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Sourdough Tortillas

Discover how to make soft, tangy sourdough tortillas with just 5 simple ingredients. Easy, fermented, and perfect for Taco Tuesday—your new favorite way to use sourdough discard!
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 6 people
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 300 grams all-purpose flour
  • 8 grams Salt
  • 70 grams Butter Softened
  • 120 grams Water- Room Temp or Warmer >90 degrees
  • 120 grams Sourdough Starter Either Discard or Active

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Bench Scraper
  • Cast Iron Pan or Griddle

Method
 

  1. 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.
  2. Add Wet IngredientsAdd the warm or room-temperature water. Stir in the sourdough starter (active or discard). Mix until the dough looks shaggy.
  3. 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
  4. 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.
  5. Shape the Dough Balls- Cut the dough into 6–12 pieces, depending on desired tortilla size. Roll each piece into a ball.
  6. Roll Out the Tortillas- Roll each dough ball into a thin 6–8 inch circle. Stack the tortillas with parchment paper between each one.
  7. 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.
  8. 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.

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