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Home » Recipes » Sourdough » Sourdough Tortillas Simple to Make

Sourdough Tortillas Simple to Make

Published: Feb 8, 2023 · Modified: Mar 4, 2025 by Lizzy · This post may contain affiliate links

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holding Sourdough Tortillas

I've tried a few flour tortillas recipes but homemade Sourdough Tortillas are the best by far. They are full of flavor, soft, and such an easy recipe to make with no additives to make you sick.

I went to college in Fort Lauderdale and when a friend of mine said that the tortillas in America tasted like paper. I had no idea what she meant. Until her mother came to visit and made delicious tortillas. My god they were good and never to be forgotten.

Today, I find myself making my own with my sourdough starter and they are even better than the ones I made with baking powder. Here is the thing, butter and water with a little active sourdough starter are all you need for homemade sourdough tortillas.

The best part is they are so easy to make, under an hour from start to finish, and are very inexpensive. I make mine every 2 weeks, keep them in the freezer, and then take them out when I want to wrap a tortilla or have taco night.

Contents hide
1 What Kind of Flour to Buy
2 Simple Ingredient List
3 Making Homemade Tortillas with Sourdough Starter
4 Tips And Tricks
5 Have Leftover Tortillas?
6 My Favorite Way to Eat
7 Frequently Asked Questions
8 More Mexcian Recipes
9 Sourdough Tortillas

What Kind of Flour to Buy

What flour you buy matters and they are very different from one another which is why I do not use bleached flour. I buy flour at the grocery store, to make my favorite bread recipes, and here is what I buy or order from Amazon.

  • Bob's Red Mill Spelt
  • King Arthur Organic Bread Flour
  • Jovial Einkorn Baking Flour | 100% Organic Einkorn Flour

Simple Ingredient List

dry ingredients

  • Unbleached All-Purpose Flour
  • salt

wet ingredients

  • unsalted butter, room temperature
  • discard sourdough
  • warm water

Making Homemade Tortillas with Sourdough Starter

  • Add the flour to the mixing bowl of a stand mixer using the dough hook, to whisk together the flour, and salt.
  • Add the butter and use your fingers to work the butter into the flour until it disappears.
  • Pour in ½ cup of the sourdough discard and mix with your hands. 
  • Place the bowl on the mixer and Add the warm water, and mix to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together in a soft surface ball that is not sticky. Let it rest for 30 minutes covered with a towel.
  • Turn the dough out onto a lightly floured work surface and knead briefly, just until the dough forms a ball. If the sourdough tortilla dough is very sticky, gradually add a bit more flour.
  • Divide the dough into 8 equal pieces.
  • Round the dough into pieces into small balls, flatten them slightly, and allow them to rest, covered in a tea towel, for about 30 minutes.
  • While the dough rests, preheat an ungreased cast iron skillet over medium heat. I adjust the heat while I cook.
  • Working with one piece of the ball of dough at a time, use a rolling pin to roll into round 8" in diameter tortillas.
  • Keep the remaining dough covered while you work.
  • Fry the tortilla in the ungreased pan for about 30 seconds on each side until it bubbles up.
  • Remove and wrap the tortilla in a clean cloth when it comes off the pan, to keep it moist. Repeat with the remaining dough balls and make the next tortilla.
  • Fill with the center and wrap. It's ready to eat! Enjoy.

Tips And Tricks

  • If you are like me and started making sourdough recipes, this is a great recipe for discard of sourdough.
  • It makes delicious sourdough tortillas that are easy to digest.
  • I will double the recipe and freeze tortillas so all I have to do is pull one at a time, and warm up for 2-3 minutes in my toaster oven.
  • If you don't have sourdough discard it, and use 1 teaspoon of baking powder instead.

Have Leftover Tortillas?

If there are leftovers, allow them to cool completely, then wrap them tightly in plastic wrap or sheets of parchment paper and store them in an airtight container in the freezer. Remove when ready to eat!

My Favorite Way to Eat

I love to make ground beef with taco seasoning with beans to fill my cooked tortillas. It is the easiest meal to put together during the week.

Then I just stuff them with the following:

  • Romaine Lettuce
  • Chopped Tomatoes
  • Shredded Cheese, any kind will do
  • Chopped cilantro
  • Avocado
  • Sour Cream on top with hot sauce!

Frequently Asked Questions

Why Make Sourdough Tortillas?
Long fermentation with white flour or wheat flour is easier to digest and has a lower glycemic index. If you are diabetic like my husband, we have found that his sugar does not spike when I make these to eat but not everyone is the same.

Also, dough ferment may take a little longer but the fermentation process, in which microorganisms like yeast and bacteria break down food components, has many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic, and anti-atherosclerotic activity.

Besides it being a much healthier tortilla, it is almost impossible to find "true organic tortillas" without enhancing them with Monocalcium Phosphate which is not ideal for digestion, and yet is in most bread. I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!

More Mexcian Recipes

  • Green Chicken Enchilada from Mexico
  • Stuffed-Poblano-Peppers
    Mexican Stuffed Poblano Peppers
  • Mexican Stuff Peppers
    How to Make Mexican Stuff Peppers
  • Vegan Mexican Hominy Soup

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Sourdough Tortillas on the plate

Sourdough Tortillas

Lizzy Cascalheira
Homemade Sourdough Tortillas are the best by far. They are full of flavor, soft, and such an easy recipe to make with no additives.
4.50 from 6 votes
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 16 minutes mins
Course Bread
Cuisine Mexican
Servings 8
Calories 207 kcal

Equipment

  • 1 mixer
  • 1 cast iron

Ingredients
  

  • 2 ½ cups King Arthur Unbleached All-Purpose Flour plus additional as needed
  • ½ cup discard sourdough
  • ½ teaspoon salt
  • ¼ cup butter room temperature
  • ¾ cup water hot

Instructions
 

  • Add the flour to the mixing bowl of a stand mixer use the dough hook, whisk together the flour, and salt.
  • Add the butter and use your fingers to work the butter into the flour until it disappears.
  • Pour in ½ cup of the sourdough discard and mix with your hands.
  • Place the bowl on the mixer and Add the warm water, and mix to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together in a soft surface ball that is not sticky. Let it rest for 30 minutes covered with a towel.
  • Turn the dough out onto a lightly floured work surface and knead briefly, just until the dough forms a ball. If the sourdough tortilla dough is very sticky, gradually add a bit more flour.
  • Divide the dough into 8 equal pieces.
  • Round the dough into pieces into small balls, flatten them slightly, and allow them to rest, covered in a tea towel, for about 30 minutes.
  • While the dough rests, preheat an ungreased cast iron skillet over medium heat. I adjust the heat while I cook.
  • Working with one piece of the ball of dough at a time, use a rolling pin to roll into round 8" in diameter tortillas. Keep the remaining dough covered while you work.
  • Fry the tortilla in the ungreased pan for about 30 seconds on each side until it bubbles up.
  • Remove and wrap the tortilla in a clean cloth when it comes off the pan, to keep it moist. Repeat with the remaining dough balls and make the next tortilla.
  • Fill with the center and wrap. It's ready to eat! Enjoy.

Notes

  • If you are like me and started making sourdough recipes, this is a great recipe for discard of sourdough.
  • It makes delicious sourdough tortillas that are easy to digest.
  • I will double the recipe and freeze tortillas so all I have to do is pull one at a time, and warm up for 2-3 minutes in my toaster oven.
  • If you don't have sourdough discard it, and use 1 teaspoon of baking powder instead.

Nutrition

Serving: 8gCalories: 207kcalCarbohydrates: 33gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 193mgPotassium: 44mgFiber: 1gSugar: 0.1gVitamin A: 177IUCalcium: 8mgIron: 2mg
Tried this recipe?Let us know how it was!

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About Lizzy

I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

Comments

  1. Cher says

    February 14, 2023 at 7:51 pm

    5 stars
    These are delicious!!!

    Reply
    • Lizzy says

      February 17, 2023 at 1:43 pm

      Thank You! oxox Lizzy

      Reply
  2. Kristie Sheek says

    February 17, 2023 at 4:55 pm

    Can I make this up ahead of time? Like let it rest in my fridge during that "half an hour" for 5 hours? Thanks!

    Reply
    • Lizzy says

      April 21, 2023 at 10:55 am

      Hi Kristie sorry for the long wait on this, but I would not leave it that long. The dough works better when it's still warm from the water. Once it cools the tortillas are not as soft. That is what has happened to me but then again I live in Florida and the weather has a big effect on bread items.Let me know how they turned out. All my best, xoxo Lizzy

      Reply
  3. Mary says

    April 24, 2023 at 2:52 am

    Have you made these with lard or tallow instead of butter?

    Reply
    • Lizzy says

      April 25, 2023 at 7:46 pm

      Yes, I have and they are just as good. If I don't have lard I will use butter which gives them a buttery taste and I think they are softer. Hope you enjoy, xoxo Lizzy

      Reply
  4. Terrilyn says

    May 08, 2023 at 11:57 am

    Are these good to store in an air tight container or bag to use through the week for kids lunches?

    Reply
    • Lizzy says

      May 10, 2023 at 5:32 pm

      I freeze mine as soon as they cool off and freeze them. I can never keep them longer than 3 weeks because my husband loves them and is always making a wrap. I do put a piece of parchment paper to freeze them in an air-tight container. Hope that helps, Lizzy

      Reply
  5. Maria says

    August 21, 2023 at 1:29 am

    5 stars
    What kind of flour do you like the best?

    Reply
    • Lizzy says

      August 24, 2023 at 11:20 am

      I use King Arthur Flour or organic flour that is unbleached. Enjoy, xoxo Lizzy

      Reply
  6. Lisa Merritt says

    April 24, 2024 at 1:35 am

    Can you make them in the morning and keep in the fridge until you use them that night?

    Reply
    • Lizzy says

      April 25, 2024 at 10:35 am

      Unfortunately, I do not recommend that because the dough will not be as soft to roll out. It's best to make them at the same time. - All my best, Lizzy

      Reply
  7. Margaret says

    May 05, 2024 at 7:50 pm

    5 stars
    Thank you so much! I use olive oil instead of butter. I am so happy with the results. Again thank you. They were as good as any other tortilla I have had!

    Reply
    • Lizzy says

      May 06, 2024 at 12:58 pm

      I am so glad, it's always nice to hear that someone loved the recipe as much as me! All my best, Lizzy

      Reply
4.50 from 6 votes (3 ratings without comment)

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HI! I'm Lizzy

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