If you’re craving the perfect homemade tortilla with a twist, this Sourdough Tortillas Recipe is your new go-to. Combining the tangy depth of sourdough starter with simple pantry staples, these tortillas come out tender, flexible, and packed with flavor. Whether you’re making mini tacos or hearty burritos, these tortillas bring a uniquely satisfying texture and taste that will elevate any meal and quickly become a family favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; each ingredient plays an essential role to create a soft yet sturdy tortilla with a subtle tang. From the sourdough starter’s natural fermentation magic to the flour’s comforting structure, these few pantry staples come together effortlessly.
- ½ cup sourdough starter: This is the star ingredient providing flavor complexity and a lovely chew.
- â…“ cup water: Hydrates the dough and helps create the right consistency for rolling.
- 3 tablespoons vegetable oil: Adds tenderness and a slight richness to the tortillas.
- ¾ tsp salt: Enhances all the flavors and balances the tang of the starter.
- 1 ½ cups all-purpose flour: The backbone of the dough, giving your tortillas structure and flexibility.
How to Make Sourdough Tortillas Recipe
Step 1: Combine Ingredients and Knead the Dough
Start by whisking your sourdough starter, water, vegetable oil, and salt in a stand mixer bowl. Adding in the flour, switch to the dough hook and knead for about 5 to 6 minutes until the dough is smooth and no longer sticky. This kneading process develops the gluten, ensuring your tortillas will have just the right chew and pliability.
Step 2: Portion and Rest the Dough
Divide the dough depending on the size of tortillas you want—10 balls for mini tacos or 6 for bigger burrito-sized wraps. Shape each into a smooth ball, cover them with plastic wrap, and let them rest for 30 minutes at room temperature to relax the gluten, which makes rolling out a breeze. For convenience, you can also refrigerate the dough balls for up to 24 hours without any loss in quality.
Step 3: Roll Out the Tortillas
On a lightly floured surface, roll each dough ball as thinly as possible—aiming for about 1/16 inch thickness. Smaller ones should be roughly 5-6 inches across for tacos, while larger ones measure between 8 and 10 inches for burritos. The thinner the dough, the softer and more pliable your final tortillas will be.
Step 4: Cook Until Puffy and Lightly Browned
Heat a large nonstick pan over medium-high heat—no oil needed. Cook each tortilla for 30 to 60 seconds on one side until you see bubbles forming and light browning, then flip and cook the other side. Adjust the heat as you go to avoid burning yet get a nice, even cook that gives the tortillas their signature light char and slight puffiness.
Step 5: Cool and Store Properly
Allow your tortillas to cool completely before storing them. Place them in an airtight bag and keep refrigerated for up to five days. This method keeps them fresh and ready for on-demand meals throughout the week.
How to Serve Sourdough Tortillas Recipe
Garnishes
Nothing complements these tangy, soft tortillas better than bright, fresh garnishes. Think chopped cilantro, diced onions, a squeeze of lime, or sliced avocado to add refreshing bursts of flavor and color to your tacos or burritos.
Side Dishes
Pair your sourdough tortillas with classic sides like Mexican rice, refried beans, or grilled corn salad. These sides offer hearty, balanced accompaniments that enhance the overall meal experience and complement the slight tanginess of the tortillas beautifully.
Creative Ways to Present
Don’t stop at tacos and burritos—try these tortillas as wraps for breakfast burritos loaded with eggs and veggies, transform them into crispy quesadillas stuffed with melted cheese and smoky chorizo, or cut them into chips and serve with your favorite salsa or guacamole for an irresistible snack.
Make Ahead and Storage
Storing Leftovers
After cooling, keep your tortillas in an airtight bag inside the refrigerator. They stay soft and pliable for up to five days—perfect for meal prep or spontaneous taco nights without any compromise on texture or flavor.
Freezing
You can freeze these sourdough tortillas by stacking them with parchment paper in between to prevent sticking and wrapping them tightly in a freezer bag. Frozen, they’ll keep for up to two months and thaw quickly when you need them.
Reheating
For the best texture, reheat tortillas wrapped in a slightly damp paper towel in the microwave or warm them individually in a hot skillet for 20 to 30 seconds per side. This method brings back just the right softness and flexibility without drying them out.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour adds a nuttier flavor and extra fiber, though it might result in tortillas that are a bit denser and less pliable. You can also try a blend of whole wheat and all-purpose flour for a balanced texture.
What if my sourdough starter isn’t very active?
If your starter is sluggish, feed it about 4-6 hours before starting the recipe so it’s bubbly and lively. This ensures the best flavor and texture for your tortillas. If you’re in a pinch, you can still make the dough but expect a milder tang.
Can I make the dough without a stand mixer?
Definitely! You can whisk the wet ingredients by hand, then gradually incorporate the flour, kneading the dough on a floured surface until smooth. It takes a bit more elbow grease but works just as well.
How thin should I roll the tortillas?
Rolling them thin, about 1/16 inch thick, will give you soft, flexible tortillas that puff slightly while cooking. If you roll them too thick, they will be chewy and more bread-like instead of tender.
Can I substitute vegetable oil with another fat?
Yes, light olive oil or avocado oil works well, but avoid strong-flavored oils that might overpower the subtle sourdough notes. Butter can add richness but changes the texture slightly.
Final Thoughts
I truly hope you give this Sourdough Tortillas Recipe a try—it’s a simple and rewarding way to add a homemade touch to your meals. The flavor, the texture, and the versatility will have you reaching for this recipe time and time again. Once you taste the difference, store-bought tortillas will feel like a thing of the past.
Print
Sourdough Tortillas Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings (6-10 tortillas depending on size)
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
These homemade sourdough tortillas offer a delicious twist on a classic staple, combining the tangy flavor of sourdough with a soft, pliable texture perfect for tacos, burritos, or wraps. Made with simple ingredients and no yeast required, this recipe yields tender tortillas cooked quickly on the stovetop.
Ingredients
Main Ingredients
- ½ cup sourdough starter
- â…“ cup water
- 3 tablespoons vegetable oil
- ¾ teaspoon salt
- 1 ½ cups all-purpose flour (spooned and leveled)
Instructions
- Mix the dough: In a stand mixer bowl, whisk together the sourdough starter, water, vegetable oil, and salt. Add the flour and use the dough hook attachment to mix for 5-6 minutes until the dough is no longer sticky and smooth.
- Divide and rest the dough: Portion the dough into desired sizes—10 pieces for mini tacos or 6 for burritos. Shape each piece into a smooth ball, cover them with plastic wrap, and let rest at room temperature for 30 minutes. Alternatively, they can be refrigerated for up to 24 hours.
- Roll out the tortillas: Lightly flour a clean surface and roll out each ball of dough to about 1/16 inch thickness. For tacos, roll to approximately 5-6 inches in diameter, and for burritos, roll larger to about 8-10 inches.
- Cook the tortillas: Preheat a large nonstick pan over medium-high heat without oil. Place each rolled tortilla onto the hot pan and cook for 30-60 seconds per side, until the tortillas puff slightly and develop light brown spots. Adjust the heat as necessary to avoid burning.
- Cool and store: Allow the tortillas to cool completely before storing them in an airtight bag. They can be kept in the refrigerator for up to 5 days, ready to be used in your favorite dishes.
Notes
- Use a well-fed, active sourdough starter for best flavor and texture.
- The dough resting time enhances softness and elasticity.
- Keep the thickness consistent when rolling to ensure even cooking.
- Cook on a dry pan; adding oil may cause sizzling and alter texture.
- Reheat tortillas on a dry pan or wrap in a damp cloth and microwave to refresh before serving.
- For longer storage, tortillas can be frozen in airtight bags for up to 2 months.
