Sourdough Tortillas: Soft and Pliable Every Time

Once you make tortillas from scratch, you will have a hard time going back to the store-bought kind. The difference in flavor and texture is dramatic, homemade tortillas are soft, slightly chewy, and taste like actual food. Add sourdough to the equation and you get a subtle tang that elevates every taco, burrito, and quesadilla you make.

These tortillas are also one of the simplest things you can make with sourdough. No proofing, no shaping, no oven. Just mix, rest, roll, and cook. Total hands-on time is about 30 minutes, and you end up with 8 to 10 tortillas that are better than anything you can buy.

Ingredients

• 150g sourdough discard or active starter (either works)
• 200g all-purpose flour (plus more for rolling)
• 5g salt
• 30g olive oil or lard (lard makes them more traditional and pliable)
• 60-80g warm water (start with 60g, add more if needed)

Method

Step 1, Mix the dough. Combine the starter, flour, salt, and oil in a bowl. Add 60g of warm water and stir until a shaggy dough forms. If the dough feels dry and crumbly, add the remaining water one tablespoon at a time until the dough comes together. It should be soft and slightly tacky but not sticky, think Play-Doh consistency.

Step 2, Knead briefly. Turn the dough onto a clean surface and knead for 2 to 3 minutes until smooth. Do not overwork it, you just want a cohesive, pliable ball.

Step 3, Rest. Cover the dough with a towel or plastic wrap and let it rest for 20 to 30 minutes. This is essential. The rest relaxes the gluten so the dough rolls out easily instead of springing back.

Step 4, Divide and roll. Divide the dough into 8 to 10 equal pieces (about 45g each). Roll each piece into a ball, then flatten with a rolling pin into a thin circle about 7 to 8 inches in diameter. Dust your surface and rolling pin with flour to prevent sticking. The tortillas should be thin, about 1/16 of an inch. Thicker than that and they will be bready instead of pliable.

Step 5, Cook. Heat a dry skillet (cast iron is ideal, but any heavy pan works) over medium-high heat. When the pan is hot, lay a tortilla flat in the pan. Cook for about 45 to 60 seconds on the first side, you will see bubbles form and the underside will have light brown spots. Flip and cook another 30 to 45 seconds. The tortilla should puff slightly (not always, but often) and have those characteristic charred spots.

Step 6, Keep warm. Stack cooked tortillas in a clean kitchen towel or tortilla warmer. The steam trapped between the tortillas keeps them soft and pliable. If you leave them uncovered, they will dry out and crack when you try to fold them.

Storage and Reheating

Store leftover tortillas in a sealed bag at room temperature for 2 to 3 days or in the fridge for up to a week. To reheat, toss them back on a hot dry skillet for 15 to 20 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds. They freeze well too, separate with parchment paper, stack in a freezer bag, and they keep for 2 months.

These tortillas have become a weekly staple in my kitchen. They use up discard, take minimal time, and make every meal they touch better. For more quick sourdough flatbreads, try my Sourdough Naan or Sourdough Focaccia.