Once you realize how easy it is to make these homemade sourdough tortillas, you'll never go back to store-bought! They're are also one of my favorite ways to use up leftover sourdough discard!
Don’t have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips for making your own sourdough starter at home!
You just need 5 super simple ingredients to make these sourdough tortillas!
- Sourdough starter - I just love the flavor that using sourdough starter adds to the tortillas. I typically use my sourdough discard for these tortillas, but I've also used fresh starter and it works just as well!
- Unsalted butter - Tortillas are traditionally made with lard, so I find that butter is the best substitute for both flavor and texture.
You'll notice that some tortilla recipes call for baking powder to help them puff up, but that's not necessary if you press them thin enough.
- Kitchen scale - This is optional, but I highly recommend measuring your ingredients in grams so that your tortilla dough turns out perfectly!
- Tortilla press - This is also optional but ensures that your tortillas will be as thin as possible, which helps them puff up properly. If you don't have a tortilla press, just use a rolling pin and roll them as thin as you possibly can; you want to be able to almost see through them.
- Cast iron skillet - You want to cook the tortillas in a very hot pan, so I always use cast iron because it heats up quickly and retains that heat well. I prefer my cast iron griddle, but any large cast iron will do!
We're a big fan of all things tacos in our house, so these are a few of my favorite recipes to eat with these sourdough tortillas!
- Chipotle Beer Braised Beef Tacos
- Grilled Chicken Tacos with Mango Salsa
- Birria Tacos
- Chimichurri Steak Tacos
- Homemade Tomatillo Salsa
- Cara Cara Orange Margarita
If you make these sourdough tortillas, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.
- 243 grams all purpose flour
- 8 grams kosher salt
- 85 grams unsalted butter, cold
- 113 grams sourdough starter discard
- 100 grams water, lukewarm
- In a medium bowl, whisk together the flour and salt.
- Cut the butter into small chunks and add to the flour mixture. Press the butter into the flour with your hands until you have small pea sized crumbs.
- Stir in the water and sourdough starter and mix until the dough comes together in a ball. The dough should be soft but not sticky.
- Turn the dough out on to a clean surface and knead for 2-3 minutes, or until the dough is smooth and supple.
- Place the dough back in the bowl, cover, and let rest at room temperature for 2 hours. You can also let the dough rest in the fridge overnight.
- Divide the dough into 12 equal pieces (about 44 grams each) and then shape into small balls.
- Use a tortilla press to press each tortilla dough ball as thinly as possible. If you're having trouble with tortillas sticking, you can place the dough ball between two pieces of parchment paper.
- Heat a large cast iron skillet over medium high heat.
- Place a pressed tortilla in the skillet and cook until it puffs up and begins to brown (about 30 seconds). Then flip and cook on the other side for 30 more seconds. Repeat with each tortilla.
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