Prep Time: 20 minutes
Rest Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes
Servings: 12 tortillas
Difficulty Level: Easy
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough starter (active or discard)
- ¼ cup olive oil or melted butter
- 1 teaspoon fine sea salt
- ½ teaspoon baking powder (optional for extra softness)
- ½ cup warm water (more if needed)
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- Cast-iron skillet or non-stick frying pan
- Clean kitchen towel
- Spatula
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the flour, salt, and baking powder if using. Stir well to evenly distribute the dry ingredients.
Add the sourdough starter and olive oil. Gradually pour in the warm water while mixing until a soft dough begins to form. The dough should feel smooth and slightly tacky but not sticky. Add a little more flour if it is too wet or a splash of water if it feels dry.
Step 2: Knead the Dough
Transfer the dough onto a lightly floured surface. Knead for about 5–7 minutes until the dough becomes smooth, soft, and elastic.
Proper kneading develops the gluten, making the tortillas easier to roll and helping them stay soft after cooking.
Step 3: Rest the Dough
Place the dough into a lightly oiled bowl and cover it with plastic wrap or a damp kitchen towel.
Allow the dough to rest for about 2 hours at room temperature. This resting period lets the gluten relax while the sourdough develops a mild tangy flavor.
Step 4: Divide the Dough
After resting, transfer the dough onto a lightly floured surface.
Divide it into 12 equal portions. Roll each portion into a smooth ball.
Cover the dough balls with a towel and let them rest for another 15 minutes. This extra rest makes rolling much easier.
Step 5: Roll the Tortillas
Lightly flour your work surface.
Using a rolling pin, roll each dough ball into a thin circle about 8 inches in diameter. Try to keep the thickness even for consistent cooking.
If the dough shrinks back while rolling, let it rest for another 5 minutes before continuing.
Step 6: Cook the Tortillas
Heat a cast-iron skillet or heavy frying pan over medium-high heat.
No oil is needed.
Place one tortilla onto the hot skillet.
Cook for 30–45 seconds until bubbles begin forming on the surface.
Flip the tortilla and cook the second side for another 30–45 seconds.
Flip once more for about 10–15 seconds if needed.
The tortilla should develop light golden brown spots while remaining soft and flexible.
Repeat with the remaining tortillas.
Step 7: Keep Warm
As each tortilla finishes cooking, place it inside a clean kitchen towel or tortilla warmer.
Keeping the tortillas covered traps steam, helping them stay soft and pliable.
Tips for Success
- Use room-temperature sourdough starter for the best dough consistency.
- Do not overcook the tortillas, or they may become dry.
- A properly heated skillet creates beautiful brown spots without burning.
- Roll the tortillas evenly to ensure consistent cooking.
- Cover cooked tortillas immediately to maintain softness.
Serving Suggestions
These homemade sourdough flour tortillas are incredibly versatile.
Serve them with:
- Beef or chicken tacos
- Breakfast burritos
- Grilled vegetables
- Pulled pork
- Quesadillas
- Chicken wraps
- Homemade hummus
- Guacamole
- Fresh salsa
- Melted butter with sea salt
Storage
Store cooled tortillas in an airtight container or zip-top bag at room temperature for up to 3 days.
Refrigerate for up to one week.
Freeze for up to 3 months by placing parchment paper between each tortilla before freezing.
Reheat in a dry skillet or microwave wrapped in a damp paper towel.
Recipe Notes
Sourdough discard works beautifully in this recipe, making it an excellent way to reduce waste. Active starter will provide a slightly lighter texture, while discard offers a more pronounced sourdough flavor.
If you prefer extra-soft tortillas, replace the olive oil with melted butter or beef tallow.
For whole wheat tortillas, substitute up to half of the all-purpose flour with whole wheat flour, adding a little extra water if necessary.
Nutrition Information (Per Tortilla)
- Calories: 180
- Carbohydrates: 25g
- Protein: 4g
- Fat: 7g
- Saturated Fat: 1g
- Fiber: 1g
- Sugar: 0g
- Sodium: 220mg
- Cholesterol: 0mg
- Potassium: 45mg
- Calcium: 10mg
- Iron: 1.5mg