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 - and I can teach you how to make yours!
The Best Sourdough Tortilla
These sourdough tortillas are super tasty and easy to make. Best part: you finally have a delicious no-fail recipe to use your sourdough discard!
Ingredients
- ½ cup sourdough starter discard
- ¼ cup olive oil
- â…“ cup water
- 1 â…” cup all purpose flour
- ½ teaspoon salt
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.
Notes
Tortillas keep for 3 to 5 days outside the fridge.
To freeze, wait for them to cool. Use a ziplock bag or airtight container, and separate each tortilla with wax or parchment paper.
The recipe can be made with active sourdough as well: it won't change the final result.
The recipe can be made with whole wheat: 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 to the surface when rolling open.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 182Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 147mgCarbohydrates 26gFiber 1gSugar 0gProtein 4g
Emma
These were amazing thank you. I’ve been wanting to make my own wraps for ages as store bought wraps are so full of nasty ingredients. I would have done it sooner had I realised how quick and easy it would be! I would love the recipe by grams though.
Sarah
Thank you so much for this recipe! These are delicious and we always use tortillas when we have them in the house. Easiest and most useful discard recipe I've found; I've already passed it along to a friend :).
My gas stove didn't play well with these on high heat or cooking for a full minute, so just throwing it out there for others they might need to adjust the heat to get the right balance, and that it's definitely worth the experimentation. I have a Viking gas stove and it was about 30 seconds per side just under Medium High for me to get perfectly cooked tortillas.
Can't wait to have a breakfast taco for lunch on one of these!
Audra
I am still new to the sourdough world, but have made these tortillas 4 times already. My family loves them. They hold up so well and don't break or crack. Thanks for the delicious, simple recipe.
Milk and Pop
Hey Audra, so glad you like it! One of my favorite recipes here!
Cheers 😉
Joe
Wow! These were fantastic! We cut the salt to 1/8 teaspoon because we are on a low sodium diet. They were fun to make, easy, and quick. And they were a wonderful way to use the starter we'd pour down the drain when refreshing our sourdough. Adding this recipe to my regular rotation. Thank you!
Milk and Pop
So glad you enjoyed the recipe, Joe!
Ginny
These tortillas are tender and delicious! Thanks for a great recipe!
Milk and Pop
Thank you so much for trying, Ginny! Glad you enjoyed them!
Megan F
These were delicious and the recipe is very forgiving (I usually bake with weights, so I was a little nervous!). I love being able to use the discard quickly, rather than letting something rest for hours or overnight. Easy and so versatile - I was planning to make some mini pizzas out of them but they’re almost gone! I divided the dough into 12, so they were slightly smaller, like a large soft taco size. Cooked on my cast iron skillet on medium. Oh and I used bread flour because I had just run out of AP flour. Thanks for the great recipe!
Milk and Pop
Hi Megan,
Yes, this recipe is very forgiving - I still need to add the weights to this recipe card, thanks for reminding me!
And I'm so glad you like these tortillas as much as I do 🙂
Megan F.
I weighed the ingredients today, but keep in mind I made a double batch!
- 240g (1 c) starter/discard
- 120g (1/2 c) olive oil
- 160g (2/3 c) water
- 1 tsp salt
- 450g (3 1/3 c) flour
Milk and Pop
Thanks Megan! Hope they turned out amazing!
Minnie
Thanks for posting the weight conversion Megan. I usually use US customary measurements, but, not for baking.
Cassie
Do you need to spray/oil the skillet before placing the tortillas on to cook? Or just place them on directly without oil?
Milk and Pop
Hi Cassie!
No, you don't need to spray, place them on directly! Just don't forget to preheat the pan/skillet 😉
Cheers!
Karen Styers
These were so amazing!!! They turned out perfectly! Great recipe!!
Milk and Pop
Glad you liked them, Karen!
Kaitlyn Huff
Will these roll up for burritos well?
Milk and Pop
Hi Kaitlyn, these tortillas make great burritos! Just don't overcook them and roll each one thin.
Emmaella Galvez
I followed the directions as it is; used 2/3 cup whole wheat and 1/3 cup flour.It turned perfect each time i make it. So quick and easy to make for a quick chicken quesadillas. So Soft with a little bit of chewyness. I love that you dont need to stretch and fold few times and do long fermentations. Definitely recommended for moms in a hurry!
Milk and Pop
Hi Emmaella, I'm so glad you liked the tortillas!
Robin
May I suggest including weights in your recipes? I don't know of any sourdough bakers that use cups anymore. The quantity of flour in a cup can be vary by 30%, depending on how the cup is filled.
Milk and Pop
Hi Robin! Thank you for the feedback, I'm working on that! I use weights myself but was not including them anymore, as people asked me to use cups. Now I'll be sure to include both! Cheers!
Marina
Thank you, have made these with 100% rye starter and white flour. Just amazing!
Milk and Pop
So glad you like them, Marina!
Jean
Where do I find the recipe for making your Sourdough starter?
Milk and Pop
Hi Jean! You can find it here: https://milkandpop.com/how-to-make-sourdough-starter/
April
Can i freeze the flatten tortillas dough instead?
Milk and Pop
Hi April! Never did this way, when I freeze them I do after they're cooked, as I find it easier and quicker when I want to reheat. If you do freeze them uncooked, just make sure it's completely thawed before cooking. Also, they might shrink a bit if you try to freeze them flatten, as the tortilla dough tends to shrinks a bit minutes after opened. Tell me how it went if you try this method and good luck!
April
Thanks for your reply! Didn’t want to risk it haha
But I made this again this morning, double the recipe, cook everything and Freeze it!