These soft and chewy Sourdough Tortillas are easy to make with sourdough discard. Only 4 ingredients and 30 minutes of resting are required. This makes 6 large tortillas for burritos or 10 mini tortillas for tacos. You can easily scale up the ingredients to make more.
Looking for more sourdough discard recipes? Try my Sourdough Dinner Rolls or Sourdough English Muffins next!
About This Recipe
It's February, and I'm still going strong on my sourdough binge from December. My sourdough starter is no longer a baby- it's now a toddler, and the flavor just keeps getting deeper with each passing day.
I remember the first time I made my own tortillas at home...It was not a pretty sight. This was back in probably 2010. My sister and my brother-in-law came home for Christmas, and I was making chicken Caesar wraps for dinner. We did not have tortillas, so I made my own instead without having any prior experience. What a mistake that was.
They came out SUPER dry, and as soon as they came off the heat, they crisped up like crackers. My sister and BIL didn't want to discourage me, so they said it was "not bad", but I knew they did not taste good at all.
Since then, I've made it plenty more times and have gotten quite good at it. This recipe adds some sourdough starter, which gives it a delicious tang and even chewier texture.
Key Ingredients
Sourdough starter/discard: You'll need ½ cup of active sourdough starter or discard. The older it is, the more tangy the flavor will be.
Water: The liquid component of the dough is made with water.
Oil: Any neutral-flavored oil, like vegetable, canola, or avocado, will work. The oil makes rolling the dough out much easier.
Salt: For flavoring the dough.
All-purpose flour: As always, fluff the flour beforehand and use a spoon and knife to spoon and level the flour into your measuring cup to guarantee you don't overmeasure.
Instructions
STEP 1: In a stand mixer bowl, whisk the sourdough starter, water, oil, and salt together. Add the flour and mix with the dough hook for 5-6 minutes until no longer sticky. Add extra flour as needed.
STEP 2: Divide the dough: 10 pieces for mini tacos, 6 for burritos. Shape into balls and cover with plastic wrap. Let rest for 30 minutes at room temp (or up to 24 hours in the fridge).
STEP 3: Turn the dough onto a floured surface. Roll to about 1/16 inch thick, or as thinly as possible. About 5-6 inches for tacos and 8-10 inches for burritos.
STEP 4: Heat a large nonstick pan over medium-high heat (do not add oil). Cook the tortillas 30-60 seconds per side until puffed and lightly browned. Adjust the heat as needed. Cool the tortillas, then store them in an airtight bag in the fridge for up to 5 days.
Sourdough Tortillas
Ingredients
- ½ cup sourdough starter
- ⅓ cup water
- 3 tablespoons vegetable oil
- ¾ teaspoon salt
- 1 ½ cups all-purpose flour (spooned and levelled)
Instructions
- In a stand mixer bowl, whisk the sourdough starter, water, oil, and salt together. Add the flour and mix with the dough hook for 5-6 minutes until no longer sticky.
- Divide the dough: 10 pieces for mini tacos, 6 for burritos. Shape into balls and cover with plastic wrap. Let rest for 30 minutes at room temp (or up to 24 hours in the fridge).
- Turn the dough onto a floured surface. Roll to about 1/16 inch thick, or as thinly as possible. About 5-6 inches for tacos and 8-10 inches for burritos.
- Heat a large nonstick pan over medium-high heat (do not add oil). Cook the tortillas 30-60 seconds per side until puffed and lightly browned. Adjust the heat as needed.
- Cool the tortillas, then store them in an airtight bag in the fridge for up to 5 days.
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