Sourdough Tortillas

Sourdough tortillas are soft, flexible, and full of naturally developed flavor thanks to slow fermentation. Made with simple ingredients and active sourdough starter, they have a lightly tangy taste that pairs beautifully with both savory and sweet fillings. The fermentation process adds depth, improves texture, and makes these tortillas tender yet sturdy—perfect for tacos, wraps, quesadillas, or enjoying warm straight off the skillet.

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Fun Facts:

  • Sourdough tortillas get their mild tang from natural fermentation, not vinegar or additives.

  • The fermentation process helps break down gluten and phytic acid, making tortillas easier to digest.

  • Sourdough tortillas were traditionally made to avoid waste, using leftover starter instead of throwing it away.

  • They stay softer longer than regular tortillas thanks to the natural acids in sourdough.

  • Their subtle flavor works for both savory tacos and sweet fillings like honey or fruit.

How to make Sourdough Tortillas:

Step 1: In a large bowl, combine the sourdough starter, flour, olive oil, and salt. Gradually add warm milk until a soft, slightly tacky dough forms.

Step 2: Knead by hand for 3–5 minutes until smooth, or mix in a stand mixer with a dough hook for 2–3 minutes.

Step 3: Cover the dough and let it rest at room temperature for at least 30 minutes. For more flavor and digestibility, ferment 2–4 hours. For deeper sourdough flavor, refrigerate overnight

Step 4: Divide dough equal balls (50 grams each, a food scale makes this process easier). Cover and rest another 10–15 minutes to relax the gluten.

Step 5: On a lightly floured surface, roll each ball into a thin 7–8 inch circle. Or you can also use an electric tortilla maker.

Step 6: Heat a dry skillet or cast-iron pan over medium-high heat. Cook each tortilla for 30–60 seconds per side, until bubbles form and light brown spots appear.

Step 7: Stack cooked tortillas in a clean towel to keep warm. Serve immediately or let cool before storing.

Storage Tips

  • Store at room temperature up to 1 day

  • Refrigerate up to 5 days

  • Freeze up to 2 months

Sourdough Tortillas

Homemade

Ingredients:

  • 1 cup milk 75–90°F (24–32°C)

  • 1/8 cup extra virgin olive oil

  • 1/4 cup sourdough starter (fed or discard)

  • 1 teaspoon salt

  • 1 1/3 cup all-purpose flour

Instructions:

  • Mix the dough. In a large bowl, combine the sourdough starter, warm milk, olive oil, and salt. Gradually add the flour until a soft, slightly tacky dough forms.

  • Knead by hand for 3–5 minutes until smooth, or mix in a stand mixer with a dough hook for 2–3 minutes.

  • Cover the dough and let it rest at room temperature for at least 30 minutes. For more flavor and digestibility, ferment 2–4 hours. For deeper sourdough flavor, refrigerate overnight.

  • Divide dough into equal balls (50 grams each). Cover and rest another 10–15 minutes to relax the gluten.

  • On a lightly floured surface, roll each ball into a thin 7–8 inch circle. Or you can also use an electric tortilla maker.

  • Heat a dry skillet or cast-iron pan over medium-high heat. Cook each tortilla for 30–60 seconds per side, until bubbles form and light brown spots appear.

  • Stack cooked tortillas in a clean towel to keep warm. Serve immediately or let cool before storing.