If you have been searching for a delightful twist on a classic staple, this Sourdough Tortillas Recipe will absolutely steal your heart. Combining the tangy depth of sourdough starter with the soft, pliable texture of traditional tortillas, these homemade wraps are bursting with flavor and perfect for any meal occasion. Whether you’re craving tacos, burritos, or just a warm tortilla to scoop up your favorite dips, this recipe transforms simple ingredients into something truly special and delicious.
Ingredients You’ll Need
When it comes to making these sourdough tortillas, the magic lies in using a handful of simple but essential ingredients. Each one plays a key role in delivering that perfect balance of softness, chewiness, and that subtle tang that only sourdough can provide.
- ½ cup sourdough starter: This is the heart of the recipe, adding flavor complexity and natural fermentation benefits.
- â…“ cup water: Hydrates the dough, helping to bind everything together for smooth rolling.
- 3 tablespoons vegetable oil: Adds tenderness and a bit of richness, keeping the tortillas soft.
- ¾ teaspoon salt: Enhances all the flavors and balances the sourdough’s tang.
- 1 ½ cups all-purpose flour (spooned and leveled): Provides structure to the dough, essential for the right consistency and pliability.
How to Make Sourdough Tortillas Recipe
Step 1: Mix Your Dough
Start by whisking together the sourdough starter, water, vegetable oil, and salt in a stand mixer bowl. This combination ensures all the wet ingredients are evenly blended before adding flour. Then, add the flour and switch to the dough hook, mixing for 5 to 6 minutes. You’ll want the dough to come together without being sticky—this is your cue that the texture is just right.
Step 2: Divide and Rest
Divide your dough according to what you plan to make; 10 pieces if you want lovely mini tacos, or 6 for burritos that can hold plenty of filling. Shape each piece into a smooth ball and cover them with plastic wrap. Let them rest for 30 minutes at room temperature. If you’re prepping ahead, you can refrigerate the dough for up to 24 hours—this resting time allows the flavors to deepen and the dough to relax, which makes rolling out much easier.
Step 3: Roll Out Your Tortillas
Turn your rested dough balls onto a generously floured surface to prevent sticking. Roll each ball into thin rounds about 1/16 inch thick—aim for about 5-6 inches in diameter for mini tacos, or 8-10 inches if burritos are what you’re craving. The thinner you roll them, the lighter and more pliable your tortillas will be, so don’t be shy with that rolling pin!
Step 4: Cook to Perfection
Preheat a large nonstick pan over medium-high heat—no oil needed here. Cook each tortilla for about 30 to 60 seconds on each side until they puff slightly and develop those beautiful light brown spots. Watch them closely and adjust the heat as needed to avoid burning while still getting that perfect cook. This quick skillet method produces soft tortillas with just enough char for authentic flavor.
Step 5: Cool and Store
Once cooked, set your tortillas aside to cool. When completely cooled, keep them fresh by storing in an airtight bag in your fridge. They’ll stay soft and tasty for up to five days, which means you can enjoy these homemade treasures all week long.
How to Serve Sourdough Tortillas Recipe
Garnishes
Your sourdough tortillas shine best when paired with fresh, vibrant garnishes. Think crisp cilantro leaves, zesty lime wedges, thinly sliced radishes, or a sprinkle of shredded cheese. These little additions bring contrast and texture, elevating your tortilla experience with every bite.
Side Dishes
Complement these delicious tortillas with bright and flavorful sides like smoky black beans, grilled corn salad, or a creamy avocado salsa. They provide a variety of tastes and textures that pair beautifully with the slightly tangy and tender sourdough tortillas.
Creative Ways to Present
Don’t limit yourself to just tacos or burritos; use your sourdough tortillas as little taco boats for appetizer spreads, wrap them around grilled veggies for rustic wraps, or even cut them into strips and crisp them up for homemade tortilla chips. Their flexibility and unique flavor profile make them a versatile star in your kitchen.
Make Ahead and Storage
Storing Leftovers
Leftover sourdough tortillas can be kept fresh by placing them in an airtight container or a ziplock bag in the refrigerator. This will keep them soft and pliable for up to five days, ready for your next quick meal.
Freezing
If you want to preserve your sourdough tortillas longer, freezing is a great option. Stack them with parchment paper in between so they don’t stick together, then seal them tightly in a freezer-safe bag. Frozen tortillas keep well for up to two months and thaw quickly for convenient use.
Reheating
To bring your tortillas back to life, warm them gently on a dry skillet over medium heat for about 20-30 seconds per side. You can also microwave them covered with a damp paper towel for 15-20 seconds. This helps retain moisture and keeps them soft and pliable, just like freshly made.
FAQs
Can I use a discard sourdough starter for this recipe?
Absolutely! Using discard sourdough starter works wonderfully for this recipe and is a delicious way to reduce waste while adding tangy flavor to your tortillas.
Do I need a stand mixer to make these tortillas?
While a stand mixer makes mixing easier and more consistent, you can definitely mix and knead the dough by hand. Just knead for about 8-10 minutes until the dough is smooth and elastic.
How thin should I roll the tortillas?
Roll the dough out to about 1/16 of an inch thick. Thinner tortillas will be softer and more flexible, which is ideal for wrapping and rolling.
Can I substitute gluten-free flour in this Sourdough Tortillas Recipe?
Gluten-free flours might change the texture and pliability of your tortillas. If you need gluten-free options, try a blend made for baking and expect some differences in chewiness.
Why do the tortillas puff up when cooking?
When heated, moisture in the dough turns to steam, causing the tortillas to puff. This puffing helps create air pockets that make the tortillas light and tender.
Final Thoughts
Making your own sourdough tortillas is one of those kitchen victories that feels both rewarding and downright delicious. With a handful of simple ingredients and a little bit of love, this Sourdough Tortillas Recipe comes together to boost your meals to new heights. Give it a try and enjoy the warm, gentle tang of sourdough wrapped around your favorite fillings—trust me, once you taste these, you’ll want to make them again and again.
Print
Sourdough Tortillas Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings (6 burrito-sized tortillas or 10 mini taco-sized tortillas)
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
These homemade sourdough tortillas offer a tangy twist on the classic tortilla, made from a simple dough of sourdough starter, flour, and a few basic ingredients. Soft, pliable, and perfect for tacos, burritos, or wraps, they bring a unique depth of flavor and a delightful chewiness. Quick to make and cooked on the stovetop, they provide a great way to use up your sourdough starter discard while enhancing your meals with fresh, warm tortillas.
Ingredients
For the Sourdough Tortillas
- ½ cup sourdough starter
- â…“ cup water
- 3 tablespoons vegetable oil
- ¾ teaspoon salt
- 1 ½ cups all-purpose flour (spooned and levelled)
Instructions
- Mix the Dough: In a stand mixer bowl, whisk together the sourdough starter, water, vegetable oil, and salt until combined. Add the all-purpose flour and mix using the dough hook attachment for 5-6 minutes until the dough is smooth and no longer sticky.
- Divide and Rest: Portion the dough into either 10 pieces for mini tacos or 6 pieces for burritos. Shape each portion into a ball, place them on a tray, and cover with plastic wrap. Let the dough rest at room temperature for 30 minutes, or alternatively refrigerate for up to 24 hours to develop flavor.
- Roll Out the Dough: Transfer a dough ball to a lightly floured surface. Roll it out very thinly, about 1/16 inch thick, to around 5-6 inches diameter for tacos or 8-10 inches for burritos.
- Cook the Tortillas: Heat a large nonstick pan over medium-high heat without adding any oil. Place each rolled-out tortilla into the hot pan and cook for 30 to 60 seconds on one side until puffed and lightly browned, then flip and cook the other side for the same amount of time. Adjust heat as necessary to avoid burning while achieving a nice golden color.
- Cool and Store: Let the cooked tortillas cool completely before stacking and storing them in an airtight bag. Keep in the refrigerator for up to 5 days to maintain freshness.
Notes
- For best flavor, allow the dough to ferment in the fridge for up to 24 hours before cooking.
- The thickness of the rolled tortillas affects cooking time; thinner tortillas cook faster and puff better.
- Use a nonstick pan or well-seasoned skillet to prevent sticking.
- Tortillas can be reheated on a hot pan or wrapped in foil and warmed in the oven before serving.
- These tortillas freeze well. Separate with parchment paper and freeze up to 2 months.
