Name: Sourdough Tortillas
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon sea salt; 1 teaspoon baking powder; ½ cup sourdough discard (unfed); 3 tablespoons olive oil (or melted butter); ¾ cup warm water

Soft, chewy, and with just the right touch of tang, these sourdough tortillas are my go-to when I want something fresh and homemade without the hassle of special equipment. They’re a perfect way to use up sourdough discard and taste so much better than anything I’ve bought at the store. I love using them for tacos, wraps, or even just as a warm snack with a smear of butter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour

1 teaspoon sea salt

1 teaspoon baking powder

½ cup sourdough discard (unfed)

3 tablespoons olive oil (or melted butter)

¾ cup warm water

Directions

I whisk together the flour, salt, and baking powder in a large mixing bowl.

Then I add the sourdough discard and olive oil to the dry ingredients and stir everything together.

I slowly pour in the warm water, mixing until a rough dough forms.

On a floured surface, I knead the dough for about 5–7 minutes until it becomes smooth and elastic.

I cover the dough with a damp towel and let it rest for 30 minutes.

After resting, I divide the dough into 10–12 equal-sized balls.

I roll each ball into a thin circle, about 6–8 inches wide.

I heat a dry skillet over medium-high heat and cook each tortilla for about 30–60 seconds per side, until bubbles form and light golden spots appear.

As they come off the skillet, I keep them warm wrapped in a clean towel.

Servings and timing

Servings: 10–12 tortillas

Prep time: 40 minutes

Cook time: 15 minutes

Total time: 55 minutes

Calories per tortilla: approximately 150 kcal

Variations

I sometimes use whole wheat flour for a nuttier taste and added fiber.

For a richer flavor, I like swapping olive oil with melted butter or even lard.

Adding a pinch of garlic powder or dried herbs to the dough gives the tortillas a subtle flavor boost.

I make smaller or larger tortillas depending on what I’m using them for—mini taco size or large wrap size.

Storage/Reheating

I store leftover tortillas in an airtight container or zip-top bag at room temperature for up to 2 days, or in the fridge for up to a week. For longer storage, I freeze them with parchment between each one and reheat them straight from frozen. To reheat, I use a dry skillet over medium heat for a minute or two, or I wrap them in a damp paper towel and microwave for 15–20 seconds.

FAQs

How do I know when the tortillas are cooked enough?

I look for bubbles on the surface and light golden spots underneath—usually around 30–60 seconds per side.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and store it in the fridge, covered. I let it come to room temperature before rolling out.

Can I use active sourdough starter instead of discard?

Absolutely. I’ve used active starter with great results. It might make the dough slightly more elastic.

Why is my dough too sticky or too dry?

If it’s sticky, I add a little more flour while kneading. If it’s too dry, a few drops of water help bring it together.

Can I roll these out with a tortilla press?

While a tortilla press can work, I get better results with a rolling pin since the dough isn’t as soft as corn tortilla dough.

Conclusion

These sourdough tortillas have become a staple in my kitchen. They’re easy to make, full of flavor, and a great way to put sourdough discard to use. Whether I’m making a quick wrap or planning taco night, I always feel better knowing they’re homemade and fresh. Once I started making these, I stopped buying tortillas altogether.

📖 Recipe: