Soft & Pliable Sourdough Flour Tortillas
Homemade sourdough flour tortillas are unmatched in texture, flavor, and versatility. By incorporating sourdough starter discard into traditional flour tortilla dough, you get an extraordinarily soft, pliable flatbread with subtle tangy notes and improved digestibility. These tortillas roll effortlessly without tearing, puff up beautifully in a hot skillet, and hold up to heavy fillings like tacos, burritos, and quesadillas.
Recipe Overview & Timings
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Prep Time: 20 minutes
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Rest Time: 30 minutes (minimum) to 12 hours (long fermentation)
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Cook Time: 15 minutes
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Total Time: 1 hour 5 minutes
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Recipe Intensity / Difficulty: Easy to Intermediate (Level 2/5)
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Yield: 10 to 12 tortillas (8-inch diameter)
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Serving Size: 1 tortilla
Equipment Needed
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Cast-iron skillet or heavy stainless steel pan
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Rolling pin
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Large mixing bowl
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Digital kitchen scale (recommended for accuracy) or measuring cups
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Clean kitchen towel or tortilla warmer
Ingredients
| Ingredient | Metric Weight | US Standard | Role in Dough |
| All-Purpose Flour | 300 g | 2 ½ cups | Provides structure and gluten network |
| Sourdough Starter Discard | 120 g | ½ cup | Adds flavor, moisture, and mild acidity |
| Fat (Lard, Butter, or Avocado Oil) | 60 g | ¼ cup | Softens dough and yields flaky layers |
| Warm Water (approx. 100°F / 38°C) | 110–120 g | ½ cup | Hydrates flour and dissolves salt |
| Fine Sea Salt | 6 g | 1 tsp | Enhances flavor and tightens gluten |
| Baking Powder (optional) | 3 g | ½ tsp | Helps produce light, airy blisters |