Homemade Tangy Sourdough tortillas that taste like you tried… but barely had to.
Only five simple ingredients stand between you and these Tangy Sourdough Tortillas. They’re light, fluffy, and come together so quickly you’ll wonder why you ever bought the store-bought ones (no shame, but… these are better). Mix everything up, let them ferment anywhere from 30 minutes to 24 hours — depending on how patient you are and how lively your gut-friendly starter is — and boom: homemade tortilla magic.
After one bite, you’ll never want to go back. Seriously. These Tangy Sourdough Tortillas are a non-negotiable for your next Taco Tuesday.
Simple Tangy Sourdough Tortillas
- Only 5 simple ingredients
- Mix everything together in under 5 minutes
- Let the dough rest 30 minutes up to 24 hours
- Prep the night before, then in the morning just roll, cook, and feel like a tortilla-making legend
The perfect way to use up extra sourdough discard (aka: the stuff you feel guilty throwing away)
Ingredients
- All-Purpose Flour- I use all-purpose flour, but you could use bread flour if you had that around. Another option would be substituting in a 1/4 cup whole wheat flour and 3/4 all-purpose flour to have a delicious whole wheat tortilla.
- Salt- I tend to use Sea Salt but really any salt will work.
- Butter- Salted or Unsalted, whatever you have around. For those that don’t do dairy, you could substitute vegan butter sticks, coconut oil, or shortening.
- Water- Room temperature water is best, or warm water under 100 degrees F, preferably 75-80 degrees in a 72 degree environment. Sorry I went all scientific on you there.
- Sourdough Starter– Either Discard or active…whatever you have on hand. These tortillas taste delicious either way.
All ingredients listed below with exact amounts needed.
Mixing Steps
Steps 1 & 2 :
- In a mixing bowl, combine the flour and salt. Use a fork (or pastry cutter if you’re fancy) to cut the butter into the flour mixture until everything looks crumbly.
- Add the room-temp or warm water, then stir in the sourdough starter. This can be active starter or sourdough discard (aka: the stuff you feel guilty throwing away).
Mix until everything is combined — the dough will look shaggy and imperfect. Totally normal.
Kneading & Shaping:
Steps 3 & 4:
Step 3. Turn the dough out onto your counter and knead for 1–2 minutes. It should come together into a smooth, soft ball that isn’t sticky.
If it is sticky, sprinkle on a little more flour.
Now choose your adventure:
- Shape the dough into balls now (see next step) and let them rest on the counter for 30 minutes, OR
- Place the whole dough ball in the fridge to cold ferment for up to 24 hours. (This step makes your tortillas extra flavorful!) Pull out 30 minutes before you want to roll and leave on counter.
Step 4: Shape the dough balls:
Cut the dough into 6–12 pieces depending on whether you want taco-sized or burrito-sized tortillas. Shape each piece into a ball.
Using a rolling pin, roll out each dough ball into a 6–8 inch circle — as thin as you can get it. Don’t stress about perfect circles — imperfection is totally in.
Tip: Stack rolled tortillas with parchment paper between them so they don’t stick.
Cooking:
Step 5:
Step 5: Heat a cast iron skillet on medium-high with no oil or butter. Wait until the surface is around 425–450°F. (I use a surface thermometer like this one — LINK — and it’s also super handy for our pizza oven.)
Once the skillet is hot, place a tortilla on the surface and watch the magic happen! It will start to puff up. Cook about 30 seconds per side, or until lightly browned with a few charred spots.
Tip: The first tortilla is usually lighter, and the next few come out beautifully colored once the skillet settles into temperature.
Enjoying
Step 6:
Step 6: These are best enjoyed right away — and honestly, they don’t last longer than a day in my house anyway.
Store leftovers in the refrigerator for 3–5 days, or freeze for up to 3 months in an airtight container.
Goes great with Taco Night or Chicken Tortilla Soup.
Table Conversation Starter:
What made you smile today? What is one thing you are grateful for?
Sourdough Tortillas
Ingredients
Equipment
Method
- Mix Dry IngredientsIn a mixing bowl, combine flour and salt. Use a fork or pastry cutter to cut the butter into the mixture until crumbly.
- Add Wet IngredientsAdd the warm or room-temperature water. Stir in the sourdough starter (active or discard). Mix until the dough looks shaggy.
- Knead the Dough-Turn the dough onto the counter and knead for 1–2 minutes until smooth and not sticky. Add a little flour if needed
- Rest or Refrigerate-Choose your adventure:• Let the dough rest for 30 minutes before shaping• OR refrigerate the entire dough ball to cold-ferment for up to 24 hours, pull out 30 minutes before to warm up and continue with directions.
- Shape the Dough Balls- Cut the dough into 6–12 pieces, depending on desired tortilla size. Roll each piece into a ball.
- Roll Out the Tortillas- Roll each dough ball into a thin 6–8 inch circle. Stack the tortillas with parchment paper between each one.
- Heat the Skillet & Cook Tortillas Preheat a cast iron skillet on medium-high heat with no oil. Heat until the surface reaches 425–450°F. Place one tortilla on the hot skillet. Cook about 30 seconds per side, or until lightly charred and puffed. Repeat with remaining tortillas.
- Serve warm. Store leftovers in the refrigerator for 3–5 days or freeze up to 3 months.
Notes
Notes
- You can use an active sourdough starter or sourdough discard. Both work great.
- If the dough feels sticky while kneading, add a little more flour.
- Cold-fermenting the dough (up to 24 hours) adds extra flavor and makes the tortillas easier to roll out.
- Light charring on the tortillas is normal and adds great flavor. Adjust stove heat as needed.
- Roll tortillas as thin as possible for the best puff and texture.
- Best enjoyed fresh, but leftovers can be stored in the refrigerator for 3–5 days or frozen up to 3 months.
Tips & Tricks
- Roll each tortilla very thin — this helps them puff beautifully.
- Make sure your skillet is fully preheated (425–450°F) before cooking.
- Stack rolled tortillas with parchment paper to prevent sticking.
- Use a surface thermometer if you have one for perfectly cooked tortillas every time.
- If short on time, mix the dough the night before and refrigerate. It’s ready to roll and cook the next day.
- Imperfect circles are totally fine — rustic tortillas taste just as amazing.
Table Conversation Question
Table Conversation Starter:What made you smile today? What is one thing you are grateful for?
