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Soft, flexible, and full of rich flavor, homemade sourdough flour tortillas are a delicious way to use extra sourdough starter. These tortillas are tender, slightly chewy, and perfect for tacos, wraps, quesadillas, burritos, or serving alongside your favorite meals. The sourdough discard adds a subtle tang and creates a beautifully soft texture that store-bought tortillas simply cannot match.
Making tortillas from scratch may sound intimidating, but the process is surprisingly simple. With just a few pantry ingredients and a little resting time, you can create warm, fresh tortillas right in your own kitchen. Once you try them, you may never go back to packaged tortillas again.
Why You’ll Love This Recipe
- Uses sourdough discard instead of wasting it
- Soft and flexible texture
- Easy to make with basic ingredients
- No special equipment needed
- Perfect for meal prep and freezing
- Delicious fresh flavor with a mild tang
Ingredients
Makes about 10 medium tortillas.
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ cup sourdough discard (unfed or active)
- ¼ cup vegetable oil, melted butter, or lard
- ¾ cup warm water
Equipment Needed
- Mixing bowl
- Rolling pin
- Cast iron skillet or nonstick pan
- Clean kitchen towel
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, and baking powder. Mixing the dry ingredients first ensures the salt and baking powder are evenly distributed throughout the dough.
The baking powder helps create light and tender tortillas with small air pockets during cooking.
Step 2: Add the Wet Ingredients
Add the sourdough discard and oil to the flour mixture. Slowly pour in the warm water while mixing with a spoon or your hands until a shaggy dough forms.
The dough should feel soft but not sticky. If it feels too dry, add a tablespoon of water at a time. If it feels overly sticky, sprinkle in a little extra flour.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Kneading develops the gluten, which gives tortillas their stretchy texture and prevents them from tearing when folded.
Once smooth, shape the dough into a ball.
Step 4: Let the Dough Rest
Place the dough back into the bowl and cover with a clean towel or plastic wrap. Let it rest for at least 30 minutes.
This resting period is very important because it relaxes the gluten, making the tortillas easier to roll out and helping them stay soft after cooking.
For even more sourdough flavor, you can refrigerate the dough overnight and cook the tortillas the next day.
Step 5: Divide the Dough
After resting, divide the dough into 10 equal pieces. Roll each piece into a smooth ball.
Place the dough balls on a tray or plate and cover them with a towel to prevent drying out.
Step 6: Roll Out the Tortillas
Lightly flour your work surface and rolling pin. Roll each dough ball into a thin circle about 7–8 inches wide.
Try to keep the thickness even so the tortillas cook uniformly. Don’t worry if they are not perfectly round—homemade tortillas are rustic and charming.
If the dough keeps shrinking back while rolling, let it rest for another 5–10 minutes.
Step 7: Heat the Pan
Place a dry cast iron skillet or nonstick pan over medium-high heat. The pan should be hot before cooking the tortillas.
A properly heated pan creates beautiful brown spots and helps the tortillas puff slightly.
Step 8: Cook the Tortillas
Place one rolled tortilla into the hot skillet. Cook for about 30–45 seconds until bubbles begin to form.
Flip and cook the other side for another 30–45 seconds until golden brown spots appear.
Avoid overcooking, as this can make the tortillas dry and stiff.
Transfer the cooked tortilla to a plate lined with a clean kitchen towel and cover to keep warm and soft.
Repeat with the remaining dough.
Tips for Perfect Tortillas
Use Warm Water
Warm water helps hydrate the flour and creates a softer dough.
Don’t Skip the Rest Time
Resting relaxes the gluten and improves texture dramatically.
Roll Them Thin
Thin tortillas stay flexible and soft after cooking.
Keep Them Covered
Fresh tortillas dry out quickly, so always keep them wrapped in a towel.
Adjust Heat Carefully
If the pan is too hot, the tortillas burn before cooking through. If too cool, they become dry.
Serving Ideas
These sourdough tortillas are incredibly versatile. Try them with:
- Chicken tacos
- Beef burritos
- Breakfast wraps
- Quesadillas
- Grilled vegetables
- Hummus and fresh salad wraps
- Cheese melts
- Homemade fajitas
They are also delicious simply brushed with butter and sprinkled with salt.
Storage Instructions
Store cooled tortillas in an airtight container or zip-top bag at room temperature for up to 2 days.
For longer storage, refrigerate for up to 1 week.
To freeze, stack tortillas with parchment paper between each one and place in a freezer-safe bag. Freeze for up to 3 months.
Reheat in a skillet or microwave before serving.
