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A woman holding a stack of sourdough tortillas all folded in half.

Easy Sourdough Tortillas (Quick Discard or Long Ferment)

Melissa Norris
If you’re looking for easy homemade sourdough tortillas made from sourdough discard, this recipe is for you. You can choose to long-ferment this recipe for the gut-health benefits or choose a quick 30-minute option. Both are delicious and perfect for enchiladas, burritos or taco night.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course bread, Dinner, Ingredient, Lunch
Cuisine American
Servings 6 tortillas
Calories 257 kcal

Equipment

  • Mixing Bowl
  • Dough Whisk
  • Measuring Cups/Spoons or a food scale
  • Rolling Pin
  • Skillet I prefer cast iron

Ingredients
  

  • 2 cups flour 265 grams
  • 2 heaping teaspoons baking powder 9 grams
  • 1/2 teaspoon salt 3 grams
  • 2/3 cup sourdough starter 182 grams
  • 1/4 cup water 60 grams, or more as needed
  • 1/4 cup olive oil (optional) 32.5 grams, or avocado oil, coconut oil, lard, butter, etc.

Instructions
 

  • Measure out dry ingredients into a mixing bowl.
  • Add the sourdough starter (it does not need to be in an active state), oil if using, and water.
  • Mix using the dough whisk, but don’t overmix; stir just until it’s combined. Depending on the thickness of your sourdough starter (its level of hydration), you may need to add a few more tablespoons of water or flour to get the dough to come together.
  • You can knead the dough on the counter a few times to get all ingredients incorporated.
  • Place the dough ball back into the bowl and cover with a towel.
  • Let the dough sit at room temperature for at least 30 minutes. Resting it for 5-8 hours will let the sourdough break down more of the phytic acid in the flour. The longer it sits, the more sour flavor your tortillas will have. For a less sour flavor, rest for five hours.
  • After the dough has rested, divide it into six equal balls of dough (or four equal portions for burrito or wrap-sized tortillas).
  • On a lightly floured surface, flatten the dough ball with the palm of your hand, then roll with a rolling pin to create a rustic circle. Turn the tortilla 1/4 turn after each pass with the rolling pin to help form a more uniform circle and to ensure the dough isn’t sticking to the counter.
  • Cook in a preheated cast iron skillet until golden brown on one side. How long this takes will be determined by how hot your skillet is – use a spatula to check for doneness after you see a few bubbles forming on the top of the tortilla.
  • Flip and cook on the other side until golden brown.
  • Remove from heat and transfer to a plate. Cover with a towel until ready to serve.
  • Best when served slightly warm.

Notes

Tips for the Best Tortillas

This sourdough tortilla recipe is great as is, but there are a few tips you'll want to follow to get those big puffy air pockets that brown up so beautifully and the soft, pliable consistency that won't tear when folded.
    • Let the Dough Rest - I know it's tempting to rush the process, but honestly, you'll end up fighting with the dough, and it won't be an enjoyable experience. Let the dough rest for at least 30 minutes (and 5-8 hours for digestive benefits). This helps the gluten relax, and the dough will roll out much easier.
    • Add Fat - This recipe calls for "optional" oil, but I've found that if fat is used, the leftovers are a bit softer and more pliable. While you can make them without it, I recommend using some kind of fat source (oil, lard/tallow, coconut oil or butter).
    • Roll them out thin - I'm talking thin, thin! When rolling them out, you should almost be able to see the surface through the tortilla. This helps them puff up when cooking.
    • Heat Skillet - Obviously, we're cooking these on a hot skillet. But if your first few tortillas don't turn out as beautifully as the last, it's probably because you didn't wait until your pan was hot enough. Don't be tempted to start cooking before your skillet is hot!

How to Store Sourdough Tortillas

Want to make a large batch of sourdough tortillas for the whole week (or month)? These tortillas keep perfectly in the refrigerator or freezer until ready to use.
To store: Cook and cool tortillas completely. Place a piece of parchment paper between each tortilla, then transfer to a zip-top bag. Remove as much air as possible and store in the refrigerator for up to a week or in the freezer for up to three months.
When ready to eat, defrost on the counter for a few hours and reheat quickly in a skillet until warmed through.

Nutrition

Serving: 1tortillaCalories: 257kcalCarbohydrates: 37gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 143mgPotassium: 45mgFiber: 1gSugar: 0.1gCalcium: 85mgIron: 2mg
Keyword Sourdough Discard Tortillas, Sourdough Tortilla Recipe, Sourdough Tortillas
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