Soft, tender, and full of rich, tangy flavor, these homemade sourdough flour tortillas are a wonderful way to use your sourdough starter. They’re flexible enough for tacos, burritos, wraps, or quesadillas and stay soft for days when stored properly.
Prep Time
- Prep: 20 minutes
- Rest: 2–8 hours
- Cook: 20 minutes
- Total: About 3 hours (including resting)
Yield: 10–12 medium tortillas
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (120g) bread flour
- 1 cup (240g) active sourdough starter (100% hydration)
- ¼ cup (60ml) warm water
- ¼ cup (60ml) avocado oil, olive oil, or melted butter
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder (optional, for extra softness)
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the all-purpose flour, bread flour, salt, and baking powder if using.
Add the sourdough starter, warm water, and oil. Stir everything together until a shaggy dough forms.
Step 2: Knead
Transfer the dough to a lightly floured surface.
Knead for 6–8 minutes until the dough becomes smooth, soft, and slightly elastic. If it feels sticky, sprinkle in a little extra flour, one tablespoon at a time.
Step 3: Rest the Dough
Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap.
Let it rest at room temperature for 2–4 hours for a mild sourdough flavor, or refrigerate overnight for a deeper tang.
Step 4: Divide
Turn the dough onto the counter and divide it into 10–12 equal portions.
Roll each piece into a smooth ball.
Cover the dough balls with a towel and let them rest for another 20–30 minutes. This helps the gluten relax, making the tortillas easier to roll.
Step 5: Roll the Tortillas
Lightly flour your work surface.
Using a rolling pin, roll each dough ball into a thin circle about 8 inches (20 cm) in diameter. Rotate the dough as you roll to keep the shape even.
Step 6: Heat the Skillet
Place a cast-iron skillet or heavy non-stick pan over medium-high heat.
Allow it to become very hot before cooking the tortillas.
Step 7: Cook
Lay one tortilla into the hot skillet.
Cook for about 30–45 seconds, until bubbles begin to appear.
Flip and cook the second side for another 20–30 seconds. You should see light golden-brown spots.
Avoid overcooking, as this can make the tortillas dry.
Step 8: Keep Warm
Transfer the cooked tortilla to a plate lined with a clean kitchen towel.
Cover immediately to trap steam, which keeps the tortillas soft.
Repeat with the remaining dough.
Serving Ideas
These sourdough tortillas are delicious filled with:
- Grilled chicken and fresh salsa
- Beef or pork tacos
- Breakfast eggs and cheese
- Roasted vegetables
- Bean and rice burritos
- Chicken Caesar wraps
- Quesadillas with melted cheese
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze with parchment paper between each tortilla for up to 3 months.
Tips for Perfect Sourdough Tortillas
- Let the dough rest before rolling to prevent it from shrinking back.
- Use a very hot skillet for the best bubbles and golden spots.
- Keep cooked tortillas covered with a towel to maintain their softness.
- Roll the dough as thin as possible for flexible, restaurant-style tortillas.
- An overnight fermentation develops a richer sourdough flavor while making the dough easier to digest.
