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.
flavor is great. Husband approved. my problem is when making tortillas I can't get it thin enough. I even bought a tortilla press. I think I will add more water. maybe that will help.
this is a great recipe. I made them. they're great with a crunch of a better cracker. yum.
Yum
Do you still use baking powder if using active sourdough starter? Thanks!
Yes
I’ve been making these for over a year now. I love them best when I ferment the recipe a little more. I just let it sit on my counter for 8-10 hours before rolling out. All my kids prefer these to store bought flour tortillas. I have to triple the recipe so they last almost a full week.
This is my go to tortilla recipe, I make these once a week and love that they are easily digestable. The only flour tortilla I will eat!
I love to hear that Celeste!
I’ve made these SO many times that they’re my weekly (or more) go to! With food uncertainty and the way the world is these days I’m all about stocking my freezer and making things from home, my partner is obsessed. Like he eats four in one go.
I’ve just made another batch but instead of cooking them I placed the balls in between two pieces of parchment and I’m freezing them to keep longer term, and take some out to thaw and cook as needed, hoping they are still just as good this way!
I just finished making these so haven't tried them yet. I've tried several tortilla recipes and have the same problem with all of them. They shrink as soon as I finish rolling or pressing them. I let the dough rest for more than an hour after removing from the fridge. Am I doing something wrong?
Hi Laurie, I would roll them out and then let them rest for 10 minutes and then roll again before cooking them. This will allow the gluten to relax after the first roll out and it will stretch out more on the second roll out. If you put it in the pan right after the second roll out, it should stay pressed out. I hope this makes sense!
I used bacon fat in place of the coconut oil and rested the balls in the fridge for a few hours. Probably the best tortillas I've ever made. Soft and chewy. And I out the leftovers in a zip bag and they were still great the next day.
I cannot tell you how many tortillas recipes I have tried. These were amazing and fairly simple to make. Thank you!!!!!