Sourdough Tortillas Recipe

Prep Time: 12 hours (including overnight fermentation) | Cook Time: 20 minutes
Total Time: 12 hours 20 minutes | Yield: 8 soft, pliable tortillas
Skill Level: Intermediate | Fermentation Intensity: Low & Slow

Introduction

Transform your taco night with these incredibly flavorful and wholesome Sourdough Tortillas. This recipe utilizes your sourdough starter discard not just to reduce waste, but to impart a subtle tang, improve digestibility, and create a beautifully textured, pliable tortilla that far surpasses anything store-bought. The slow fermentation unlocks the grain’s nutrients and develops a complex flavor profile that pairs perfectly with both simple and bold fillings. While the process requires planning, the hands-on time is minimal, and the rewarding result is well worth the wait.

Ingredients

150g (about ¾ cup) bubbly, active sourdough starter (100% hydration)
250g (about 2 cups + 1 tbsp) all-purpose flour, plus extra for dusting
1 tsp fine sea salt
60ml (¼ cup) neutral oil (avocado, vegetable, or light olive oil)
120-150ml (½ – ⅔ cup) warm water

Equipment: Mixing bowl, kitchen scale (recommended for accuracy), rolling pin, cast iron skillet or griddle, tortilla warmer or clean kitchen towel.

Step-by-Step Instructions

Part 1: The Overnight Ferment (10-12 hours)

Mix the Dough: In a medium mixing bowl, combine the active sourdough starter, flour, and salt. Add the oil and 120ml (½ cup) of warm water. Mix with a sturdy spoon or your hands until a shaggy dough forms. If the dough seems dry and isn’t coming together, add the remaining water, one tablespoon at a time. The goal is a soft, slightly tacky dough, but not sticky.
Knead & Rest: Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until smooth and cohesive. Place the dough back in the bowl, cover with a damp cloth or beeswax wrap, and let it rest at room temperature for 30 minutes.
First Rise & Cold Ferment: After the rest, perform a set of “stretch and folds”: gently lift one side of the dough and fold it into the center. Rotate the bowl and repeat 3-4 more times until you’ve gone around the entire dough. Re-cover the bowl. Let it sit at room temperature for 1 hour. Then, place the covered bowl in the refrigerator for a long, slow ferment for 8-12 hours (or overnight).

Part 2: Shaping & Cooking (The Next Day)

Divide: Remove the dough from the refrigerator. It may not have doubled in size, but it will feel airy and relaxed. Turn it out onto a clean surface and divide it into 8 equal pieces (about 70g each). Roll each piece into a smooth ball.
Second Rise: Place the dough balls on a lightly floured tray, ensuring they don’t touch. Cover with a damp cloth and let them rest and come to room temperature for 1-2 hours. This rest is crucial for relaxing the gluten, making the dough easy to roll out without springing back.
Preheat & Roll: Heat a dry cast-iron skillet, griddle, or heavy-bottomed pan over medium-high heat. While it heats, on a lightly floured surface, roll one dough ball into a thin, round tortilla, about 8 inches (20cm) in diameter. Aim for even thinness; don’t worry about perfect circles—rustic is charming!
Cook: Place the rolled tortilla onto the hot, dry skillet. Cook for 30-60 seconds until bubbles form on the top and the bottom has light brown spots. Flip and cook for another 30-45 seconds on the second side, until puffed in places and more brown spots appear. Adjust heat if needed—you want steady cooking without burning.
Keep Warm: Transfer the cooked tortilla directly to a tortilla warmer or a clean kitchen towel folded inside a bowl. Wrap it up to keep the steam in, which makes the tortillas beautifully soft and pliable. Repeat the rolling and cooking process with the remaining dough balls.

Serving & Storing

Serving: Serve warm immediately! They are perfect for tacos, quesadillas, burrito bowls, or simply brushed with butter and a sprinkle of salt.

Storing:

Counter: Keep in an airtight container or bag for 1-2 days.
Refrigerator: Store in an airtight bag for up to 1 week. Reheat in a dry skillet for 20 seconds per side to restore softness.
Freezer: Separate tortillas with parchment paper and place in a freezer bag. Freeze for up to 3 months. Reheat directly from frozen in a skillet or microwave.

Nutrition Information (Per Tortilla)

Calories: ~180 kcal
Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: <1g
Protein: 4g
Fat: 6g (Saturated Fat: 0.5g)
Sodium: 195mg

Note: Nutritional values are estimates calculated using generic ingredients. The fermentation process may increase the bioavailability of certain nutrients and can make the tortillas easier to digest for some individuals compared to unfermented wheat products.

Chef’s Notes

Starter Status: Using a ripe, active starter is key for flavor and texture. If using discard straight from the fridge, your fermentation time may need to be extended by a few hours.
Flour Variations: You can substitute up to 50% of the all-purpose flour with whole wheat or spelt flour for a heartier flavor and more fiber. You may need to add a touch more water.
No-Knead Alternative: For an even simpler approach, mix the dough until combined, cover, and let it ferment in the fridge for 12-24 hours without the initial knead and fold. The long ferment will develop the gluten sufficiently.
The Perfect Puff: Don’t be discouraged if some puff more than others. The steam created from the water in the dough is what causes the puff, and factors like thickness and skillet temperature can affect it. Regardless, they will taste delicious.

Enjoy the process and the incredible, fermented flavor of your homemade Sourdough Tortillas