These sourdough tortillas are fermented for better health and amazing flavor!
Can you make tortillas with sourdough starter?
Yes. You certainly can. And I’m going to show you exactly how!
Now, you might think that it’s too much work to make your own tortillas. But the flavor is well worth the effort. If you’ve never tasted a fresh-from-the-skillet tortilla, you’re in for a real treat.
Of course it’s more of a treat than an everyday thing. But you might be surprised by how often you’re willing to make these once you try them!
Okay, let’s dive in and make them!
Here’s the video tutorial:
Ingredients for Making Sourdough Tortillas:
The wonderful thing about this sourdough tortilla recipe is that it only requires 5 simple ingredients:
Sourdough Starter: If you don’t have a sourdough starter already, make sure to check out my How to Make a Sourdough Starter post. I keep my starter at 100% hydration, which simply means that I feed it equal weights, not volumes, of water and flour.
Water: You can use room temperature or slightly warm water. If your kitchen is cold, it’s a good idea to use warm water so it gives your starter a jumpstart.
Flour: I like to use organic all-purpose flour. Not only is it healthier for you, it’s healthy for your sourdough starter as well!
Salt: I always use unrefined sea salt, but you can use regular table salt as well.
Butter: No surprise here: grass-fed butter is my go-to!
Mixing the Dough:
First, place all of the ingredients for the sourdough tortillas in the bowl of a stand mixer.
I personally like to weigh my ingredients when working with sourdough. But I included volume measurements as well.
Next, place the bowl of the stand mixer on the machine. Turn it on to medium-low.
Finally, mix until a smooth dough forms, about 5 minutes.
Fermenting the Sourdough Tortillas:
Place the dough in a greased bowl, turning once to grease the top.
Cover with a lid (or plastic wrap/a tea towel if your bowl doesn’t have a lid).
BTW, if you do a lot of cooking with sourdough, I highly recommend investing in a set of glass bowls with lids. This is the set that I have. Since sourdough ferments for many hours, the top of the dough can dry out if not properly covered.
It’s easier on your wallet if you don’t have to use plastic wrap all the time!
Allow the dough to ferment for 8-12 hours. You can go longer than that as well, but the gluten will break down more as it ferments longer.
Rolling the Tortillas:
Plop the dough out onto your counter. Divide it into 12 equal pieces.
If you want smaller tortillas, divide the dough into 16 pieces.
Roll the dough out until it’s about 1/8 inch thick.
I find that I don’t need to grease or flour my counter to keep the sourdough tortillas from sticking. But if you find them hard to peel off the counter, you can rub some butter or sprinkle some flour on your work surface.
Cooking the Sourdough Tortillas:
Preheat a dry cast iron skillet over medium-high heat. I find it best to use a 10-inch or 12-inch skillet. If you have more than one skillet, get both of them going! That way you’ll cook these sourdough tortillas twice as fast.
Cook for about 30-60 seconds, or until the underside starts to brown. Flip and cook for an additional 30-60 seconds on the other side.
Make sure that you don’t over cook these! You want them to stay nice and soft.
Stack the tortillas on a plate as you finish cooking them. That way they’ll stay warm!
Store in an airtight container at room temperature for up to 3 days. You can also freeze these for longer storage.
There are so many ways you can serve these sourdough tortillas.
They’re also fabulous wrapped around a brat (make sure to serve with fried onions).
More Sourdough Recipes to Try:
- Sourdough Dinner Rolls
- Soft Sourdough French Bread
- Sourdough Sandwich Bread
- Overnight Sourdough Waffles
- Sourdough Naan
- Chocolate Chip Sourdough Banana Bread
This sourdough tortilla recipe only requires 5 ingredients, and the dough is a dream to work with!
- 2/3 cup warm water (160 grams)
- 1 cup sourdough starter (240 grams)
- 3 cups organic all-purpose flour (415 grams)
- 2 teaspoons unrefined sea salt (9 grams)
- 6 tablespoons grass-fed butter, melted
Place all of the ingredients in the bowl of a stand mixer. Place on the machine and fit with the dough hook. Knead to make a smooth dough, about 5 minutes.
Place the dough in a greased large glass bowl. Turn once to grease the top of the dough. Cover with a lid (or plastic wrap/tea towel) and all to ferment at room temperature for 8-12 hours.
Place the dough on your work surface. Divide into 12 equal pieces. Roll each piece out to a circle that's about ⅛-inch thick. If the tortillas want to stick to your work surface, you can always grease or flour it.
Preheat a cast iron skillet over medium-low heat. Fry the tortillas for about 30-60 on each side, until they begin to turn dark brown in spots. Don't over-cook!
As the tortillas get done cooking, stack them up on a plate.
Serve immediately or store for later use (see note).
Storing: Store in an airtight container at room temperature for up to 3 days. You can also freeze these for longer storage.