These soft flour Sourdough Tortillas come together in no time with just 4 ingredients and some water. They can be made with sourdough discard or active sourdough starter and can be made same day or long-fermented. Give this super simple, flexible recipe a try and be prepared to give up store bought tortillas forever!
Recipe Background and Details
Flour tortillas are truly one of the unsung heroes of mealtime. We use them to make breakfast burritos, lunch wraps, quick pizzas, and of course quesadillas, tacos, and burritos. And I'm not talking about those dry, flavorless store bought tortillas that have some questionable ingredients and have a mysteriously long shelf life. I'm talking about these fresh, warm, soft, buttery Sourdough Tortillas.
I love making most of our food from scratch and I'm always looking for ways to use my sourdough starter. I developed this recipe as a sourdough discard tortilla but active starter works just as well. It was a really fun one to develop and we have been loving having a supply of these sourdough tortillas on hand. They freeze really well so I like to make a big batch on a slower day and stash them away in the freezer to use for a week or two. These tortillas are so good with Spicy Afghan Scrambled Eggs for breakfast or Barbacoa Shredded Beef for dinner.
If you are new to sourdough or interested in starting, be sure to check out my Easy Sourdough Starter Guide. And if you are looking for more ways to use your sourdough starter (active or discard), give these popular recipes a try: Sourdough Sandwich Bread, Sourdough Discard Soft Pretzels, Sourdough Discard Cinnamon Rolls, Sourdough Discard Pizza Crust, Sourdough Discard Crackers, Sourdough Discard Sandwich Bread, and Sourdough Discard Banana Bread.
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Ingredients
You just need 4 main ingredients and some water to make these sourdough tortillas.
- melted butter: I use butter for the best texture and flavor. You can substitute with your fat of choice though.
- sourdough starter: discard or active - I first developed this as a sourdough discard tortilla recipe but active starter works just as well and they can be long-fermented and/or cold-fermented if you are looking for a true sourdough tortilla. I leave all of the options in the recipe card.
- water
- all purpose flour
- salt
See recipe card for quantities.
Instructions
Grab a bowl and a dough whisk or wooden spoon to whip up this easy sourdough tortilla dough. A mixer really is not necessary.
Mix melted butter, starter, and water in a large mixing bowl. Add flour and salt and continue mixing until you have a soft, slightly sticky dough. Dump onto a lightly floured surface and knead for a minute or two. Cover and let rest for 30 minutes.
Divide dough into 12 equal pieces and roll each piece into a ball. Cover the dough balls. Roll each ball as thin as possible. Roll from the center out to the edges in a circular motion to keep the tortilla round. You are looking for somewhere between 9-10 inches across. Many recipes will tell you to use flour when rolling but I think this makes it very hard to get a thin tortilla. The stickiness can actually help to get the dough really thin. I roll mine out on a marble pastry board or straight on my soapstone countertops. If you find them sticking you can use a tiny bit of oil rather than flour.
Preheat a dry skillet, preferably cast iron, over high heat. Cook each tortillas for about 30 seconds per side. If you have a large griddle you can cook 2 at a time. They are ready to flip when they have bubbled up and you see some brown spots on the underside. This happens very fast so don't walk away.
Stack cooked tortillas in a kitchen towel. Repeat until all tortillas are cooked.
Substitutions and Variations
Flour: If you want to add a bit of whole wheat simply remove about ¼ cup of white flour and replace it with whole wheat. I would not go much more than that. I do plan on testing a whole wheat tortilla recipe in the future.
Butter: The butter of course gives the best flavor, but you can use any fat you prefer such as olive oil, coconut oil, lard, etc. Just keep in mind the flavor of your fat will impact the flavor of your tortilla.
Size: I roll these as thin as possible, about 9-10 inches across, to get a true flour tortilla but if you wanted more of a flatbread you could roll them more like 8 inches and get a thicker, flatbread, naan, or pita bread.
Equipment
I think a french style rolling pin works best to get these super thin. You can find them in any restaurant or kitchen supply store. Also, for cooking the tortillas I use my mother-in-law's very old cast iron crepe pan. I do not use a tortilla press so I cannot recommend one for this recipe - my instinct is that it would not get the tortillas thin enough but feel free to experiment.
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Storage and reheating
Cooled tortillas can be layered with wax or parchment paper and stored in the refrigerator for up to a week. They can also be frozen for up to 3 months.
Reheat in a hot pan for a few seconds per side. To heat up a lot of tortillas at once, wrap a stack of them in foil and place in a 350 degree oven for 5-10 minutes.
Why use Sourdough to Make Tortillas?
If you are a sourdough baker then you know you will end up with some extra starter from time to time. This sourdough tortilla recipe is a great way to use it! If you use very old discard your tortillas will have a lovely, pronounced sour taste (my favorite!). And if you use active starter or very recent discard they will not be quite as sour tasting.
Another benefit of using active starter is that you can long ferment these to reap the benefits of sourdough fermentation. So for the initial resting period, you can go 12 hours at room temp and stash it in the fridge overnight for a cold ferment before shaping, rolling, and cooking.
Top Tortilla Tips
- I can't stress this enough - roll them thin. Like get them as thin as you can and then keep rolling. I roll mine to between 9 and 10 inches. They puff up as they cook so if they are not thin enough to start they will be more like a flat bread than a flour tortilla after cooking.
- Many recipes will tell you to use flour when rolling but I think this makes it very hard to get a thin tortilla. The stickiness can actually help to get the dough really thin. I roll mine out on a marble pastry board or straight on my soapstone countertops. Give it a try on your countertop and see how it goes. If you find them sticking you can use a tiny bit of oil rather than flour. And of course if you have to use some flour, feel free to do so.
- Use a very hot, dry pan for cooking these sourdough tortillas.
- Let them steam in a kitchen towel after cooking. This softens them and sets the texture.
- Allow the tortillas to cool completely before storing to avoid them becoming gummy.
FAQ
I don't believe there is a best flour for sourdough. If you have an active, established starter you can use almost any flour to make a great sourdough bread or recipe. If you are trying to jump start a slow, sluggish starter then some whole wheat or rye flour can really help get it going.
Related - sourdough recipes
- Soft Sourdough Snickerdoodle Cookies
- Sourdough Pumpkin Bread (discard or active starter)
- Sourdough Discard Apple Bread
- Sourdough Discard Coffee Cake
Sourdough Tortillas Recipe (discard or active starter)
These soft flour Sourdough Tortillas come together in no time with just 4 ingredients and some water. They can be made with sourdough discard or active sourdough starter and can be made same day or long-fermented. Give this super simple, flexible recipe a try and be prepared to give up store bought tortillas forever!
- Total Time: 1 hour or more if fermenting
- Yield: 12 9-inch tortillas
Ingredients
276 grams (1 cup) sourdough starter, discard or active
165 grams (¾ cup) water
113 grams (4 ounces or ½ cup) melted butter
1 teaspoon salt
360 grams (3 cups) all purpose flour
Instructions
Mix melted butter, starter, and water in a large mixing bowl. Add flour and salt and continue mixing until you have a soft, slightly sticky dough. Dump onto a lightly floured surface and knead for a minute or two. Cover and let rest for 30 minutes.
Divide dough into 12 equal pieces and roll each piece into a ball. Cover the dough balls. Roll each ball as thin as possible. Roll from the center out to the edges in a circular motion to keep the tortilla round. You are looking for somewhere between 9-10 inches across. Many recipes will tell you to use flour when rolling but I think this makes it very hard to get a thin tortilla. The stickiness can actually help to get the dough really thin. I roll mine out on a marble pastry board or straight on my soapstone countertops. If you find them sticking you can use a tiny bit of oil rather than flour.
Preheat a dry skillet, preferably cast iron, over high heat. Cook each tortillas for about 30 seconds per side. If you have a large griddle you can cook 2 at a time. They are ready to flip when they have bubbled up and you see some brown spots on the underside. This happens very fast so don't walk away.
Place cooked tortillas in a kitchen towel. Repeat until all tortillas are cooked.
Notes
The dough should be soft and workable not stiff.
I can't stress this enough - roll them thin. Like get them as thin as you can and then keep rolling. I roll mine to between 9 and 10 inches. They puff up as they cook so if they are not thin enough to start they will be more like a flat bread than a flour tortilla after cooking.
Many recipes will tell you to use flour when rolling but I think this makes it very hard to get a thin tortilla. The stickiness can actually help to get the dough really thin. I roll mine out on a marble pastry board or straight on my soapstone countertops. Give it a try on your countertop and see how it goes. If you find them sticking you can use a tiny bit of oil rather than flour. And of course if you have to use some flour, feel free to do so.
If you use very old discard your tortillas will have a lovely, pronounced sour taste (my favorite!). And if you use active starter or very recent discard they will not be quite as sour tasting.
If you are using active starter, you can long ferment these to reap the benefits of sourdough fermentation. So for the initial resting period, you can go 12 hours at room temp and stash it in the fridge overnight for a cold ferment before shaping, rolling, and cooking.
- Prep Time: 30 minutes active plus resting and/or fermentation
- Cook Time: 20 minutes
- Category: sourdough, bread
- Method: stovetop
- Cuisine: American
Marcia Belforte says
I would recommend that a scale is used for the ingredients. The weight of sourdough discard varies a lot depending upon how active it is. I compared the cup vs. scale and found it took 1.3 cups to get to the 276 grams of starter. What also helped was shaping the tortilla on an oil sprayed piece of parchment which made moving it to the hot cast iron skillet way easier. Also, roll two out on the parchment, cook one while rolling another. Or better yet, have a helper.
anita | wild thistle kitchen says
Hi Marcia! Yes, a scale will always be more accurate. And I agree - having a helper really makes rolling and cooking these a breeze! I like to recruit my husband. 🙂 Thanks for your feedback and tips! - Anita
Brenda says
I cut the flour to 3 cups. They came out so yummy! Thin, flavorful, and pliable. Thank you for the recipe. 🙂
Antonia says
Hi Anita! I made this before & it was absolutely delicious! Now I am making it again for a Taco Party. My question is if I cold ferment overnight, do I need to leave it in room temp after the CF, before SHAPING & cooking it?
Thank you!
anita | wild thistle kitchen says
Hi Antonia! I'm so glad you loved this recipe! You do not have to and sometimes it is easier to roll them cold. 🙂
Alexis Barrington says
Mine were probably about 6 inch across but I did let them sit for a few hours before rolling them out and cooking, overall I really liked them would make again
Kayley says
I’m going to make these, but had a question. If I’m making these ahead of time for an event, what would the best way to store them be? Rolled up in a bag, just laying on top of each other in a bag? Separated by a paper towel??
anita | wild thistle kitchen says
Hi Kayley! I like to store them flat with parchment or wax paper in between in a resealable plastic bag or other airtight container where they can lay flat. I think paper towels would work too. They can sometimes stick together so it is best to have something separating them. Let me know if you have any other questions! Thanks so much for giving my recipe a try. - Anita
Christie says
I made these! Very soft yea! Puffed up a bit to more like naan bread even though they were rolled out quite thin. I used active starter so I may use discard next time to see if that helps.
Tammy says
This is the best recipe I've tried for soft, flour tortillas! All my children loved them. I didn't have all the sourdough starter that the recipe called for, I just increased the water. I let the dough rest at room temp for a few hours, then put the dough in the fridge to make it easier to work with. Some had issues with the dough being sticky, keep in mind the state of your SD starter, it affects the consistency of your dough. Try to put it in the fridge at least 30 mins before rolling it out.
Mattie says
These are so good and easy. Mine were very misshapen because I’m lazy and had a small workspace but my family and I gobbled up every bit. Will use this recipe over and over!
Kelly F says
Really love how simple this recipe is and want to make it a regular staple in my kitchen, but my technique is lacking haha. While I understand it’s a sticky dough and I need to roll them out as thin as possible, they end up sticking to the counter and ripping holes, despite using a bit of oil to prevent sticking. I don’t know how to prevent this
anita | wild thistle kitchen says
Hi Kelly! I'm so sorry you've been having those issues. Tortillas can be tricky! If your dough is super sticky you can definitely add more flour or use some flour to roll them out. Or try chilling the dough a bit before rolling. Another option is to roll between two pieces of parchment, remove the top piece after rolling, then use the bottom piece to flip the tortilla onto the hot skillet. Let it sit a few seconds before removing the top piece carefully and then cook as usual - then just keep reusing the same two pieces of parchment as you go. Thank you for your willingness to keep trying and I really hope these tips help! Let me know. Thank you! - Anita
Carole L says
I need to work on my technique a little (need to roll them out much thinner than my eyes tell me!), but oh my gosh are they delicious!
Thank you so much!!
Anna says
Could I cold ferment in the fridge for 2-3 days right after putting dough together? Thank you!
anita | wild thistle kitchen says
Hi Anna! Yes, you sure can. Make sure the dough is covered really well so it doesn't dry out. Good luck! - Anita 🙂
Rachel says
Can’t wait to give these a try! Can these be made ahead and stored? If so, how would you recommend they be stored? Thanks
anita | wild thistle kitchen says
Hi Rachel! I can't wait for you to try them! Cooled tortillas can be layered with wax or parchment paper and stored in the refrigerator for up to a week in an airtight container or ziploc bag. They can also be frozen for up to 3 months. To refresh them, reheat in a hot pan for a few seconds per side or pop them in the microwave for a few seconds until warm and soft. To heat up a lot of tortillas at once, wrap a stack of them in damp paper towels and microwave or wrap in foil and place in a 350 degree oven for 5-10 minutes.
I hope you love them! - Anita
Andrea says
Just made these for the first time tonight and they were amazing! For freezing, would you store the same way? Layered between wax or parchment sheets in a ziplock bag?
anita | wild thistle kitchen says
Hi Andrea! I'm so glad you loved these! Yes, you can freeze them the same way. They thaw pretty quickly at room temperature or you can pull them out the night before and let them thaw in the fridge. Thanks for this excellent feedback! I really appreciate it! - Anita
Kira says
These tortillas are easy to make and come out so soft and delicious! Definitely a staple recipe!
anita | wild thistle kitchen says
Hi Kira! I'm so happy you enjoy this recipe! Thank you for the amazing feedback and rating!! I appreciate it so much! big hugs! - Anita
Amber says
Can I eliminate the butter?? I'd like more traditional tortillas but love the idea of making them sourdough tortillas!
anita | wild thistle kitchen says
Hi there. Traditional flour tortillas all use some type of fat such as lard, shortening, or oil. I used butter because I prefer the flavor but I give other options under the "substitutions and variations" heading. If you omit the fat from the recipe the texture will be more dry and stiff and they will not have a great shelf life. I think they'd still be good fresh off the pan, but not great once cooled. If you want to try it without any fat at all, I'd recommend trying a half recipe to see how it turns out as I have never tested the recipe that way. Good luck!
Diana Steinmetz says
Made the tortillas today! They are so tasty! They aren’t perfectly round I had a little trouble getting them in the cast iron skillet but I did make sure and roll them out thin. Another great recipe. Thanks for sharing!!!
anita | wild thistle kitchen says
I'm so glad you liked them! Yes, they can sometimes be a pain to keep round and I need to add a note to the recipe stating that. I don't mind if they turn out a little free-form but if you go from the center straight out to the edge and keep moving the rolling pin around like that - like going center to 12:00 and center to 1:00 and so on, it will usually result in a pretty round tortilla. I need to add that to the recipe notes. Thank you for giving them a try!
Diana Steinmetz says
English muffins are wonderful!!
anita | wild thistle kitchen says
Thank you!! I can't wait to hear how the tortillas turn out for you too! xo - Anita
Diana Steinmetz says
Ohhhh this sounds wonderful!!!! I didn’t buy tortillas today just wishing I could find some good homemade tortillas! lol. Now! I can make my own!!!!
And. I made the English muffins earlier this week! So darn good and easy!! Thank you so much for sharing!!
anita | wild thistle kitchen says
Yesssss! I hope you give them a try and love them as much as we do! And I am so happy you made the English muffins!! I would love if you could leave a comment and star rating over there if you have time! Thank you soooo much!! xo - Anita
Sandy says
These turned out amazing, with a great spring and rich flavor. Love that this recipe uses a good amount of discard and the tortillas only need to rest for 30 minutes before rolling.