Description
Soft, chewy, and subtly tangy sourdough tortillas made with simple pantry ingredients. Perfect for tacos, wraps, or enjoying warm with butter—no special equipment or long fermentation needed.
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
Instructions
- In a large mixing bowl, whisk together the flour, salt, and baking powder.
- Add the sourdough discard and olive oil to the dry ingredients and stir to combine.
- Slowly pour in the warm water, mixing until a rough dough forms.
- Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic.
- Cover the dough with a damp towel and let it rest for 30 minutes.
- Divide the rested dough into 10–12 equal-sized balls.
- Roll each ball into a thin circle, about 6–8 inches wide.
- Heat a dry skillet over medium-high heat. Cook each tortilla for 30–60 seconds per side until bubbles form and light golden spots appear.
- As tortillas are done, keep them warm wrapped in a clean towel.
Notes
Use whole wheat flour for added fiber and a nuttier flavor.
Substitute melted butter or lard for a richer taste.
Add garlic powder or herbs to the dough for extra flavor.
Adjust tortilla size depending on intended use (taco vs wrap).
Store leftovers in an airtight container at room temperature for 2 days, in the fridge for a week, or freeze with parchment between them.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 150
- Sugar: 0g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
