sourdough tortillas

Sourdough Tortillas 🌾
Soft, flexible, and full of that subtle tang—once you make these, it’s hard to go back.

Ingredients

• 2 cups all-purpose flour

• ½ cup active sourdough starter (100% hydration)

• ½ cup warm water (adjust as needed)

• 3 tbsp oil or melted butter

• 1 tsp salt

Instructions

1. Mix dough:
   Combine flour and salt. Add sourdough starter, water, and oil. Mix until a soft dough forms.

2. Rest:
   Cover and rest 30–60 minutes (this relaxes gluten—don’t skip).

3. Divide:
   Split into 8 balls. Cover and rest another 15 minutes.

4. Roll:
   Roll each ball into a thin circle.

5. Cook:
   Heat a dry skillet over medium-high. Cook tortillas 30–45 seconds per side until bubbles form and light brown spots appear.

6. Steam & soften:
   Stack cooked tortillas in a towel to keep them soft.

Optional ferment boost

• Rest the dough 4–12 hours at room temp (or overnight in the fridge) before dividing for deeper sourdough flavor.

Tips

• If they shrink while rolling, let them rest longer.

• For extra softness, brush lightly with butter after cooking.

• Works great for tacos, wraps, quesadillas, or breakfast burritos.

Want a whole wheat, discard-only, or no-roll press-style version?