Tortillas are great! Who doesn’t love one? These flat breads are extremely versatile and always save me on lazy days. Best thing about this recipe: if you have a sourdough starter, it’s super easy to make those sourdough tortillas.
I’m always looking for ways to use my sourdough discard: I have tried pancakes, crackers, but these tortillas are the recipe that pleased me the most. They’re perfect! No, really: THEY ARE PERFECT.
You know the tortilla you buy at the supermarket, full of additives and almost always tasteless? We don’t lack flavor here. My sourdough tortillas are super tasty, easy to put together and the best way I found to use my sourdough discard. Keep reading and learn how to make the best sourdough tortilla in less than 1 hour!
Quick tips for a fail-proof sourdough tortilla
- My starter is a 100% hydration sourdough starter. If you use more water on yours, your dough might come out too sticky: just add more all-purpose flour, 1 tablespoon at a time. Be careful not to add too much flour, or your tortilla will be crumbly and dry;
- Let the dough rest for 30 minutes before trying to roll it open;
- Preheat your skillet before starting to cook the tortillas;
- If you don’t have a rolling pin, a wine bottle works fine for opening up the dough;
- Careful not to overcook: usually 1 minute on each side is enough for my tortillas.
You can fill sourdough tortillas with pretty much anything you’d like: beans, meat, cheese, salsa, sour cream, the possibilities are endless! Cook those on Monday and have a sourdough tortilla ready for you all week.
Can I make those with whole wheat?
Yes! When I do it, I use ¾ cup of all-purpose flour and ⅔ cup of whole wheat flour. I never tried making them with whole wheat only, but if you want to try, start with 1 ½ cup of whole wheat, and add more flour as you need, until you get a dough you can work with without sticking.
Can I freeze them?
You can, and they will be as good as new once reheated. Just wait for them to cool before doing so, and store them in a ziplock bag before freezing. To freeze, separate each tortilla with wax or parchment paper.
How long will they keep?
If stored in an airtight container, these sourdough tortillas usually last from 3 to 5 days. They don’t get hard or dry out after one day, as long as you don’t overcook them.
Do I need an active sourdough starter for this tortilla recipe?
No! As I said, this one is made with sourdough discard - the leftover sometimes you just don’t know what to do with and end up pouring down the sink. But feel free to do it with active sourdough if you like.
If you’re looking for a basic sourdough bread recipe, take a look at the post I made especially for everyone that’s beginning to bake with wild yeast! I have lots of tips, a video and a great recipe you can make in one day. Don’t know what I’m talking about? Wild yeast, as known as sourdough culture, is super easy to make and will change your bread game forever. I can teach you how to make a sourdough starter in 7 days!
📖 Recipe
The Best Sourdough Tortilla
Ingredients
- ½ cup sourdough starter discard 110g
- ¼ cup olive oil 54g
- ⅓ cup water 80g
- 1 ⅔ cup all purpose flour 210g
- ½ teaspoon salt 4g
Instructions
- In a large bowl, mix the sourdough discard, olive oil and water. Stir to combine.
- Add the all-purpose flour and salt, mixing until the dough is formed. Knead for 1 to 2 minutes, just until everything is well combined and dough looks homogeneous, with no dry spots. You can use a stand mixer if you prefer. If your dough is too sticky, add 1 tablespoon more of all-purpose flour and knead until absorbed.
- Cover the dough with a damp towel and let it rest for 30 minutes.
- Preheat a large skillet on high heat.
- Flour lightly the surface you’re opening the dough. Divide the dough into 8 to 10 pieces. Flatten each ball with the palm of your hand.
- Roll open each piece of dough into a circle, using a rolling pin or a wine bottle. The tortillas should be rolled thin (about ¼ inch thickness), and will look almost see-through.
- Cook individually on high heat for about 1 minute on each side. Flip it as soon as bubbles appear and the edges look firm: the tortilla should have nice brown spots.
- Allow them to cool before storing into an airtight container. Serve them warm.
Randy
Can you make these without the salt? I’m on a very strict low sodium diet and even though these don’t have a lot I would like to cut all the added salt if possible.
Tatiana Kamakura
Hi Randy,
Yes, you can make these without the salt! Just keep in mind that they might taste just a bit more plain - still good, though! Cheers!
Victoria Skelton
Can you do the recipe in grams?
B
Hello! These tortillas are awesome! Is it okay if I use less discard than the recipe calls for?
Tatiana Kamakura
Hi B,
I’m so happy you liked the tortillas! I’ve never tried making them with less discard, but you can definitely experiment. Try reducing it to about 1/3 cup and see how they turn out. The texture might or not change a little, but it should still work. Let me know how it goes if you try it!
Danielle
Our family LOVES this recipe! I also make mini ones to put in my son's lunch so he can make his own healthy pizza lunchables.
Megan
Recipe as is was great!Could you do a cold ferment? To get a little more benefit in flavor from the starter?
Tatiana Kamakura
Hi Megan,
Yes, you can cold ferment up to 4 days - didn't test for longer than this. I usually do when making these, and they get even better. Cheers!
Lori
This was the first time I've made tortillas from scratch. recipe above. When I put my in the skillet they did not bubble up-stayed flat. I tried even hotter but that only made the burn. What might have been my problem?
Tatiana Kamakura
Hi Lori,
Make sure your tortillas have enough hydration and let them rest for at least 30 minutes before rolling them out: this helps with flexibility and puffing. Also, try rolling them evenly and cooking on a hot skillet. Pressing lightly with a spatula right after flipping can also encourage bubbles. Hope that helps for next time!
Jacquelyn
This was the first time I tried making homemade tortillas and they were awesome! Such a simple and easy recipe -- thanks SO much!
Do you think these would store well in the refrigerator to keep them longer, if needed? Or do they have to be frozen?
Tatiana Kamakura
Hi Jacquelyn,
I’m so glad you enjoyed the recipe—yay for homemade tortillas! 🫓
Yes, they store well! You can keep the cooked tortillas in an airtight container in the fridge for 2 to 3 days, or freeze them for longer storage. Another option is to refrigerate the dough and cook them as you need. I’ve kept it for up to 4 days and just cooked tortillas as needed. Super handy!
Ana
Hi! Absolutely LOVED this recipe… the tortillas came out incredible!!!! Can they be refrigerated???
Tatiana Kamakura
Hi Ana,
Yes, they can, both dough and cooked tortillas. Cheers!
Sarah
Silly question - what's the best way to b defrost them??
TBurns
Just made these for the first time and they were absolutely perfect! Thank you for the recipe!