If you’ve ever wanted to add a little extra tang and chew to your favorite wraps, let me introduce you to the true game-changer: the Sourdough Tortillas Recipe. This delightful take on classic tortillas incorporates the subtle tang of sourdough starter, creating a soft, flexible, and flavorful tortilla that stands out in every bite. Trust me, once you try making these at home, you’ll wonder how you ever settled for ordinary tortillas. They’re perfect for everything from mini tacos to hearty burritos, and the best part is the simple ingredient list that brings it all together beautifully.
Ingredients You’ll Need
These ingredients are refreshingly straightforward, but each one plays a crucial role in making your sourdough tortillas perfectly tender and flavorful. They’re easy to find, and you likely already have most in your pantry or fridge.
- ½ cup sourdough starter: Adds a mild tang and improves the tortilla’s texture with natural fermentation.
- ⅓ cup water: The hydration that brings the dough together just right.
- 3 tablespoons vegetable oil: Keeps the tortillas soft and pliable while giving them a light richness.
- ¾ teaspoon salt: Enhances the natural flavors and balances the sourness from the starter.
- 1 ½ cups all-purpose flour: The foundation of your dough, providing structure and that classic tortilla chew.
How to Make Sourdough Tortillas Recipe
Step 1: Combine Wet Ingredients and Mix the Dough
Start by whisking together your sourdough starter, water, vegetable oil, and salt in the bowl of a stand mixer. This mix forms the flavorful base of your dough. Once combined, gradually add your all-purpose flour while switching to the dough hook attachment. Mix for 5 to 6 minutes until the dough pulls away from the sides and feels smooth, not sticky. This kneading process develops the gluten, giving your tortillas that perfect chewy texture.
Step 2: Divide and Rest the Dough
Now it’s time to portion your dough depending on what you want to make—ten balls for mini tacos or six for large burritos. Shape each portion into a smooth ball and cover the bowl tightly with plastic wrap. Let your dough rest at room temperature for 30 minutes to relax the gluten, which makes rolling easier. If you want to get ahead, you can refrigerate it for up to 24 hours, which will also deepen the flavor.
Step 3: Roll Out the Tortillas
Sprinkle your work surface lightly with flour to prevent sticking, then roll out each dough ball as thinly as possible—about 1/16 inch thick is ideal. For mini tacos, aim for 5 to 6 inches in diameter; for burritos, roll them out larger, around 8 to 10 inches. The thinner you go, the lighter and more delicate your tortillas will be, so take your time with this step!
Step 4: Cook the Tortillas
Heat a large nonstick pan over medium-high heat without adding any oil—you want to toast the tortillas dry. Place each rolled tortilla on the hot surface and cook for 30 to 60 seconds per side. Look for beautiful puffing and light golden brown spots. Adjust the heat as needed so they cook through without burning. This quick cooking locks in flavors and creates a wonderfully soft yet sturdy texture.
Step 5: Cool and Store
Once cooked, let your sourdough tortillas cool completely on a rack. If not eating immediately, stack them between sheets of parchment and store in an airtight bag in the fridge. They’ll keep delightfully fresh for up to five days, ready to fill with your favorite ingredients anytime.
How to Serve Sourdough Tortillas Recipe
Garnishes
Sourdough tortillas are so flavor-packed they pair beautifully with simple toppings that enhance rather than overpower. Think freshly chopped cilantro, a squeeze of lime juice, or a pinch of flaky sea salt. Add creamy avocado slices or a sprinkle of cotija cheese to elevate your taco or burrito night effortlessly.
Side Dishes
Complement your tortillas with sides like smoky black beans, vibrant Mexican street corn salad, or a fresh pico de gallo. These sides bring colorful textures and bold flavors that harmonize wonderfully with the gentle tang in the tortillas.
Creative Ways to Present
Get playful by turning sourdough tortillas into mini taco cups—simply press rolled dough into muffin tins before cooking. Or use them as wraps for breakfast burritos stuffed with eggs and veggies for a tangy twist. Don’t forget dipping your tortillas in homemade salsa verde or creamy chipotle sauce for a fun handheld snack experience.
Make Ahead and Storage
Storing Leftovers
If you make a batch and don’t finish them all at once, store your cooled tortillas in a resealable bag in the refrigerator. They stay soft and pliable for up to five days, making them perfect for quick meals all week long.
Freezing
To keep your sourdough tortillas fresh even longer, freeze them stacked with parchment paper between each one in an airtight freezer-safe bag. They maintain quality for up to two months, so you can always have homemade tortillas on hand when inspiration strikes.
Reheating
Reheat tortillas gently in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds. This restores their softness and flexibility without drying them out.
FAQs
Can I use a discard sourdough starter for this recipe?
Absolutely! Using discard is a great way to reduce waste, and it adds the same lovely tang and texture to your tortillas. Just make sure the discard is active and hasn’t been sitting out for too long.
Do I need to let the dough rest in the fridge or is room temperature fine?
Either works well! A 30-minute rest at room temperature speeds up the process while giving you soft dough to roll. Refrigerating the dough up to 24 hours adds more depth of flavor and makes the gluten even easier to work with.
Can I substitute other flours for all-purpose flour?
While all-purpose flour gives the best stretch and texture, you can experiment with whole wheat or a blend for nuttier flavor. Keep in mind, whole wheat may produce a heartier, slightly denser tortilla.
How thin should I roll out the tortillas?
The goal is to roll your dough as thin as about 1/16 inch. Thin tortillas puff better during cooking and have a more delicate chew, making your wraps lighter and tastier.
Can I make these tortillas vegan?
This recipe is naturally vegan since it contains no dairy or eggs—perfect for plant-based diets looking for homemade flatbreads packed with character.
Final Thoughts
There’s something truly satisfying about making your own sourdough tortillas from scratch, and this Sourdough Tortillas Recipe makes it incredibly approachable and rewarding. Whether you’re craving mini tacos or big burritos, these tortillas bring a wonderful tang and softness that your taste buds will thank you for. Give it a try—you might just find your new favorite staple in the kitchen!
Print
Sourdough Tortillas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes (including resting time)
- Yield: 4 servings (6 tortillas for burritos or 10 mini tortillas for tacos)
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
These homemade sourdough tortillas offer a delightful twist on traditional tortillas by incorporating a tangy sourdough starter. Soft yet pliable, they are perfect for tacos or burritos and can be made ahead for easy meal prep.
Ingredients
Ingredients
- ½ cup sourdough starter
- ⅓ cup water
- 3 tablespoons vegetable oil
- ¾ teaspoon salt
- 1 ½ cups all-purpose flour (spooned and leveled)
Instructions
- Mix the dough: In a stand mixer bowl, whisk together the sourdough starter, water, vegetable oil, and salt until well combined. Gradually add the all-purpose flour and mix with the dough hook attachment for 5-6 minutes until the dough becomes smooth and is no longer sticky.
- Divide and rest: Divide the dough into either 10 equal pieces for mini tacos or 6 pieces for burritos. Shape each piece into a ball and cover with plastic wrap. Allow the dough balls to rest at room temperature for 30 minutes, or refrigerate for up to 24 hours to develop flavor.
- Roll out the tortillas: Turn the rested dough onto a floured surface. Using a rolling pin, roll each ball out to about 1/16 inch thickness or as thin as possible. For tacos, roll to approximately 5-6 inches in diameter, and for burritos, aim for 8-10 inches.
- Cook the tortillas: Heat a large nonstick skillet over medium-high heat without adding any oil. Cook each tortilla for 30-60 seconds on each side, or until it puffs up and develops light brown spots. Adjust the heat as needed to prevent burning and ensure even cooking.
- Store the tortillas: Once cooked and cooled, store the tortillas in an airtight bag in the refrigerator. They will keep fresh for up to 5 days and can be reheated before serving.
Notes
- Resting the dough allows the gluten to relax, making it easier to roll out thin tortillas.
- For a more pronounced sourdough flavor, refrigerate the dough balls overnight.
- Cook tortillas on a dry pan to achieve the best puff and texture without added grease.
- These tortillas can be frozen for up to 2 months; thaw before reheating.
- Adjust cooking time depending on your stove’s heat intensity to avoid burning.
