Sourdough tortillas made with whole wheat flour and cooked in a cast iron skillet. This is another great easy sourdough recipe that’s perfect for those new to cooking with sourdough!
This is one of the first recipes I learned how to make with my sourdough starter. (You’ll need a sourdough starter for this recipe. Find out how to make one here.)
It’s perfect for a newer sourdough starter, because 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.
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.
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Supplies Needed for This Recipe
Here are the basic supplies needed for this recipe:
- Measuring cups
- Measuring spoons
- Wooden spoon or other spoon for mixing
- Large glass mixing bowl
- Rolling pin
- Griddle or cast iron skillet
- Pastry cutter
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.
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.
Cook the Tortillas
The next day, or whenever 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 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
- Sourdough Pancakes Recipe
- Sourdough English Muffins
- Easy Sourdough Crackers
Sourdough Tortillas Recipe
Sourdough Tortillas
Ingredients
- 3 1/2 cups whole wheat flour
- 1 1/2 tsp salt
- 1/2 cup coconut oil
- 1 cup water
- 1 cup sourdough starter
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 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, 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 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!