These soft, flexible sourdough flour tortillas come together in minutes and deliver a wonderfully tender texture with a subtle tang. Whether you use active starter or discard, the dough is easy to work with and produces tortillas perfect for tacos, enchiladas, wraps, or everyday meals.
Why You’ll Love This Recipe
Excellent way to use sourdough discard or extra active starter.
No leavening agents needed—just simple, real ingredients.
Dough mixes in minutes and rolls out beautifully after a short rest.
Cooks quickly on a hot skillet, puffing perfectly and developing light char.
Versatile, freezer-friendly, and far better than most store-bought tortillas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
210 g all-purpose flour (about 1.5 heaping cups)
7 g kosher salt (1 1/4 teaspoons)
56 g softened butter (1/4 cup)
100 g water (1/3 cup + 1 tablespoon)
100 g sourdough starter, active or discard (1/2 cup)
Directions
Whisk the flour and salt together in a medium bowl.
Add the softened butter and use a fork to mash it into the flour until no large pieces remain. Finish incorporating with your hands if needed.
Stir in the water and sourdough starter. Mix with a spatula until a shaggy dough forms, then gently knead in the bowl until it comes together as a rough ball.
Transfer the dough to a lightly floured surface and knead for 1–2 minutes, just until smooth and no longer sticking.
Cut the dough into 12 pieces for taco/enchilada tortillas or 6 pieces for burrito-size tortillas. Roll each piece into a ball.
Cover the dough balls lightly with a kitchen towel or plastic wrap. Let them rest for 30 minutes and up to 2 hours at room temperature, or refrigerate for up to 24 hours in an airtight container.
Roll each dough ball as thin as possible—about 6–8 inches for taco size or 10–12 inches for burritos.
Heat a dry nonstick or cast-iron skillet over medium-high.
Place one tortilla in the hot skillet. Cook until it puffs and brown spots form underneath, about 30 seconds. Flip and cook the second side for another 20–30 seconds, adjusting heat as needed.
Repeat with remaining tortillas. Allow them to cool, then store as instructed below.
Servings and timing
Servings: 12 taco-size tortillas or 6 burrito-size tortillas Prep time: 30 minutes Resting time: 30 minutes to 2 hours Cook time: 15 minutes Total time: Approximately 1 hour (longer if resting at the upper end)
Variations
Oil instead of butter: Substitute softened butter with an equal weight of neutral oil or olive oil for a slightly different texture.
Whole-wheat option: Replace up to 30% of the all-purpose flour with whole-wheat flour; add 1–2 teaspoons extra water if the dough feels dry.
Herb tortillas: Mix in finely chopped fresh cilantro or parsley for a savory twist.
Spiced tortillas: Add a pinch of cumin, paprika, or chili powder to the flour to complement taco fillings.
Thicker tortillas: Roll slightly thicker for sturdier wrap-style tortillas.
Storage/Reheating
Room temperature: Store cooled tortillas in an airtight container or bag for up to 5 days.
Freezer: Freeze for up to 3 months. Separate tortillas with parchment to prevent sticking.
Reheating: Warm in a dry skillet for 10–20 seconds per side. You can also wrap them in foil and heat in a low oven until soft, or quickly microwave them under a slightly damp paper towel.
FAQs
Can I use sourdough discard instead of active starter?
Yes. Discard works perfectly and provides a subtle tang without affecting texture.
Do the tortillas taste sour?
The flavor is very mild because the dough does not undergo a long fermentation.
Can I skip the resting time?
You can, but the dough will be harder to roll. A short rest relaxes gluten and makes rolling easier.
Why don’t these tortillas use baking powder?
They don’t need it—puffing comes from thin rolling and a hot skillet.
Why won’t my tortillas puff?
Usually the skillet isn’t hot enough or the dough wasn’t rolled thinly enough.
Can I make the dough the night before?
Yes. Refrigerate the dough balls for up to 24 hours, then let them warm slightly before rolling.
What skillet works best for cooking tortillas?
A cast-iron or nonstick skillet heated until very hot works best.
Can I double the recipe?
Yes. The dough scales well. Resting and cooking times remain the same.
What if my dough feels too sticky?
Add a small amount of flour while kneading until it becomes smooth and workable.
Can I make larger tortillas for wraps?
Yes. Divide the dough into 4–6 pieces and roll to 10–12 inches.
Conclusion
These sourdough flour tortillas are simple, fast, and incredibly rewarding to make. With just a few staple ingredients and a quick rest, you’ll have soft, flavorful tortillas far superior to packaged versions. Use them for tacos, enchiladas, sandwiches, or snacks—they freeze beautifully and reheat perfectly, making them a versatile staple in any kitchen.
These soft and flexible sourdough flour tortillas are made with simple ingredients and deliver a deliciously tender texture with a subtle sourdough tang. Perfect for tacos, wraps, or enchiladas, they’re freezer-friendly and far better than store-bought.
Ingredients
210 g all-purpose flour (about 1.5 heaping cups)
7 g kosher salt (1 1/4 teaspoons)
56 g softened butter (1/4 cup)
100 g water (1/3 cup + 1 tablespoon)
100 g sourdough starter, active or discard (1/2 cup)
Instructions
Whisk together flour and salt in a medium bowl.
Add softened butter and mix with a fork until crumbly. Finish incorporating with hands if needed.
Stir in water and sourdough starter until a shaggy dough forms. Knead briefly in the bowl into a rough ball.
Transfer to a floured surface and knead 1–2 minutes until smooth and not sticky.
Divide dough into 12 balls for tacos or 6 for burrito-size. Roll into balls.
Cover and rest dough for 30 minutes to 2 hours at room temp, or up to 24 hours in the fridge.
Roll each ball as thin as possible (6–8 inches for tacos, 10–12 inches for burritos).
Heat a dry nonstick or cast-iron skillet over medium-high heat.
Cook each tortilla for 30 seconds until puffed and lightly browned. Flip and cook another 20–30 seconds.
Cool and store as desired.
Notes
Use oil instead of butter for a vegan version.
Swap in 30% whole wheat flour for a nuttier flavor.
Mix in herbs or spices like cilantro or cumin for added flavor.
Roll thin and cook hot for best puff and texture.
Resting helps the dough roll easier and prevents shrinkage.
