Easy Sourdough Flour Tortillas
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If you have been keeping a sourdough starter but feel like you are only ever making bread or maybe the occasional discard pancake, this recipe is about to change your week.
These sourdough flour tortillas come together in one bowl, with no stand mixer, no separating wet and dry ingredients and no babysitting. You mix everything by hand, rest the dough for 30 minutes, roll and cook. That is it. Start to finish, you are done in just over an hour and you have 12 fresh tortillas ready to go.
I made these two days in a row. The first batch with butter, the second batch with olive oil. I will tell you exactly what I found out about both, which version I recommend for busy women who want to meal prep for the week and why the one-bowl olive oil method won me over.
And yes, your discard works perfectly in this recipe. Pull it straight from the fridge. No need to feed it first.
Ginger’s Thoughts
I made these two days in a row because I could not decide which version I liked better. First batch with butter, second batch with olive oil. My husband ate both without complaint, which tells you they were both good. But only one of them was still soft two days later when I pulled it out of the fridge, and that is the version I am leading with.
Table of Contents
Why Sourdough Tortillas
Store-bought tortillas have a long ingredient list for something that only needs five ingredients to make from scratch. Sourdough fermentation makes the flour easier to digest and the flavor is noticeably better, even in something as simple as a tortilla.
These are not the stiff, cracking tortillas you get from a bag. They are soft, pliable and flexible straight from the pan. The olive oil version stays that way for days in the fridge, which makes them a solid meal prep option for anyone who wants to cook once and eat well all week.
Active Starter or Discard?
Both work in this recipe. I use my active starter most of the time because I feed mine daily and it is almost always ready to go. But I specifically tested this recipe with cold discard straight from the fridge to prove that it works for the women who do not bake every day.
It worked perfectly. The dough came together the same way. The tortillas puffed the same way. There was no difference I could detect in the final texture.
One important note here. Use a kitchen scale to measure your starter rather than a cup. Active starter is bubbly and airy so a cup of it weighs less than a cup of cold, dense discard. You want 100g either way. A scale takes the guesswork out completely.
I use and love this kitchen scale and I recommend it in almost every sourdough post I write. It is one of those tools that makes everything easier.
If you are new to sourdough and not sure what discard is or how to maintain your starter, I have a full post on keeping your starter alive and well and another post answering the question can you use active starter instead of discard that will answer all of your questions.
Butter vs Olive Oil: What Actually Happens
This is the part I want to spend a little time on because it matters for how you use these tortillas.
I tested both fats back to back so I could give you an honest comparison.
Taste. Both versions taste really good. I genuinely do not prefer one over the other on flavor. The butter version has a slightly richer taste and the olive oil version is a little more neutral, but both are delicious. If someone handed you either one without telling you which fat was used, you would just think they were great tortillas.
Texture over time. This is where the difference shows up. The butter tortillas taste wonderful fresh and warm. But they start to firm up as they cool and they get noticeably harder after a day in the fridge. The olive oil tortillas stay soft and pliable for days. I pulled mine from the fridge on day two and they were still flexible without needing to reheat them.
The process. The olive oil version is easier to make. With butter, you work the fat into the flour first, then mix the wet ingredients separately before combining everything. With olive oil, everything goes into one bowl at the same time. You pour in your oil, add your starter and water, mix and knead by hand. Fewer steps and fewer dishes.
Here is a quick breakdown:
Butter: rich flavor, best eaten fresh or warm, slightly less pliable when cold, two-bowl process.
Olive oil: neutral to mild flavor, stays soft and flexible for days, one-bowl process, better for meal prep and leftovers.
If you need a dairy-free option but still want something closer to the butter version in texture, dairy free butter, ghee or coconut oil are solid swaps.
My recommendation for busy women who want to make a batch on Sunday and eat well all week: go with olive oil.
What You Need to Make Sourdough Flour Tortillas
For the ingredients you need King Arthur all-purpose flour, salt, olive oil, your sourdough starter and warm water. That is five ingredients.
I keep my olive oil in a dark glass olive oil dispenser on my counter. It makes measuring easy and keeps the oil fresh longer since it blocks light.
For equipment, you need a large mixing bowl, your hands, a rolling pin, a surface to roll on and a Lodge cast iron skillet. That is it. No tortilla press required.
I roll mine on an EuChoiz silicone mat which makes cleanup easy and gives me a non-stick and easy to clean surface.
A bench scraper makes dividing the dough into 12 equal pieces fast and clean. Worth having.
If you want to measure by cups instead of grams, Pyrex glass measuring cups work great. Just know that the starter measurement is more accurate by weight.
If you want to know why I keep coming back to these same tools for every bake, I covered all of them in my sourdough baking tools post.
How to Make Sourdough Flour Tortillas
Add your flour, salt and olive oil directly to a large bowl. In a small measuring cup, stir together your sourdough starter and warm water until loosely combined. Pour the starter mixture into the flour bowl.
Mix everything together with your hands until a shaggy dough forms, then knead in the bowl for about 5 to 7 minutes until the dough is smooth, soft and no longer sticky. It should feel pliable and a little silky.
Do not use a stand mixer for this. The dough is too loose and it will not mix properly in the machine. Hand kneading works better and takes less time than you think.
Cover the bowl and let the dough rest for at least 30 minutes. I use a reusable bowl cover instead of plastic wrap. If your schedule allows, you can rest it up to 2 hours. The longer it rests, the easier it rolls out.
Once the dough has rested, turn it out onto your lightly floured surface or silicone mat. Use your bench scraper to divide it into 12 equal pieces.
Roll each piece into a smooth ball between your palms.
Working one at a time, roll each ball out as thin as you can get it. Paper thin is the goal. The thinner you roll, the better it puffs in the pan and the softer the finished tortilla will be.
Heat your cast iron skillet over medium-high heat. No oil. Place one tortilla directly in the dry pan.
Cook for about 60 to 90 seconds. You will see bubbles forming across the surface. That is the sourdough doing its thing.
Flip when the bottom has golden brown spots.
Cook for another 30 to 60 seconds on the second side, then transfer to a plate and cover with a clean kitchen towel. The steam from the stack keeps them soft while you finish the rest.
The Butter Version of Sourdough Flour Tortillas
If you want to make the butter version, the process starts differently. You work the softened butter into the flour with your fingers or a fork until it resembles coarse crumbs, then mix your starter and water separately before combining them. It takes an extra bowl and a couple more steps.
The finished tortillas are beautiful and rich tasting.
They are best eaten fresh or warm. If you are making these for taco night and everyone is eating right away, butter is a great choice. If you are meal prepping for the week, stick with olive oil.
Meal Prep and Storage
The olive oil version is the one to make if you are planning ahead. It folds without cracking even after a few days in the fridge, which makes it the better choice for meal prep. The butter version is best eaten fresh or warm. Make that one for taco night when everyone is eating right away.
For full storage instructions including how to freeze them, see the How to Store section below.
My Go-To Sourdough Tools
All of the tools and products I used for this recipe are saved in my Amazon storefront. You will find the dark glass olive oil holder, rolling pin, silicone baking mat and more in my Sourdough Baking Essentials list.
FAQ’s
Can I use discard straight from the fridge without feeding it first?
Yes. I tested this specifically so I could tell you with confidence that it works. Measure 100g of cold discard, add it directly to your bowl with the other ingredients and proceed exactly as written. The dough comes together the same way and the tortillas turn out the same. You do not need an active, bubbly starter for this recipe.
Do I need a tortilla press?
No. A rolling pin works great. Roll each ball as thin as you can get it on a lightly floured surface or silicone mat. The circles will not be perfect and that is fine. Imperfect tortillas taste exactly the same as perfect ones.
What if I only have bread flour?
All-purpose flour is what I use and recommend for this recipe because it gives you a tender, soft tortilla. Bread flour will work but it will give you a chewier, slightly denser result since it has more protein. If that texture appeals to you, go for it.
Can I use whole wheat flour instead of all-purpose?
Yes, but expect a denser, slightly earthier tortilla. Whole wheat flour has more fiber and protein than all-purpose, which makes the dough a little stiffer and harder to roll thin. If you want to try it, start by swapping half the flour for whole wheat and see how you like the texture before going all in.
Why do I need to rest the dough before rolling?
The rest relaxes the gluten that developed during kneading. Without it, the dough springs back every time you try to roll it out and you end up fighting it for a thin result. Thirty minutes is the minimum. If you have time for an hour or two, the dough rolls out even easier and your tortillas will be more pliable.
My tortillas are not puffing in the pan. What went wrong?
Two things cause this most often. The pan is not hot enough, or the tortillas were not rolled thin enough. Cast iron needs to fully preheat before the first tortilla goes in. If the pan is warm but not hot, you get cooked tortillas without the puff. Roll each piece as thin as you possibly can. Paper thin is the goal. The thinner it is, the better it puffs.
Can I make these without a cast iron skillet?
Yes. Any heavy-bottomed skillet works. Cast iron holds heat evenly and gives you consistent results across every tortilla, but stainless steel or a good nonstick pan gets the job done. Avoid thin pans that have hot spots. You want even heat across the entire surface so the tortilla cooks consistently from edge to edge.
How do I know when to flip the tortilla?
Watch for bubbles forming across the surface and look for golden brown spots on the bottom. That is your flip signal. It takes about 60 to 90 seconds on the first side. The second side cooks faster, usually 30 to 60 seconds. Do not walk away from the pan. These move quickly once the heat is right.
How to Store
How to store at room temperature:
Stack them and wrap in a clean kitchen towel for up to 1 day. They are best eaten warm or the same day.
How to store in the refrigerator:
Store in an airtight container for up to 1 week. The olive oil version stays soft and pliable straight from the fridge. The butter version firms up and benefits from a quick warm in a dry skillet before eating.
How to freeze:
Stack with small squares of parchment between each tortilla so they do not stick together. Store in an airtight freezer bag for up to 3 months. Warm in a dry skillet for about 30 seconds per side or wrap in a damp paper towel and microwave for 20 seconds.
Sourdough Flour Tortillas
Ingredients
Method
- Add the flour, salt and olive oil to a large bowl.
- In a small measuring cup, stir together your sourdough starter and warm water until combined.
- Pour the starter mixture into the flour bowl. Mix everything together until a shaggy dough forms.
- Knead by hand in the bowl for 5 to 7 minutes until the dough is smooth and no longer sticky. It should feel soft and pliable.
- Cover the bowl and let the dough rest for at least 30 minutes. You can rest it up to 2 hours if your schedule allows.
- Turn the dough out onto a lightly floured surface. Use a bench scraper to divide it into 12 equal pieces.
- Roll each piece into a smooth ball between your palms.
- Working one at a time, roll each ball paper thin on a lightly floured surface.
- Heat a dry cast iron skillet over medium-high heat. No oil needed.
- Place one tortilla in the skillet. Cook for about 60 to 90 seconds until bubbles form and the bottom has golden brown spots.
- Flip and cook for another 30 to 60 seconds on the second side.
- Stack finished tortillas on a plate and cover with a clean towel while you cook the rest. This keeps them soft.
