Sourdough Tortillas (Easy Recipe, Quick or Fermented)

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.

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.

How to Make Sourdough Tortillas

1. 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.

2. 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.

3. 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.

4. 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.
   

5. 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.

6. 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.

7. Flip it and cook the other side for another 30 seconds to a minute, or until it’s golden brown.

8. 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.
9. 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.

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.

More Sourdough Staple Recipes Like This

Sourdough Naan Bread Recipe {Make Perfect Flatbread Fast}

Easy Stuffed Cheese Sourdough Flatbread Recipe

Sourdough Flatbread Recipe (With Active Starter or Discard)

Easy Homemade Sourdough Flatbread Chips Recipe

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

By McKenna Pulda

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Yield: 16 tortillas

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

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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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4.65 from 51 votes

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Equipment

• Kitchen Scale
• straight edge bowl
• bench scraper
• Rolling Pin
• cast iron skillet

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

1. 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
2. Mix on low with a dough hook attachment for 5 minutes.

   You can also knead this dough by hand, about 7-9 minutes.

Rest

1. 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.
2. 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

1. After resting, remove the dough from the bowl and place it on a lightly floured work surface.
2. Using a bench scraper or sharp knife, cut the dough into 16 equal pieces for taco-sized tortillas or 8 burrito-sized tortillas.
3. Roll the triangle pieces into round dough balls. They do not need to be perfectly uniform.
4. Heat one or multiple cast iron pans to medium-high heat.
5. 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.
6. 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.
7. 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.
8. Flip to the other side and cook for an additional 30 seconds to a minute or until golden brown.
9. Remove the tortilla and place it on a tea towel to keep it warm and pliable.
10. 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

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