Easy Homemade Sourdough Tortilla Recipe | Soft Tortillas

One of my all time favorite things is anything in a tortilla! For years, I have been just making whole wheat tortillas. Although they are delicious, I really wanted a sourdough version. These Sourdough Tortillas are super easy and so delicious! They are long fermented and have a wonderfully yeasty flavor!

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In my opinion, there is nothing so versatile as a tortilla. They are great as wraps, tacos, or as a pizza crust in a pinch! Perfect for taco night!

For these tortillas, I used freshly ground hard white wheat flour, however, you can definitely use store bought whole wheat flour or all-purpose flour!

Your sourdough starter needs to be active and fed. I fed mine the day before and it had been in the fridge for several hours before I used it.

What is Active Sourdough Starter?

Active starter is starter that has been fed within the last 24 hours and is bubbly and active.

What is Sourdough Discard?

Sourdough discard is starter that has not been fed in the last 24 hours and may have a liquid on top signaling it is hungry and needs to be fed.

Why you will love this recipe for Homemade Sourdough Tortillas

This recipe is long fermented for the digestive benefits and has a wonderful tang from the sourdough starter. Long fermentation means it has a fermentation process of at least 8 hours and up to 24 hours.

These tortillas are soft and pliable making them perfect for any toppings you want.

Homemade tortillas are made with simple ingredients you probably already have on hand.

Equipment you may need to make these tortillas

Stand mixer with a dough hook attachment

Having a stand mixer makes the kneading process much easier. This is the stand mixer I use and have for years: Nutrimill Stand Mixer

Tortilla Press

Having a tortilla press can make the task of rolling out the tortillas much easier. Here is one that I use: Tortilla Press

Depending on the flour you choose, you may need a grain mill for freshly milled flour. I have used this one for many years and love it! Nutrimill Grain Mill

What you will need to make this recipe

Flour

You may use freshly milled flour, all purpose flour, bread flour, or whole wheat flour for these tortillas.

Sourdough Starter

Use active sourdough starter for this recipe. If you use sourdough discard the fermentation time may take a bit longer.

Water

I prefer using filtered water for my baking. Tap water usually has chlorine which may inhibit the growth of the wild yeast in the sourdough starter.

You can use room temperature water. Hot water may kill the yeast in the starter.

Salt

I use Redmond’s Real Salt in all of my baking. A good quality sea salt will work just fine.

For full ingredient amount, see recipe card below.

Step By Step Instructions for making Sourdough Tortillas

The night before you want to make these, add the water, sourdough starter, flour, and salt (optional) to a medium bowl and mix as well as you can with a spatula or dough whisk. This will be a stiff dough. Finish mixing with your hands, kneading until you have a smooth ball of dough.

Alternatively, add ingredients to the bowl of a stand mixer with a dough hook attachment. This is the mixer I use: Nutrimill Mixer

Knead for 10 minutes until smooth and elastic.

Cover with plastic wrap and allow to ferment for at least 12 hours.

The next day when you are ready to make them, preheat a large cast iron skillet on medium-high heat. Divide the dough into 6 equal pieces.

Flatten slightly with the palm of your hand and roll out with a rolling pin on a lightly floured work surface as thin as possible. Roll each dough ball from the center to the outer edges.

*If the tortillas keep springing back after being rolled out, let the dough rest for a few minutes to relax the gluten before rolling out*

Place the rolled out tortillas on a piece of parchment paper until ready to cook.

Once you have them rolled out, start cooking them on the preheated skilled.

Add 1-2 tsp olive oil or coconut oil to the preheated pan. Add the tortilla.

They will take about 2-3 minutes on one side, flip and cook another 1-2 minutes, or until golden brown.

Place cooked tortillas on a plate and immediately cover with a tea towel to keep them soft and pliable.

Serving Suggestions

I enjoy using tortillas for breakfast burritos. Add some scrambled eggs, sauteed peppers and onions, and some cheese, Delicious!

Fill with your favorite taco fillings. We like ground beef, tomatoes, avocado, onions, and sour cream.

Storage Tips

Store tortillas in an airtight container or plastic bag on the counter for up to 3 days.

Freeze in freezer bags for up to 3 months.

If you are looking for more sourdough recipes, try this one: https://therosehomestead.com/how-to-make-easy-sourdough-pita-bread/