There’s something special about making tortillas from scratch—now add sourdough into the mix, and you’ve got next-level flavor. These sourdough tortillas are soft, slightly tangy, and perfect for everything from wraps to tacos. Plus, they’re a great way to use up sourdough discard, so nothing goes to waste.
Picture this: a warm stack of freshly cooked tortillas, lightly blistered, soft in the center, and just begging to be filled. Once you try these, store-bought tortillas just won’t hit the same.
Ingredients:
- 1 cup sourdough discard (unfed starter works great)
- 2 cups all-purpose flour
- 1/4 cup olive oil (or melted butter)
- 1/2 cup warm water
- 1 tsp salt
Instructions:
Start by grabbing a large mixing bowl. Add your sourdough discard, flour, olive oil, and salt. Begin mixing everything together while slowly adding the warm water. You’re looking for a soft, slightly tacky dough—not too sticky, not too dry.
Once it comes together, knead the dough for about 5–7 minutes until smooth and elastic. If it feels too sticky, add a little flour; too dry, add a splash of water.
Cover the dough and let it rest for at least 30 minutes. This step is key—it relaxes the gluten and makes rolling out the tortillas much easier.
After resting, divide the dough into 8–10 equal pieces. Roll each piece into a ball, then flatten slightly.
Lightly flour your surface and roll each ball into a thin circle, about 6–8 inches wide. Don’t stress about perfect shapes—rustic is part of the charm.
Heat a skillet or cast-iron pan over medium-high heat. Once hot, place a tortilla onto the pan. Cook for about 1 minute until bubbles form, then flip and cook another 30–60 seconds. You’ll see those beautiful golden brown spots forming—that’s flavor right there.
Repeat with the remaining dough, stacking the cooked tortillas in a clean towel to keep them warm and soft.
Tips & Variations:
For extra flavor, try using butter instead of oil—it adds richness that pairs beautifully with the sourdough tang. Want softer tortillas? Keep them covered while they cool to trap steam.
You can also ferment the dough longer (4–8 hours or overnight in the fridge) for a deeper sourdough flavor and better digestibility.
Why You’ll Love It:
These sourdough tortillas are soft, flexible, and full of flavor. They’re sturdy enough for wraps but tender enough to fold into tacos without cracking. And honestly, once you taste that subtle sourdough tang paired with fresh-off-the-pan warmth, you’ll never look back.
