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.
Will try these, as I have t.ried others and I like the longer ferment time
So excited to try this recipe out!! At what temperature do you heat the cast iron? Lol I’m new to cast iron we just got some and still trying to figure it out😂
Medium heat. Good luck!
I am having such a hard time with these… maybe because i used discard rather than active starter? (But I got to this recipe from the post about discard recipes, so I thought discard would be OK.) I used 2 cups whole wheat and 1 cup all purpose, followed the directions for mixing/kneading, let it sit for 24 hours. The dough is so sticky that it was really difficult to divide into 12, as it kept sticking to the counter/my hands/the dough cutter. Had to put tons of flour on the counter and rolling pin, so then I feel like I’m losing some of the health benefits. And then a lot of times they just fell apart when moving them from the counter to the pan. So frustrating!
I’m so sorry this didn’t work well for you. It could be over fermentation. You could try placing them in the fridge after about 12 hours of fermentation. This helps slow the fermentation down and may make them easier to handle.
Hey Lisa! LOVE your recipes!
I had the same issue Rachel had and am fairly certain over fermentation was the issue for mine (dough more than doubled, wouldn’t hold its shape, spread out on the counter easily, very sticky, fell apart while trying to roll it out or move it-it was almost like moon sand 😅). I wanted to try to leave it out for the full 24 hours for the max health benefits. If I leave the dough on the counter for 12 hours and then pop it in the fridge, how long should the dough stay in the fridge for the best health benefits? Do you know?
So glad you love the recipes Cat! Oh no, I hate when that happens. Really 12 hours to up to a week should work. The fridge does slow down the fermentation a lot, So it does take longer.
Just started baking from scratch and absolutely luv it and want to bake for my gluten free daughter….help lol
Hi! Any chance you have this recipe in grams? Maybe I’m not seeing it and it’s there? Thanks!
Lisa, I’m assuming that this recipe can easily be made with sourdough discard as well. Is this correct?
Yes it can!
Hello! My dough has been sitting for 12 hours now and has risen a ton! Over doubled in size- is that normal for this recipe?
Update, these turned out great!
I’m wondering if you can help me troubleshoot and or figure out what to do with all of this batter. I made this with discard from my fridge and used your measurement equivalents to grams. Ended up putting 262g unfed discard in. Well today 14 hrs later it is really very soupy, more like pancake batter. Certainly can’t roll it into balls. Oh and it’s like in the 90s here, so maybe over fermented? Can this be helped? Or made into something else?
Sounds like it definitely over fermented! Unfortunately I have never figured out jhow to salvage a dough after that happens.
I had a similar problem. I tried to do the gram equivalents and ended up having extremely soupy dough. I added more flour when I realized my mistake (didn’t measure the extra, just did it by looks compared to hers in the video. My tortillas also ended up super crispy. I don’t know if this is correlated or if I just cooked the tortilla too long. I’ll be experimenting to figure out what I did wrong because I thought this recipe was super delicious!
I love these, but mine turn out more like Naan each time! I roll them to 1/16 of an inch, is it the thickness that makes them like tortillas or am I doing something else wrong?
Hi Lisa,
Made your sourdough pancakes yesterday for breakfast YUM. Made your sourdough sandwich bread yesterday double Yum do you have. Cookbook I could buy?
I like hard copies of cookbooks as sometimes with our local power company we are off the grid not by choice. Haha I would love to support your homestead making your sourdough tortillas tonight.
Joyce