Easy Sourdough Tortillas (Soft and Flexible)

These sourdough tortillas are tender and pliable with lightly golden spots, a soft chew, and the subtle tang only sourdough can bring. They roll beautifully for burritos, fold easily for tacos, and stay soft enough for wraps, making them a practical homemade staple you'll reach for again and again.

Add homemade refried beans, fresh fermented salsa, and DIY taco seasoning mix, and any of your Mexican-inspired dishes will be noticeably better.

Watch Me Make This Recipe

What Makes This Recipe Unique?

Once you make homemade tortillas, it is hard to go back to store-bought. Homemade tortillas have a fresher taste, better texture, and no unnecessary additives. Adding sourdough starter improves flavor and can make them easier to digest for many people.

If you've been looking for a simple way to use sourdough discard while keeping this sourdough boule recipe or this sourdough sandwich bread in rotation, you'll love this recipe.

• Unbeatable Sourdough Flavor - While I love these sweet potato tortillas and this Indian fry bread, there’s something about the flavor that sourdough starter adds to recipes. (Learn how to make your own sourdough starter here.
• Superior Texture - Soft and flexible, never dry or stiff.
• Simple - Uses standard pantry ingredients and no specialized equipment needed.
• Versatile - Uses sourdough discard or active starter.
• Convenient - Great make-ahead recipe for meal prep because it is freezer-friendly for future meals.

Sourdough discard should never go to waste! If you have more sourdough discard to use up, you can also make this chocolate sourdough bread and these easy sourdough discard pancakes.

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• All-Purpose Flour - Creates a soft and tender tortilla.
• Sourdough Starter -  Active or discard both work well.
• Fat of Choice - Rendered lard is the traditional choice for tortillas, but butter can provide a softer texture.

Recipe Substitutions and Variations

One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.

• Whole Wheat Flour - Replace up to half the flour for a heartier tortilla.
• Vegetarian - Use coconut oil or olive oil instead of lard or butter.
• Baking Powder - Add ¼ teaspoon of baking powder for extra puff and softness. 

Recipe Instructions

Step 1: In a large bowl, combine flour, salt, and baking powder.

Step 2: Add sourdough starter and fat. Mix until crumbly, then slowly add warm water until a soft dough forms.

Step 3: Turn onto a lightly floured surface and knead for 2 to 3 minutes until smooth.

Step 4: Cover and let rest for 30 minutes at room temperature, or refrigerate overnight for improved flavor.

Step 5: Cut the dough into 10 to 12 equal portions. Roll each into a ball.

Step 6: On a lightly floured surface, roll each ball into a thin circle about 8 inches wide.

Step 7: Heat a dry cast-iron skillet or heavy pan over medium-high heat. Cook each tortilla for 30 to 60 seconds per side until bubbles form and golden spots appear.

Step 8: Place cooked tortillas in a towel-lined bowl and cover to keep soft and warm.

Recipe Tips

• Rested dough rolls more easily and shrinks less.
• Keep the rolled dough covered so it does not dry out.
• The key is a hot pan. Wait until the pan is fully heated before adding your tortilla.
• While you might be able to dry-cook your tortillas in any pan, they may stick to a stainless steel surface. I prefer to use cast iron.
• Use medium-high heat for the best browning.
• Do not overcook, or tortillas can become stiff.
• Stack cooked tortillas under a towel to trap steam and softness.
• Roll as thin as possible for flexible tortillas.

Storage Instructions

These sourdough tortillas store well, making them perfect for meal prep or baking ahead. Once the tortillas have cooled completely, tuck them into an airtight container or zip-top bag and keep them on the counter for up to 2 days.

For longer storage, place them in the fridge where they'll stay fresh for up to 1 week. Just be sure they’re sealed well so they don’t dry out.

For long-term storage, stack the tortillas with parchment paper between each one, then place them in a freezer-safe bag or container. They’ll keep beautifully for up to 3 months.

To reheat sourdough tortillas, warm them in a dry skillet for a few seconds per side, or wrap them in a damp towel and microwave briefly until soft and pliable again.