Sourdough Tortillas?!!

Sourdough Tortillas

Sourdough Tortillas

Need a fun recipe to help use up the extra sourdough starter?  How about sourdough tortillas?   Something fun –If you want a chance at a free sourdough starter, read to the bottom of this post.–

To make 3 lbs of dough add together in a medium mixing bowl:

  • Sourdough starter – 9 oz/ 255g @ 166% hydration (see note below if you are using 100% starter)
  • Water hot from the tap or about 130F+–11 oz/314g (must be really hot)
  • Oil – 1 oz/ 28g
  • Salt – .4 oz/11g
  • All Purpose Flour ( I used Gold Medal this time)- 1 lb 11 oz/765g

Note: If you are using starter @ 100% hydration, decrease the flour amount to 1lb 8 oz/680g (you will have 2 lbs 13 oz of dough instead)

First weigh  your starter into the bowl, then your oil and salt. Next add the hot water and flour. Get your hands into the bowl and mix the dough real well with your hands. The dough has an interesting feel to it and seems more wet than its 54.7% hydration. Once the dough is well incorporated, cover the bowl and let the dough set for 20 minutes.

Now divide the dough into 12 pieces which weigh around 4 oz each. Roll the dough into little balls. Cover the dough pieces with a slightly damp tea towel
. Heat a heavy bottom 12″ skillet on medium heat, don’t let it smoke. Now take each ball one at a time and with great timing, sprinkle your surface with flour and roll the ball out to about 5 inches.

Then let it rest while you roll one or two more balls to the 5 inch size . Now go back to the first ball which has had a chance to rest and roll it out (sprinkle flour as necessary to keep the dough from sticking) to about a 10 inch diameter circle.

Roll out to 10"

Roll out to 10″

Once you accomplish this, flip the dough into your hot heavy bottomed Tramontina skillet and let the dough bubble up on one side then flip it again and let it bubble on the other side. The tortillas shouldn’t be cooked too long or they get like a cracker or cardboard. Once your beautiful tortilla is done place it on a plate and cover it with a kitchen towl to keep warm and stay soft.

Tortilla Bubbling Up

Tortilla Bubbling Up

Then get your next tortilla into the pan. I roll out a few tortillas and have them waiting in line to cook, it takes a bit of timing to keep everything going. The reason you roll out the dough in two stages is because if you try to roll the dough out to 10 inches right away it will resist your efforts, so the rest period helps the gluten to relax again for the final stretch! 4 oz dough balls make a thick tortilla.


If you wish a thinner tortilla, use 3.5 oz of dough and roll it out to the 10 inch diameter circle, it should be almost see through. After you are done cooking up your lovely stack of tortillas, serve them with fresh butter, beans and whatever else makes your meal complete.

Fresh Homemade Tortillas

Fresh Homemade Tortillas

I have reopened my starter store and have some of the starters back up and going strong. To celebrate this event I will offer a free sourdough starter of choice to one person who will be selected from those who leave a message to this post. Have fun baking!

53 Responses to 'Sourdough Tortillas?!!'

  1. Lady of RoG says:

    This is a great idea and something i was thinking for a while. But more around the corn tortilla theme. Im not a big baker but i’m very much into mexican food so you gave me something to play around, Thank you for the inspiration!

  2. Karen says:

    Those look tasty – I’m looking forward to trying this one.

  3. Karen says:

    Interesting … but how do they taste?

  4. Morrigan says:

    Wow, this looks fun! I’ve been wanting to try making my own tortillas for awhile now, and even found a couple of recipes I wanted to try, but haven’t done it yet. Would have never thought to try it with sourdough though. What a great idea. I’m looking forward to trying my first burrito wrapped in a sourdough tortilla. I wonder if my “eat-a-burrito-at least-every-other-day 14 yo son” will like them…..

  5. Trish says:

    Very cool indeed!

  6. Bill says:

    My step-daughter lives on cheese quesadillas and i need a use for sourdough starter more often than i need to bake more bread so this is a great idea. i’ll try it and see how much work it is and if the effort is appreciated! thanks.

  7. Doreen Jordan says:

    They look just perfect. I am going to try them – even better that they are sourdough. Great that you can roll them out and don’t need a tortilla maker.

    I follow your messages and your flour experiments. You are such a help to so many people.

    Thank you for sharing – the recipe AND the starter.

  8. matthew says:

    What is the hydration of your starter? Do you think it matters whether it is very mature?

  9. I guess I better go back and put in the hydration of the starter, don’t know how I forgot that, thanks! It is 166%. I wouldn’t use over the top mature starter, but starter that needs to be fed is okay.The tortillas taste great, nice flavor, not sour. You don’t leave the dough to ferment, so it doesn’t get sour. Teresa

  10. Bev says:

    I have been infatuated with sourdough and “Mexican” cuisine, this fits the bill.


  11. Marti says:

    I am laboring over sourdough. the hot summer produced many attempts at starter: all went moldy. I was sent some from Danny at Sourflour and it seems to have died in transit. If you can send me some dried starter it would be great. I am trying to revive Bubbles, but may have to begin work on a baby brother or sister..

  12. Mimi says:

    Thanks T. I’ve been wanting to make tortillas for quite some time but didn’t ever think about adding starter to them (I don’t know why, I’ve been adding it to everything else! I may have to give these a try!

  13. Jessica says:

    Those look very tasty! Oh and what a great giveaway. I would love to try making sourdough bread with one of your starters!!

  14. Merilee says:

    What a clever idea. :) Homemade tortillas sound delicious.

  15. Frances Holly says:

    I’ve been making sourdough tortillas for the past 10 years and love them. Try letting you’re dough balls relax for 30 minutes before rolling them out.

    I also use Spectrum’s vegetable shortening in making tortillas, which is made from palm oil, I substitute it in place of Lard, for the Traditional Mexican tortilla.

    I also finely mill dried corn into flour and add about 1 cup to my recipe, plus 1 teaspoon crushed dried red chilies. Boy! Are these good. The tortillas are golden in color and the red crushed red chilies really make them look delicious.

    When I make sourdough corn tortillas I use a sweet sour dough starter and it brings out the natural sweetness in the corn. Now these tortillas are absolutely delicious.

    I like using a sweet sourdough starter to make whole a wheat tortillas and rye tortillas.

    You can also buy dehydrated mix vegetables, pulverize them in a coffee grinder into small particles and add them to the dough, it really makes a colorful tortilla.

    Today I bought some organic lard, it produces the most beautiful tortillas. I’ll be rolling out tortillas quick.

    To add more nutritional values to the tortillas I’ll add ground flax seeds, and ground Chia seeds. I’ve even added granulated coconut that I pulverized in a coffee grinder. You can add just about anything to your tortilla dough.

    Tomorrow I’m going to make peanut butter tortillas. I’ve been thinking about this for awhile. Will let you know how they turn out.

    I love rolling out tortillas it’s my way of letting down. What a delicious way to relax.


    • Angela says:

      Those are some great ideas! I am in the process of making a blog post on sourdough starter recipes that have 8 hours or overnight to work on the dough. Would these recipes work like a pizza dough recipe that can sit on the counter overnight, and then be refrigerated until you need it I wonder? I’m a little confused by the hydration thing, is that from metric measurements or something? My starter is like a thick pancake batter, a little less water then flour. Let me know how this works and I’d love to include it in my post.

  16. Elissa Perry says:

    We love hispanic food and when I stumbled onto the tortillas my husband said “sold”. I am going to prep the tortillas while he runs to the store for a pound of fresh ground beef. Its going to be a sourdough taco night!

  17. Fran says:

    As a 6-7 yr. old girl in 1954-55 I remember eating my best friend mother’s flour tortillas, and they being slightly sour unlike any I had ever tasted, then or since. I thought I was imaging them, until I found your website. I can still taste those hot buttered sourdough tortillas on a hot spring day in South Texas. My friend moved away around 1956 and I never found anyone who made their tortillas like her mother.

    Thank you for your recipe. I will certainly attempt to make them soon. I also enjoyed reading some of the other recipes that your readers have sent in.

  18. Nina says:

    These look wonderful. I definitely will have to try making them. I’m new to sourdough, so don’t know how mine will come out.

  19. Andy says:

    These look great! I’m going to have to get out my lefse griddle and lefse flipping stick.

  20. gna says:

    OK ! where is the sour dought corn tortilla recipe????
    Best Regards

  21. Sharon says:

    Around Christmas my starter started to go bad, I revived it, and have come up with a way to get the sourdough taste into my tortillas while rejuvenating my starter. I use the hooch that comes to the surface of my starter instead of water for my flour tortillas. Then I replace the hooch with equal amounts of warm water. And then feed my starter, keeping the same Ratio of flour and water. My tortillas have that yummy flavor from the sourdough! I also am using my sourdough to make bagels. So far I’ve made plain bagels and blueberry bagels.

    • northwestsourdough says:

      Adding hooch sounds like a great idea, Sharon. I might have to try that sometime. I really like sourdough tortillas, they are so good!

  22. Ruben Contreras says:

    Hi, I’m a Mexican man, and not only that, I’m from the north (Juarez, Chihuahua) where flour tortillas and burritos come from, and not only that, my mother taught me how to make them when I was only 18. I am now 50 and decided to try this non-traditional recipe and WOW! I was surprised at how good these tortillas are. Congratulations!

    • northwestsourdough says:

      Thanks Ruben, these are a favorite here on my blog as well as my family. I came from California and know what good tortillas are supposed to taste like. That helped me when I worked on this recipe.

  23. Jami says:

    How would I need to adapt this recipe to use 100% hydration starter? Thanks!

  24. Bonnie says:

    I am so excited to try these! I am the only “breddie” in my house, but EVERYONE loves tortillas!

  25. Bonnie says:

    So I FINALLY got around to making these. I had problems from the start…LOL not from the recipe, from not being prepared personally. I got my starter fed last night and it was ready to go. I start measuring everything out and get to the flour. Uh…I am about 100 grams short. OH! Yeah, there is some wheat flour in the freezer. So I add that in although I am sure the weight of wheat flour is different, I still give it a go. Then I realize I now have no flour left to roll out the dough. So I send my son to the corner store and ask him to pick up a couple things, including the smallest bag of flour he could find. (he is walking and I didn’t want him to have to lug a 5 or 10 pound bag). After I send him off, I cover and refrigerate the dough figuring I might get a little sourdough flavor coming through but also I am using the tortillas for dinner later and I wanted them fresh. 15 minutes later my son comes in with a nice little bag of …..SUGAR. LOL Uh, yea, I have some Vital Wheat Gluten in the cupboard, that should work for rolling them out. Soooo, about an hour before I want to get started I pull the dough out of the fridge. Later I divided into 12 balls and let them rest, then got the skillet heating. I roll out the first one and decide I am going to try to make giant burrito tortillas so I combine 2 balls into one. The first two smaller ones turned out great….but the ones i tried to combine turned into basically flatbread. I couldnt roll them out thin enough ( I am horrible with pizzas too!). I ended up cooking them all and they have a great flavor…and I can even taste a hint of the sourdough. I am thinking I should purchase a pasta roller maybe? I would make these a couple times a month if I could get them thinner…even if they turned out square…they might make better burritos that way??? Oh, yeah I made them to wrap around the no refry refried beans recipe I fell in love with here:

  26. Dave Harrison says:

    Brilliant! Chewy, tasty tortillas and no more guilt from discarded starter. I’ve made these three times now and I get 14 8-inch or so tortillas, each from 3 ounces of dough. I even get them round most of the time now. An absolute success! Crispy-chewy quesadillas every time.

  27. Dena Rauch says:

    Thanks for a great recipe – I googled for sourdough tortilla never imagining that I would really find something

  28. Alicia says:

    Need to get my sourdough going again… :)

  29. Marissa says:

    I would love to try this. How can the recipe be converted into cups and teaspoons/tablespoons?

  30. Judd says:

    What a great idea…why should i be surprised coming from the Queen of Sourdough. Don’t have a starter going right now…but sure would like to try this recipe! Luck be with me :)

  31. Paige says:

    I hate throwing away starter! This looks like a great way to use some up. I think I might try a tortilla press for at least the first roll out. So glad that you’ve reopened your store. You are the BEST!!!

  32. Sandy says:

    Love tortillas and love sourdough, what a perfect match.

  33. Sherrie says:

    I’ve been wanting to start making sour dough bread! These tortillas sound yummy!

  34. Zoe says:

    I’ve done homemade tortillas before but never sourdough ones.

  35. Sheryl L says:

    I have never used a sourdough starter, or baked bread before. But, I have been diagnosed as a diabetic and sourdough bread is a lot better for me than any other kind. I recently found out that sourdough bread bought in a store often is not really sourdough, therefore, not really good for me. I want to start baking my own and these tortillas sound great to me. I’m going to try them.

  36. lefty says:

    You do too much! Well, you do a lot for those of us who are interested in sourdough and it’s many applications. This tortilla recipe is a perfect example! I’m not sure this is the proper place to ask, but can you email me an address where you can receive electronic checks? I refer to this site often for recipes and, especially, for your ‘experiments! I would like to send a small ‘support payment’ on an occasional basis and my electronic banking needs an address. I don’t like to take unless I’m prepared to give back.

    Thank you for all you do.


  37. cheryl Eischens says:

    I am so blessed to be able to get GOOD recipes that are both HEALTHY and TASTY.I can’t wait to get started!!I am excited.Doing the happy dance girl:)

  38. Mari Marino says:

    Made some last night. They are very good, thanks. I encountered no issues. My starter dough was 100% hydration bread flour/whole wheat flour and made adjustments like you recommended Resulted in soft, pliable and fluffy flat breads. Thanks

  39. margie says:

    This will be a great recipe to use with my Austria Starter. We made a promise to my son going on a mission soon we would eat only food from that country. Thanks again will be fun.

  40. Kim says:

    I made thee today and oh my they are delicious! My dough term said they were the best tortillas I’ve ever made.

  41. margot says:

    i have a griddle awaiting!

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