Sourdough Tortillas
Soft, pliable sourdough tortillas made with active starter and a short rest. A discard version is included for a quicker, tangier flatbread.
By Maya Ellison · Reviewed by Maya Ellison · Updated August 29, 2026 · 2 min read
Sourdough tortillas are the soft, pliable wraps you make from a simple dough of flour, starter, water and fat, rested until they roll paper-thin and cook in seconds on a dry pan. The active-starter version is mild and flexible; the discard version is quicker and tangier with a little baking powder. Either way, they put the packaged kind to shame.
Why this recipe works
A short ferment relaxes the gluten so the dough rolls ultra-thin without snapping. The fat keeps the cooked tortilla soft and foldable rather than cracker-like, and the starter adds a subtle sour note. It's a lean flatbread, so timing and rest matter more than leavening.
| Ingredient | Weight |
|---|---|
| All-purpose flour | 300 g |
| Active starter | 100 g |
| Water | 120 g |
| Oil or lard | 30 g |
Around 50% hydration plus the starter's water keeps them rollable and tender.
Resting and cooking
The rest is not optional — it's what makes the difference between a rubbery disc and a supple wrap. Two to three hours at room temperature, or overnight in the fridge for more flavor.
A dry, hot skillet does the cooking: thirty to forty-five seconds per side, just until it bubbles and picks up spots. Overcook and they go stiff, so watch closely.
Common mistakes
- Cracking when folded: too little fat or overbaked. Add the oil and pull them early.
- Springing back while rolling: under-rested. Let the balls relax more.
- Tough, chewy texture: too much flour while rolling. Use a light dusting only.
- Bland: not enough salt or too short a rest. Salt the dough and give it time.
Before you bake
Build a peak starter with the sourdough starter guide for the elastic version, and find more ways to spend unfed starter on the sourdough discard recipes page. The sourdough bread recipe is the foundation everything here grows from.
Ingredients
Weights in grams are the source of truth; cup measures are approximate.
- 300 g all-purpose flour
- 100 g active sourdough starter, at peak
- 120 g water
- 30 g olive oil or lard
- 5 g fine sea salt
- Discard version: swap the 100 g active starter for 100 g discard and add 3 g baking powder for lift
Method
Mix the flour, starter, water, oil and salt into a soft dough. Knead 6-8 minutes until smooth.
Cover and rest 2-3 hours at room temperature. This relaxes the gluten so the tortillas roll paper-thin. For more tang, refrigerate the rest overnight.
Divide into 10 balls and rest covered 20 minutes. Roll each on a floured surface as thin as you can, about 18 cm rounds.
Heat a dry skillet over medium-high. Cook each tortilla 30-45 seconds per side, until it bubbles and gets light brown spots. Stack wrapped in a towel.
For the discard version, add the baking powder with the dry ingredients and skip the long rest — cook the same way for a tangier, slightly less elastic wrap.
Frequently asked questions
What's the difference between the starter and discard versions?
The active-starter version rests longer and is more elastic and neutral; the discard version adds baking powder and cooks quicker with a tangier, less stretchy wrap. Both are in the recipe above.
Why are my tortillas stiff after cooling?
Too little fat or overcooked. The oil or lard keeps them soft, and a 30-45 second per side cook avoids drying them out. Keep them wrapped.
Can I make them ahead?
Yes. Cook, cool, and freeze between parchment for a month. Reheat in a dry pan or microwave wrapped in a damp towel.
Do I need a tortilla press?
No. A rolling pin works fine if you keep the dough well rested. A press just makes uniform rounds faster.