Description
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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco-size tortilla
- Calories: 120
- Sugar: 0g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
