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Learn to make sourdough tortillas that are so much better than store-bought! Whether you have a tortilla press or not, this easy method will show you how to turn your sourdough starter into soft, flour tortillas in no time. These homemade sourdough starter wraps are perfect for tacos, quesadillas, or sandwiches—and they taste better than store-bought!
New to sourdough? Check out How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!
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If you’re looking to save money on groceries, improve the health of your family, and make mealtime a little easier, you will love learning how to make sourdough tortillas. They are soft, delicious, versatile, and are probably easier to make than you think!
I think cooking for our families is only as complicated as we make it. Which means sometimes I’m staring at a cluttered pantry, wondering what in the world to feed these hungry people of mine, with only myself to blame. This is usually because I failed to plan, which we all know means I planned to fail.
If, on those occasions when I’m staring at my pantry, I remember that I have a stack of sourdough tortillas in the freezer, a weight lifts off my shoulders.
(The trouble I’ve recently run into is that my son has a wheat allergy. If that’s you, and even a long-ferment doesn’t do the trick, check out our gluten free flour tortillas.)
Whether sourdough or gluten-free, tortillas mean I can make about a dozen different things that everyone will love.
And even if I don’t have tortillas in the freezer, I can make some in about thirty minutes using ingredients I always have on hand: flour, water, olive oil (or any other fat), and my beautiful sourdough starter.
Why You’ll Love this sourdough discard tortillas recipe
- Use up sourdough discard with zero waste
- Better flavor and texture than store-bought
- No preservatives, additives, or yucky seed oils
- Made with simple pantry staples you probably have on hand
- So versatile! They can be used as a side, wrap, or base for meals like burritos and enchiladas.
- Long-ferment for extra digestibility OR
- Skip the ferment for quick, same-day tortillas
Ingredients for Sourdough Tortillas
- All-purpose flour – creates soft, pliable tortillas
- Sourdough discard – adds deep tangy flavor and digestive benefits. If you don’t have a sourdough starter, check out our free step-by-step guide!
- Salt – enhances flavor
- Olive oil – makes the dough tender and flexible
- Warm water – brings it all together
Tools you may need
How to make sourdough discard tortillas
Step 1: In a large mixing bowl, combine the sourdough starter and water. The consistency will be smooth with no lumps. Then, add the flour, olive oil, and salt.
Step 2: If using a stand mixer, mix on low speed using the dough hook for 5 minutes, until the dough pulls away from the sides of the bowl. If mixing by hand, mix the ingredients with a wooden spoon until a shaggy ball forms. Turn the dough out onto a lightly floured surface and knead with the heel of your hands for 8-10 minutes. The dough should be soft, smooth, and elastic.
*If your dough doesn’t pull away from the sides of the bowl or is too wet to work with, add additional flour one tablespoon at a time until the dough comes together. If it’s too dry, add water one tablespoon at a time until the dough comes together.
Step 3: Transfer the dough to a well-greased bowl and cover with plastic wrap or a damp dishcloth. Set the dough aside at room temperature or in the refrigerator for 8-12 hours or overnight. This is the bulk ferment.
Allowing the dough to ferment at room temperature will speed up the fermentation process. I like to let it sit in the refrigerator for an hour or so before rolling it out because it makes the dough easier to work with.
*If you want quick, same-day sourdough tortillas, you can skip the bulk ferment and proceed straight to the next step.
Step 4: Turn the dough out onto a floured cutting board. If you want standard-sized tortillas, cut the dough into 12 equal pieces. For burrito-sized tortillas, cut the dough into six equal pieces.
Step 5: Let the dough balls rest under a towel for 15-30 minutes. This makes them easier to work with in the next step.
Step 6: Lightly flour your work surface and rolling pin to prevent sticking. Place one dough ball on the floured surface and gently flatten it with your hand. Roll from the center outward, rotating the dough a quarter turn between rolls to maintain a round shape. Roll the dough until it is very thin, almost translucent, without tearing.
Stack uncooked tortillas between sheets of parchment paper or paper towels to prevent sticking.
Step 7: Heat a large cast-iron skillet over medium heat (any large pan will do). When the pan is preheated, brush it with olive or coconut oil. Cook tortillas one at a time for 1-2 minutes per side. The dough will bubble up when it’s ready to be flipped.
Step 8: Continue cooking until all the tortillas are finished. Store at room temperature for 1-2 days or in the freezer for 3-6 months.
Tips for the Best Sourdough Tortillas
- Roll the dough as evenly as possible to ovoid uneven cooking
- Make sure the pan is nice and hot to get the nice brown spots and bubbles
- Try not to overflour your surface so the sourdough tortillas don’t get too dry
- Cover the cooked tortillas with a towel to trap the steam and keep them soft
How to Use sourdough Tortillas
Sourdough tortillas are so delicious and versatile that I never run out of ways to use them. A few of my favorite ways to serve them are as:
- Quesadillas with lots of cheese, chicken or ground beef, and veggies
- Breakfast burritos
- Chicken enchiladas with cream cheese
- Chicken enchiladas verde
- Taco casserole
- Sandwich wraps
- Taco shells
FAQs
How do i store my sourdough tortillas?
Store them in a paper or plastic bag in between sheets of parchment paper or paper towels to prevent sticking.
Can you freeze sourdough tortillas?
Yes, they freeze well. Layer cooked tortillas between paper towels or parchment paper and store them in a Ziplock bag. Allow them to thaw at room temperature or in a 350°F oven for about 5 minutes.
How long are sourdough tortillas good for?
They are good for 1-2 days at room temperature. After the second day, they lose their soft texture.
Are sourdough tortillas healthy?
Yes, I consider them to be healthy because they are a whole food that can be made with organic flour and healthy fats like olive oil, tallow, or butter. Using a sourdough starter and allowing for a longer ferment helps make them more easily digestible than conventional tortillas.
Why are my tortillas stiff?
If your wraps turned out stiff or crunchy, likely, you didn’t use enough fat in your dough or overcooked them. Make sure to only leave them in the pan for 1-2 minutes per side. If you end up with hard tortillas, pretend they are chips and use them for nachos or salsa!
Can I use active starter instead of discard?
Yes, you can use active starter instead of discard for these tortillas. In this case, I recommend letting them ferment in the refrigerator instead of at room temperature, so they don’t rise.
Sourdough Tortillas
Ingredients
- 450 grams flour
- 245 grams sourdough starter (active or discard)
- 50 grams olive oil
- 180 grams water
- 7 grams salt
- olive or coconut oil for coating the skilled
Instructions
- In a large mixing bowl, whisk together the water and sourdough starter until well combined, with no clumps remaining.
- Add the flour, olive oil, and salt to the sourdough starter.
- If using a stand mixer, use a dough hook and mix for about 5 minutes on low speed, until the dough pulls away from the sides of the bowl.
- If mixing by hand: Mix the dough ingredients using a wooden spoon until they form a shaggy ball. Then, turn the dough out onto a floured surface and knead with the heel of your hand for 8-10 minutes.
- The dough should be soft, smooth, and elastic. If it feels too wet to handle, or it isn't pulling away from the bowl, add additional flour one tablespoon at a time until the dough comes together. If the dough is too dry, add water one tablespoon at a time until it comes together.
- Transfer dough to a well-greased bowl and cover with plastic or a damp dish towel. Set the dough aside to ferment at room temperature or in the refrigerator for 8-12 hours or overnight. Alternatively, you can skip fermentation and proceed directly to the next step.
- Turn the dough out onto a floured cutting board. For standard-sized tortillas, cut the dough into 12 equal pieces. For burrito-sized tortillas, cut the dough into six equal pieces. Roll the pieces into uniform balls.
- Let the dough balls rest for 15–30 minutes under a towel—this relaxes the gluten, making them easier to roll.
- Lightly flour your work surface and rolling pin to prevent sticking. Place one dough ball on the floured surface and gently flatten it with your hand. Roll from the center outward, rotating the dough a quarter turn between rolls to maintain a round shape. Roll the dough until it is very thin, almost translucent, without tearing.
- Stack tortillas between sheets of parchment paper or paper towels to prevent sticking.
- Heat a large cast-iron skillet over medium heat (any pan will do). When the pan is preheated, lightly brush it with olive oil or coconut oil.
- Cook tortillas one at a time for 1-2 minutes per side. Bubbles will form on the tortilla when it's time to flip.
- Continue cooking until all the tortillas are cooked. Store at room temperature for 1-2 days, or in the freezer for 3-6 months.
Tortillas Didn’t Turn Out quite Right? Check Out:
- Why is My Sourdough Not Rising?
- Why is My Sourdough Bread Gummy? (And how to Fix it)
- Why is My Sourdough Starter Not Rising?
you’re Going to Love These Sourdough Tortillas
I hope you love these sourdough tortillas! They’re a great way to get a jump on meal prep or batch cook for a couple of dinners. The only downside is that once you start making your own sourdough wraps, you’ll never go back to store-bought. Like, ever.
But that’s ok! Because they are healthier and delicious, and they’ll save you tons of money.
I’d love to hear about how you use your sourdough wraps in the comment section!
