Sourdough Tortillas

Light and airy, these soft, buttery, flour tortillas will be your new favorite thing! Stop buying the flavorless grocery store tortillas and start making your own. These sourdough tortillas are super easy to make, take no time at all, and you won’t feel terrible after eating them! The sourdough adds an extra sour flavor as well as the most amazing tortilla consistency. You will be making these weekly!

Store Bought Flour tortillas don’t compare to homemade. Once you start making flour tortillas you will never go back, I promise. I have made plenty of non – sourdough flour tortillas that I absolutely love, but there is something that the added sourdough does to the tortilla that makes them far superior to any other flour tortilla.

The sourdough adds a stretchy consistency (you can tell when you make them and roll them out) that regular homemade tortillas don’t have. One of the benefits of this texture is that you can make your tortillas very thin (if you want to, I recommend). The thinner the tortilla is, the easier it will be to fold up full of delicious fillings. We don’t want our tortillas to break open at the sides!

In this recipe I use 2 cups of all-purpose flour and one cup of whole wheat flour. I have done all whole wheat many times and it works great! You might not see as many large bubbles in your tortilla when using whole wheat, but don’t worry, it’s still delicious. If you are looking for a very airy, bubbly, tortilla I would recommend using all 3 cups of all-purpose flour.

If you can slowly start to get away from buying any bread products, I promise you will feel better. While it might be easy to buy tortillas at the store, the 30 minutes it takes and how delicious these are will far surpass the convenience of the grocery store. After you make these amazing sourdough tortillas, take a look at this super easy weeknight enchilada Skillet recipe:

Sourdough Tortillas

UB September 18, 2022

Light and airy, these soft, buttery, flour tortillas will be your new favorite thing! Stop buying the flavorless grocery store tortillas and start making your own. They are so easy, plus really fun to make. Perfect for tacos, enchiladas, quesadillas, veggie wraps or that afternoon snack. Introduce these tortillas to your Taco Tuesday, they will be welcomed by everyone!

Prep Time 5 Minutes
Cook Time 15 Minutes
Total Time 75 Minutes
Makes 8 Tortillas
Rest Time 60 minutes

Ingredients

¾ cup warm water
½ cup sourdough starter
2 cups all purpose flour
1 cup whole wheat flour
1 ½ tsp salt
1 tsp baking powder
3 tbsp oil

Instructions

In a stand mixer or regular bowl, combine the water, oil, and sourdough starter together using your dough hook (or mix by hand).
Add in the flours, salt, and baking powder and mix until the dough starts to pull away from the sides of the bowl. If you are mixing by hand knead the dough for about 5 minutes until the dough starts to look smooth.
Cover dough in a clean bowl with a damp towel or saran wrap. Let dough rest for 1 hour.
The dough will not rise very much, but when you touch the dough you will be able to tell it is much softer and easier to handle. Divide the dough into 8 even balls.
Place a splash of water in your cast iron skillet and place it on the stove with the stove on high.
When rolling the tortillas out I prefer to use a large piece of parchment paper, folded over, and roll the dough out between the folded parchment paper. I have found this to be the easiest and simplest way. Alternativity, you can just roll the dough out on a well floured surface.
Once the water in the skillet has evaporated then you know you are ready to start frying your tortillas. Reduce heat to medium and place your tortillas one at a time in your hot skillet and let cook for about 45 seconds on each side.
When you see your tortillas start to bubble up you know they are ready to be flipped.
Due to different heat settings on stove tops just keep an eye on them. They might need anywhere from 30 seconds to 1 minute on each side.
Once tortillas are cooked, serve up with all of your favorite toppings! They are best served fresh but I often keep them warm in my oven until everything else is ready. Enjoy!

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