If you’ve been looking for a great way to use up your sourdough discard, these homemade sourdough tortillas are one of our favorite ways. They’re soft, foldable, and packed with flavor—just what you want for taco night, breakfast burritos, or a quick healthy lunch idea.
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Table of Contents
Ways We Love to Serve These Tortillas
These delicious tortillas are made with basic ingredients you likely already have in your pantry—no extra cost, no weird additives like store-bought tortillas have, and a whole lot more flavor thanks to the wild yeast in your starter. I love making these tortillas for Baja-style fish tacos, but they’re just as perfect served alongside a bowl of my homemade tortilla soup or hamburger soup—especially on a chilly fall or winter evening. Whether I use all-purpose or my milled wheat sourdough tortillas, they always add that perfect homemade touch that makes the meal feel extra comforting.
Serving Ideas
These homemade flour tortillas are so versatile:
- Use them as a base for pizza crusts
- Turn them into flat bread wraps for healthy meal ideas
- Make mini quesadillas or sourdough goodies for the kids
- Cut and toast for homemade chips!
Why You’ll Love This Sourdough Tortilla Recipe
- Uses unfed sourdough discard
- Soft and pliable with a nice chew
- Naturally leavened with no baking powder or yeast
- Easy to roll and cook in a cast iron pan
- A healthier option made with simple ingredients
Ingredients You’ll Need
- 1½ cups (210g) unbleached all-purpose flour
- 1¼ teaspoons (5g) kosher salt
- ¼ cup (56g) salted butter, softened
- ⅓ cup + 1 tablespoon (100g) warm water
- ½ cup (100g) sourdough discard (unfed, room temperature)
You can use either a medium bowl and wooden spoon or go hands-free with a dough hook in the bowl of a stand mixer. Sometimes I like to start with a dough whisk to bring the flour mixture together before kneading, other times I just use a wooden spoon or rubber spatula.
Easy Sourdough Tortillas Recipe
STEP 1: In a medium bowl, whisk together the flour and salt. Add the softened butter and use the back of a fork to work it into the flour—just smush and stir until it’s evenly combined and the mixture looks a little crumbly. If needed, use your hands to incorporate it--I often do!
STEP2: Pour in the sourdough discard and water, then stir with a spatula until you have a shaggy dough. Switch to your hands and gently knead the dough in the bowl until it comes together into a rough ball.
STEP 3: Cover the bowl with plastic wrap or a clean kitchen towel, and let it rest at room temperature for 30 minutes. You can also cold ferment the dough longer for up to 12–24 hours for the best flavor and reduced phytic acid. (The longer you rest the dough, the more complex the flavor. Just be sure to refrigerate it if resting overnight.)
STEP 4: Turn the dough out onto a lightly floured surface and knead for a couple of minutes until it’s smooth and no longer sticking to your hands or the counter.
STEP 5: Cut the dough into 12 pieces for tacos or 6 pieces if you're going for burrito-size. Roll each one into a ball.
STEP 6: Cover them with a towel and let them rest for about 30 minutes before rolling out. This will relax the gluten and allow for a much easier roll out.
STEP 7: After the 30 minute rest, roll each dough ball out on a floured surface until it's nice and thin (about 6 to 8 inches for tacos or 10 to 12 inches for burritos). I like to roll them until I can just start to see through the dough—that’s when I know they’re thin enough.
STEP 8: Heat a dry cast iron skillet (or non-stick pan) over medium-high heat—no oil needed. Lay a tortilla in the hot pan and cook until it starts to puff up a bit and you see those little golden-brown spots underneath. Flip it with your fingers or a pair of tongs or a spatula, and cook the other side just until it gets some color too. Each one should take about a minute total to cook.
STEP 9: Let the cooked tortillas cool, then store in a plastic bag, ziplock bag, or airtight container lined with a tea towel or parchment paper. They stay soft for 2–3 days at room temperature or can be frozen.
Tips for Perfect Sourdough Tortillas
- Rest the dough – Letting the dough rest for at least 30 minutes (and up to 12–24 hours) makes it easier to roll thin and improves the flavor.
- Roll them thin – The thinner the tortilla, the softer and more flexible it will be. Aim to roll until you can almost see the counter through the dough.
- Use a hot, dry pan – A well-heated cast iron skillet or dry griddle is key for getting those golden brown spots without drying out the tortilla.
- Stack and cover – Place cooked tortillas in a stack and wrap them in a clean kitchen towel or keep them in a tortilla warmer to lock in steam and softness.
- Store properly – Cool completely before storing in a ziplock bag or airtight container for up to 2–3 days, or freeze for longer storage.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Frequently Asked Questions
Can I use an active sourdough starter instead of discard?
Yes! Active sourdough starter will work just as well!
What flour is best for sourdough tortillas?
All-purpose flour is perfect, but you can use whole wheat for a heartier texture. Mix the two for a balance.
Do I need a tortilla press?
Nope! A simple rolling pin and floured surface work great.
Can I skip the long fermentation?
Yes, but a long fermentation (up to 24 hours) improves the best flavor and digestion.
Easy Sourdough Tortillas (Soft, Foldable & Full of Flavor!)
Ingredients
- 1½ cups 210g unbleached all-purpose flour
- 1¼ teaspoons 5g kosher salt
- ¼ cup 56g salted butter, softened
- ⅓ cup + 1 tablespoon 100g warm water
- ½ cup 100g sourdough discard (unfed, room temperature)
Instructions
- In a medium bowl, whisk together the flour and salt. Add the softened butter and use the back of a fork to work it into the flour—just smush and stir until it’s evenly combined and the mixture looks a little crumbly. If needed, use your hands to incorporate it--I often do!
- Pour in the sourdough discard and water, then stir with a spatula until you have a shaggy dough. Switch to your hands and gently knead the dough in the bowl until it comes together into a rough ball.
- Cover the bowl with plastic wrap or a clean kitchen towel, and let it rest at room temperature for 30 minutes. You can also cold ferment the dough longer for up to 12–24 hours for the best flavor and reduced phytic acid. (The longer you rest the dough, the more complex the flavor. Just be sure to refrigerate it if resting overnight.)
- Turn the dough out onto a lightly floured surface and knead for a couple of minutes until it’s smooth and no longer sticking to your hands or the counter.
- Cut the dough into 12 pieces for tacos or 6 pieces if you're going for burrito-size. Roll each one into a ball.
- Cover them with a towel and let them rest for about 30 minutes before rolling out. This will relax the gluten and allow for a much easier roll out.
- After the 30 minute rest, roll each dough ball out on a floured surface until it's nice and thin (about 6 to 8 inches for tacos or 10 to 12 inches for burritos). I like to roll them until I can just start to see through the dough—that’s when I know they’re thin enough.
- Heat a dry cast iron skillet (or non-stick pan) over medium-high heat—no oil needed. Lay a tortilla in the hot pan and cook until it starts to puff up a bit and you see those little golden-brown spots underneath. Flip it with your fingers or a pair of tongs or a spatula, and cook the other side just until it gets some color too. Each one should take about a minute total to cook.
- Let the cooked tortillas cool, then store in a plastic bag, ziplock bag, or airtight container lined with a tea towel or parchment paper. They stay soft for 2–3 days at room temperature or can be frozen.
Notes
- Rest the dough – Letting the dough rest for at least 30 minutes (and up to 12–24 hours) makes it easier to roll thin and improves the flavor.
- Roll them thin – The thinner the tortilla, the softer and more flexible it will be. Aim to roll until you can almost see the counter through the dough.
- Use a hot, dry pan – A well-heated cast iron skillet or dry griddle is key for getting those golden brown spots without drying out the tortilla.
- Stack and cover – Place cooked tortillas in a stack and wrap them in a clean kitchen towel or keep them in a tortilla warmer to lock in steam and softness.
- Store properly – Cool completely before storing in a ziplock bag or airtight container for up to 2–3 days, or freeze for longer storage.
