honestly can’t stop making these sourdough flour tortillas! They’re soft, flexible, slightly chewy, and have the most delicious subtle tang from the sourdough starter.
They’re also surprisingly easy to make—and apparently, I’m not the only one who thinks they’re good! 😄 All my coworkers keep asking me to bring another batch.
These homemade tortillas are perfect for tacos, breakfast burritos, quesadillas, wraps, or simply enjoying warm with a little butter.
🌾 Sourdough Flour Tortillas
Ingredients:
- 1 cup active sourdough starter
- 3 cups all-purpose flour
- ¾ cup warm water
- ⅓ cup melted butter or avocado oil
- 1 teaspoon salt
👩🍳 Instructions
- In a large bowl, combine the sourdough starter, warm water, and melted butter. Stir until well combined.
- Add the flour and salt. Mix until a soft dough forms.
- Knead the dough for about 5 minutes, either by hand or with a stand mixer, until smooth and elastic.
- Cover the dough and let it rest for 30–60 minutes. For a stronger sourdough flavor, refrigerate it overnight.
- Divide the dough into 10–12 equal portions and roll each piece into a ball.
- Cover the dough balls and let them rest for another 15–20 minutes.
- On a lightly floured surface, roll each ball into a thin circle, approximately 7–8 inches wide.
- Heat a dry cast-iron skillet or heavy pan over medium-high heat.
- Cook each tortilla for about 30–60 seconds on the first side, then flip and cook another 20–40 seconds. You should see bubbles and light golden spots developing.
- Transfer each tortilla to a clean kitchen towel and keep covered while you cook the remaining tortillas.
💡 My Tips
Don’t overcook them. The tortillas should develop a few golden-brown spots but remain soft and flexible.
Keep the cooked tortillas covered with a towel so they stay warm and pliable.
For the best flavor, use a lively, active sourdough starter.
And if your coworkers start asking you to make them every week… don’t say I didn’t warn you! 😂❤️
Have you ever made sourdough tortillas? Would you try these?