Sourdough Tortillas | Soft Homemade Tortillas with Discard

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

4.20 from 5 votes

Sourdough Tortillas | Soft Homemade Tortillas with Discard

These sourdough tortillas make soft, flexible homemade tortillas with simple pantry ingredients and sourdough discard. Perfect for tacos, wraps, burritos, and meal prep. Easy to make, freezer friendly, and better than store-bought.

Prep Time5

Cook Time5

Resting Time30

Total Time40

Course: bread, Dinner, Ingredient, Lunch

Cuisine: American

Keyword: Sourdough Discard Tortillas, Sourdough Tortilla Recipe, Sourdough Tortillas

Servings: tortillas

Calories: 257kcal

Author: Melissa Norris

Cost: Varies

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
½ teaspoon salt 3 grams
⅔ cup sourdough starter 182 grams
¼ cup water 60 grams, or more as needed
¼ 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 ¼ 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

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.

Serving Suggestions:

Use these homemade tortillas for:

Breakfast burritos
Chicken tacos
Quesadillas
Sandwich wraps
Flatbread pizzas
Enchiladas
Pinwheels with cream cheese and veggies

They also pair beautifully with soups, this Instant Pot chili recipe, and grilled meats.

Storage Instructions:

These sourdough tortillas store wonderfully, which makes 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.

Nutrition