Sourdough Tortillas

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.

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.

Prep Time: 10minutes minutes
Cook Time: 20minutes minutes
Additional Time: 12hours hours
Total Time: 12hours hours 30minutes minutes

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.