Flour tortillas are so versatile and create countless meals for breakfast, lunch, and dinner. These sourdough tortillas are soft, airy, and delicious and are sure to become a staple in your kitchen!
Tortillas make a great alternative to a loaf of bread, if there hasn’t been time to make one. They can be used for breakfast, lunch, or dinner meals with enough options to please the whole family.
These sourdough tortillas can be whipped up in a pinch or allowed to ferment all day or night for easier digestion. I like to allow mine to rest overnight if possible but when that’s not an option, I just let the dough sit for about 20 minutes while I get the rest of the meal ready and then I cook them up.
These tortillas don’t require an active starter. If you forgot to feed your starter or have discard to use, it will work great for this recipe. Either way, you will love these sourdough tortillas!
Ingredients for Sourdough Tortillas
- Sourdough Starter– I like my starter to be nice and bubbly before I mix up this dough. However, you don’t have to use active starter! Discard is fine. Learn about making and maintaining a sourdough starter in this post.
- Water-Warm or room temperature water is best, not too hot and not too cold.
- Olive Oil– Or a good quality oil of your choice.
- Salt– I suggest a fine sea salt, nothing coarse.
- Flour– I use high-quality all-purpose flour for this recipe but sometimes I use freshly ground hard white wheat or einkorn. Use whatever flour you prefer! You might need to increase the amount a little if using a whole wheat flour.
Tools You Will Need
- Large Mixing Bowl
- Measuring cup and spoons
- Rolling Pin
- Cast Iron Skillet
- Cooling Rack
How to Make Sourdough Tortillas
In a mixing bowl, combine the sourdough starter, water, oil, and salt. Stir to mix well.
Add in the flour a little at a time and mix with your hand until a soft, slightly tacky dough forms. Try not to add too much flour as you don’t want the dough to be very dry.
Allow the dough to rest! Overnight (or all day) is best. Long fermentation means easier to digest. But if you just can’t wait, at least 20 minutes while you’re prepping your work area.
Heat a cast iron skillet (or skillet of your choice) over medium high heat. Allow it to heat for at least 10 minutes so it’s nice and hot when you put the first tortilla on.
If it’s not hot enough, the tortilla will take longer to cook and end up dry and hard.
Divide the dough into 12 pieces and roll each into a ball. For larger tortillas, divide into 9 pieces and for miniature tortillas, divide into 18.
When your skillet is heated up, start rolling out the first tortilla as thin as you can without tearing it.
Gently lay the tortilla into the skillet.
Start rolling out the next tortilla while the first one cooks.
Allow it to cook for only 1 to 2 minutes, or until large bubbles form on the top.
Carefully flip the tortilla and only allow the other side to cook for about a minute.
Move the cooked tortilla to a cooling rack and add the tortilla you just rolled out to the skillet. Begin rolling out the next tortilla while the other one cooks. Continue this system until all of the tortillas are cooked, rolling one out while another is cooking.
I like to cool mine on a wire rack. Stacking them on a plate can cause the bottom ones to have too much moisture. Serve immediately while still warm or allow to cool and store until later.
How to Serve Sourdough Tortillas
This is the fun part, the options are endless! Here are a few of our favorites:
- Breakfast Burritos-Scrambled eggs with some onion, peppers, or other veggies on hand along with some shredded cheese make the perfect filling for breakfast burritos. A large batch of eggs will fill several tortillas and they can be wrapped up and frozen for future meals.
- Sandwich Wrap-Deli meat, veggies, cheese, and condiments all set out allow everyone to make their own wrap. My girls even love natural peanut butter and homemade blueberry jam on theirs.
- Tacos-Of course! Cooked meat and lots of toppings on these sourdough tortillas will take taco night up a notch. Here in Alaska, we really love fish tacos!
- Quesadillas-You can make several of these at once to feed a crowd. Simply lay tortillas out on a cookie sheet, top with shredded cheese, veggies, and meat (if desired), and top with another tortilla. Bake in a 350 degree oven for only 5 or so minutes until the cheese has melted. Slice up and serve.
- Tortilla Chips-Use kitchen shears or a sharp knife to cut the tortillas into wedges. Spread on a baking sheet, drizzle with olive oil, and bake at 350 degrees until crispy, only about 5 to 10 minutes. Perfect for dipping or nachos!
- Pizza Crust-Top with your favorite pizza toppings and pop into a 350 degree oven for a few minutes until the cheese melts.
How to Store Sourdough Tortillas
Store leftover sourdough tortillas at room temperature in an airtight container or reusable zip bag for up to 4 to 5 days. This is a great way to have them ready for quick meals throughout the week.
They can be reheated in the oven, microwave, or in a warm skillet, if desired.
Can You Freeze Sourdough Tortillas?
Yes! Freeze sourdough tortillas in an airtight container or bag for up to 3 months. Pull one or more out as needed and thaw at room temperature.
This is a great recipe to make in advance and can easily be double or tripled. With a bag of sourdough tortillas in the freezer, you can whip up a quick, healthy meal with so many options. These are nice to have on hand when you haven’t had a chance to make a loaf of bread.
Sourdough tortillas are so delicious and surprisingly simple to make. Feed a large, busy family or a group of friends. With so many options, you can make a different meal every time!
- Large mixing bowl
- Measuring cup and spoons
- Rolling Pin
- Cooling rack
- 1 cup Sourdough starter
- 1 cup Warm water
- 1 tbsp Olive oil
- 1 tsp Sea salt
- 2 1/2 cups All-purpose flour
- Combine sourdough starter, water, oil, and salt in a large mixing bowl.
- Use your hand to gradually mix in the flour until a soft, slightly tacky dough forms. Avoid adding too much flour or the tortillas will be dry.
- Allow dough to rest for at least 20 minutes. 8 hours or overnight fermentation will make them easier to digest.
- Heat up skillet for at least 10 minutes on medium-high heat.
- Divide the dough into 12 equal pieces and roll into balls. Divide into 9 pieces for larger tortillas or 18 pieces for small.
- Roll out the first tortilla as thin as you can without tearing. Place in the skillet carefully.
- Allow to cook for only 1 to 2 minutes on the first side, until large bubbles form. While it cooks, roll out the next tortilla.
- Flip the tortilla and cook on the other side for only a minute. Remove and place on the cooling rack.
- Cook the next tortilla, rolling out another one as before. Repeat the process of cooking one while rolling out another until they are all done.
- Serve immediately warm or allow to cool and save for later.