Easy Sourdough Tortillas
These easy sourdough discard tortillas are soft, flexible, and full of flavor—perfect for tacos, wraps, and everyday meals. Made with simple pantry ingredients and your sourdough starter discard, they’re a budget-friendly way to bring homemade goodness to your table. With just a bit of planning for fermentation, you’ll never want to go back to store-bought.
Equipment
- Large mixing bowl
- Measuring cups and scale
- Wooden spoon or dough whisk
- Rolling Pin
- Flour for dusting
- Cast iron skillet or nonstick pan
- Tongs or spatula
- Damp towel or plastic wrap
- Plate with a clean kitchen towel
Ingredients
- 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
Instructions
- Mix the dough: In a large mixing bowl, whisk together the sourdough starter, water, olive oil, and salt until combined. Gradually add the flour, mixing until a shaggy dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Rest the dough: 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 fermentation period enhances the flavor and improves the dough’s flexibility.
- Divide and shape: After resting, cut the dough into 12 equal pieces and roll each into a ball. Lightly flour a surface and roll each ball into a thin circle, about 8 inches in diameter.
- Cook the tortillas: Heat a dry cast iron skillet or nonstick pan over medium-high heat. Once hot, cook each tortilla for 30–45 seconds on one side until bubbles form, then flip and cook for another 20–30 seconds. The tortillas should have golden brown spots.
- Keep warm and serve: Stack the cooked tortillas on a plate and cover them with a clean towel to keep them soft. Enjoy fresh or store in an airtight container for up to 3 days.
Notes
- Use a well-fed starter: While discard works fine, a recently fed starter will yield a slightly softer texture.
- Adjust hydration if needed: If the dough feels too dry, add a teaspoon of water at a time; if too sticky, dust with a little more flour while kneading.
- Let the dough rest fully: The 12–24 hour fermentation develops flavor and improves the dough’s flexibility—don’t skip it!
- Roll evenly: Try to keep the tortillas a consistent thickness so they cook evenly and don’t burn in spots.
- Cook over medium-high heat: If the tortillas are cooking too fast and burning before puffing, lower the heat slightly.
- Keep them warm and soft: Stack cooked tortillas and cover them with a clean towel to trap steam and keep them pliable.