Sourdough Tortillas (Easy Recipe, Quick or Fermented)
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If you’ve been grabbing tortillas from the store every week, I completely get it, but homemade Sourdough Tortillas are one of those recipes that’s surprisingly easy and so worth it. They’re soft, chewy, full of that signature sourdough tang, and made with just a handful of simple ingredients.
You can ferment the dough overnight for more flavor or have them ready the same day when dinner needs to happen fast. And if you love easy homemade breads like this, my Sourdough Flatbread and Sourdough Naan are other quick, flexible recipes that make any meal feel a little more special.
Quick Look: Sourdough Tortillas
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 16 tortillas
- Calories: ~137 kcal per serving (based on nutrition panel)
- Cook Method: Stovetop, cast iron skillet
- Flavor Profile: Soft, tender, and slightly tangy with a light buttery flavor. Perfect for tacos, burritos, and everything in between.
- Difficulty: Easy — Just 5 ingredients, minimal kneading, and quick to cook. Great for beginners!
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Why You’ll Love This Sourdough Tortillas Recipe
- Better than store-bought—There’s just no comparison between a homemade sourdough tortilla and store-bought. The flavor, the texture, the way they come out soft and tender every single time, it’s on a completely different level. Once you make this recipe, you’ll keep asking yourself why it took you so long to start making them from scratch. And if you haven’t already tried making your own Sourdough Sandwich Bread, that’s going to be your next “why did I wait so long” moment.
- Customizable—One of the best things about making tortillas at home is that you get to decide the size. This recipe makes 16 taco-sized tortillas or 8 burrito-sized tortillas, so you’re always making exactly what you need. Once you get comfortable making your own tortillas, this Sourdough Naan Recipe is the next homemade flatbread you’re going to want to try.
- Quick and easy—Each tortilla only needs about 30 seconds to a minute per side in a hot cast iron pan, so the actual cooking goes really fast. The only waiting you do is while the dough rests, and that’s completely hands-off. If you want to speed things up even more, heat two or three pans at the same time and cook a couple of tortillas at once. Once you see how quick and easy this tortilla recipe is, you’re going to forget store-bought tortillas for good. You’ll also want to try this Stuffed Sourdough Flatbread next.
- Good for your gut—These tortillas aren’t just delicious; they’re good for your gut too. When you go the long fermentation route, the wild yeast in your sourdough starter works to break down the phytic acid in the flour, which makes these tortillas much easier to digest. If you love cooking with long-fermented sourdough, this Sourdough Pizza Dough Recipe is another one you’re going to love.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour—All-purpose flour gives these homemade sourdough tortillas that soft, tender texture you’re looking for. You can also experiment with whole wheat or einkorn flour, just keep in mind you may need to add a little extra water.
- Water—Make sure to use warm water, not hot or boiling. Water that’s too hot can kill your sourdough starter.
- Salt—Salt brings all the flavor together, so definitely add it in.
- Unsalted Butter—Butter adds flavor and keeps your tortillas soft and chewy. If you need a substitute, olive oil or coconut oil both work great, but I like butter tortillas that much better.
- Sourdough Starter—You can use either an active sourdough starter or sourdough discard for this recipe, so whether you call them sourdough tortillas or sourdough discard tortillas, either way you’re going to end up with some really tasty tortillas you can’t stop eating.
How to Make Sourdough Tortillas
- Add the flour, warm water, melted butter, salt, and sourdough starter or sourdough discard to the bowl of your stand mixer. Mix on low with the dough hook attachment for 5 minutes.
- If you’re making the long-fermented version, place the dough in a greased bowl, cover it, and leave it at room temperature until it doubles in size.
- If you’re making the quick version, leave the dough in the bowl and let it rest for at least 30 minutes. This gives the gluten time to relax so you can roll the tortillas out without them springing back.
- Once the tortilla dough has rested, turn it out onto a lightly floured work surface. Using a bench scraper or a sharp knife, cut the dough into 16 equal pieces for taco-sized tortillas or 8 equal pieces for burrito-sized tortillas. Roll each piece into a round dough ball. They don’t need to be perfectly uniform. Heat one or more frying pans over medium-high heat. You want the pan to be piping hot before you start cooking.
- Dust your working surface with a little flour and roll each dough ball out until it’s thin and almost translucent. It doesn’t have to be a perfect circle, it’ll taste just as good whether it’s impressive or unsightly. If you have a tortilla press, feel free to use it, but it’s not absolutely necessary for this recipe. Quick tip: If the dough keeps springing back when you’re rolling it out, it needs a little more time to rest. I love a perfectly round tortilla, but one that’s oval-ish tastes just as good.
- Once the pan is hot, cook the first side of the tortilla for about 30 seconds to a minute. You’ll see the dough start to bubble and puff up.
- Flip it and cook the other side for another 30 seconds to a minute, or until it’s golden brown.
- Remove the cooked tortilla from the pan and place it on a clean tea towel to keep it warm. As you cook the rest, stack them on top of each other, like the way you stack sourdough pancakes. The steam from the stack helps keep them soft and chewy.
- These tortillas are best served fresh and warm right off the pan. Try spreading one with peanut butter and a sprinkle of cinnamon for a quick snack, or top one with sliced meat, cheese, and lettuce for an easy lunch. They also make incredible individual pizza crusts. Just top them with your favorite sauce, plenty of cheese, and your favorite toppings for a quick and delicious meal.
McKenna’s Helpful Tips
- Let the dough rest. This is the most important step in the whole recipe. For the quick version, give it at least 30 minutes. If your dough keeps springing back every time you try to roll it out, it’s telling you it needs more time.
- Get your pan really hot before you start. A piping hot pan is what gives your tortillas those gorgeous golden brown blisters. Don’t rush this part.
- Use two pans at once. Each tortilla only takes about a minute to cook, so if you’ve got two pans going at the same time, you’ll get through the whole batch twice as fast.
- Stack them as you go. As each tortilla comes off the pan, stack it on the tea towel with the others. The steam that builds up in that stack is what keeps them soft and chewy, so don’t separate them until you’re ready to eat.
How to Store
These tortillas will stay fresh for about 2 days at room temperature. Just toss them in a plastic bag on the counter. If you want them to last longer, pop them in an airtight container in the fridge and they’ll keep for up to a week. They also freeze really well. Just slip a piece of parchment paper between each tortilla so they don’t stick together and freeze them for up to 3 months. When you’re ready to eat, thaw them on the counter until they’re back to room temperature.
Sourdough Tortillas FAQs
What kind of starter do you use to make sourdough tortillas?
You can use either an active sourdough starter or sourdough discard for this recipe. Ferment the dough overnight for all the gut-healthy benefits and that classic sourdough tang, or use your discard when you need a quick and delicious batch on the table fast.
Do you need a tortilla press to make sourdough tortillas?
You don’t need one. Just dust your countertop with a little flour and roll the dough out until it’s thin. A tortilla press works fine if you have one, but it’s not necessary.
Why are my homemade tortillas coming out hard?
If your tortillas are coming out crunchy instead of chewy, you’re cooking them too long. These cook up fast, so stick to 30 seconds to a minute on each side and pull them off the pan as soon as they’re golden brown.
How long does it take to make sourdough tortillas?
It depends on which method you go with. The quick version takes about 30 minutes of hands-off resting time, plus a few minutes to mix the dough and about a minute per tortilla to cook. If you go the long fermentation route, you’ll mix the dough and let it sit overnight, so plan for that extra time. Either way, the actual hands-on work is minimal. Check out my Sourdough Flatbread recipe for another quick bread option!
If you tried this Sourdough Tortillas recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Tortillas Recipe
Yield: 16 tortillas
All you need are 5 simple ingredients to make this Easy Sourdough Tortillas recipe. Homemade flour tortillas are soft and tender and can be made quickly with sourdough discard, or with all the gut-healthy benefits from an active starter and a long fermentation. Sourdough Tortillas are a must for your next Taco Tuesday.
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Ingredients
- 400 grams all-purpose flour 2 3/4 cups + 1 Tablespoon
- 180 grams warm water 3/4 cup
- 84 grams unsalted butter, melted 6 Tablespoons
- 9 grams salt 1 1/2 teaspoons
- 140 grams active sourdough starter, see notes to make with sourdough discard 3/4 cup
Instructions
Make the Dough
- In the bowl of a stand mixer, add the flour, warm water, butter, salt, and sourdough starter.Make sure the water is no hotter than 110 degrees F, otherwise this can kill your sourdough starter. You can use sourdough discard in substitute for active starter. Be sure to use the same amount in grams.400 grams all-purpose flour, 180 grams warm water, 84 grams unsalted butter, melted, 9 grams salt, 140 grams active sourdough starter, see notes to make with sourdough discard
- Mix on low with a dough hook attachment for 5 minutes.You can also knead this dough by hand, about 7-9 minutes.
Rest
- Long-fermented version: Place the tortilla dough in a greased bowl, cover and leave to double in size at room temperature.If you prefer to shape and cook the tortillas the following day after its bulk fermentation, place the dough in the fridge overnight, covered.
- Quick version: Leave the dough in the bowl to rest for at least 30 minutes. Cover with plastic wrap. This relaxes the gluten so that we can roll them into tortillas easily.
Shape
- After resting, remove the dough from the bowl and place it on a lightly floured work surface.
- Using a bench scraper or sharp knife, cut the dough into 16 equal pieces for taco-sized tortillas or 8 burrito-sized tortillas.
- Roll the triangle pieces into round dough balls. They do not need to be perfectly uniform.
- Heat one or multiple cast iron pans to medium-high heat.
- Dust the countertop with flour and roll out the dough until thin, almost translucent. It doesn't have to be a perfectly round tortilla. It will still be just as tasty!If you have a tortilla press, feel free to use it, but I don't find it necessary to make this sourdough tortilla recipe.
- A quick tip: If the soft dough is retracting when you're rolling it out, the gluten needs to rest for additional time. Leave the dough for another 5-10 minutes.
- Once the pan is hot, fry the first side of the tortilla for about 30 seconds to a minute. The dough will start to bubble and rise.
- Flip to the other side and cook for an additional 30 seconds to a minute or until golden brown.
- Remove the tortilla and place it on a tea towel to keep it warm and pliable.
- Continue to stack the cooked tortillas as the steam helps to keep the tortillas soft and chewy. Serve immediately and enjoy!
Notes
This recipe card was updated on February 19th, 2026.
Recipe Tips
- You can use an active sourdough starter or unfed sourdough starter (sourdough discard) for this sourdough tortilla recipe, just be sure to use the same amount in grams (140 grams / 1/2 cup).
- If you do not have a stand mixer, knead the dough by hand for 5 minutes.
- You do not need to grease the cast iron before cooking the sourdough tortillas.
- If your sourdough tortilla is more crunchy than chewy, you are cooking them for too long. Fry the tortillas for 30 seconds to 1 minute on each side.
Nutrition
Serving: 1g | Calories: 137kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 220mg | Potassium: 28mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 131IU | Calcium: 5mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
How will it rise with sourdough discard? Am I missing something?
Great question! Tortillas don’t really “rise” the way bread does. Even when using sourdough discard, the discard is mainly there for flavor and tenderness, not to make them puff up like a loaf.
If you use active starter and long ferment, you’ll get a bit more sourdough flavor, but the tortillas will still stay mostly flat. Hope this helps and that you love this recipe!
I usually make regular flour tortillas with organic flour. Decided to finally try making them adding sourdough starter. I knew I could come to your site Miss McKenna and that I would find exactly what I wanted. A great easy to follow recipe. I did tweak it a bit with using Chosen Foods Avocado Oil Shortening instead of butter, which is what I usually use to make regular flour tortillas. Did not take away from the recipe and left my flour tortillas just like my regular ones, soft and pliable! In case you were wondering I made 11 tortillas dividing them into 75-76 grams for a regular sized to a bit over a regular sized tortilla. Will be making these again very soon!
This absolutely made my day — thank you so much for trusting my recipe and for such a thoughtful review! Your weight measurements are super helpful too — thank you for sharing those details! I’m honored this recipe will be one you come back to again. Happy tortilla making!
So soft and delicious!! My family loved them!!
Can you use bread flour for these?
You can! Bread flour will give the tortillas a slightly chewier texture, while using all-purpose flour keeps them a bit softer. Either will work — it just depends on your preference!
Hi,
I want to do the overnight cold ferment on these before they’re shaped. When I take the dough out of the fridge the next day, do I let it come to room temp before shaping?
Great question! Yes, you can cold ferment the dough overnight before shaping. When you take it out of the fridge, let the dough rest at room temperature for about 30–60 minutes so it can relax and warm up slightly. This makes shaping much easier and helps prevent the tortillas from springing back as you roll them out.
I had zero confidence in myself to make these. These were the BEST wraps/ tortillas I have ever had! Recipe was easy to follow and I’m so excited at how good they are. Thanks!!
I’m so glad you gave them a try and loved them! Nothing beats homemade tortillas, and I love that the recipe boosted your confidence in the kitchen. Thank you for sharing!
This recipe was so simple and delicious! I will definitely be making these again!!
So thrilled to hear that you loved this recipe as well. Thank you for sharing!
What would be the best way to reheat the tortillas after they’re frozen? Thinking of making some ahead before vacay – we are doing taco night one night!
Love that idea—taco night on vacation sounds perfect! After freezing, the best way to reheat the tortillas is to let them thaw at room temperature, then warm them in a dry skillet over medium heat for about 30 seconds per side. This helps bring back their soft, flexible texture.
You can also reheat a stack in the microwave (wrapped in a damp paper towel) for 20–30 seconds, but the skillet gives the best results. Have the best time on your trip!
Can the dough be frozen? Or the cooked tortillas?
Yes, you can freeze either the dough or the cooked tortillas!
Would you shape the dough first or keep it as a whole?
Also does the type of flour change anything?
If you’re storing the dough in the fridge for a few days, I recommend keeping it as one whole dough ball and then dividing/shaping into individual pieces right before rolling and cooking. It helps prevent the dough from drying out.
And yes — flour type can change things a bit. All-purpose flour works best, but using whole wheat or bread flour may make the tortillas slightly denser and you may need to adjust the water slightly since different flours absorb moisture differently. Hope that helps!
My go to, easy way to use up sourdough discard. I make a batch and leave half in the fridge, freeze the other half. I’ve used them for wraps, quesadilla, soft tacos, fajitas, enchiladas, and Mexican lasagnas. Can’t eat the store bought kind now. Thanks for a great way to manage discard!
I absolutely love hearing this!! What an amazing way to make the most of your discard — and I’m so impressed by all the creative ways you’re using them! I totally agree, once you’ve had homemade, the store-bought ones just don’t compare. Thanks so much for sharing — this made my day!
Well I screwed up not reading far enough ahead
I used active starter rather then discard and cooked them after a counter rest of about an hour
But they are amazing – next time I will BF or do the quick cook with discard
Thank you for the great recipe
You are so welcome, Dawn!
How long will these stay good for in the fridge after making them?
Great question! These tortillas will stay fresh in the fridge for about 5–7 days. Just store them in an airtight container or zip-top bag. You can also freeze them for longer storage—just separate them with parchment paper so they don’t stick together. Hope that helps!
I love sourdough tortillas! I’m trying your recipe for the first time and looks beautiful so far. I’m doing a long ferment with my discard because I had so much of it. I did 6 hours of bulk ferment on the counter (my kitchen is very warm at 78-79 degrees in the summer. I just put it in the fridge to finish as a cold ferment until I cook them up tomorrow for tacos! Thanks for a wonderful recipe!
Us too! It’s a joy to share.
You can get to the point you roll the triangles into balls and store them in a container in the fridge for a few days even! They tasted as good if not better…I cooked some fresh(after the long rise). And then, the 6 I had left, I cooked 3 nights later and they were delicious. I’m going to try and freeze then at this point next time to see how it works!
Amazing! Thank you so much for sharing!
Will these freeze well?
Yes! They freeze up great!
Do you put parchment paper between them like the sandwich bread?
Great question, I do! This prevents the tortillas from sticking to one another.
Have you tried an extended cold ferment on these?
I usually do a long-ferment at room temperature, but a cold ferment should work just fine.
My boyfriend commented that these fresh tortillas were much better than store bought. They were delicious! I didn’t let the dough rest long enough, a lot of retracting. I reread the blog and realized there were such great helpful hints in there I missed the first time. It’s great to see this post to help me on my sourdough journey
So glad you both enjoyed this recipe. Thank you for sharing!
Delicious and easy!
Love the option for a quick version or a long rest version. I have yet to try the long rest (I haven’t planned that far in advance… a “me” problem) but I’m sure it’s even tastier. Nothing compares to the first tortilla flip and seeing the gorgeously browned dough! It’s like magic!