My husband is a taco lover. I swear the man would eat tacos every day if i let him, which means he eats a lot of tortillas. For a while, we were buying store-bought tortillas out of convenience, until i saw the laundry list of ingredients. These sourdough flour tortillas have become a staple in our house. They are soft, buttery, and easy to make.
This post may contain affiliate links, meaning i earn a small commission when you purchase through my links. Thank you for supporting my blog.
Why You’ll Love This Recipe
- Minimal ingredients: Store-bought tortillas have an ingredient list a mile long. By making sourdough flour tortillas, you reduce your consumption of unnecessary additives and preservatives.
- Gut healthy: These tortillas use sourdough starter, making it easier to digest, especially if they are long fermented.
- Uses sourdough discard: This recipe is a perfect way to use up sourdough discard, although fed starter can also be used.
Sourdough Flour Tortillas Ingredients
- All-purpose flour: Flour is the main structure of the dough and makes the final sourdough tortillas soft and pliable. You can use 50% whole wheat flour, but the tortillas will be tougher, and you will need to adjust the amount of water.
- Sourdough discard: This gives the tortillas the signature tangy sourdough flavor and makes them more digestible. The natural acidity of the starter also makes the dough softer. Fed starter can be used in place of discard.
- Lard, butter, or oil: Fat makes the sourdough flour tortillas soft, pliable, adds additional flavor, and prevents them from drying out.
- Salt: Salt enhances the flavor of the tortillas.
- Water: Water hydrates the dough; you may need more or less water depending on the environment and your starter.
Tools
You only need a few simple tools to make sourdough flour tortillas.
- Mixing bowls
- Rolling pin
- Cast iron skillet or griddle
- Tea towel
- Plate
- Stand mixer: optional, but can speed up the kneading process.
Step-by-step instructions
Mix the dough
Combine the flour, salt, sourdough discard, and fat. Slowly add water until a soft dough forms and knead until smooth. You can also throw the ingredients in the bowl of a stand mixer and knead on medium speed for 5-10 minutes.
Rest the Dough
Allow the dough to rest for at least 30 minutes. This allows the dough to fully absorb the water.
Divide
Divide the dough into 8 equal balls and let the rest for an additional 10-15 minutes. This additional resting period is optional, but it will help relax the gluten, making the next step easier.
Roll
On a flour surface, roll each dough ball into a thin circle. Make sure to get them as thin as possible; the thinner they are, the more pliable the finished tortillas will be.
Cook
Cook on a dry cast-iron skillet or griddle for about 35-40 seconds until bubbles form and they are lightly browned. Do not overcook, this will cause the sourdough flour tortillas to be tough and less pliable. Place each tortilla on a plate and cover with a tea towel.
Sourdough Flour Tortillas Long Fermentation Instructions
To gain the gut-healthy benefits of long fermentation, allow the dough to ferment for 8 hours at room temperature or in the fridge overnight. Then follow the directions as written. This will further increase the digestibility and flavor of the sourdough flour tortillas.
Tips
- Use warm water: This helps the dough come together more smoothly
- Let the dough rest: Both before and after shaping. This allows the gluten to relax, making rolling it out easier.
- Cook hot and fast: Allow the cast iron to fully preheat and cook them for only 30-45 seconds; this prevents them from drying out and becoming tough.
Storage for Sourdough Flour Tortillas
Room Temperature
- Let the tortillas cool completely, and place them in an airtight container.
They will be good on the counter for 2 days if left in a cool, dry spot.
If you live in a humid area, they may mold fast on the counter, so it is best to store them in the fridge or freezer.
Fridge
- Let the sourdough flour tortillas cool completely
- Place them in an airtight container with a paper towel to absorb any moisture.
They are good stored in the fridge for 5-6 days.
Reheating: Warm on the stovetop for 20-30 seconds or in the microwave ( wrapped in a damp paper towel) for 10-15 seconds.
Storing them in the fridge may make them stiff, but reheating them should help restore the moisture and pliability.
Freezing Instructions
I will not lie, making homemade tortillas can be tedious, so batch cooking and freezing them is an awesome way to have healthy tortillas on hand.
How to Freeze:
- Let the tortillas cool completely.
- Stack tortillas on top of one another, with a piece of parchment paper in between.
- Place in an airtight freezer-safe bag.
They will last up to 6 months in the freezer, but the texture will begin to change around the 3-month mark.
Reheating:
- For the best texture, allow the sourdough flour tortillas to thaw overnight and then warm in a hot skillet.
- If you dont have time to allow them to thaw, place them in a damp paper towel and microwave for 30-40 seconds, or toss them in a hot skillet and flip them until they are pliable.
How to Use the Sourdough Flour Tortillas
- Breakfast burritos
- Taco night
- Lunch wraps
- Homemade chips: They can be baked or fried with a little salt sprinkled on top.
Sourdough Flour Tortillas FAQ
Can i use active starter instead of discard?
Yes, active starter can be used in place of discard. The sourdough flour tortillas will have a more pronounced sour flavor and rise.
Can i make sourdough flour tortillas whole wheat?
I would not do this recipe 100% whole wheat. The tortillas need to be soft and pliable, and whole wheat has the bran and germ intact, which inhibits proper gluten formation. You can make this recipe with 50% whole wheat, but you will need to add additional water.
Can i make them without fat?
Technically, yes, but they will be less flavorful, soft, and pliable.
Why is my dough too sticky/dry?
The humidity level of your home, your sourdough starter, and the flour brand can all affect the moisture level of the dough. If the dough is too sticky, add a tablespoon of flour at a time. If too wet, add a tablespoon of water at a time until you have a smooth texture.
How do i keep sourdough flour tortillas soft after cooking?
Stack each tortilla on top of each other in a tea towel to trap in moisture and keep them soft and pliable.
Why are more sourdough flour tortillas turning out stiff or cracking?
This usually means that the tortillas were too dry or cooked too long. Try adding more water and reducing the amount of time you cook them.
How thin should i roll sourdough flour tortillas?
Roll them to ⅛ of an inch or thinner. They should be thin enough to see through, but not thin enough that they tear.
Can i cook sourdough flour tortillas in the oven instead of on the stovetop?
This is not recommended; the oven will dry them out and not give you the right texture or browning.
You May Also Like
Discard Flour Tortillas
These sourdough flour tortillas are soft, flavorful, and freezer-friendly. A perfect way to use up sourdough discard.
Ingredients
- 2 cups (240g) all purpose flour
- 1/2 cup(120g) sourdough discard
- ¼ cup (55g) butter
- 1.2 tsp salt
- ⅓ cup (80g) water
Instructions
Mix the dough
Combine the flour, salt, sourdough discard, and fat. Slowly add water until a soft dough forms and knead until smooth. You can also throw the ingredients in the bowl of a stand mixer and knead in medium speed for 5-10 minutes.
Rest the Dough
Allow the dough to rest for at least 30 minutes. This allows the dough to fully absorb the water.
Divide and Shape
Divide the dough into 8 equal balls and let the rest for an additional 10-15 minutes. This additional resting period is optional, but it will help relax the gluten, making the next step easier.
Roll
On a flour surface, roll each dough ball into a thin circle. Make sure to get them as thin as possible; the thinner they are, the more pliable the finished tortilla will be.
Cook
Cook on a dry cast-iron skillet or griddle for about 35-40 seconds until bubbles form and they are lightly browned. Do not overcook, this will cause the sourdough flour tortillas to be tough and less pliable. Place each tortilla on a plate and cover with a tea towel.
Notes
- To gain the gut-healthy benefits of long fermentation, allow the dough to ferment for 8 hours at room temperature or in the fridge overnight. Then follow the directions as written
- Stack tortillas as you cook them and wrap them in a tea towel warm and soft.
Nutrition Information:
Yield: 8 Serving Size: 1 tortillaAmount Per Serving: Calories: 170Total Fat: 7gSaturated Fat: 3gCholesterol: 10mgSodium: 150mgCarbohydrates: 23gFiber: 1gProtein: 3g
Nutrition information provided is an estimate and may vary based on ingredients, preparation methods, and portion sizes. Please consult a nutritionist or healthcare professional for personalized dietary advice.
