If you’re looking for a way to use up your sourdough discard or simply want a better alternative to store-bought wraps, this soft sourdough tortilla bread recipe is going to become a favorite in your kitchen.
These tortillas are pliable, tender, and full of flavor. You can use them for breakfast wraps, quesadillas, , tacos, or your favorite fillings. Unlike most tortillas at the grocery store (which often include preservatives and unpronounceable ingredients), these are made with just a few basics from your pantry and they freeze beautifully too.
Why Make Homemade Tortillas?
Most store-bought tortillas are full of preservatives, palm oil, or additives you don’t want in your body. Making them at home gives you full control over the ingredients, and they actually taste better.
You can make a big batch on the weekend and have soft, healthy wraps ready for the whole week.
Why You’ll Love This Easy Sourdough Tortilla Recipe
These sourdough tortillas:
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Stay soft and rollable even after cooking
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Can be made with discard or active starter
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Work with all purpose or bread flour
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Are freezer-friendly and great for batch cooking
Ingredients You’ll Need to Make Sourdough Tortillas
Here’s what goes into this soft tortilla dough:
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Warm water: Not boiling, just comfortably warm to the touch
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Sourdough starter: Active or discard both work
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Olive oil: Or use another oil like avocado oil
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Flour: All purpose or bread flour
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Salt: Any salt will work
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Baking powder: Helps puff the tortillas slightly and improves softness
How to Make Tortillas with Sourdough Starter
1. Mix the dough
In a large bowl, combine warm water, sourdough starter (active or discard), olive oil, flour, salt and baking powder. Stir everything together until it comes into a shaggy dough.
2. Knead the dough
If you’re using a stand mixer, knead the dough for about 2–3 minutes. If kneading by hand, work the dough for around 5 minutes until it’s smooth and soft.
It shouldn’t be too sticky, but if it is, sprinkle in a little extra flour. Avoid over-kneading, just bring it together.
3. Rest the dough
Cover the bowl with a towel and let the dough rest at room temperature for 30 minutes.
If you’d like the extra benefits of sourdough fermentation, you can place the dough in the fridge instead and let it ferment overnight (up to 24 hours).
4. Divide and shape
Lightly flour your work surface. Divide the dough into pieces of about 40g each. You should get around 10–12 tortillas, depending on size.
Shape each piece into a ball by rolling it between your hands and the counter. Once done, cover them and let them rest again for 15 minutes.
5. Roll and cook
Preheat a dry skillet (cast iron or carbon steel works well, but any will do).
One by one, roll each dough ball into a thin circle. Try to roll them as thin as possible.
Transfer the rolled dough to the hot pan.
Cook for about 30–45 seconds per side. When you see bubbles forming, that’s your cue to flip. Once both sides are golden in spots, remove the tortilla and place it in a clean towel to keep warm and soft.
Repeat with the rest of the dough.
How to Store and Freeze Homemade Sourdough Tortillas
These tortillas are best enjoyed warm, but they store well:
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Fridge: Store in a sealed bag for up to 4–5 days.
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Freezer: Let them cool completely, then stack and freeze in a freezer-safe bag. Use parchment paper between them if you want to prevent sticking.
Ways to Use These Sourdough Tortillas
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Quesadillas
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Breakfast wraps with scrambled eggs and avocado
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Sourdough wraps with grilled veggies or chicken
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Tacos or burritos
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Served warm with butter or hummus
Honestly, I sometimes eat them plain while I’m cooking them, they’re that good.
Final Tips
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If your dough feels too dry, add a splash of water. If it’s too sticky, dust with a little more flour.
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Letting the dough rest (even just 30 minutes) really helps make it easier to roll.
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Don’t skip storing them in a towel after cooking, it helps trap steam and keeps them soft.
Ingredients
Method
- In a large bowl, mix water, sourdough starter, oil, flour, salt, and baking powder until combined.
- Knead for 2–3 minutes in a stand mixer or about 5 minutes by hand until smooth.
- Cover the dough and let it rest for 30 minutes at room temperature.
- Divide the dough into 40g pieces and roll each into a ball. Cover and rest for 15 more minutes.
- Preheat a skillet on medium-high heat.
- Roll each ball into a thin circle.
- Cook each tortilla for 30–45 seconds per side, flipping when bubbles appear.
- Stack cooked tortillas in a clean kitchen towel to keep soft.
- Serve warm or store for later. They can be frozen once cooled.
