I love this recipe because it’s simple, budget-friendly, and incredibly satisfying to make from scratch. I enjoy knowing exactly what goes into my tortillas, and I really appreciate how forgiving the dough is after a good rest. The slow fermentation adds flavor and makes the tortillas easier to roll and cook, and the final result is tender and versatile for almost any meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup sourdough starter (210 g) ¾ cup water (160 g) ¼ cup extra virgin olive oil (60 g) 1½ teaspoons salt (11 g) 3 cups unbleached all-purpose flour (360 g)
Directions
I start by whisking together the sourdough starter, water, olive oil, and salt in a large mixing bowl until everything is well combined. I gradually add the flour, mixing until a shaggy dough forms.
I transfer the dough to a lightly floured surface and knead it for about 5–7 minutes until it becomes smooth and elastic. If it feels too sticky, I add a little flour one tablespoon at a time.
Once kneaded, I place the dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rest at room temperature for 12–24 hours. This rest is important for flavor and flexibility.
After resting, I divide the dough into 12 equal pieces and roll each one into a ball. On a lightly floured surface, I roll each ball into a thin circle about 8 inches wide.
I heat a dry cast iron skillet or nonstick pan over medium-high heat. When hot, I cook each tortilla for 30–45 seconds on one side until bubbles form, then flip and cook for another 20–30 seconds until golden spots appear. I stack the cooked tortillas on a plate and cover them with a clean towel to keep them soft.
Servings and Timing
This recipe makes 12 tortillas. Prep time takes me about 5 minutes, cooking takes about 2 minutes per tortilla, and resting time is 12–24 hours. Most of the process is hands-off, making it easy to plan around my schedule.
Variations
When I want to change things up, I add a pinch of garlic powder or dried herbs to the dough for savory wraps. I sometimes replace part of the all-purpose flour with whole wheat flour for a heartier texture. Using avocado oil instead of olive oil also gives a slightly different but delicious flavor.
Storage/Reheating
I store leftover tortillas in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them with parchment paper between each tortilla. To reheat, I warm them in a dry skillet for a few seconds per side or wrap them in a damp towel and microwave briefly.
FAQs
Can I use sourdough discard straight from the fridge?
I can, as long as it’s not moldy, though a recently fed starter gives a softer texture.
Do I have to ferment the dough for a full day?
I find that 12–24 hours gives the best flavor and flexibility, but shorter rests still work.
Why is my dough too stiff?
This usually means it needs a bit more water, which I add one teaspoon at a time.
Why are my tortillas shrinking when I roll them?
That’s a sign the dough needs more rest to relax the gluten.
Can I make the dough ahead of time?
I often mix it the day before and let it ferment overnight without any issues.
What pan works best for cooking?
I prefer cast iron because it gives great heat and nice browning.
Can I double the recipe?
I double it often, especially when meal prepping for the week.
How thin should I roll the tortillas?
I aim for very thin, about 8 inches wide, so they stay flexible.
Why aren’t my tortillas puffing?
I usually check that the pan is hot enough and that the tortillas are rolled evenly.
Are these tortillas good for wraps?
I love using them for wraps because they bend easily without tearing.
Conclusion
These easy sourdough tortillas are a staple in my kitchen because they’re practical, flavorful, and deeply satisfying to make. I love how a few simple ingredients turn into something so useful and comforting, and once I started making them at home, I never wanted to go back to store-bought.
Soft, flexible sourdough tortillas made with sourdough discard for a lightly tangy flavor, perfect for wraps, tacos, and everyday meals using simple pantry ingredients.
Ingredients
1 cup sourdough starter (210 g)
3/4 cup water (160 g)
1/4 cup extra virgin olive oil (60 g)
1 1/2 teaspoons salt (11 g)
3 cups unbleached all-purpose flour (360 g)
Instructions
In a large bowl, whisk together sourdough starter, water, olive oil, and salt until well combined.
Gradually add the flour, mixing until a shaggy dough forms.
Transfer dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Place dough in a lightly greased bowl, cover, and rest at room temperature for 12–24 hours.
Divide rested dough into 12 equal pieces and roll each into a ball.
Roll each ball into a thin circle about 8 inches wide on a floured surface.
Heat a dry skillet over medium-high heat.
Cook each tortilla for 30–45 seconds until bubbles form, flip, and cook another 20–30 seconds until lightly golden.
Stack cooked tortillas and cover with a towel to keep warm and soft.
Notes
Resting the dough is key for flexibility and flavor.
Add small amounts of water if dough feels too stiff.
Cast iron skillets give the best browning.
Keep cooked tortillas covered to prevent drying out.
