Sourdough Tortillas

Some recipes change everything in a kitchen. Sourdough tortillas are one of them. Soft, slightly pliable, with that subtle flavor that only a sourdough starter can bring — they have nothing in common with store-bought tortillas. And the best part? They are incredibly simple to make.

Whether you fill them with roasted chicken, grilled vegetables, guacamole, or simply roll them up with a little melted cheese, these tortillas are going to become a staple in your kitchen.

Why Make This Recipe

If you have an active starter on your counter, this recipe is made for you. It’s a brilliant way to use your starter between feedings, without wasting flour or the work of fermentation. The dough requires very little handling and the result is impressive: tender, slightly elastic tortillas with a mild and complex flavor you won’t find anywhere else.

This recipe is also accessible for sourdough beginners — no oven needed, no critical proofing window. Just a beautiful soft dough and a very hot pan.

The Role of the Ingredients

The starter

It brings much more than fermentation here. It contributes to the softness of the dough and gives that slightly tangy flavor that is so characteristic. Even in small amounts, it makes all the difference.

All-purpose flour

Perfect for this recipe: it gives a soft dough that rolls out easily without tearing.

Avocado oil

It hydrates the dough and gives it its smoothness. It also promotes a tender texture when cooking rather than a crispy one.

Salt

It balances the flavors and slightly structures the dough.

Water

It hydrates everything and activates the gluten for a smooth and homogeneous dough.

Why This Recipe Is Great

These tortillas are extremely versatile. They can be made ahead, keep well, and adapt to any meal — lunch, dinner, snack. Thanks to the starter, they have a depth of flavor that no store-bought tortilla can offer. And since fermentation pre-digests part of the gluten, they are often easier to digest.

Tips for Success

Let the dough rest for at least 30 minutes after mixing the ingredients — this allows the gluten to relax and makes rolling much easier. The longer you wait (up to 2 hours), the more the flavors will develop.

Once the balls are shaped, let them rest covered for another 10 minutes before rolling — they won’t spring back under the rolling pin.

Roll the tortillas as thin as possible, making sure the edges are as thin as the center. The thinner, the more authentic and soft the texture will be.

The pan must be really hot before placing the tortilla in it. A quick cook over high heat (less than 1 to 2 minutes per side) gives the best bubbles and the best texture.

Storage

The tortillas keep at room temperature, wrapped in a clean cloth or in an airtight container, for 2 days. In the refrigerator, they keep up to 5 days. You can also freeze them by separating each tortilla with a sheet of parchment paper — just reheat them in a pan for a few seconds.