Easy Homemade Sourdough Pumpkin Tortilla Recipe

Hear me out, it may sound odd, but sourdough pumpkin tortillas are possibly the best tortillas I have ever had!

It’s definitely pumpkin season here on the Homestead and I am trying to find new and fun ways to use them in fall recipes. This is a great recipe for taco night!

We normally think about sweet breads and other sweeter recipes when using pumpkin puree. However, I have been inspired this year to make more savory pumpkin recipes.

If you are looking for a sweet sourdough pumpkin bread recipe, click here: Sourdough Pumpkin Bread Recipe

For even more sourdough recipes, click here: My Sourdough Recipes

*This post may contain affiliate links meaning I may make a small commission on sales at no cost to you*

If you are new to sourdough, start here: How to make a Sourdough Starter

Why you will love this recipe for sourdough pumpkin tortillas

This is a very easy sourdough recipe to make. You mix it up in the morning and roll them out and fry for dinner time.

A very flavorful tortilla with the addition of pumpkin puree.

You will find these sourdough pumpkin tortillas to be super soft and pliable.

What you will need to make this recipe

Flour

I use freshly milled hard white wheat to make these. You can use all purpose flour, bread flour, or store bought whole wheat flour.

This is the grain mill I use and have for year: Grain Mill

Sourdough Starter

You can use active sourdough starter or sourdough discard for this recipe.

Pumpkin Puree

I made my own pumpkin purée, but you can used canned pumpkin puree. Be sure to not use pumpkin pie filling as this has sweeteners added and will give a completely different flavor to the flour tortillas.

Salt

Water

For full ingredient amounts, see recipe card below.

Step by Step Instructions for making Sourdough Pumpkin Tortillas

Mixing the dough

In a large bowl or the bowl of a stand mixer with a dough hook attachment, add the sourdough starter, pumpkin puree, water, and salt. Mix until combined.

This is the stand mixer I use: My Mixer

Add the flour and mix well. Knead either by hand or on speed 2 for 10 minutes or until glossy and stretchy.

Bulk Fermentation

Place the dough in a large mixing bowl and cover with plastic wrap. Let ferment at room temperature for up to 24 hours.

Alternatively, let dough ferment in the fridge for up to a week.

Shape the tortillas

Turn the dough on a lightly floured surface and divide dough into 6 equal pieces.

Roll out each of the dough balls with a rolling pin to approximately 8 inches in diameter. You can roll them out between some parchment paper to make it a bit easier.

If you find the dough keeps springing back while rolling, let dough rest for 10 minutes to relax the gluten before rolling out.

Alternatively, you can use a tortilla press for this task.

Cook the tortillas

Preheat cast iron skillet over medium heat. Add a tsp of olive oil or coconut oil to the pan.

Cook tortillas on each side for 2-3 minutes or until golden brown.

Place cooked tortillas on a plate and cover with a tea towel to maintain softness.

Storage Tips

Store cooled tortillas on the counter in a plastic bag or airtight container for 3-4 days.