Homemade Sourdough Tortillas

This homemade sourdough tortillas recipe is so easy to make, taking only a few minutes to mix together, then a short rest before being ready to cook. Elevate your next taco night with these flavoursome tortillas that can be made to the size you desire.

Homemade Sourdough Tortillas

These tortillas are quick and easy to make, with the longest part of the recipe being the waiting time.  This healthier tortilla recipe makes 8 tortillas, though if you make them smaller or larger than will change. 

The long fermentation process allows the yeast in the active sourdough starter to break down the physic acid, in turn, making them easier to digest.

Sourdough Tortilla Tips and Tricks

• Roll out the dough as thinly as possible, until you can nearly see the bench through the dough.
• Use a hot pan from the start.
• For a faster cooking process, have a couple of cast iron skillets going at one time.
• You don’t really need a tortilla press as you can easily just roll out the dough with a rolling pin.
• This recipe can be made with active sourdough or sourdough discard
• Any wheat flour can be used including plain flour, whole grain or freshly milled.
• If you find that they are more crunchy than chewy, cook them for a shorter time. They fry up quickly, so don’t need long in the pan at all.

Serving Sourdough Tortillas

There are many ways to use these tortillas, such as:

• Wraps
• Tacos
• Enchiladas
• Quesadillas
• Burritos
• Individual pizza bases
• Top with sliced meat, cheese and salad
• Spread with peanut butter and sprinkle over some cinnamon

Heating up Tortillas

To heat up multiple tortillas at one time, place them on a baking tray and place in the oven. Turn the oven to 180˚C / 350 ˚F and cooking the tortillas while the oven is heating up. Check after about 5 minutes. They should be heated up nicely without being too hard.

To heat in the microwave, place them on a microwave safe plate and cover with a damp towel. Heat for 30 seconds, check and if needed, another 30 seconds until warm.

Ingredients for Making Sourdough Tortillas

To make 8 tortillas, you will need:

• 1 Cup Active Sourdough Starter 
• ¾ Cup Water 
• ¼ Cup Oil such as olive oil, avocado oil or melted coconut oil 
• 1 ½ tsp Salt
• 3 Cups Plain Flour 

Making Sourdough Tortillas

Add the sourdough starter, water, oil, flour and salt to the bowl of a stand mixer. Fit the dough hook and knead the mixture for 2 to 3 minutes. This process can also be done by hand. Mix the ingredients together in a bowl and knead by hand for about 5 minutes, until the ingredients are blended and the dough has gained some elasticity.

Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap and let rest for 30 minutes.

For the long-fermented version, place the dough in the fridge for up to 2 days. This is the best option for those that are gluten intolerant.

For the quick version, let the dough rest in the bowl for at least 30 minutes and up to 4 hours.

When done, cut the dough into 16 equal pieces.

Roll each piece of dough into a ball.

Use a tortilla press to flatten each ball, or on a lightly floured surface, roll out each ball with a rolling pin to form a thin disc.

Heat a cast iron skillet over medium-low heat. Brush with oil, if needed.

Place the first tortilla in the skillet and cook until it starts to bubble and turn golden brown. This can take only 30 seconds up to one minute.

Flip it over and cook the other side until golden brown.

Repeat the process for all the remaining tortillas.

More Sourdough Recipes

• Sourdough Starter Discard Donuts
• Sourdough Artisan Loaf
• Tasty Sourdough Discard Recipes
• Sourdough Sandwich Bread
• Chocolate Brownies
• Sourdough discard pancakes
• Sourdough discard blueberry muffins

Storing Homemade Sourdough Tortillas

Cooled tortillas store well in an airtight bag or container at room temperature for up to 3 days. They may last better, up to a week, if placed in the fridge, especially if you live in a hot, humid climate.

To freeze, place in a freezer safe container, separated by baking paper (parchment paper) to prevent sticking or wrap individually in plastic wrap and freeze for up to 3 months.