
Thin, tender flour tortillas made with sourdough starter—use discard or active starter for extra flavor. Ready in about 45 minutes and perfect for tacos, burritos, and wraps.

This recipe for sourdough flour tortillas is one of those small kitchen pleasures that quietly upgrades weeknight dinners. I first started making these when I had a surplus of discard and wanted something more interesting than pancakes; the tang of the starter gives the tortillas a subtle depth without making them sour, and the texture becomes pliable and slightly chewy in the best way. They cook quickly, puff where they want to, and develop those little charred spots that scream "homemade."
I adapted this method from a simple flour tortilla formula and added the sourdough element so none of the starter goes to waste. Whether you’re using active starter or discard, the two keys are the same: roll as thinly as you can and get your skillet screaming hot. I love using my Le Creuset crepe pan but a heavy cast-iron skillet works equally well. These tortillas have become my go-to when I want a fresh, fast wrap for leftover roast chicken, beans, or scrambled eggs.
I’ve served these at casual family dinners and at a small taco party; guests always notice the delicate texture and slightly nutty, fermented aroma. Personally, I love how they crisp at the edges if left a moment longer on the skillet—my son calls those the "crackle bits." Over time I learned the rhythm of heating the pan and rolling very thin to get consistent puffs and char.
My favorite thing about these is that small adjustments—slightly more water, a little extra rest, or a hotter pan—create very different textures. At one family dinner I made larger burrito-sized rounds and people insisted I never buy store tortillas again. I especially love storing leftovers in the freezer in stacks separated by parchment; a quick reheat in a hot skillet brings them back to life almost perfectly.
Store cooled tortillas in an airtight, zip-top bag at room temperature for up to five days. For longer storage, stack tortillas with parchment paper between each piece, place them in a freezer-safe bag, remove excess air, and freeze for up to three months. To reheat from frozen, unwrap the number you need and heat in a preheated dry skillet for 15–30 seconds per side, or wrap in a damp paper towel and microwave 20–30 seconds until warm. Avoid prolonged reheating which dries them out; a light mist of water before reheating and wrapping in foil keeps them supple.
If you don’t have butter, use 1/4 cup vegetable shortening or 1/4 cup rendered lard for a more traditional, ultra-tender texture. Swap unbleached all-purpose flour for a lower-protein pastry flour for a softer tortilla, though the dough will be stickier and require gentle handling. For a dairy-free version, use plant-based shortening or a neutral oil—reduce oil slightly because liquids change handling. If your starter is very liquid (higher hydration), reduce the water by 1 to 2 tablespoons to avoid a slack dough. These swaps alter flavor and tenderness, so adjust resting time and rolling thickness accordingly.
These rounds are endlessly versatile: fill them with shredded rotisserie chicken, salsa verde and avocado for quick tacos; spoon smoky black beans, rice and pickled onions for vegetarian burritos; or fold around scrambled eggs, cheddar and hot sauce for a hearty breakfast wrap. Garnish with chopped cilantro, a squeeze of lime, or toasted sesame seeds for a visual and flavor lift. For a party, keep finished tortillas warm in a towel-lined basket and set up a topping bar so guests assemble their own—the fresh texture holds up well to rich fillings.
Flatbreads and tortillas have ancient roots across Mesoamerica and beyond. While corn tortillas are central to many traditional Mexican dishes, flour tortillas emerged and became popular in northern Mexico and the southwestern United States where wheat was more readily available. The addition of fermented starter is not traditional to tortillas, but sourdough has a long history in baking around the world; combining a mild fermentation with wheat flatbreads is a natural way to introduce complexity and a slight chew without altering traditional cooking methods. These tortillas are a modern, practical fusion—honoring simple technique while using contemporary pantry habits like maintaining a starter.
In spring and summer, stuff tortillas with grilled vegetables, fresh corn, and herbaceous salsas for a bright, seasonal meal. Autumn pairs well with roasted squash, spiced beans, and pickled shallots for deeper flavors. In winter, use them for warm, hearty wraps with braised meats and melted cheese—adding a touch of chili powder to the dough can give a cozy, warming background note. For holiday batches, fold in finely chopped rosemary or swap water for a little warm milk for richer rounds suited to festive breakfasts.
Make a double batch and refrigerate or freeze half for quick weeknight meals. Roll all balls and freeze flat, then thaw and cook directly from frozen to reduce active prep time. Portion into stacks of six to eight, separated by parchment and compressed slightly before freezing to save space. Label with date and contents. For grab-and-go breakfasts, warm a tortilla, add scrambled eggs and cheese, wrap tightly in foil, and refrigerate for up to 24 hours; reheat in a 350°F oven for 10–12 minutes or in a skillet for a few minutes until warmed through.
These rounds are forgiving, fast, and flavorful—small technique tweaks reward you with different textures and charring, and they’re an excellent way to use starter without committing to a long fermentation. Make a batch, experiment with thickness and heat, and you’ll quickly find the version your family prefers. Enjoy sharing them around the table.
Roll each piece as thinly as possible—this creates the best texture and flexibility after cooking.
Heat the skillet thoroughly; the pan needs to be piping hot to get quick puffs and desirable char.
If your starter is high hydration, reduce the added water by 1 to 2 tablespoons to maintain dough consistency.
Use parchment between tortillas when freezing to prevent them from sticking together.
Let dough balls rest uncovered briefly if they feel chilled before rolling; room temperature dough rolls out more easily.
This nourishing sourdough flour tortillas (made with discard or not) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Use discard or active starter; discard gives milder tang, active starter adds brightness. If starter is very liquid, reduce water by 1–2 tablespoons.
Stack tortillas with parchment between them, place in an airtight bag and freeze for up to 3 months. Reheat directly from frozen in a hot skillet for 15–30 seconds per side.
This Sourdough Flour Tortillas (made with discard or not) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Whisk flour and salt in a medium bowl to distribute seasoning and ensure even hydration during mixing.
Work softened butter into the flour with a fork or pastry cutter until the mixture resembles coarse crumbs to create tender tortillas.
Stir in water and sourdough starter until a shaggy dough forms; finish bringing it together with gentle kneads in the bowl.
Turn onto a floured surface and knead 1–2 minutes until smooth and not sticky; avoid over-kneading to prevent toughness.
Cut into 6 or 12 pieces depending on size desired, shape into balls, cover lightly and rest 30 minutes to 2 hours or refrigerate up to 24 hours.
Roll each ball very thin—about 6–8 inches for tacos or 10–12 inches for burritos—until almost translucent for the best texture.
Heat a 12-inch skillet over medium-high until very hot. Cook each tortilla about 30–45 seconds per side until puffed with brown spots; total cooking time ~60 seconds each.
Cool slightly, then store in an airtight bag at room temperature up to 5 days or freeze with parchment between layers for up to 3 months.
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This recipe looks amazing! Can't wait to try it.
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