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Sourdough Tortillas are a fun and delicious way to use extra sourdough starter. These tortillas have a gentle tang, and soft texture, and remain pliable—perfect for tacos, wraps, or quesadillas.
They’re easy to prepare, freeze well, and can be adapted with your favorite herbs or spices if you’re feeling creative.
Why You’ll Love This Recipe
- Great Use of Discard: Transform leftover sourdough starter into something practical.
- Soft & Flexible: Ideal for rolling and folding without tearing.
- Customizable: Add garlic powder, chili flakes, or herbs for different flavor profiles.
- Make-Ahead Friendly: Store in the fridge or freezer for quick weeknight meals.
- Beginner-Friendly: Straightforward steps and minimal ingredients.
What to Serve with Sourdough Tortillas
- Tacos or Fajitas: Perfect vehicle for savory fillings like grilled veggies or meat.
- Breakfast Burritos: Eggs, cheese, and sautéed peppers wrapped in a warm tortilla.
- Quesadillas: Melt cheese and add your favorite fillings for a quick meal.
- Wraps: Fill with fresh veggies, proteins, and spreads.
- Chips & Salsa: Cut into wedges, bake or fry until crispy, and serve with dip.
Ingredient Breakdown
Each component helps create a soft, slightly tangy tortilla:
- All-Purpose Flour (or a Mix of Flour Types): Forms the base and structure.
- Sourdough Starter/Discard: Adds a mild tang and helps with tenderness.
- Warm Water: Aids in dough formation; adjust as needed for consistency.
- Oil or Butter: Provides softness and flavor.
- Salt: Enhances overall taste.
Pro Tip Before Starting
Let your dough rest for about 20–30 minutes after mixing. This resting period relaxes the gluten and makes the tortillas easier to roll out.
Easy Sourdough Tortillas
Soft, flexible tortillas made with sourdough for a gentle tang and enhanced flavor, perfect for wraps, tacos, or quesadillas.
Ingredients
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 cup sourdough starter or discard (room temperature)
- 3/4 cup warm water (adjust as needed)
- 2 tablespoons oil (olive oil, vegetable oil, or melted butter)
- 1 teaspoon salt
Instructions
- Mix the Dough: In a medium bowl, whisk together the flour and salt.Add the sourdough starter and oil, then gradually stir in the warm water until a soft dough forms.
- Knead: Turn the dough out onto a lightly floured surface. Knead for about 5 minutes until smooth and slightly elastic. If the dough feels too sticky, dust it with extra flour. If it’s too dry, add a tablespoon of water at a time.
- Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 20–30 minutes. This makes the dough easier to roll out.
- Divide & Shape: Divide the dough into 8–10 equal pieces, depending on the desired tortilla size. Roll each piece into a ball.
- Roll Out: On a lightly floured surface, roll each ball into a thin circle (about 6–8 inches in diameter). Keep the remaining dough balls covered to prevent drying while you work.
- Cook the Tortillas: Heat a dry skillet or griddle over medium-high heat.Place a rolled tortilla in the skillet. Cook for about 30–45 seconds on the first side, until bubbles form. Flip and cook the other side for another 30–45 seconds, or until lightly browned.
- Keep Warm: As you cook each tortilla, stack them on a plate under a clean towel or in a tortilla warmer to retain softness.
Notes
- Storage: Place cooled tortillas in a zip-top bag or airtight container. They stay fresh for 2–3 days at room temperature, or up to a week in the fridge.
- Freezing: Freeze in a stack separated by parchment paper for up to 3 months. Thaw in the fridge overnight or reheat directly in a hot skillet.
- Flour Variations: Experiment with whole wheat, spelt, or a mix of flours for different textures and tastes.
- Gluten-Free: Use a gluten-free 1:1 flour blend, but note the texture might differ.
Pro Tip After Preparing
For an even softer result, lightly brush each tortilla with melted butter or oil after cooking. This also adds a bit of extra flavor.
Frequently Asked Questions
Can I use butter instead of oil?
Yes. Melted butter adds flavor, but oil works just as well.
Do I have to let the dough rest?
It’s highly recommended. Resting makes the dough more manageable and the tortillas softer.
Why aren’t my tortillas puffing up?
Ensure your skillet is hot enough and you’re rolling the tortillas thin. A little pressure with a spatula on the bubbles can help them puff.
Wrapping it up
Sourdough Tortillas are a flavorful way to stretch your sourdough starter beyond bread. With a tender bite and a delicate tang, these tortillas bring a homemade touch to wraps, tacos, or quesadillas.
Enjoy them fresh off the skillet, or freeze a batch for quick meals later.
Once you’ve made these soft tortillas at home, you’ll find it hard to go back to store-bought!
