Sourdough flour tortillas are a delicious twist on traditional tortillas, combining the tangy flavor of sourdough with the soft, flexible texture of classic flatbreads. They’re perfect for wraps, tacos, or simply enjoying warm with butter. This recipe uses sourdough discard, making it a great way to reduce waste while adding rich flavor.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sourdough discard (unfed starter works well)
- 3 tablespoons olive oil or melted butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder (optional, for softer tortillas)
- 1/2 cup warm water (adjust as needed)
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the flour, salt, and baking powder (if using). Stir well to evenly distribute the dry ingredients. Add the sourdough discard and olive oil or melted butter. Mix everything together using your hands or a spoon until the mixture becomes crumbly.
Gradually pour in the warm water, a little at a time, while mixing. Continue until a soft dough forms. The dough should not be sticky but should feel smooth and slightly elastic.
Step 2: Knead the Dough
Transfer the dough onto a lightly floured surface. Knead it for about 5–7 minutes until it becomes smooth and pliable. Proper kneading helps develop gluten, which gives the tortillas their flexibility.
If the dough feels too sticky, sprinkle a little more flour. If it’s too dry, add a few drops of water.
Step 3: Rest the Dough
Place the dough back in the bowl and cover it with a clean cloth or plastic wrap. Let it rest for at least 30 minutes at room temperature. This resting period is essential because it relaxes the gluten, making the dough easier to roll out.
For deeper sourdough flavor, you can let the dough rest for 2–4 hours or even overnight in the refrigerator.
Step 4: Divide the Dough
After resting, divide the dough into 8–10 equal portions, depending on how large you want your tortillas. Roll each portion into a ball.
Cover the dough balls with a cloth to prevent them from drying out.
Step 5: Roll Out the Tortillas
Take one dough ball and flatten it slightly with your hand. Using a rolling pin, roll it into a thin circle, about 6–8 inches in diameter. Try to keep the thickness even for consistent cooking.
If the dough sticks, lightly dust the surface with flour.
Step 6: Cook the Tortillas
Heat a skillet or flat pan over medium-high heat. Make sure the pan is hot before adding the tortilla—this helps create those beautiful brown spots.
Place one rolled tortilla onto the hot pan. Cook for about 30–60 seconds until bubbles form on the surface. Flip it and cook the other side for another 30–45 seconds until lightly browned.
Avoid overcooking, as this can make the tortillas stiff.
Repeat with the remaining dough.
Step 7: Keep Warm
Stack the cooked tortillas on a plate and cover them with a clean kitchen towel. This keeps them warm and soft.
Tips for Perfect Sourdough Tortillas
- Use discard at room temperature: Cold starter can make the dough harder to mix.
- Don’t skip resting time: This step ensures soft, pliable tortillas.
- Roll thinly: Thinner tortillas cook faster and taste better.
- Adjust hydration: Flour types vary, so add water gradually.
- Cook on high heat: A hot pan gives the best texture and flavor.
Variations
- Whole Wheat Version: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor.
- Herb Tortillas: Add dried herbs like oregano or garlic powder to the dough.
- Butter Tortillas: Use butter instead of oil for a richer taste.
Serving Suggestions
Sourdough tortillas are incredibly versatile. Use them for:
- Tacos and burritos
- Wrap sandwiches
- Quesadillas
- Flatbread pizzas
You can also enjoy them simply with butter, honey, or yogurt.
Storage
Store leftover tortillas in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat on a skillet or microwave before serving.
