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Simple and soft sourdough tortillas have a unique depth of flavor from sourdough discard (though active starter works too!). Use them for tacos, enchiladas, and more!
Sourdough Tortilla Recipe
As promised last week, I’m sharing my brand new recipe for sourdough tortillas! It’s very similar to the flour tortilla recipe I just shared, but today’s version has a deeper, subtly tangy flavor thanks to the sourdough discard.
It’s perfect for those of you who are maintaining a sourdough starter and want to use the discard to experience the superior flavor and texture of homemade tortillas!
Why You’ll Love This Recipe
- Soft, yet sturdy texture that can be folded or rolled for tacos (like my crispy chicken tacos), enchiladas, burritos, quesadillas (like my cheeseburger quesadillas), and more.
- No lard! (Though you can use it if you prefer.) Instead, my recipe uses basics most everyone will have in their kitchen.
- Works with either sourdough discard or sourdough starter (instructions for using sourdough starter are in the FAQ section). Note that you want to use discard that has been properly stored and isn’t too old; I talk more about this below.
- Minimal resting time (just 40 minutes total), but if needed you can also make the dough a few hours in advance. In fact, you’ll have an easier time rolling the tortillas if you let the dough sit for a bit beforehand.
What You Need
Only 7 ingredients! I’ll review them briefly before we begin the recipe.
- Flour. Bread flour would be fine, but all-purpose flour is what I typically use. Just like when making classic tortillas, you want to avoid adding too much flour. That means you need to measure your flour properly and avoid adding additional flour when kneading or shaping the tortillas (unless absolutely necessary).
- Sourdough discard. Any time you’re baking with sourdough discard, the discard should not have been kept at room temperature for more than 2 days or refrigerated more than 2 weeks (otherwise it becomes too thin and too tangy).
- Warm water. Aim for this to be about 110F. If you don’t have a thermometer, just make sure the water is comfortably warm to the touch.
- Baking powder & salt. For a slight rise and well-rounded flavor.
- Butter & oil. While traditional recipes use lard, I prefer to use butter and oil in my sourdough tortillas (since I always have these on hand). The oil makes them pliable and soft, and the butter adds flavor (without making them too rich).
As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Sam’s Tip
If you need to make vegan or dairy-free sourdough tortillas, simply use additional oil in place of the butter.
How to Make Sourdough Tortillas (Step-by-Step)
- Rub or cut the butter into the dry ingredients. Whisk together the dry ingredients, then add the butter and work it in using your hands or a pastry cutter. You’re looking for the mixture to be crumbly and evenly incorporated with no large chunks of butter.
- Add the oil and stir again until everything is evenly moistened. the mixture will still be dry and crumbly at this point, but the oil should be well distributed.
- Add discard and water. Stir in the sourdough discard, then gradually add warm water until you have a soft, tacky dough that clings to itself. Start with less water, then add more as needed. Just like with yeast doughs, hydration needs can vary when making sourdough tortillas because sourdough discard consistency varies with age.
- Knead & rest. Knead the dough on a clean, unfloured surface until it starts to cling together. It will be very sticky, but should become more manageable as you knead (this should only take 1-2 minutes). Cover and let the dough rest.
- Divide & rest again. After resting, divide the dough into 10 even portions. Let the dough rest again for just 15-30 minutes more.
- Roll & cook. Use a rolling pin to roll each dough ball into a thin circle (about 8-9″ in diameter). Cook in a hot pan for about 30 seconds per side, then remove and wrap in a clean towel to keep warm.
Tortilla Troubleshooting
- Stiff, dry dough: your dough just needs a bit more water. Add more until it is soft and tacky. Exactly how much water you need will vary from kitchen to kitchen and climate to climate.
- Difficulty rolling: let your dough rest a little longer (the gluten relaxes while the dough rests).
- Cracking: you may have added too much flour to the dough OR you didn’t add enough fat (butter and oil, or just oil if making a vegan version).
- No bubbles: increase the heat while cooking and make sure your pan is hot before adding your tortillas. I typically cook over medium-high in an un-greased cast iron pan, but every stove/pan will be different.
- Tough tortillas: you may have added too much flour to the dough OR overcooked your tortillas. This can’t really be remedied after the fact, so keep it in mind for your next batch!
Frequently Asked Questions
Sourdough tortillas do have some of the health benefits of sourdough, which you wouldn’t necessarily get in a regular flour tortilla. The aren’t health food though, so you should still enjoy them as part of a balanced diet!
Absolutely, just stir it down first if measuring with cups or simply use a kitchen scale (the weight will be the same if you use a kitchen scale).
I’d recommend you make my flour tortillas instead. Or, if you are ready to start your sourdough journey, head on over to my post on how to make a sourdough starter (note that you can’t use the discard until day 8).
Related Recipes
I have a full collection of sourdough discard recipes, if you like to bake with sourdough!
Enjoy!
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In a medium-sized mixing bowl, whisk together flour, salt, and baking powder.
2 ½ cups (315 g) all-purpose flour, 1 teaspoon table salt, ½ teaspoon baking powder
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Add butter and either cut it into the dry ingredients using a pastry cutter or use your hands to rub it into the dry ingredients, until mixture is crumbly and no large pieces of butter remain.
3 Tablespoons unsalted butter
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Add oil and stir again until evenly distributed (mixture will still be dry and crumbly).
3 Tablespoons neutral cooking oil
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Stir in sourdough discard until mixture is incorporated (will be shaggy and still fairly dry).
⅔ cup (140 g) sourdough discard
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Gradually stir in warm water as needed, until dough clings together and is soft and tacky (start with the smaller amount and add additional water as needed).
½-⅔ cup (ml) warm water
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Turn the dough out onto a clean, unfloured surface and gently knead for 1-2 minutes, just until it clings together in a cohesive, sticky ball. The dough will be very sticky at first but will become smoother as you work it, avoid adding extra flour unless absolutely necessary.
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Cover the dough with plastic wrap or a clean towel and allow to rest for at least 25 minutes and up to 3 hours before proceeding (this allows the gluten to relax and makes the tortillas easier to roll, and easier to make thin!).
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Divide the dough into 10 even pieces, cover these (with plastic or a clean towel) and rest for 15-30 minutes.
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Roll each piece out into a thin 8-9” circle (note that I do not use flour to roll out the dough as it can make the sourdough tortillas tougher and more prone to shrinking, however a light dusting does make it easier to make them into even circles).
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Heat a 10” cast iron skillet over medium-high heat (I do not oil the pan).
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Once pan is nice and hot, cook the tortillas, one at a time, for about 20-40 seconds per side (bubbles/golden brown spots will appear).
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Remove to a plate and wrap in a clean towel to keep warm and soft.
Dairy Free
Substitute the butter with dairy-free butter or an additional 3 Tablespoons of cooking oil.
Storing
Store in an airtight container at room temperature for up to 3 days.
Reheating
Reheat in the microwave wrapped in a damp paper towel or one at a time in a hot skillet for several seconds per side.
Serving: 18″ tortilla | Calories: 196kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 250mg | Potassium: 35mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 105IU | Calcium: 21mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.