Name: Sourdough Tortillas
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 5
Ingredients: 1 cup all-purpose flour; 1/4 teaspoon salt; 1/4 cup olive oil; 1/2 cup sourdough discard; 1/4 cup warm water

Jump to Recipe

These homemade sourdough tortillas are a quick, easy and yummy recipe to whip up for dinner or the week ahead!

Lately, I haven't been sticking to a meal plan. For some of you you're thinking "welcome to my world" and others of you are thinking "how do you do that?!" One of my secrets to being able to make meals for my family but not stick to a meal plan is to have prepped foods on hand that are versatile and can be used for many different meals.

One of the things that I have had on hand are tortillas. I have realized truly just how versatile tortillas are. You can use tortillas for tacos, quesadillas, wraps, paninis, and more. The options are really endless. Whether you use them in the main meal or as a side, they are so nice to have on hand.

Storebought ones last so long and you get so many in a pack, so I love having those but then I realized how easy it was to make them myself.

I go in spells with my sourdough and lately I've been on my sourdough game. I have been trying to use it any chance I get. So, of course I had to combine my desire to make homemade tortillas with sourdough.

These homemade sourdough tortillas are quick and easy to make. They taste great freshly made or reheated up a few days later. Hence a great thing to add to your meal prep list!

Why You Will Love These Sourdough Tortillas

These sourdough tortillas are made with simple ingredients that you most likely already have in your pantry.

This recipe is one that is super quick and easy to make and follow. It is as simple as putting all the ingredients in a bowl, mixing them up into a ball, letting it rest for a few minutes then making tortillas!

One of the best things about this recipe is that it uses up a generous amount of sourdough discard. I am always looking for ways to use up sourdough discard. It seems like such a waste when you don't get use out of it and have to just throw it. This sourdough tortilla recipe uses up ½ cup of sourdough discard.

One of my favorite things about this recipe is that the tortilla dough is not elastic. This means that when you are rolling out the dough really thing, it is not going to keep bouncing back after you roll it. It is easy to roll out thin.

Things to Note When Making Sourdough Tortillas

Roll Thin - Make sure you roll out the dough as thin as possible. This will help the tortillas be pliable after they are cooked. You know they are thin enough when you can hold them up to a window and the light shows through the dough - the windowpane test.
Sourdough Taste - When eating these sourdough tortillas, it is obvious that they are made with sourdough discard. They have a tangy flavor to them. So, note that it is not something that you cannot tell has sourdough discard in it.
Discard vs. Active - This recipe will actually work with sourdough discard or active starter. They are interchangeable in this case.

Ingredients

All-Purpose Flour - investing in high quality flour will make this recipe all the better. King Arthur unbleached all-purpose flour is a go to of mine.

Salt

Olive Oil

Sourdough Discard - This recipe can be used with active sourdough starter as well. In this case, sourdough discard and active sourdough starter and interchangeable.

Water

Tools You Will Need

Mixing Bowl

Rubber Spatula

Rolling Pin

Large Skillet

Kitchen Towel

How to Make Sourdough Tortillas Step-by-Step

To start, in a large mixing bowl, combine all of the dry ingredients together. This includes the all-purpose flour and salt.

To the dry ingredients, add the wet. This includes the olive oil, sourdough discard, and warm water. Mix together until you have a smooth dough ball.

Divide the dough into 5 equal pieces and form each piece into a ball. Let the dough rest for 5 minutes.

When the 5 minutes is almost up, turn a large skillet on low heat and allow to heat up fully.

One by one, roll out a dough ball into a thin round tortilla. You know it is thin enough when you can hold the rolled-out dough up to a window and the light shines through it. If you find that your dough is sticking to your counter when you pick it up, spread a thin layer of flour on the surface to prevent sticking.

Once the skillet is heated up, place the rolled-out tortilla into the pan. When the tortilla starts to bubble up it is ready to be flipped. Cook the other side until it bubbles up as well.

Once cooked, place into a clean kitchen towel and cover completely with the towel to keep warm. This will help keep them pliable as well.

Repeat this process with all of the dough balls until all 5 of the tortillas are cooked.

Enjoy immediately or store for the days ahead!

How to Store Sourdough Tortillas

To store homemade sourdough tortillas, place them in a Ziploc bag, remove as much air as possible, and seal. Then, place them in the fridge. These will last in the fridge for up to several days.

*I have stored these sourdough tortillas in an airtight Ziploc bag and kept them at room temperature for about a day and they were totally fine and tasted fresh.

Homemade tortillas also freeze well! To freeze them, wrap each one individually in plastic wrap or parchment paper before freezing.

If you are using the tortillas a day or several days after they are made, be sure to reheat them before serving. To reheat them, place them in the microwave or reheat on a skillet.

Yield: Makes 5 tortillas