Easy Sourdough Tortillas Recipe
Sourdough tortillas made with five ingredients and cooked in a cast iron skillet are so easy and delicious!
Why You’ll Love This Recipe
This recipe is so easy! This is one of the first recipes I learned how to make with my sourdough starter, years ago. It’s perfect for a newer sourdough starter, because like sourdough crackers, the tortillas don’t require as much rising power since they’re more of a flat bread.
Sourdough tortillas are perfect for burritos, breakfast burritos, or just as a flat bread to accompany other foods. These go well with homemade refried beans, or stuff them with eggs and cheese for a breakfast burrito.
Sourdough Tortillas Recipe Notes
- As mentioned above, you’ll need a sourdough starter for this recipe. Learn how to make one here.
- Butter can be substituted for the coconut oil.
- These taste delicious fresh, but they can also be stored in a plastic zipper bag in the refrigerator or freezer to use later.
- Cook the tortillas on a griddle or in a cast iron skillet. I like to heat up two skillets at once to make the process go faster.
Affiliate links included below, which means I may make a small commission at no extra cost to you. Read my disclosure here.
Equipment
- Measuring cups
- Measuring spoons
- Wooden spoon or other spoon for mixing
- Large glass mixing bowl
- Rolling pin
- Griddle or cast iron skillet
- Pastry cutter
Ingredients
Find the full list of ingredients and full instructions in the recipe card below.
- Flour: I usually use whole wheat flour, but you can also use all-purpose flour.
- Salt: Use your favorite kind of salt. I like sea salt.
- Coconut Oil: You can either use coconut oil or olive oil.
- Water: Water helps bring the ingredients together.
- Sourdough Starter: Active sourdough starter or sourdough discard can be used.
How to Make Sourdough Tortillas
Making sourdough tortillas is easy. I love to mix up the dough the night before, so they’re ready to cook the next day.
First, combine flour and salt together in a large mixing bowl, and stir to combine. Add the coconut oil to the flour and salt mixture, and use a fork or a pastry cutter to combine until small, pea-sized lumps appear. Add water and sourdough starter and mix together well, until dough comes together in a ball.
Cover bowl and allow to sit at room temperature for 8-12 hours.
The Next Day
The next day, or whenever you’re ready to make the sourdough tortillas, divide the dough into 12 pieces. Form each piece into a ball and put them back into the bowl.
Grease a griddle or a large skillet with a bit of oil (I use two 10″ cast iron skillets, to speed up the process), and preheat on medium heat.
Lightly flour a clean surface, and roll out one of the balls of dough as thin as possible (about 1/8″-1/4″ thick).
I try to roll mine out as round as possible, but they never turn out perfectly round, and that’s okay! They still taste just as good.
Put the tortilla into the hot griddle or skillet, and allow to cook for 2-3 minutes per side.
The tortilla will begin to form bubbles, and that’s about the time when it’s ready to flip to the other side.
It’s looking like a real tortilla!
Once it’s done on both sides, put the cooked tortilla on a plate lined with a clean tea towel, and cover with a second towel to keep warm.
Repeat the above steps with each ball of dough, until all tortillas have been cooked.
Serve immediately, while still warm, or allow to cool and store in an airtight container. You can also freeze the cooled tortillas in a plastic zipper bag to use later. Enjoy your homemade sourdough tortillas!
More Easy Sourdough Recipes
- How to Make Sourdough Starter From Scratch
- Easy Sourdough Bread Recipe (Perfect for Beginners)
- Sourdough Pancakes Recipe
- Sourdough English Muffins
- Overnight Sourdough Biscuits
- Sourdough Focaccia
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough Tortillas
Equipment
- Cast Iron Skillet or griddle
Ingredients
- 3 1/2 cups flour (all-purpose or whole wheat) (I use whole wheat)
- 1 1/2 tsp salt
- 1/2 cup coconut oil or olive oil
- 1 cup water
- 1 cup sourdough starter active or discard
Instructions
- Add flour and salt to a large mixing bowl, and stir.
- Add the coconut oil to the flour and salt mixture, and use a fork or a pastry blender to combine until small pea-sized lumps appear. Add water and sourdough starter and mix together well, until dough comes together in a ball.
- Cover bowl and allow to sit at room temperature for 8-12 hours.
- The next day, or when you're ready to make the tortillas, divide the dough into 12 pieces. Form each piece into a ball and put them back into the bowl.
- Grease a griddle or large skillet with a bit of oil, and preheat on medium heat.
- Lightly flour a clean surface, and roll out a ball of dough as thin as possible (about 1/8"-1/4"" thick).
- Put the tortilla onto the hot griddle or skillet, and allow to cook for 2-3 minutes per side. Once it's done on both sides, put it on a plate lined with a clean tea towel, and cover with a second towel to keep warm.
- Repeat the above steps with each ball of dough, until all tortillas have been cooked.
- Serve immediately, while still warm, or allow to cool and store in an airtight container. May be frozen in a plastic zipper bag to use later.
These are so fun to make, and great for breakfast burritos!
These tortillas look so yummy, and I bet the sourdough makes them a little tangy, too! Thanks for sharing the recipe at Tuesday Turn About. I’ll be featuring your post at tomorrow’s party! Pinned!
Thank you, Julie!