These easy sourdough tortillas from scratch can be made with discard or fed starter. With only 5 simple ingredients, you’ll be able to save money and reduce the additives in your food. Do you hate choosing between healthier tortillas and a low price? Now you don’t have to! You’ll love every bite.
This recipe post includes a video tutorial so you can make it alongside me, step-by-step!

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If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Sourdough Tortilla Recipe Inspiration

I’ve always loved a good tortilla but I hate buying them. The ones with short ingredient list cost way too much while cheaper options are full of additives.

Once I started my sourdough journey, I decided to make my own. As I developed this recipe, I explored different approaches for sourdough tortillas.

Some ferment them overnight, others skip kneading. For my recipe, I wanted to preserve important elements while simplifying the process.

Why You Will Love This Recipe

Saves you money on groceries
Super easy to whip up
Tastes amazing!
Doesn’t have added junk ingredients
Is good for your gut due to fermented sourdough starter

Why Use Sourdough Starter To Make Tortillas?

Incorporating sourdough starter into recipes offers notable gut benefits. For instance, these tortillas become more digestible and introduce beneficial bacteria from fermentation into the dough.

Sourdough Tortillas Ingredients

olive oil or avocado oil
sourdough discard
water
all-purpose flour
salt

Kitchen Tools You May Need

How to Make Sourdough Tortillas

In a large mixing bowl, combine oil, water, sourdough discard, and salt using a spoon or bread whisk.

Then add the flour and stir until combined. Use your hands if needed, and add 1-2 tablespoons of extra flour if dough is sticky.

Turn dough out onto a floured surface and knead for 2 minutes (you can do this by hand or with an electric mixer using a dough hook).

Optional: At this point you can do a long ferment by placing the dough, covered with a lid or saran wrap, in the fridge overnight up to 36 hours. This allows the sourdough cultures to ferment the rest of the ingredients adding more gut benefits.

When you’re ready to cook the tortillas, preheat a skillet over medium-heat. You do not need to add any oil to the pan, it shouldn’t stick. (I use a stainless steel pan without oil and never have issues with sticking)

dough balls and a rolling pin — Source: Plum Branch Home

While the pan preheats, divide the dough into 4 pieces for large tortillas (or 8 for smaller tortillas).

rolled out dough — Source: Plum Branch Home

Roll each piece of dough as thin as you can without it tearing it. You’ll want to dust the rolling pin and counter with flour to prevent sticking.

Place the rolled-out tortillas (one at a time) into the heated skillet and cook on medium heat until the dough begins to bubble on top and turns golden brown on the bottom (about 1-3 minutes).

Flip and cook on the other side until it’s golden brown on the bottom (1-2 minutes).

If your dough begins to burn before it cooks, turn down the heat. Repeat with the rest of the dough.

Place cooked tortillas on a plate and cover with a kitchen towel to keep warm while cooking the rest of the dough.

Recipe Video Tutorial

Tips for Making Sourdough Tortillas

Roll each piece of dough out as thin as possible (the thinner the better)
Always keep your counter/work space lightly floured to prevent sticking
Ensure you don’t skip the kneading step in the recipe; it’s essential for achieving a smooth, thin dough that won’t tear during rolling.

How to Store Sourdough Tortillas

Homemade sourdough tortillas can be stored at room temperature in an airtight container for 2-3 days. Alternatively, you can keep them in the refrigerator using the same method for up to 1 week.

How to Freeze Sourdough Tortillas

Freeze the tortillas by placing them in a glass freezer-safe container with parchment paper between each one, or wrap them individually in a plastic bag. They can be stored like this for up to 6 months.

Ways to Use These Tortillas

For tacos, fajitas, etc.
For mini pizzas (as the crust)
Cheese roll ups for snacks
For lunchtime or snack time pinwheels
so many more ways!

Recipe FAQ

Can I use sourdough discard instead of fed starter?

Yes! Discard works just as good.

Are sourdough tortillas better for you?

Yes! Because sourdough starter is a fermented food, you’re gaining so many gut benefits.

How do you heat sourdough tortillas (reheat)?

Simply put each tortilla, one at a time, into a skillet on low-medium heat and cover with a lid for a few minutes.

Can I freeze sourdough tortillas?

Yes! Store them in a glass freezer safe container with parchment paper between each one or individually wrapped in a baggie. Either way they’ll last up to 6 months.

What is the best flour for this sourdough recipe?

Unbleached all-purpose flour (I like organic).

My tortillas aren’t coming out thin, what is going wrong?

For better results, roll the dough even thinner before cooking it next time. I like to use a silicon baking mat on the counter top to help prevent sticking while rolling the tortillas out.

How can I make this process faster?

You can make these ahead of time and store them in the freezer. When you’re ready for them just reheat in a skillet.

Can I make these without the sourdough starter? I don’t have one yet.

I haven’t personally tried it without starter but I’m sure it would work just fine. You may just need a little extra flour or water.

Can I make the dough ahead of time and keep them in the fridge until I’m ready to cook them?

Yes, the dough will last about 2 days in the fridge before you’ll need to use it.

Can I make these with whole wheat flour?

Yes! You may have to add a little more water but otherwise it should work great.

How long will these tortillas keep?

2-3 days at room temperature, up to a week in the fridge, and 6 months in the freezer.

Do I need an active starter for this recipe?

Nope, you can use sourdough discard for these tortillas.

Try These Other Sourdough Staple Recipes

Recipe

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Easy Sourdough Tortillas

Molly LaFontaine of Plum Branch Home

These easy sourdough tortillas from scratch can be made with discard or fed starter. With only 5 simple ingredients, you'll be able to save money and reduce the additives in your food. Do you hate choosing between healthier tortillas and a low price? Now you don't have to! You'll love every bite.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Staples from Scratch

Cuisine Sourdough

Servings 4 large tortillas (or 8 small)

Ingredients

2 Tbsp olive oil or avocado oil
1/2 cup sourdough discard (unfed sourdough starter)
1/4 cup water
1 cup all-purpose flour (+ 1-2 Tablespoon if needed)
1/2 tsp salt

Instructions

Make the Dough

In a large mixing bowl, combine oil, water, sourdough discard, and salt using a spoon or bread whisk.
Then add the flour and stir until combined. Use your hands if needed, and add 1-2 tablespoons of extra flour if dough is sticky.
Turn dough out onto a floured surface and knead for 2 minutes (you can do this by hand or with an electric mixer using a dough hook).
Optional: At this point you can do a long ferment by placing the dough, covered with a lid or saran wrap, in the fridge overnight up to 36 hours. This allows the sourdough cultures to ferment the rest of the ingredients adding more gut benefits.

Shape Tortillas

When you’re ready to cook the tortillas, preheat a skillet over medium-heat. You do not need to add any oil to the pan, it shouldn’t stick. (I use a stainless steel pan without oil and never have issues with sticking)
While the pan preheats, divide the dough into 4 pieces for large tortillas (or 8 for smaller tortillas).
Roll each piece of dough as thin as you can without it tearing it. You’ll want to dust the rolling pin and counter with flour to prevent sticking.

Cook Tortillas

Place the rolled-out tortillas (one at a time) into the heated skillet and cook on medium heat until the dough begins to bubble on top and turns golden brown on the bottom (about 1-3 minutes).
Flip and cook on the other side until it’s golden brown on the bottom (1-2 minutes).
If your dough begins to burn before it cooks, turn down the heat. Repeat with the rest of the dough.
Place cooked tortillas on a plate and cover with a kitchen towel to keep warm while cooking the rest of the dough.

Video

Keyword sourdough tortillas