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.
Stephanie
Can I soak the mixture overnight??8-24hrs?
We are sensitive to baked goods not fermented.
Thanks so much!
Tatiana Kamakura
Hi Stephanie, yes, you can let it ferment overnight. I've kept this dough in the fridge for over 4 days and got amazing tortillas.
Cheers!
Tiff Land
First time making tortillas and they turned out great. This is my new go to for discard.
Tatiana Kamakura
Glad you like them, Tiff! Cheers!
DJ B
I haven't tried to make tortilla's in over 30 years. These came together quick and easy.
My sourdough had been left out overnight, but my kitchen is unheated so it stays pretty cool till I turn on the stove for cooking (in winter can drop down to low 50's or colder, depending on the weather)
I got to eat 2 of them, my husband ate 1 for breakfast then packed up the remaining 7 for his lunch/dinner for the next couple of days while he's gone to work.
They don't taste like traditional tortilla's made with lard, the ones I kneaded longer before rolling out seemed lighter than the ones I didn't spend a lot of time with.
I will definitely be making these again!
Vickie Hammer
Do you happen to have the measurements in grams?
Diana
Just made these to use my discard for the first time! Came out super yummy. Very easy too. Is there a way to make them be more sour?
Tatiana Kamakura
Hi Diana, to make it more sour, you can try cold fermenting these for up to 3 days. You can also let your discard sit for longer before using for this recipe. Hope that helps!
Suzette
Can these rest longer than 30 minutes without messing up the final result?
Tatiana Kamakura
Yes, they can. You can also let them cold fermenting overnight.
Cheers!
Jessica
Can my discard be cold from the fridge or does it need to be room temp ?
Tatiana Kamakura
Hi Jessica,
I already did it with cold discard and they came out great!
Brianna
So good & easy too! Have made multiple times. Never buying from the store again!
Brandie
Could the dough for this be frozen?
Tatiana Kamakura
Hi Brandie, it can, but I find it easier to freeze the cooked tortillas.