Sourdough tortillas

If there’s one thing that bridges comfort food with health-conscious eating, it’s the humble tortilla. Soft, warm, and endlessly versatile, tortillas are the kind of staple that quietly carries so many of our favorite meals—from breakfast wraps to taco night feasts. But once you’ve had a freshly made, sourdough-fermented tortilla hot off the skillet, the store-bought version suddenly loses all appeal. These homemade sourdough tortillas are soft, slightly chewy, and infused with the unmistakable flavor of a slow fermentation that gives your body something to appreciate as much as your taste buds.

I first began experimenting with sourdough tortillas during a season when our family was trying to be more mindful of ingredients. I had already fallen in love with baking sourdough bread, and the idea of extending that fermentation process into something quick-cooking and flexible like tortillas seemed like a natural next step. Once I realized how easy they were to make—and how much better they tasted compared to the packaged kind—I never looked back. My fridge has a jar of starter at all times, and a batch of these tortillas usually follows every week or so.

What sets these tortillas apart is the long fermentation time, which isn’t just for flavor. The 12 to 24-hour rest gives the sourdough starter time to work its magic, breaking down the gluten and starches in the flour, resulting in a tortilla that’s easier to digest. If you or your family members struggle with processed wheat products or have a mildly sensitive gut, these might be a more comfortable and satisfying option. That’s part of the reason why these tortillas have become a staple in our farmhouse kitchen. They are wholesome, simple, and—most importantly—delicious.

Unlike yeasted doughs or complicated flatbreads, this recipe doesn’t require fancy tools or complex techniques. All you need is flour, sourdough starter (active or discard), water, oil, and salt. The dough comes together easily in a bowl, and after a slow ferment at room temperature, it rolls out into soft, pliable rounds that cook up in just minutes. A hot cast iron skillet transforms them into golden, lightly blistered tortillas that are ready to wrap, roll, or stack.

These tortillas work beautifully with all kinds of fillings and flavors. They’re soft enough to use for burritos or wraps, but sturdy enough to hold up under saucy taco toppings. They pair especially well with fresh slaws, spicy meats, and creamy spreads. Whether you’re planning a taco night, prepping for a picnic, or just want something wholesome to wrap around your lunch leftovers, these sourdough tortillas are ready to be the foundation for your favorite meals.

Why You’ll Love This Recipe

There are plenty of reasons why this sourdough tortilla recipe is going to become one of your kitchen staples. First and foremost, the flavor is leagues beyond what you’ll find in any packaged tortilla. Thanks to the natural fermentation of the sourdough starter, these tortillas develop a subtle tang and complexity that enhances everything you pair them with. That sourdough tang isn’t overwhelming—it’s just enough to make each bite a little more interesting.

Another reason to fall in love with this recipe is its simplicity. With just five basic ingredients—sourdough starter, flour, water, oil, and salt—you’re building something truly satisfying from scratch. And while the fermentation time may seem long at first glance, the hands-on time is minimal. It takes only minutes to mix the dough and form it into a smooth, elastic ball. From there, the starter does most of the work while the dough rests, developing flavor and becoming easier to roll out.

These tortillas are also incredibly versatile. You can use them for tacos, quesadillas, burritos, wraps, or even as a base for flatbread pizzas. They’re soft and flexible, yet sturdy enough to hold up to hearty fillings. If you want a thinner tortilla, roll them out a bit more. If you prefer a fluffier version, leave them slightly thicker. No matter how you choose to shape them, they cook quickly—just one minute per side in a hot skillet.

Because the recipe allows for flexibility in fermentation time, you can adapt it to your schedule. If you’re looking to improve digestibility, ferment the dough for a full 24 hours. If you’re short on time or want to use sourdough discard, a 12-hour ferment still yields a soft and flavorful tortilla. This flexibility makes it easy to fit into busy lifestyles without sacrificing quality.

Another advantage is that these tortillas store beautifully. You can refrigerate them for up to a week or freeze them for longer storage. Just stack them with a piece of parchment between each one, slip them into a zip-top bag, and pull out what you need when you’re ready to eat. Reheat on a skillet, and they’re just as soft and fresh as the day you made them.

Finally, you’ll love the sense of accomplishment that comes with making something so foundational from scratch. It’s one of those recipes that feels both comforting and empowering. Whether you’re new to sourdough or a seasoned pro, this is a recipe that rewards you with delicious results every single time.

Health Benefits

While tortillas are often thought of as simple carriers for other ingredients, when made with sourdough, they actually offer a number of impressive health benefits. By incorporating long fermentation and whole food ingredients, this recipe provides more than just flavor—it supports your digestion, energy levels, and overall wellness.

At the heart of this recipe is the sourdough starter, which acts as a natural leavening agent and kickstarts the fermentation process. Sourdough fermentation is known for its positive effects on digestion, especially for those sensitive to gluten. During the fermentation process, the wild yeasts and beneficial bacteria in the starter begin to break down the gluten and phytic acid in the flour. This makes the dough easier to digest and can reduce bloating and discomfort for people who struggle with traditional breads.

Additionally, the breakdown of phytic acid improves the bioavailability of minerals in the flour, such as iron, magnesium, and zinc. These minerals are essential for energy production, immune support, and muscle function, and your body can absorb them more effectively from fermented grains than from unfermented ones. In this way, sourdough tortillas not only nourish your body more efficiently but also help you get more from every bite.

Because this recipe uses olive oil instead of butter or shortening, it includes heart-healthy fats that support brain health and reduce inflammation. Olive oil is rich in monounsaturated fats and antioxidants, especially vitamin E and polyphenols, which have been shown to protect against heart disease and oxidative stress.

When using whole wheat flour in place of all-purpose, the fiber content gets a significant boost. Fiber supports gut health, stabilizes blood sugar, and helps you feel full longer. Even if you opt for a blend of whole wheat and all-purpose, you’ll still benefit from added fiber and nutrients. These homemade tortillas don’t contain any preservatives, artificial ingredients, or processed oils, making them a clean, nourishing option you can feel good about serving.

Another advantage of this recipe is portion control. Because you make the dough yourself and divide it into twelve balls, you have full control over the size and thickness of each tortilla. That means you can customize them to fit your dietary needs, whether you’re counting carbs, watching calories, or simply trying to eat more mindfully.

These tortillas also support blood sugar balance better than commercial versions. The combination of slow-fermented grains, healthy fats, and whole food ingredients results in a lower glycemic index compared to white flour tortillas with added sugars or commercial yeasts. This makes them a great option for those managing insulin sensitivity or looking to reduce blood sugar spikes.

Finally, because these tortillas are so satisfying and nutrient-rich, they help promote mindful eating. You’re more likely to enjoy each bite, savor the meal, and feel full without overeating. And since they freeze well, you always have a healthy option ready to go—making it easier to skip the drive-thru or ultra-processed alternatives.

Preparation Time, Servings, and Nutritional Information

One of the best things about this sourdough tortilla recipe is how well it fits into real-life routines. Even though it involves fermentation, which might seem intimidating at first, the actual hands-on time is minimal. Once you mix the dough, it simply rests while the sourdough starter goes to work developing flavor and making the tortillas easier to digest.

Prep Time: 15 to 20 minutes
Fermentation Time: 12 to 24 hours at room temperature
Rolling and Cooking Time: 20 to 30 minutes (depending on experience and skillet size)
Total Time: 12 to 25 hours
Servings: 12 medium tortillas (serves 4 to 6 depending on use)

Because you’re making a dozen tortillas, this batch is ideal for feeding a family or prepping ahead for several meals. You can use them throughout the week for wraps, tacos, breakfast burritos, or flatbreads. If you prefer smaller tortillas for snacks or mini tacos, divide the dough into more portions.

Estimated Nutritional Information per Medium Tortilla (based on 12 servings):
Calories: 140
Protein: 3g
Carbohydrates: 20g
Sugars: 0g
Fat: 5g
Saturated Fat: 0.5g
Fiber: 2g (higher if using whole wheat flour)
Sodium: 250mg
Cholesterol: 0mg

These numbers will vary depending on the specific flour and oil you use. Whole wheat flour will increase the fiber and nutrient content, while olive oil provides beneficial fats without added saturated fat. This nutritional profile makes these tortillas a satisfying and balanced part of any meal.

Because the tortillas are lightly cooked in a dry skillet, there’s no need for additional oil or butter during cooking, keeping them lighter than traditional fried flatbreads. They’re soft and flexible enough to wrap but sturdy enough to hold hearty fillings, giving you both comfort and practicality in one easy recipe.

🧑‍🍳 Step-by-Step Cooking Instructions

Let’s start by getting one thing straight: once you make these homemade sourdough tortillas, you will never want to go back to store-bought again. They’re soft and chewy, roll out like a dream, and have this subtle tang that elevates everything from tacos to breakfast wraps.

The best part? They’re made with just five ingredients you probably already have in your kitchen.

Let’s break it down, step by step.

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🛒 Ingredients

You’ll need:

• 1 cup active sourdough starter (can also use discard, but results vary)

• 3/4 cup warm water

• 1/4 cup olive oil (or avocado oil)

• 1½ tsp salt

• 3 cups all-purpose or whole wheat flour

Optional:

• A little extra flour for rolling

• Butter or oil for cooking

🍞 You can mix half whole wheat and half AP flour for a more hearty texture.

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🔄 Step 1: Mix the Dough

In a large mixing bowl or stand mixer with a dough hook:

1. Add the sourdough starter, water, oil, and salt.

2. Stir to combine.

3. Gradually add in the flour, about 1 cup at a time, mixing as you go.

Once all the flour is in and the dough starts coming together, switch to kneading.

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✋ Step 2: Knead Until Smooth

• In a stand mixer: Knead on medium-low for 2–3 minutes.

• By hand: Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.

It should be soft but not sticky. If it’s too wet, add a tablespoon of flour at a time. If too dry, drizzle in a tiny bit of water.

👐 Don’t overthink this step. The dough should feel like a soft playdough—pliable and springy.

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🕒 Step 3: Bulk Ferment (12–24 Hours)

This is where the sourdough magic happens.

1. Form the dough into a ball.

2. Place it in a clean bowl and cover with a damp towel or plastic wrap.

3. Let it ferment at room temperature for 12–24 hours.

⏳ The longer it ferments, the more developed the flavor—and the gentler it is on your tummy, especially for those sensitive to gluten.

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📏 Step 4: Divide and Rest

Once fermentation is complete:

1. Punch down the dough slightly to release any air bubbles.

2. Divide into 12 equal pieces. Use a kitchen scale for precision or just eyeball it.

3. Roll each piece into a ball and place on a floured surface.

4. Cover loosely and let them rest for 15–20 minutes to relax the gluten (this makes rolling easier).

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🍴 Step 5: Roll Out the Tortillas

This is where you’ll want a clear surface and a little patience.

1. Lightly flour your work surface and rolling pin.

2. Flatten one dough ball into a disc.

3. Roll out into a thin circle, about 7–8 inches across.

💡 Don’t stress if they aren’t perfectly round—think “artisan.” They’ll taste amazing either way.

Stack rolled tortillas with parchment paper between them to prevent sticking while you roll out the rest.

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🔥 Step 6: Cook the Tortillas

Time to bring the heat.

1. Preheat a cast iron skillet or griddle over medium-high heat.

2. When hot (a drop of water should sizzle), place one tortilla into the dry pan.

3. Cook for 1–2 minutes on the first side, until bubbles form and the bottom has golden spots.

4. Flip and cook another 30–60 seconds.

Repeat with remaining tortillas.

🔥 Don’t add oil to the skillet—dry heat gives the best texture and soft char spots.

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🌟 Pro Tips for Perfect Tortillas:

• Too stiff? Add more water next time.

• Too sticky? Dust with a little flour while rolling.

• Dry after cooking? Wrap them in a towel as you cook to keep them soft and pliable.

And don’t worry—your first one is the “test tortilla.” It always is. 😉

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🍽️ How to Serve Sourdough Tortillas

Once you’ve got these warm, toasty tortillas in hand, you’ll start thinking of a thousand ways to use them. They’re neutral enough to go sweet or savory, soft enough to roll, and sturdy enough to hold serious fillings.

Here are our favorite ways to serve them:

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🌮 Taco Time

• Soft tacos with grilled chicken, black beans, avocado, and spicy pineapple slaw

• Breakfast tacos with scrambled eggs, salsa, and a dollop of sour cream

• Fish tacos with crunchy cabbage, crema, and lime

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🥙 Wrap It Up

Roll them into wraps for lunch or a light dinner:

• Mediterranean wrap with hummus, cucumbers, olives, and feta

• Buffalo chicken wrap with greens and ranch

• Falafel or chickpea wrap with tahini and shredded lettuce

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🍕 Tortilla Pizza (Quick Lunch!)

Place a tortilla in a skillet, top with marinara, cheese, and your favorite toppings, and cover with a lid to melt the cheese. Instant flatbread pizza!

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🫓 Dip + Fold

Cut into triangles, toast until crisp, and serve with:

• Creamy crab dip

• Roasted garlic hummus

• Queso or guacamole

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🍓 Sweet Treat

Brush lightly with butter, sprinkle with cinnamon sugar, and toast on the skillet for 30 seconds per side. Serve with berries and yogurt or a drizzle of honey.

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🥗 Pairing Suggestions

These sourdough tortillas are ultra versatile, so pairing them with your favorite dishes is a breeze. Here are some pairings to bring out their full potential:

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🌶️ Fresh & Crunchy Sides

Spicy Pineapple Slaw
The sweetness and crunch offset the warm, chewy tortilla texture perfectly—especially with tacos.

Creamy Broccoli Slaw
Add a few spoonfuls inside your tortilla for an unexpected creamy bite.

Tomato-and-Watermelon Salad
A great contrast to the tang of sourdough. Serve this salad on the side for a bright, hydrating finish.

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🍗 Protein-Packed Fillings

Grilled Chicken or Turkey
Wrap up with avocado, lettuce, and spicy mayo for a hearty main.

Crispy Chickpeas or Falafel
Drizzle with yogurt sauce or tahini and tuck into a tortilla for a vegetarian delight.

Creamy Crab Dip
Spread the crab dip inside a tortilla, top with herbs, and roll for a coastal-style snack or wrap.

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🍴 Brunch Board Add-On

Add these tortillas to a brunch or lunch grazing board with:

• Fresh fruits

• Deviled eggs

• Hummus or pimento cheese

• Olives, roasted veggies, and pickles

They’re excellent for scooping, dipping, or rolling bites together.

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🍹 Drink Pairings

• Cucumber-mint lemonade for a light, cooling contrast

• Sweet tea or herbal iced teas with citrus

• Hibiscus cooler or ginger-spiked spritzers to echo the sourdough tang

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❄️ Storage, Freezing & Reheating Instructions

Tortillas are wonderful for prepping ahead, freezing, and reheating—so you can always have a batch ready for quick meals.

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🧊 Storing in the Fridge

• Let cooked tortillas cool completely.

• Stack with parchment paper between each one.

• Store in a sealed zip-top bag or airtight container in the fridge.

• They’ll stay fresh for up to 5 days.

🥄 To reheat: warm in a dry skillet for 20–30 seconds per side or microwave for 10–15 seconds, wrapped in a damp towel.

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❄️ Freezing for Later

Yes, these tortillas freeze beautifully.

1. Stack cooled tortillas with parchment paper between each.

2. Wrap the whole stack in foil or plastic wrap.

3. Place in a freezer-safe bag.

4. Freeze for up to 3 months.

🧊 Reheat directly from frozen in a skillet or thaw overnight in the fridge before warming.

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🔁 Reheating Tips

• Microwave: Wrap in a damp towel and microwave in 15-second bursts.

• Skillet: Heat dry over medium until warm and slightly toasty.

• Oven: Wrap stack in foil and warm at 300°F for 10–12 minutes.

🔥 Want that “fresh off the griddle” feel? Brush lightly with butter or oil before reheating in the skillet.

❌ Common Mistakes to Avoid

Making sourdough tortillas is wonderfully simple, but like any recipe that leans on fermentation and a little technique, there are a few key mistakes that can throw off your results. Don’t worry—they’re easy to avoid once you know what to watch for.

1. Using an Inactive Starter

This is probably the biggest culprit behind dense or rubbery tortillas. Whether you’re using active sourdough starter or discard, it should still be recently fed and bubbly. If your starter is too old or hasn’t been fed in days, your dough may struggle to ferment properly.

2. Skimping on the Fermentation Time

Twelve hours is the minimum for fermentation, especially if you’re aiming for gut-friendly results. Cutting the time short may leave the dough underdeveloped, resulting in a bland or doughy texture. If you’re gluten-sensitive, go for the full 24-hour ferment.

3. Adding Too Much Flour

It’s tempting to keep dusting flour when rolling the tortillas out, but too much can toughen the dough. Use a light hand and just enough to prevent sticking. You want soft, pliable rounds—not dry, floury ones.

4. Rolling Them Too Thick

These tortillas puff and cook fast, so if they’re too thick, they’ll end up doughy inside. Roll them thin—think paper-thin, like you can almost see your counter through the dough. They’ll puff slightly when they hit the hot skillet.

5. Cooking on Low Heat

A hot cast iron skillet is essential. If the heat’s too low, the tortillas will dry out and won’t get those beautiful golden spots. Preheat your pan until it’s lightly smoking and cook them fast—about one minute per side is all you need.

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🌟 Pro Tips for the Best Sourdough Tortillas

Once you’ve got the basics down, it’s all about dialing in those little details that make these sourdough tortillas the go-to wrap in your kitchen. Here are some tried-and-true tips to make them extra soft, flavorful, and freezer-friendly.

1. Let the Dough Rest Twice

After kneading and before fermentation, let the dough rest for 15–20 minutes. This helps hydrate the flour and makes the kneading process easier. Then, after dividing the dough into balls, let them rest again for 10–15 minutes before rolling—this helps relax the gluten so they roll out easier and don’t shrink back.

2. Use Olive Oil for Flavor

A good-quality olive oil not only gives the tortillas that soft, pliable texture but also adds a subtle, savory flavor. You can also try avocado oil or melted butter for variation.

3. Roll on Parchment or a Silicone Mat

For easy cleanup and less sticking, roll your dough out on a sheet of parchment or a silicone baking mat. You’ll use less flour this way and keep the dough nice and soft.

4. Keep Cooked Tortillas Warm and Steamy

Stack cooked tortillas under a clean kitchen towel or place them in a tortilla warmer as you go. The steam helps them stay soft and pliable instead of drying out.

5. Make a Double Batch and Freeze

These freeze like a dream. Once cooled, layer the tortillas with parchment or wax paper between each one, then slide them into a freezer bag. Reheat in a dry skillet for 30–60 seconds and they’re good as fresh.

6. Use Them Creatively

These tortillas aren’t just for tacos. Use them as a base for breakfast wraps, quick quesadillas, thin-crust pizzas, or even as a wrap for leftover grilled veggies and slaw. The flavor pairs beautifully with everything from bold BBQ to light summer salads.

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❓ Frequently Asked Questions (FAQs)

These sourdough tortillas are straightforward, but a few common questions come up—especially if you’re new to sourdough or fermentation. Here’s everything you need to know for soft, stretchy success.

Can I use sourdough discard?

Yes! Discard works well in this recipe as long as it’s not too old or overly acidic. If it’s more than 5–7 days old or smells sharply vinegary, it’s better to use freshly fed starter. Using discard will result in a slightly more tender, tangy tortilla—just make sure it still has a little life in it.

Can I use whole wheat flour?

Absolutely. You can substitute all or part of the all-purpose flour with whole wheat for a heartier tortilla. Just keep in mind that whole wheat absorbs more moisture, so you may need to add a bit more water to keep the dough soft and pliable.

How long should I ferment the dough?

Anywhere from 12 to 24 hours is great. The longer the ferment, the more digestible and flavorful the tortillas will be. If your kitchen is especially warm, 12 hours might be enough. In cooler spaces, go for the full 24.

Do I need a stand mixer?

Nope! A stand mixer makes the process easier and quicker, but you can absolutely knead this dough by hand. It’ll take about 5–7 minutes of kneading to get a smooth, elastic dough.

Why are my tortillas stiff or cracking?

This usually means the dough is too dry or over-floured. Be careful not to add too much extra flour when rolling out. Also, make sure you’re not overcooking them—one minute per side is usually plenty.

Can I use a tortilla press?

You can, but a rolling pin works better for this particular dough, especially if it’s slightly sticky. The press may not get them thin enough. A rolling pin gives you more control and a better final texture.

What’s the best way to reheat them?

Toss them in a dry skillet for 30–60 seconds until warm and soft. You can also wrap a few in foil and warm them in the oven or microwave them wrapped in a damp paper towel for about 10–15 seconds.

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💬 Conclusion & Call to Action

There’s just something deeply satisfying about making your own tortillas—especially when they’re naturally fermented, soft, and full of flavor. These sourdough tortillas are more than just a wrap for tacos or sandwiches; they’re a connection to slower food, simple ingredients, and the joy of working with your hands in the kitchen.

Once you make these, you’ll wonder why you ever settled for store-bought. The flavor is rich and lightly tangy, the texture is soft with just a hint of chew, and the process itself is calming and rewarding. Whether you’re serving them warm from the skillet with butter, piling them high with pulled chicken and spicy slaw, or wrapping up breakfast burritos for the week—they’re endlessly useful.

And the best part? They’re incredibly customizable. Use discard or active starter, switch up your flours, add herbs or spices to the dough, or roll them into flatbreads and grill them for a whole new flavor experience. Once you’ve got the base recipe down, the sky’s the limit.

If you give these a try, I’d love to hear how they turn out! Leave a comment below, tag me on Instagram with your tortilla stacks, or share your favorite way to serve them. There’s nothing better than seeing your beautiful, homemade creations—and these are the kind of recipes that are meant to be shared.

Here’s to making everyday meals feel special, one warm tortilla at a time. 🌾🥙

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