Sourdough Tortillas (Soft, Rustic Flatbreads)
Make soft, flavorful sourdough tortillas at home using sourdough discard or starter. This easy, rustic recipe creates flexible, fermented tortillas perfect for tacos, wraps, and everyday meals.
Print
Pin
Servings: 8 tortillas
Pin Recipe
Equipment
- 1 Large bowl
- 1 Rolling Pin
- 1 skillet
Ingredients
- 1 cup 240g sourdough discard or active starter
- 2 cups 240g all-purpose or freshly milled soft wheat flour
- ¼ cup 60g melted butter, lard, or olive oil
- ½ teaspoon sea salt
- 2-4 tablespoons warm water as needed
Instructions
Mix the Dough
- In a large bowl, combine sourdough starter, fat of choice, and salt. Add flour and mix until a soft dough forms. Add warm water a tablespoon at a time if dough feels dry.
Rest the Dough
- Cover and let rest for 30–60 minutes to relax the gluten.
Divide and Roll
- Divide dough into 8–10 equal balls. Roll each ball into a thin circle on a lightly floured surface.
Cook the Tortillas
- Heat a dry cast iron skillet over medium heat. Cook each tortilla 30–60 seconds per side, until bubbles form and light brown spots appear.
Keep Warm
- Stack cooked tortillas in a clean towel to keep warm while finishing the batch.
Notes
Roll tortillas thin for soft, flexible flatbreads
Keep the skillet hot but not smoking
Cover tortillas as they cook to retain moisture
Adjust water depending on flour type
Store at room temperature for up to 2 days or freeze for up to 3 months
Love this recipe?Mention @keepingitholistic or tag #keepingitholistic!