Sourdough Tortillas Recipe

Yield: tortillas

Prep Time: 30

Cook Time: 20

Total Time: 50

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.

4.65 from 51 votes

Equipment

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

Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!