Sourdough Tortilla Recipe

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Fresh Homemade Sourdough Tortillas

Why go through the extra effort of making your own homemade tortillas? First off, it's way more affordable at the rate we eat tortillas in our home. Second, it is way healthier than most store bought tortillas available these days. Third, it's super easy to make and I’ll usually double the batch and freeze any we don’t use right away so we always have homemade tortillas on hand.

Sourdough Tortillas Recipe

If you have a sourdough starter that you use regularly, then you will have an abundance of discard. Discard is liquid gold and you can incorporate it into almost anything that would require flour. 

My husband Chris has a gluten sensitivity and when I use sourdough discard, sourdough starter, and our own quality flours to bake and cook with he is able to enjoy all the carbohydrates without the gut issues. 

Read more about the benefits of sourdough in this post here. 

Ingredients for Sourdough Tortilla Recipe

• ¾ cup (180 g) filtered water

• ½ cup (125 g) sourdough starter discard

• 3 cups + 2 tablespoons (375 g) all-purpose flour

• 1 ½ teaspoons (7 g) fine sea salt

• 1 teaspoon baking powder

• 2 tablespoons (30 g) of extra virgin olive oil or avocado oil

Instructions for Sourdough Tortilla Recipe

1. Mix the filtered water and sourdough starter discard together in a small bowl and set aside. Use room temperature water for an easier mix. 
2. In a medium mixing bowl, whisk the flour, salt and baking powder. Add your oil of choice and use your hands to work it into the dry mixture. It will have a fine, sandy consistency.

3. Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl. Cover and let rest for 30 minutes on the counter. 

5. Divide the dough into about a palm size chunk and roll each one into a ball. Place the balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. 

You can place the dough in the fridge, covered, to ferment until you are ready to cook them.

5. Preheat a cast iron skillet over a medium-low heat until it is very hot. Working with one ball at a time, use a rolling pin to roll it into a thin round. Use flour as needed to prevent sticking.

6. Lay the dough on the hot skillet and allow it to cook until bubbles start to form on top and the bottom is slightly charred. Flip it over and continue cooking on the other side until cooked through.

7. Repeat, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve or freeze.