Homemade Sourdough Tortillas in Just a Few Simple Steps
Make these easy sourdough tortillas at home with just a few ingredients. These homemade tortillas are soft, flexible, and full of tangy sourdough flavor. They’re perfect for tacos, wraps, breakfast burritos, or storing in the freezer for future meals!
There’s something so rewarding about rolling out sourdough tortillas and watching them puff up on a hot cast iron skillet. I love how this recipe lets me incorporate sourdough into everyday meals, and the long fermentation makes them easier on digestion. Plus, these tortillas freeze wonderfully, so that I can have them on hand for busy weeknights, lunches, or a quick breakfast burrito!
My freezer is almost always full of sourdough. I tend to bulk bake, so I make multiple rounds of these tortillas, sourdough English muffins, artisan bread, or even cinnamon rolls. Then, I freeze it all!
Why Bake With Sourdough?
Baking with sourdough has many benefits — delicious taste, better gut tolerance, more nutritious, better for blood sugar, and more. Plus, you can control the ingredients, so there are no unnecessary ones!
- Sourdough has a complex, tangy flavor that comes from the natural fermentation process of wild yeast. The long fermentation creates a depth of flavor that’s often missing in breads made with commercial yeast.
- The fermentation process also helps break down gluten and other carbohydrates, which can make sourdough easier to digest. This is true for everyone, but it is especially important for people who are sensitive to gluten (though it’s not gluten-free).
- Sourdough is often considered more nutritious. This is because the fermentation process makes minerals like magnesium, zinc, and iron more easy for the body to absorb.
- The natural bacteria in sourdough also produce lactic acid, which helps to lower the bread’s glycemic index. This means that sourdough bread creates a slower rise in blood sugar compared to conventional, yeasted bread.
What Are Easy Sourdough Tortillas?
Easy sourdough tortillas are a delightful fusion of sourdough bread-making and classic tortillas. Unlike store-bought flour tortillas, these are made with an active sourdough starter—a living culture of flour and water that naturally ferments over time. The result? A soft, flexible flatbread with a subtle tangy flavor that sets them apart. Whether you’re new to sourdough or a seasoned pro, this recipe is beginner-friendly and the perfect way to dip your toes into the world of sourdough baking!
Why Make These Easy Sourdough Tortillas?
Sourdough tortillas are more than just delicious—they’re also fun and rewarding to make (not to mention somewhat forgiving!). If you’ve ever been curious about sourdough, this is an approachable recipe that delivers big on flavor without being intimidating. Here’s why you’ll love them:
- Easy for beginners. You don’t need to be a sourdough expert, but you will need an active sourdough starter. Follow my recipe here or borrow it from a friend!
- Healthier and easier to digest: The natural fermentation process in sourdough breaks down gluten and enhances nutrient absorption, making these tortillas a gut-friendly choice.
- Super versatile. Use them for tacos, wraps, quesadillas, or even as a quick pizza base.
- No fancy gear required. All you need is a rolling pin, a work surface, and a cast iron skillet to make this magic happen.
- Freezer-friendly. Make a batch, freeze them, and you’ll always have homemade tortillas on hand.
Easy Sourdough Tortillas Ingredients
- Active sourdough starter: I keep a dry, stiff starter so that I don’t have to feed it every day. This makes baking with sourdough SO much easier! You can also use discard, but you lose some of the digestion benefits. If you use discard, you can also long ferment the recipe to break down more o the gluten.
- Water
- Extra virgin olive oil or avocado oil
- Salt
- Unbleached all-purpose or whole-wheat flour: I also sometimes make these with Kamut or Einkorn for a whole-grain option.
Choosing Your Flour
When making these sourdough tortillas (or any bread recipe!), choosing the right flour can elevate both flavor and nutrition.
Ancient grains like kamut and einkorn are fantastic options, offering rich, nutty flavors and a boost of nutrients compared to modern wheat. These heritage grains are higher in protein, minerals, and antioxidants while being easier to digest for many. Their lower gluten content also gives the tortillas a tender texture and rustic character. By using ancient grains, you not only create wholesome, nutrient-packed tortillas but also celebrate traditional baking practices.
If ancient grains aren’t your go-to, organic, unbleached all-purpose flour works wonderfully for sourdough tortillas and other recipes, too. It’s versatile, easy to work with, and still delivers soft, flavorful results while avoiding the additives found in bleached flours.
Easy Sourdough Tortilla Variations
- Quick sourdough tortillas: Short on time? Use an active sourdough starter or discard and skip the long fermentation. While you’ll lose some of the gut-friendly benefits of sourdough fermentation, the tortillas will turn out soft and delicious.
- Long-fermented gluten-free tortillas: For those who are gluten-intolerant or sensitive, allow the dough to ferment for a full 24 hours. The extended fermentation breaks down gluten, making these tortillas gentler on digestion while enhancing their classic sourdough tang.
I hope you love this recipe!
Easy Sourdough Tortillas
These homemade sourdough tortillas are soft, flavorful, and perfect for tacos or wraps. They also freeze wonderfully, so we keep them on hand for quick & easy meals! If you want these tortillas in a hurry, you can skip the long fermentation!
Ingredients
- 210 g active sourdough starter (1 cup)
- 160 g warm water (3/4 cup)
- 60 g extra virgin olive oil or avocado oil (1/4 cup)
- 11 g salt (1&1/2 teaspoonful)
- 425 g unbleached all-purpose or whole wheat flour (3 cups)
Instructions
- Add the active sourdough starter, and warm water to a bowl or to the bowl of a stand mixer, and whisk together.
- Add in the oil, salt, and flour to the bowl and mix with a dough hook or by hand.
- Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough should be slightly elastic.
- Place the dough in a lightly greased bowl (use the same one you mixed it in!), cover with a dampened tea towel, and allow to rise at room temperature for 12-24 hours.
- After the dough has risen, turn it out onto a lightly floured surface.
- Divide the dough into 12 equal parts, and roll each piece into a ball. Then roll them out to about a 1/4 inch thickness. You want to roll them as thin as you can, without creating holes in the tortillas.
- Cook the tortillas in a preheated cast iron skillet with a bit of butter or oil, about one or two minutes on each side.
- Fill with your favorite things and enjoy!
Notes
- Discard will also work in this recipe, and you can easy cook right away or long ferment them.
- If you don't want to long ferment, you can use an active starter or discard and simply cook right away. This does lose the benefits of sourdough fermentation, but it can be helpful when you are in a hurry!
- If you are gluten-intolerant or sensitive, the longer fermentation is better—up to 24 hours!
- These freeze really well! I like to flash freeze mine in a single layer on a baking sheet, then transfer to a zip-top bag or other freezer container.
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