Sourdough Tortillas
Learn how to make soft, flavorful sourdough tortillas using just five basic ingredients: sourdough starter, flour, water, oil, and salt. These are perfect for wraps, tacos, or a quick snack.
Why You’ll Love This Recipe
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Can be made with any wheat flour: all-purpose, whole wheat, or freshly milled
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Uses traditional long fermentation, making grains easier to digest
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May be more tolerable for people sensitive to gluten
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No tortilla press needed—just a rolling pin
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Can use either active sourdough starter or discard
Tips for Success
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For fast cooking, use multiple cast iron skillets simultaneously (up to 4)
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Use unbleached all-purpose flour for lighter, fluffier results
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Ferment the dough 24 hours if you’re sensitive to gluten
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Ancient grains like einkorn are more digestible than hybridized wheat
Sourdough Tortilla Recipe
Yields: 12 tortillas
Prep Time: 10 minutes
Cook Time: 20 minutes
Fermentation Time: 12–24 hours
Total Time: ~12 hours 30 minutes
Ingredients
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1 cup sourdough starter (210 g)
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¾ cup water (160 g)
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¼ cup olive oil (60 g)
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1½ tsp salt (11 g)
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3 cups unbleached all-purpose or whole wheat flour (420 g)
Instructions
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In a mixing bowl fitted with a dough hook (or by hand), add sourdough starter, water, oil, salt, and flour.
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Knead for:
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2–3 minutes in a mixer
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or 5 minutes by hand, until fully incorporated and slightly elastic.
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Place dough in a greased bowl, cover with a tea towel or plastic wrap, and let rest at room temperature for 12–24 hours.
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After fermentation, divide dough into 12 equal pieces.
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On a lightly floured surface, roll each piece into a thin circle (~¼ inch thick).
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Preheat cast iron skillet(s) and lightly grease with coconut oil.
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Cook each tortilla for 1 minute per side, or until lightly golden.
Notes
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Use 4 skillets at once for speed—huge time saver.
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No tortilla press needed—rolling pin works perfectly.
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Can use either active starter or discard.
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For gluten sensitivity, ferment a full 24 hours.