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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:

Convert your 100% hydration starter to 166% easily by: 

Combine 191 grams of starter at 100%hydration and 63 grams of water, you will have approximately 1 cup/ 9oz ofstarter at 166%.

191 grams (100% starter) plus 63 grams of water = I cup/ 9ounces/254 grams (of starter at 166% hydration)

Or to make it easier for those using a 100% hydration starter: Add 191 grams of your 100% hydration starter and 377 grams of water and continue on with the rest of the formula.

To Make Sourdough Tortillas:

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

My book, “Discovering Sourdough” and some formulas are available in my Etsy  store and hope to have more available as time goes by.

As always, you can find my  Youtube videos here:  https://www.youtube.com/user/NorthwestSourdough I have over 100 videos now and counting. I update pretty regularly so you might want to subscribe to keep up with the new ones.

Have fun eating your tortillas!


Discount link for my professional baking course: Learn to Bake Classic Bread, Artisan Sourdough.

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  1. deepadeepa
    June 2, 2017    

    This recipe is so good. I used young SD discard and the tortillas were so soft. The best that I have ever made. Thanks for this wonderful recipe !

  2. SuzanneSuzanne
    October 30, 2015    

    Those are the best . tortillas . EVER . thank you Theresa.

    Note you have to say BOULLLL. not BOULI , small thing .
    Such a generous website. I did purchase a few of you e booklets thanks

  3. October 11, 2015    

    What hosting sites will allow my blog to make money off adds being placed on my blog?

  4. Jeanne WhiteJeanne White
    September 5, 2015    

    These i will be trying soon. Hungry for some Mexican dishes.

  5. margotmargot
    June 18, 2015    

    i have a griddle awaiting!

  6. KimKim
    October 12, 2013    

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

    • KimKim
      October 12, 2013    

      Oops auto spell check. Not dough term, daughter

  7. margiemargie
    July 30, 2013    

    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.

  8. Mari MarinoMari Marino
    June 27, 2013    

    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

  9. cheryl Eischenscheryl Eischens
    May 12, 2013    

    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:)

  10. leftylefty
    April 30, 2013    

    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.


  11. Sheryl LSheryl L
    February 25, 2013    

    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.

  12. January 22, 2013    

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

  13. SherrieSherrie
    January 22, 2013    

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

  14. SandySandy
    January 22, 2013    

    Love tortillas and love sourdough, what a perfect match.

  15. PaigePaige
    January 22, 2013    

    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!!!

  16. January 22, 2013    

    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 🙂

  17. MarissaMarissa
    January 1, 2013    

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

  18. AliciaAlicia
    October 11, 2012    

    Need to get my sourdough going again… 🙂

  19. Dena RauchDena Rauch
    July 29, 2012    

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

  20. Dave HarrisonDave Harrison
    March 29, 2012    

    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.

  21. BonnieBonnie
    June 9, 2011    

    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:

  22. BonnieBonnie
    April 3, 2011    

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

  23. JamiJami
    March 26, 2011    

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

    • northwestsourdoughnorthwestsourdough
      March 26, 2011    

      Hi Jami, go back and recheck the recipe, I updated it just for you!

      • JamiJami
        March 30, 2011    


  24. Ruben ContrerasRuben Contreras
    March 23, 2011    

    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!

    • northwestsourdoughnorthwestsourdough
      March 23, 2011    

      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.

  25. SharonSharon
    February 10, 2011    

    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.

    • northwestsourdoughnorthwestsourdough
      February 11, 2011    

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

  26. gnagna
    January 31, 2011    

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

  27. AndyAndy
    March 5, 2010    

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

  28. NinaNina
    February 27, 2010    

    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.

  29. FranFran
    February 7, 2010    

    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.

  30. Elissa PerryElissa Perry
    October 13, 2009    

    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!

  31. Frances HollyFrances Holly
    October 7, 2009    

    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.


    • AngelaAngela
      July 27, 2012    

      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.

  32. October 6, 2009    

    What a clever idea. 🙂 Homemade tortillas sound delicious.

  33. JessicaJessica
    October 6, 2009    

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

  34. October 5, 2009    

    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!

  35. MartiMarti
    October 5, 2009    

    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..

    • patrickpatrick
      March 11, 2010    

      theres a great recipe for a starter using pineaplle juice pat breadtopia.com

  36. BevBev
    October 4, 2009    

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


  37. October 4, 2009    

    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

  38. matthewmatthew
    October 4, 2009    

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

  39. Doreen JordanDoreen Jordan
    October 4, 2009    

    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.

  40. BillBill
    October 4, 2009    

    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.

  41. October 4, 2009    

    Very cool indeed!

  42. MorriganMorrigan
    October 4, 2009    

    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…..

  43. KarenKaren
    October 3, 2009    

    Interesting … but how do they taste?

  44. October 3, 2009    

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

  45. October 3, 2009    

    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!

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