sourdough tortillas

These sourdough tortillas are super tasty and easy to make. Best part: you finally have a delicious no-fail recipe to use your sourdough discard!

The Best Sourdough Tortilla

sourdough starter discard

olive oil

water

all purpose flour

salt

In a large bowl, mix the sourdough discard,...

In a large bowl, mix the sourdough discard, olive oil and water. Stir to combine.

Add the all-purpose flour and salt, mixing until...

Add the all-purpose flour and salt, mixing until the dough is formed. Knead for 1 to 2 minutes, just until everything is well combined and dough looks homogeneous, with no dry spots. You can use a stand mixer if you prefer. If your dough is too sticky, add 1 tablespoon more of all-purpose flour and knead until absorbed.

Cover the dough with a damp towel and...

Cover the dough with a damp towel and let it rest for 30 minutes.

Preheat a large skillet on high heat.

Flour lightly the surface you’re opening the dough....

Flour lightly the surface you’re opening the dough. Divide the dough into 8 to 10 pieces. Flatten each ball with the palm of your hand.

Roll open each piece of dough into a...

Roll open each piece of dough into a circle, using a rolling pin or a wine bottle. The tortillas should be rolled thin (about 1/4 inch thickness), and will look almost see-through.

Cook individually on high heat for about 1...

Cook individually on high heat for about 1 minute on each side. Flip it as soon as bubbles appear and the edges look firm: the tortilla should have nice brown spots.

Allow them to cool before storing into an...

Allow them to cool before storing into an airtight container. Serve them warm.

https://mediavine-res.cloudinary.com/video/upload/bsdjfi8tzjitzfspu7vk.mp4

Sourdough Discard Tortillas are easy to make and ready in less than an hour. Made with all-purpose flour and sourdough discard, they're perfect for burritos and quesadillas.

Sourdough Discard Tortillas

Easy to make sourdough tortillas with only five basic ingredients: sourdough starter, water, flour, salt, and oil.

Sourdough Tortillas

sourdough starter

filtered water

olive oil, extra virgin

all-purpose

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

Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook. 

Knead for 2-3 minutes in a mixer, or...

Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic. 

Place the dough in a greased bowl, cover...

Place the dough in a greased bowl, cover with a tea towel, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)

The next day, divide the dough into 12...

The next day, divide the dough into 12 equal parts. 

On a lightly floured work surface, roll each...

On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart. 

Cook them in a preheated cast iron skillet...

Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient. 

https://www.youtube.com/watch?v=al98Y9PHbqI

Learn how to make sourdough tortillas with five basic ingredients, sourdough starter, flour, water, oil and salt. They are perfect for a quick summer wrap.

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 out my other sourdough videos 
Sourdough English Muffins- https://www.youtube.com/watch?v=z7nXvvGPgXw&t=5s
How to Make a Sourdough Starter from Scratch- https://www.youtube.com/watch?v=Hw8qZWWia9w&t=73s 
Sourdough Pizza Crust- https://www.youtube.com/watch?v=R5cVFy0-9_M&t=2s
Our Favorite Sourdough Pancake Recipe- https://www.youtube.com/watch?v=QkrbVT2qJDs&t=3s
Healthy One Pot Meal- Sourdough Skillet- https://www.youtube.com/watch?v=2790aelG4lU&t=50s

Print the recipe: https://farmhouseonboone.com/farmhouse-on-boone/how-to-make-sourdough-tortillas/

After sharing "What We Eat in a Week" videos with healthy meal ideas for breakfast and dinner, I had sooo many requests for healthy lunch ideas.

Truth is, since we are all together as a family for lunch I usually just make more of the same. Its usually something along the lines of meat and veggies, eggs, salmon, avocados and sauerkraut.

Last week was a craaazy week, with the magazine crew here for four out of the five days. I had to send my husband and kids out a lot, and had to think of something to send them on the go.

It made me think of the sourdough tortillas I used to make all the time. After making a couple batches, I wondered why I ever forgot about them. They are so easy and so convenient!

We had cilantro chicken wraps with purple cabbage and honey mustard for lunch today, and I just got some more dough going tonight.

I already have a bunch of leftover chicken in the fridge, so tomorrow's lunch is going to be as simple as rolling out a couple tortillas and packing them with meat, veggies and herbs.

Sourdough tortillas may be vying for the top spot in my favorite sourdough creations. Right next to English muffins...or pancakes, maybe pizza crusts. Ok, I really love all things sourdough, but these tortillas are going to be a staple in lunches this summer.  Quick. Easy. Not hot.

Who wants hot meals on a 90 degree summer day?!

These can be made with any wheat flour, white, whole grain, or even white whole grain. I use hard white wheat berries that I grind fresh in my Nutrimill grain mill.

Long fermentation is the traditional way to prepare grains. The bacteria present in the sourdough starter pre-digest the grains and make them easier for the body to process.

Many people who are very sensitive to gluten have told me that they can actually tolerate it when it is fermented for 24 hours or more!

Isn't that amazing?!

It makes sense why so many people can't have gluten today. Grains are no longer prepared traditionally. Also, many species of wheat have been hybridized and modified, so that they are no longer in a form that are body is prepared to handle.

If you are super sensitive to wheat, I suggest letting your sourdough goodies ferment for at least 24 hours before cooking/baking Also, its better to use ancient einkorn wheat, which hasn't been hybridized.

Sourdough Tortillas Ingredients
3 cups flour (I use freshly ground hard white wheat)
1 cup sourdough starter
3/4 cup water
1/4 cup extra virgin olive oil
1.5 teaspoons salt

Sourdough Tortillas Process
 1. Add the sourdough starter, water, oil salt and flour to a mixer with a dough hook. 

2. Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic. 

3. Place the dough in a greased bowl, cover with a tea towel and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)

4. The next day, divide the dough into 12 equal parts...
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How to Make Sourdough Tortillas | Fermented Foods at Home

How to make Homemade Tortillas from scratch using masa harina, flour, or a blend of both. And you don't need a tortilla press for this recipe if you have a pie plate! Plus a bonus recipe for Sourdough-Corn Tortillas! My favorites are the Masa-Flour blend and Masa-Sourdough. 

How to make Tortillas!

masa harina

all-purpose flour

olive oil (or lard

hot tap water, more as needed

all-purpose flour (or

baking powder

tablespoons olive oil

cup hot tap water

1 1/2 cups masa harina,

1/3 teaspoon salt

tablespoons olive oil, lard, butter, ghee (all optional)

Mix masa harina, flour, and salt in a medium bowl. Mix warm water and oil in a smaller bowl and pour this into to the masa harina and knead a for a minute or two, right in the bowl incorporating all the flour from the edges of the bowl. Dough should be soft, but not sticky and should feel like fresh play-dough.   If it feels dry, crumbly or very firm, add a little more water, so it&#8217;s soft and pliable. If wet or sticky, add a little more flour. Form a ball and cover with a wet kitchen town (or plastic wrap) and let sit 30 minutes.   Do a tester, see notes.  Roll the dough into a 12 to 16-inch log. Slice it in half,  then half again, and into thirds or forths so you have 12-16 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.

Heat a dry, cast-iron skillet over medium-high heat until hot. Lower heat to medium.

Working one tortilla at a time, center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. Press in a tortilla press, or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to about an 1/8 inch thick.

Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of the plastic, and place this in the hot dry skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Corn and Flour Blend: 

Mix flour, salt and baking powder in a medium bowl. Add the oil and mix into fine crumbs using your fingers. Add hot water and stir and kneed a for minute or two, right in the bowl until very smooth and form a ball. Cover with a wet kitchen town (or plastic wrap) and let sit 30 minutes (or up to 3 hours).  Do a tester, see notes. On a floured surface, roll the dough into a 12-inch log. Slice it in half,  then half again, and into halves or thirds so you have 8 or 12 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.

Working one tortilla at a time (see notes),  center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. Press in a tortilla press, or roll out on a floured surface,  or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to  1/8 inch thick.

Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of the plastic, and place this in the skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Mix masa harina and salt in a medium bowl. Mix sourdough starter, warm water and oil in a smaller bowl. Pour this into to the masa harina and kneed a for minute or two, right in the bowl until very smooth and pliable and form a ball. If crumbly or dry add a little more water, until soft and pliable. If wet and sticky, add a little more masa. Cover with a wet kitchen town (or plastic wrap) and let proof on the kitchen counter 4-6 hours. (70-80 F) 

As the dough sits, it will get softer and moister

 After it proofs, massage the dough, is there wetness to the touch? Add more masa or flour, if the dough feels wet.   PLEASE Do a tester before dividing, see notes, adding a little more flour. You want it soft, pliable but not sticky or wet feeling.

Roll the dough into a 12-inch log. Slice it in half,  then half again, and into thirds so you have 12 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.

Working one tortilla at a time, center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. press in a tortilla press, or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to a diameter of 4 to 6 inches or 1/8 inch thick.

Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of plastic, and place this in the skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Mix masa harina and salt in a medium bowl. Add oil and hot water and stir with a fork .  Kneed a for minute or two, right in the bowl until very smooth and form a ball. Cover with a wet kitchen town (or plastic wrap) and let sit 2o minutes (or up to 3 hours).  Do a tester, see notes. Roll the dough into a 12-inch log. Slice it in half,  then half again, and half again so you have 16 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.

Working one tortilla at a time (see notes) , center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. press in a tortilla press, or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to a diameter of 4 to 6 inches or 1/8 inch thick.

Flour Tortillas: 

Made the corn and flour blend- EASY and delicious! Added 1 tablespoon more water.

I made the blue corn tortillas and they turned out very nice and soft. A good new recipe to use up the sourdough discard. Thank you.

I made the corn sourdough version of this tortilla--I jump at any recipe that helps put my sourdough discard to good use!-- only snafu was my tortilla did not balloon when I flipped it over to cook the other side, indicating it's cooked thru. Did I do it wrong?  We still ate my newbie effort, just wasn't as pretty as yours!

Ok, I’m officially inspired. If I can only remember where I put that old tortilla press. I used to make these years ago, and loved them---but never with your variations. Sourdough? Wow. Cool. Can’t wait to give that a whirl. Fun. I loved experimenting with these, so easy. One combo stood out. Before mixing a batch, I would add half a jalapeno or serrano and a slice or two of roma tomato into the water and toss it into the blendtec at high speed till it foamed, then followed the regular procedure. Really good. I gave some to my gluten-free next-door neighbor to try and she absolutely loved them. So every time I made them, I would make an extra batch for her. And since she was a professional theatrical lighting designer,  complimentary theater tickets for new shows would magically appear in my mail box on a regular basis. The joy of cooking indeed.  :)

Pro tip:  roll dough into a fat log, then slice into 12 thinnish disks (about 5mm or ¼ inch thick)  ready for pressing. (Keep them covered until you use them to avoid drying out).   No need to ball up.  If the edges of the tortillas crack, the dough is too dry--add a bit more water.  I use multiple sheets of plastic (thin produce bags or whatever) to press tortillas assembly-line like:  press several and stack them waiting for the griddle--they won't dry out or srick this way.   When I've got a few done, I start cooking the tortillas one at a time while pressing the rest--it is efficient and quick enough for a worknight.  

PS  In my hands, I don't see much difference if I let the masa dough rest or not.

cheers!

Wow!  I will never buy another corn tortilla ever. These were so easy and delicious!
Can’t wait to try the sourdough version, as well as some variations in the comments.

https://content.jwplatform.com/videos/2JbAY9u0.mp4

How to make Homemade Tortillas from scratch with masa harina, flour, or a blend of both. And you don’t even need a tortilla press for this recipe if you have a glass pie plate! Plus a bonus recipe for Sourdough Tortillas using your sourdough starter and masa harina– my personal favorite!

Top 3 sourdough tortillas recipes from across the web

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Top 3 sourdough tortillas recipes from across the web

The most viewed sourdough tortillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The Best Sourdough Tortilla

Sourdough Tortillas

How to make Tortillas!

The most viewed sourdough tortillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine