Discover how to make soft, chewy, and flavorful homemade Sourdough Tortillas Recipe! This easy recipe adds a tangy twist to classic tortillas, using your sourdough starter for extra depth of flavor and better digestibility. Perfect for tacos, wraps, and more!
Homemade Sourdough Tortillas
There’s something truly magical about making your own tortillas from scratch with simple ingredients. Especially when sourdough is involved. I’ve fallen in love with Sourdough. There are so many fantastic and delicious recipes you can make with it. One of my favorite recipes is this Sourdough Discard Cinnamon Buns, which have become a staple in our home on weekend mornings. Making Sourdough Tortillas knocks it out of the ball parkP. So much so you’ll never want to buy store-bought tortillas again!
If you’ve ever had the pleasure of biting into a warm, homemade tortilla, you know that store-bought versions just can’t compare. Now, imagine that soft, chewy goodness infused with the subtle tang of sourdough. These sourdough tortillas aren’t just a clever way to use up your extra starter—they’re a game-changer for your homemade meals!
Whether you’re wrapping up your favorite tacos, making next-level quesadillas, or simply slathering one with butter and enjoying it straight off the skillet, these tortillas bring a whole new level of freshness and flavor to the table. Ready to take Taco night to a whole other level then these tortillas are for you!
They have a depth that traditional flour tortillas lack, thanks to the magic of fermentation. And let’s be honest—anything made with sourdough just feels a little more special, doesn’t it?
Plus if you’ve been nurturing a sourdough starter, you already know the satisfaction that comes from using wild yeast to create delicious homemade bread. But did you know your beloved bubbly starter is far more versatile than just loaves and boules? That’s right! Your sourdough starter can transform simple flour, water, and salt into soft, flexible tortillas with a slight tang, improved texture, and better digestibility. The fermentation process breaks down some of the gluten, making these tortillas not just tastier but also easier on the stomach. Win-win!
Best Tortillas
Unlike traditional flour tortillas, which typically rely on baking powder or yeast for softness, these sourdough tortillas benefit from an extended resting period that allows the dough to develop better elasticity and flavor. This longer fermentation time enhances the texture, making the tortillas easier to roll out while also deepening their delicious, slightly tangy taste. But don’t worry—this recipe isn’t complicated, nor does it require fancy techniques or equipment. All you need is a mixing bowl, a rolling pin (or a tortilla press if you have one), and a hot skillet.
And the best part? The hands-on time is minimal. Once you mix up the dough and give it a quick knead, you simply let it rest overnight. The next day, all that’s left to do is divide, roll, and cook. Within minutes, you’ll have fresh, homemade tortillas that are leagues beyond anything you’ll find at the grocery store. Plus, there’s something deeply satisfying about knowing you made them yourself—no preservatives, no unnecessary ingredients, just wholesome, delicious tortillas made with love.
If you’re a seasoned sourdough bread baker, this recipe is a fantastic way to stretch your skills beyond bread. And if you’re new to the world of fermentation, making tortillas is an easy and rewarding place to start. Either way, once you taste these sourdough tortillas, you’ll find yourself making them again and again.
So, dust off your rolling pin, grab your sourdough starter, and let’s get cooking—because homemade tortillas are calling your name, and trust me, you won’t want to miss out
Prep time 15 minutes
Cook time 2-4 minutes
Yields 16
Ingredients for the best sourdough tortillas
- 1 cup active sourdough starter
- 3/4 cup warm water
- 1/4 cup oil
- 1 1/2 teaspoon salt
- 3 cups all-purpose flour (My favorite is King Arthur)
Instructions on making homemade flour tortillas
Begin by combining the sourdough starter, water, oil, salt, and flour into the bowl of a stand mixer fitted with a dough hook.
Knead the mixture in the mixer for 2-3 minutes or knead by hand for approximately 5 minutes until the ingredients are uniformly blended and the dough has gained some elasticity.
Transfer the dough mixture to a greased bowl, cover it with a clean kitchen towel, tea towel or plastic wrap, and let the dough rest at room temperature for 12-24 hours.
The following day, split the dough into 16 equal pieces.
Roll each piece into a ball of dough.
Use a tortilla press to flatten each ball into a thin disc or on a lightly floured work surface, roll or stretch each ball thinly to form the disc.
Heat a cast-iron skillet or cast iron pan with some oil or shortening over medium heat and cook each piece for 1 to 2 minutes on each side until soft and slightly crisp.
FAQ: Sourdough tortilla recipe
What makes sourdough tortillas different from regular tortillas?
Sourdough tortillas incorporate an active sourdough starter, which adds a slight tangy flavor, enhances the texture, and improves digestibility due to the fermentation process. Unlike traditional tortillas that use baking powder or yeast for leavening, sourdough tortillas rely on natural fermentation to create a soft and pliable texture. Which makes this a healthier option for people who have disgestive sensitivities, as the fermentation helps break down gluten and phytic acid, making the nutrients more bioavailable. Additionally, sourdough tortillas often have a richer, more complex flavor compared to regular tortillas, thanks to the natural acids and wild yeasts present in the starter. They’re also a great way to use up extra sourdough discard, reducing waste while creating a delicious homemade staple!
Do I need an active sourdough starter for this recipe?
Yes! An active sourdough starter (one that has been recently fed and is bubbly) works best for this recipe. It helps with fermentation and gives the tortillas a better texture and flavor. If your starter is inactive or straight from the fridge, feed it a few hours before making the dough.
Can I use sourdough discard instead of an active starter?
Yes! You can use sourdough starter discard, but the flavor may be slightly more sour, and the fermentation may not be as strong. If using discard, consider reducing the resting time to avoid an overly tangy taste.
How long should I let the dough ferment?
For the best flavor and texture, allow the dough to rest for 12 to 24 hours at room temperature. If you’re short on time, you can shorten the rest period to 6-8 hours, but a longer fermentation improves the texture and digestibility.
Can I make these tortillas ahead of time?
Absolutely! You can store cooked tortillas in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. Reheat on a dry skillet or microwave before serving.
How do I roll out the tortillas evenly?
You can use a tortilla press for uniform thickness, or roll them out with a rolling pin on a lightly floured surface. If the dough springs back while rolling, let it rest for a few minutes before continuing.
What’s the best way to cook sourdough tortillas?
A cast iron skillet or non-stick pan works best. Heat the skillet over medium heat and cook each tortilla for 1-2 minutes per side until it develops light golden spots. Avoid overcooking, as they can become too crispy.
Can I use a different type of flour?
Yes! While all-purpose flour works best, you can experiment with whole wheat flour for a nuttier flavor and added fiber. If using whole wheat, you may need to add a little extra water to keep the dough soft.
Why are my tortillas stiff instead of soft?
This can happen if they are overcooked or if the dough was too dry. Try reducing the cooking time or adding a little extra water to the dough for better flexibility. Storing cooked tortillas in a sealed container while they’re warm can also help retain moisture.
Can I add flavors or seasonings to the dough?
Yes! You can customize your tortillas by adding garlic powder, herbs, chili powder, or even a pinch of sugar for a slight sweetness. Get creative with flavors to match your favorite dishes!
Do you love this recipe? Do you want to try your hand at more sourdough bread appetizer recipes? Check out these Sourdough appetizers!
Sourdough Tortillas Recipe
Make soft, tangy homemade sourdough tortillas with your starter! Easy, delicious, and perfect for any meal.
Ingredients
- 1 cup active sourdough starter
- 3/4 cup water
- 1/4 cup oil
- 1 1/2 teaspoon salt
- 3 cups all-purpose flour
Instructions
- Begin by combining the sourdough starter, water, oil, salt, and flour in a mixer fitted with a dough hook. Knead the mixture in the mixer for 2-3 minutes or knead by hand for approximately 5 minutes until the ingredients are uniformly blended and the dough has gained some elasticity.
- Transfer the dough to a greased bowl, cover it with a towel or plastic wrap, and let it rest at room temperature for 12-24 hours. The following day, split the dough into 16 equal portions.
- Roll each piece of dough into a ball.
- Use a grease tortilla press to flatten each ball into a thin disc or on a gently floured surface, roll or stretch each ball thinly to form the disc.
- Heat a cast iron skillet with some oil or shortening over medium heat and cook each piece for 1 to 2 minutes on each side until soft and slightly crisp.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 143Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 200mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g
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