to prevent sticking.
- Carefully lay the dough on the hot skillet and allow it to cook until bubbles start to form on top and the bottom is slightly charred. Flip it over and continue cooking on the other side until cooked through.
- Repeat with the remaining dough balls, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve.
NOTES
- This recipe makes 16 taco-sized tortillas or 8 burrito-sized tortillas.
- To store: Store the cooked tortillas at room temperature, wrapped in a towel, bread bowl liner or bread bag for up to 2 days.
- To freeze: Allow the tortillas to cool completely. Stack the tortillas with a layer of wax paper between each one and place the stack into a freezer-safe container. Keep frozen for up to 3 months.
- To reheat: Allow the tortillas to thaw and reheat in a skillet on the stovetop.
- The original recipe used vegetable shortening and has been changed to coconut oil.
Easy to make. The whole family loved them will definitely make these again!
Thank you Melanie! 🙂
I made these many times; they are so good that we don't buy tortillas anymore! Delicious and easy.
Amy makes the instructions simple and fun.
We've made these and love them (along with all your recipes)!
I'm wondering in step 4 when you say, "you can place the dough in the fridge, covered, to ferment until you are ready to cook them"... how long can that be? Would 8 hours be too long? Thank you!
Hi Jamie! I've kept mine in the fridge for a few days without any problems. You can usually keep dough in the fridge for several days, especially sourdough!
I’ve made these a couple times using whole wheat flour and they turn out great. I freeze leftovers and they stay pretty pliable after thawing.
I used avacado oil for these tortillas. They came out crispier. We used it for sour cream and chopped veggies on top almost like a crunchy tostada is how they came out. What a wonderful recipe ! Thank you!!
Raving reviews! I used coconut oil instead of veg oil and it was divine! Thank you for this yummy yet oh so beautiful recipe
Thank you so much!! My kids love it, I really love it! Made my first loaf today and I am so excited! Thank you for all your instructions, video and replies to other comments. I live in a cooler place so patience and that oven light was a huge factor for the starter like you suggested. My grandmother suggested putting the starter, dough fermenting, in the furnace room at night as the rest of the house really cools down and our furnace room actually stays at room temperature. Thank you again! Loving the other recipes as well!!
I just finished dinner and my family loves this recipe! My husband was very hesitant to use homemade tortillas because he was worried that they would be thick. With that in mind, I rolled the dough out to about 10-12 inch circle. Then, I used a small plastic plate as a guide to cut out perfectly round and beautifully thin tortillas which turned out great. Then, with the extra scraps, I decided to make chips by adding a layer of olive oil to the pan and doing a quick fry. The result was the lightest and most delicious tortilla chips! They aren’t the best chips for dipping salsa or guacamole because they are a bit delicate but they were unbelievably yummy! Highly recommend and my husband and son were singing this recipes praises and planning to make them again soon!
Excited to see this! Wondering if this can be easily converted to corn by swapping flours? Also, can vegetable oil be used in place of the shortening?
Thank you!
Hi
I've made this.
It was very good.
thak you very much.
I love tortillas. I can’t wait to make these. Thanks again Amy