Is there anything more satisfying than biting into a warm, freshly made tortilla filled with all things delicious? Perhaps, the only thing that could surpass that joy is the satisfaction of making your own homemade sourdough tortillas using excess starter!
If you're a sourdough baker, you know the struggle of discarding part of your starter during the feeding process. But what if I told you that your discarded sourdough starter could be the secret ingredient to elevating your tortilla recipe to the next level? The best part is that you can use both discard or active sourdough starter for equally delicious tortillas!
Jump to:
- The Benefits of Adding Sourdough Starter To Tortillas
- Ingredients and Substitutes
- Step-by-Step Method
- What To Use Sourdough Tortillas For?
- Reader Review
- Tips for the Best Sourdough Discard Tortillas
- Christmas Sourdough ebook
- Video
- Storage & Freezing
- Troubleshooting and Recipe FAQs
- Sourdough Flatbreads For Days
- Homemade Sourdough Tortillas (With Discard or Active Starter)
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
The Benefits of Adding Sourdough Starter To Tortillas
Incorporating sourdough starter into your tortillas:
- Reduces waste.
- Introduces a complexity of flavour and a tender texture that store-bought tortillas can't match!
- Sourdough tortillas stay fresher for longer (just like our Sourdough Roti!).
- Homemade flour tortillas are easier to roll out and the dough contracts less when made with fermented flour!
Ingredients and Substitutes
A few simple ingredients and no special equipment (not even a tortilla press). You will need:
- plain white flour (all-purpose flour): You may use strong bread flour if you wish. You may also substitute up to ⅓ of the flour with whole grain four.
- baking powder: not to be confused with baking soda. Alternatively, you can use self-raising flour and skip the baking powder.
- salt.
- unsalted butter: if you only have salted butter, half the salt. You may substitute butter with ghee.
- water: we always use luke warm water.
- sourdough starter: discard or active starter, 100% hydration.
You can find a full ingredient list with quantities, step-by-step instructions and nutritional values in the recipe card at the bottom of the post.
Step-by-Step Method
1. Prepare the Dough: In the bowl of a stand mixer, mix together the dry ingredients (flour, salt and baking powder). Add the water and sourdough starter to the flour mixture. Fitted with a dough hook attachment, run your stand mixer for 5-6 minutes until you have a shaggy dough wrapping around the dough hook.
2. Incorporate the Butter: Gradually add softened butter, continuing to mix for another 10-12 minutes. You're aiming for a tortilla dough that's elastic and not sticky.
3. Rest: Turn the dough onto a lightly floured work surface, and knead briefly. Divide into six equal pieces, shape each into a ball, and let the dough balls rest under a tea towel or plastic wrap for about 20 minutes.
4. Roll Out: On a floured surface, using a rolling pin, roll each dough ball as thinly as possible, aiming for a round tortilla shape about 25 cm in diameter.
Quick Tip: I personally tend to roll each sourdough tortilla as the previous one cooks. But in the beginning, before I found my rhythm, I found it too fast-paced and too stressful. A great way to have all things in control is to roll all the tortillas out, dust them with flour and stack them separated by a piece of parchment paper.
5. Cook: Heat a large cast iron skillet or non-stick pan over medium-high heat (do not add any olive oil or butter). Cook each tortilla for about 60 seconds on each side, until golden brown and slightly charred.
6. Enjoy: Wrap the cooked tortillas in a clean kitchen towel to keep them warm. Serve immediately, or store in an airtight container for the next day.
What To Use Sourdough Tortillas For?
These tortillas are extremely versatile and can be used for everything from traditional Mexican tacos to innovative wraps, Blackened Fish Fajitas and our Greek Quesadillas (just imagine your next taco night with homemade sourdough tortillas as the star of the show).
They're the perfect companion to soups and stews, like Mexican Bean Chilli, West African Peanut Stew, Turkey Burrito Bowls and Cuban Ropa Vieja.
These wheat flour tortillas make a perfect base for a hearty wrap too: use them to make Indian-Style Fajitas, Greek Halloumi Wraps or BBQ Chicken Wraps, Crispy Hot Honey Chicken Wraps or vegetarian Coronation Chickpea Wraps.
Whether you're making a breakfast burrito or a simple snack with melted cheese, this sourdough tortillas recipe will come in handy!
Reader Review
"I made this recipe yesterday for dinner and the tortillas were amazing!
It was my first time making tortillas and I ended up rolling them too thin, so the first two came out too crispy, but I adjusted the time, as suggested in the recipe and they came out almost perfect (only flawed shape wise…)
It's such a great way to use sourdough discard."
⭐⭐⭐⭐⭐
Tips for the Best Sourdough Discard Tortillas
Hot Pan, Perfect Tortilla: Ensure your pan is hot enough before cooking each tortilla. A hot pan guarantees those beautiful golden brown spots and the perfect puff. A cast iron pan is perfect for cooking tortillas as they hold heat very well.
Rolling Thin is Key: The thinner you roll your tortillas, the better they will puff up in the pan. Use enough flour to prevent sticking, but not so much that it dries out the dough.
Storage: If you have leftovers, store them in an airtight container or plastic bag at room temperature for 2-3 days. For longer storage, freeze with sheets of parchment paper between each tortilla.
Experiment with Flours: While this easy recipe uses all-purpose flour, feel free to experiment with whole wheat flour or a mix for a different flavour and nutritional profile.
Christmas Sourdough ebook
Celebrate the holiday season with a unique twist this year with our 24 Christmas Sourdough recipes! Discover the magic of using active sourdough starter, sourdough discard, and leftover baked sourdough bread to create a memorable and flavoursome Christmas feast.
Video
Storage & Freezing
Storing Fresh Sourdough Tortillas: Once cooled, place the finished tortillas in a zip-lock bag or an airtight container. They can be kept at room temperature for up to 2 days.
Freezing: Sourdough tortillas freeze exceptionally well. The best way is to layer them between pieces of parchment paper and slide them into a freezer-safe bag or container. They can be frozen for up to 3 months. To use, thaw at room temperature, then spritz them with a little bit of water and gently warm them in a skillet or microwave.
Alternatively, wrap 2-3 sourdough tortillas, separated with parchment paper in aluminium foil and heat them in the preheated oven for 2-3 minutes.
Troubleshooting and Recipe FAQs
Yes, you can use whole wheat flour to make sourdough tortillas. However, whole wheat flour absorbs more liquid than all-purpose flour, so you may need to adjust the hydration level of the dough. Be prepared for a denser, heartier tortilla with a distinct whole wheat flavour.
There are a few reasons why your sourdough tortillas might turn out crispy instead of soft and pliable:
Overcooking: Cooking tortillas for too long or at too high a temperature can make them crispy. They need just a few seconds per side on a hot skillet.
Too Thin: Rolling the tortillas too thin can also lead to a crispier texture, but you simply need to adjust the timings.
Low Hydration: If the dough is too dry, it can result in crispy tortillas. Make sure your dough is hydrated enough to be soft and stretchy.
If you're looking to add more flavour to your sourdough tortillas, consider incorporating spices or herbs into the dough. Ingredients like garlic powder, finely chopped fresh cilantro, or even a pinch of cumin can add a lovely depth of flavour.
Yes, however, you should place the dough covered in the fridge if you are letting the dough rest for a long time. Cold temperatures do not allow the wild yeast to rise the dough too much during the fermentation process, but you do get extra tang from the bacteria in the starter. For best results, refrigerate it for 3-8 hours, and let the dough come to room temperature before cooking.
Sourdough Flatbreads For Days
Sourdough bread is great, but we are partial to various flatbreads from across the world. Our favorite ways to turn sourdough starter into flatbreads include:
Homemade Sourdough Tortillas (With Discard or Active Starter)
Equipment
- Large Cast Iron Pan or Non-Stick Pan
Ingredients
- 200 g (1⅗ cups) plain flour all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 50 g (1.76 oz) unsalted butter
- 100 g (0.42 cups) water
- 100 g (0.4 cups) sourdough starter 100% hydration, discard or active
Instructions
- In the bowl of a stand mixer, mix together the dry ingredients (flour, salt and baking powder).
- Add the water and sourdough starter to the flour mixture. Fitted with a dough hook attachment, run your stand mixer for 5-6 minutes until you have a shaggy dough wrapping around the dough hook.
- Gradually add softened butter, continuing to mix for another 10-12 minutes. You're aiming for a tortilla dough that's elastic and not sticky.
- Turn the dough onto a lightly floured work surface, and knead briefly. Divide into six equal pieces, shape each into a ball, and let the dough balls rest under a tea towel or plastic wrap for about 20 minutes.
- On a floured surface, using a rolling pin, roll each dough ball as thinly as possible, aiming for a round tortilla shape about 25 cm in diameter.
- Quick Tip: I personally tend to roll each sourdough tortilla as the previous one cooks. But in the beginning, before I found my rhythm, I found it too fast-paced and too stressful. A great way to have all things in control is to roll all the tortillas out, dust them with flour and stack them separated by a piece of parchment paper.
- Heat a large cast iron skillet or non-stick pan over medium-high heat (do not add any olive oil or butter). Cook each tortilla for about 60 seconds on each side, until golden brown and slightly charred.
- Wrap the cooked tortillas in a clean kitchen towel to keep them warm. Serve immediately, or store in an airtight container for the next day.
Video
Nutrition
Ana says
I made this recipe yesterday for dinner and the tortillas were amazing!
It was my first time making tortillas and I ended up rolling them too thin, so the first two came out too crispy, but I adjusted the time, as suggested in the recipe and they came out almost perfect (only flawed shape wise...)
It's such a great way to use sourdough discard.
Ieva Greber says
Thank you so much, Ana! So glad you liked the recipe!
I don't think I will ever have the patience to roll a perfectly round tortilla 🙂
Marie-Pierre says
We have this sourdough starter living with us since Covid times and I love trying new recipes with it! This flat bread is so worth it, the starter gives this lovely extra tang which makes the whole dish a whole lot better! Thanks!
Ieva Greber says
Thank you for giving this recipe a go! So glad you enjoyed it! 🙂
Sonja says
I adore these sourdough tortillas! I used to buy the totally flavor-free ones from the store, but now that I made your recipe, that's not happening anymore.
I used a tortilla press because I'm lazy and just can't roll fast enough.
Ieva Greber says
Oh, I wish I had a tortilla press - I bet it's so much easier! So glad you liked these 🙂
Swathi says
Your sourdough tortilla recipe is good. We can use it as burrito also.
Lora says
There is nothing like homemade tortillas! I made a batch and froze some up to enjoy throughout the week.