Learn how to make sourdough tortillas with five basic ingredients: sourdough starter, flour, water, oil, and salt. They are perfect for a quick summer wrap or your favorite tacos.
After sharing “What We Eat in a Week” videos with healthy meal ideas for breakfast and dinner, I had soooo many requests for healthy lunch ideas.
Truth is, since we are all together as a family for lunch, I usually just make more of the same. It’s something along the lines of meat and veggies, eggs, salmon, avocados, and sauerkraut.
Last week was a craaazy week, with the magazine crew here for four out of five days. I sent my husband and kids out of the house a lot, and had to think of something to send with them to eat on-the-go.
It made me think of the sourdough tortillas I used to make all the time. After whipping up a couple batches, I wondered why I ever forgot about them.
They are so easy and convenient!
We had cilantro chicken wraps with purple cabbage and honey mustard for lunch today, and I just got some more dough going tonight.
I already have a bunch of leftover chicken in the fridge, so tomorrow’s lunch is going to be as simple as rolling out a couple tortillas and packing them with meat, veggies, and herbs.
Sourdough tortillas may be vying for the top spot in my favorite sourdough creations. Right next to English muffins…or pancakes, maybe pizza crusts.
Ok, I really love all things sourdough, but these tortillas are going to be a staple in lunches this summer. Quick. Easy. Not hot. They make the best sourdough wraps.
Who wants hot meals on a 90 degree summer day?!
Why I Love This Recipe:
These can be made with any wheat flour: all purpose, whole grain, or freshly milled. I often use hard white wheat berries that I grind fresh in my Mockmill.
Long fermentation is the traditional way to prepare grains. The bacteria present in the sourdough starter pre-digest the grains and make them easier for the body to process.
Many people who are very sensitive to gluten have told me that they can actually tolerate it when fermented for 24 hours or more!
Isn’t that amazing?!
It makes sense why so many people can’t have gluten today. Grains are no longer prepared traditionally. Also, many species of wheat have been hybridized and modified, so that they are no longer in a form that our body is prepared to handle.
If you are super sensitive to wheat, I suggest letting your sourdough goodies ferment for at least 24 hours before cooking/baking. Also, it’s better to use ancient einkorn wheat flour, which hasn’t been hybridized. You can find my einkorn tortillas recipe here.
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Tips For Making Sourdough Tortillas:
- To make cooking super fast and easy, I love getting four cast iron skillets going at one time. This makes this process so much easier. A serious game changer rather than sitting in front of one skillet flipping tortillas one at a time.
- All-purpose and whole wheat flour will work well for this recipe. For lighter and fluffier tortillas, use unbleached all-purpose.
- You can use active sourdough starter or discard.
- No need for a tortilla press, you can easily just roll these out with a rolling pin.
Tools you may need:
Measuring cups and spoons
Rolling pin
I use the professional Kitchenaid Stand Mixer, because it has dough hooks that do the kneading for me. If you plan to make a lot of sourdough bread and tortillas, this thing just makes life so much easier.
You can turn on the kneading hooks and walk away to tend to the children who are pulling blueberries out of the freezer and dumping your good Castile soap down the drain. Anyone else have a two year old?
I also like that it holds a higher quantity than the original KitchenAid. It can knead more loaves of bread at one time. #largefamilymom
Ingredients
- Unbleached all-purpose flour or whole grain – Both will work, but all-purpose flour makes these tortillas lighter.
- Sourdough starter – You will want to use sourdough starter that is active. It should be fed 4-12 hours before starting the recipe, and be nice and bubbly.
- Water
- Extra virgin olive oil – you can also substitute another healthy oil like avocado oil or melted coconut oil.
- Salt – I love Himalayan salt.
How To Make Sourdough Tortillas
Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook.
Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic.
Place the dough in a greased bowl, cover with a tea towel, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)
The next day, divide the dough into 12 equal parts.
On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart.
Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient.
FAQ:
Is sourdough bread better for you?
For sure. Due to the fermentation process, not only is sourdough easier to digest, but also the nutrients that are naturally occurring in the grains are more bioavailable for your body to absorb; thus sourdough is a better choice than typical grain products.
How do you heat up sourdough tortillas?
If you want to heat up a bunch at one time you can set your oven to 350 degrees. While the oven is heating up add your tortillas for about 5 minutes. Remove from oven and they should be perfectly heated up without being hard.
Microwave: place them on a microwave safe dish, and add a damp towel. Heat for 30 seconds to one minute until warm.
Can you freeze sourdough tortillas?
Yes! Freeze the tortillas on a cookie sheet without overlapping the tortillas. Once frozen, you can stack them and then place them in an air-tight container. Or freeze with parchment paper between each tortilla so they don’t stick together, and place in an air-tight container.
What can you use sourdough starter for?
Sourdough starter can be used to make so many recipes. From pizza, to muffins, to biscuits, pancakes and so much more. Check out my sourdough page to see all my favorite recipes.
What is the best flour for sourdough?
Really any flour will work for sourdough since the starter needs a starch to feed on. All-purpose, einkorn, spelt, whole wheat will all work.
I have multiple times changed up the flour I’ve used to feed my starter.
If you are gluten free, you can create a gluten free sourdough starter. Find the recipe here.
Check out my other sourdough recipes:
- Sourdough English Muffins
- How to Make a Sourdough Starter from Scratch
- Sourdough Pizza Crust
- Our Favorite Sourdough Pancake Recipe
- Healthy One Pot Meal- Sourdough Skillet
- Sourdough Cinnamon Rolls
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Sourdough Tortillas
Video
Ingredients
- 1 cup sourdough starter, 210 g
- 3/4 cup water, 160 g
- 1/4 cup olive oil, extra virgin (60 g)
- 1.5 tsp salt, 11 g
- 3 cups unbleached all-purpose or whole wheat, 420 g
Instructions
- Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook.
- Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic.
- Place the dough in a greased bowl, cover with a tea towel or plastic wrap, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)
- The next day, divide the dough into 12 equal parts.
- On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart.
- Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient.
Notes
- To make cooking super fast and easy, I love getting four cast iron skillets going at one time. This makes this process so much easier.
- All-purpose and whole wheat flour will work well for this recipe. For lighter and fluffier tortillas, use unbleached all-purpose.
- You can use active sourdough starter or discard.
- No need for a tortilla press, you can easily just roll these out with a rolling pin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed recipe exactly and covered with plastic wrap and towel and let rest for about 18 hours. The dough was super sticky and I couldn’t form into a tortilla without adding way too much additional flour and it falling apart as I went from the counter top to the skillet. They tasted good but was almost impossible to manipulate. Any suggestions?
I would say your dough may have over fermented, since it was sticky and fell apart. I would try fermenting next for 8-12 hours.
I followed recipe to a T using gram scale. This dough after 12 hour rest had formed a skin and was way to sticky to use. Try something different.
That sounds like a case of over fermenting. The dough probably dried out on top and then over fermented. This can be fixed by putting a damp towel over the bowl to prevent it from drying out. It will allow you to keep a closer eye on your sourdough.
These are delicious. I only made half of the recipe. I used my discard, added the other ingredients and let sit on the counter for 24 hours. I will make them again.
Lísa, thank you for sharing your sourdough recipes. These were the most delicious tortillas. May the Lord bless you and your loved ones.
PERFECT!! This recipe is the best! I doubled the recipe to make a huge stash. Froze them after they cooled. Defrosted and reheated in cast iron before using. The easiest thing ever! Make these if you are looking for the best tortillas! Thanks Lisa for a simple and delicious recipe!!
THE BEST !!!
Hi Lisa!
If I want to substitute the starter with Einkorn sourdough starter and flour with Einkorn all-purpose flour, do any of the measurements need to be changed?
I am new to sourdough baking and Einkorn. I am enjoying your website, videos and recipes so much! Learning a lot! Thank you!
Hi! It’s really hard to substitute AP flour with Einkorn because it almost creates an entirely new recipe because of the hydration level being so different.
Hi Lisa,
I just found your site today while searching for sourdough tortillas. I just started making sourdough starter 8 days ago. I’ve been saving all the discard in containers in the fridge. I was wondering, in an effort to use up as much of the saved discard as possible, could I use 210 g of the active starter (as stated) along with 320 g of the saved discard and add just 260 g of the flour? Basically, swapping out the water (160 g) and equal amount (160 g) of flour since that is what the discard is? The discard from Day 1 seems pretty inert and would not be much different from a regular flour and water mixture.
I’ve not personally tried that. I would probably find another recipe for the discard. Here’s a link to a list of recipes that use discard!
Thank you for yet another go-to sourdough recipe! I don’t have enough cast iron pans to make this efficient but have found that adding an electric griddle into the mox speeds up the process!
What if I don’t have a cast iron skillet? Will a regular frying pan work?
Yes, that’s fine.