I always get questions about my Sourdough Tortillas. I first published the recipe together with my Avocado Tacos recipe. However, I decided to write a separate post about it so I could explain a few things a little better.
Ok, let’s get to it. First of all, your sourdough starter doesn’t have to be active to make these sourdough tortillas.
That means, you can use your discard. Recipes that use sourdough discard are beautiful to me, because I feed my starter so frequently, I always have a tone of it to discard.
If your sourdough starter is active, no problem using that either. Go for it! But you don’t have to go out of your way, feed your starter, and then wait for it to be active to start making these Sourdough Tortillas.
These sourdough tortillas have a much more beautiful texture compared to the regular flour ones, in my opinion. They are so soft, and taste amazing! By far, my favorite tortillas to make and eat.
Depending on your location (altitude and humidity level), what kind of flour you are using, or what kind of starter you have, you might need to adjust the flour quantity. If the dough is too sticky, add some more flour to it. In the instructions, I specify to add only 4 cups of flour to the initial dough, and add the remaining 1 cup as you knead, and as necessary. You don’t want to add way too much flour, this is supposed to be a very soft dough, not too stiff.
I keep my starter at 100% hydration, which means I always feed it with equal amounts of water, flour, and starter. So, if I am feeding my starter, I usually discard everything but 100 grams of it, then I feed it with 100 grams of water, and 100 grams of flour.
You want to take that into consideration when making these tortillas. In case you keep your starter at a lower hydration level, you might want to add some less flour to the dough.
Also, feel free to half the recipe if you don’t wanna make about 30 tortillas. And if you don’t want to half the recipe, you have many options on what to do with leftover tortillas.
Can I freeze sourdough tortilla dough?
You may freeze just the raw dough if you want to. I actually did that this time to experiment. After making my dough, I let it rise, then I portioned it in half, cooked one half and froze the rest for about 1 week.
Then, when I went to use my frozen dough, I let it thaw in the fridge overnight and the next day proceeded to portion it, roll it out, and cook it normally. They came out tasting fresh and delicious! I’d recommend freezing it for up to 1-2 months.
Can I freeze cooked tortillas?
You may freeze already cooked tortillas. I like to place my tortillas between sheets of parchment paper, then wrap them with some foil, place inside a zip loc freezer bag, and they will keep well in the freezer for about 2 months.
How to make tortilla chips with leftover tortillas?
If you have an excess of tortillas, you may slice your tortillas in triangles, then drizzle some olive oil over them and possibly other spices (salt, paprika, garlic powder, za’atar) and bake in the oven until golden brown, about 5 minutes. And you will have yourself tortilla chips! Most likely the best tortilla chips you’ve ever had in your life.
So, lots of options here on what to do with all of these sourdough tortillas!
This last time I made these delicious Cauliflower Tacos with Avocado Crema.
They were so good, it was hard to stop eating them!! The breaded cauliflower was baked in the oven. I added the delicious fresh corn on the cob we got at the farmers market, and it made for a fantastic #tacotuesday!
I hope you like my recipe for sourdough tortillas. If you are an avid sourdough baker, I am sure you will!
Thanks for reading, and have a beautiful day!
If you want to check out some more sourdough recipes, please click here.
Also, check out this recipe for my Spinach Tortillas. And if you want to, you can check out my recipe for regular Flour Tortillas right here.
And here are some Taco recipes to accompany your Sourdough Tortillas.
These Sourdough Tortillas are made with leftover sourdough starter. They are soft and delicious, the best tortillas you'll ever have!
- 125 g sourdough starter (discard 100% hydration) (1/2 cup, 4.5 oz)
- 320 g warm water about 120F (1 1/3 cup, 11 oz)
- 56 g vegetable oil (1/4 cup, 2 oz)
- 2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 637 g all-purpose flour (5 cups, 22.5 oz)
- Plus extra flour for dusting
Mix sourdough starter, water, oil, salt, baking powder, and 4 cups of flour in the bowl of a stand mixer and knead with the dough hook for 4-6 minutes, until dough comes together in a smooth, non-sticky ball. If it’s too sticky, start adding the remaining cup of flour until you obtain the necessary consistency. You may not use the whole cup of flour, so just go slowly until you reach a dough that isn't too sticky or too dry.
You can also mix the ingredients with a wooden spoon and then knead by hand.
Once you’re done kneading, place dough in a lightly oiled bowl, cover with a towel or plastic wrap and let it rest at room temperature for about 30 minutes.
Divide the dough into about 32 equal pieces. I use a scale to measure out my dough and I usually go for 30 grams per piece.
Using the palm of your hands, roll each piece of dough into a ball, by making a circular motion, pressing down slightly on the dough, against the counter. Use very little flour to do this because you need the traction of the counter to shape the balls.
Cover dough pieces with a towel and let them rest for 5 minutes.
Start rolling each dough piece into a circle that measures out about 7 inches in diameter.
I like to roll out as many dough pieces as my counter space will allow me to lay out, before cooking them.
I’ve actually already used my pasta machine to roll the dough pieces out too, and it works fantastic, btw!
Start cooking the tortillas by heating up a cast iron frying pan or a non-stick frying pan over medium high heat. (I actually use 2 or 3 pans sometimes to speed up the process)
When the pan is hot, add tortilla. Cook on one side for about 1 minute, flip it over and cook on the other side for about 30 seconds.
You don’t want your tortilla to burn, so cook it until it’s just slightly browned. If you burn your tortillas, they might become hard after they cool down.
Lay out cooked tortillas on a baking sheet and let them cool slightly before placing them in a tortilla warmer or closed container. That’s because if you immediately put the tortillas away while hot, they will become soggy.
If kneading by hand, the dough will take longer to become soft. It should take about 6 to 7 minutes.
Wow, these look amazing. I’ve never tried to make my own tortillas, let alone sourdough tortillas!
sourdough tortillas are my favorite to make! thank you Danielle!
These tortillas look amazing! Gotta try them!
Katie | Healthy Seasonal Recipes
I love homemade shells- they make tacos so much better- and this recipe is one I never would have thought of, but have to try! Thank you!
true, homemade tortillas are really a step up! thank you!
These look so delicious! Definitely a must-make! Thanks for sharing!
We dont currently have a sour dough starter on the go 🙁 need to rectify that so I can make these asap!!! Great recipe 🙂
Great recipe for using sourdough discard. My hubby says these are the best tortillas I’ve ever made! These are my go to when I want homemade tortillas. Thanjs!
Thank you so much, these are also my husband’s favorite tortillas!!
I love this recipe! 🤩 Made it three times now, the first time I didn’t do a very good job at rolling and they were not round but tasted great anyway. Second time they became hard, but it was because I cooked too long. They are really good, thank you so much! Greetings from Chile 💕
That’s wonderful to hear thank you so much!!!
These went beyond expectations. Most of them got eaten plain out of the pan! Delicious!
Ohhh I am super happy to hear that!!! Awesome!!! Thank you so much!!!
This was my first time making tortillas and I really struggled rolling them. The dough was very elastic. Any tips to make it easier? That being said, they were delicious and I never want a store bought tortilla again!
If the dough was too elastic it’s probably because you didn’t let it rest long enough. An easy fix is to let the dough rest, covered for 10-20 minutes and then try to roll it again. If you add too much flour when rolling the dough, it will also be too elastic. So avoid adding too much flour when rolling. Those are very easy fixes. Thank you for writing. I wish you have a fantastic day
Any chance a tortilla press would work for these?
For sure I used to use one 🙂
Curious why you don’t now. Is it cumbersome?
I use my pasta machine. I ended up giving my tortilla press away. It was a unitasker, took up lot of space, it was very heavy lol.
I love your tortilla recipe, but have a very urgent question! How do I keep them from becoming too crispy? We like them soft and foldable but mine come out too brittle! Am I rolling them out too thin or is it something else I need to correct? Thank you so much!
you probably just cooked it too much.
Hi, not sure why my tortilla doesn’t look as fluffy as yours 🙁
also, may I know if inactive starter floats on water?
Have you used a scale to weigh the ingredients?
Maybe you’ve added too much flour if you scooped it instead of weighing it.
Do you have pictures of the tortillas you can send to my email so I can see them? my email is camila @ piesandtacos . com (all together)
Ans if the starter is floating is active. But that shouldn’t make much of a difference in the recipe, I’ve made it with active starter before and it works fine as wel..
Hi dear! Sorry for the late reply. I remade them and I know what went wrong earlier. I didn’t cook them right. My second time tortilla was like yours, fluffy. It is soooo good! Thank you for sharing this awesome recipe! 😀
That’s great to hear! Thank you so much!! I made them yesterday too! We are having tacos today 🙂
Sean J Maggi
you can get a heated tortilla press for like less than 100 bucks through amazon. it seems pricey, but let me tell you its worth its weight in gold. you can make perfectly round tortillas in seconds. from the press to the pay, and the heat makes the stiff glutten dough relaxed so it presses easily.
Far out! These were out of this world delicious. And super easy. I wish I could add a photo to the comment to show you the meal I made out of them.
Roasted paprika cauliflower and chickpea tacos with haloumi, and red onion, radish, avocado and coriander lime salsa. Heaven
Oh wowww!!! That sounds amaaazing!! love all of those, the roasted paprika cauliflower sounds phenomenal! I love chickpeas, and everything else!!! What a great combo! I am so happy you enjoyed the tortillas!!! your tacos sound heavenly indeed!! Thank you so much for sharing 🙂
Turned out great! Mine dont look as pretty or round haha, but taste great! Thank you!
Thank you Cat! That’s what matters!! how they taste!! Mine used to look pretty rustic lol when I first started making them. It got better with time! 🙂
Please explain what the starter is as well as 100% discard. I’m very efficient in the kitchen but these are terms and/or a process I’m totally unfamiliar with.
A starter means Mother starter, or sourdough starter, which is wild yeast that you can make at home yourself by following certain instructions that involve mixing flour and water, and for about 1 week, you have to follow a schedule to let that mixture double up, then you discard portions of it, and add more flour and water to it. The result will be a mother starter, which you can then keep for a long time (some bakeries have had theirs for over 100 years), but you have to always tend to it, “feed” it more flour and water, and discard portions of it. There are so many different ways to go about it, and the process is very detailed and intricate, but as you get into sourdough baking you start to understand it more and more. I recommend the book Artisan Sourdough Made Simple by Emilie Raffa, she explains it really well, and has a very easy method of cultivating your own starter. And about the discard, that is the portion you usually throw out when you have to “feed” your starter some fresh water and flour, which means the discard will mostly be inactive wild yeast, which is still good for some bakes such as this sourdough tortillas, or sourdough pancakes etc… The mother starter will usually be activated a few hours after feeding it, if you feed it constantly. Some people keep theirs in the fridge, which will cause the starter to be in a dormant state. There’s a lot to it, and it has taken me years to fully understand this myself as I evolve in my sourdough baking journey. If this interests you, I will reiterate that I recommend the book Artisan Sourdough Made Simple, you can make really beautiful sourdough bakes from that book. And there are also tons of resources online that you can research that will tell you how to make your own starter. Thank you so much for your question! Have a lovely day!!
Any idea what the calories are for one sourdough tortilla?
About 95 calories per tortilla. Thank you for your question!
Thank you for the recipe! A great use for sourdough discard that turns out delicious tortillas (or tacos in my case 😊).
Thank you so much Andre!! I love recipes for sourdough discard, since we always have so much to discard when feeding the sourdough!!
Have a great day!!
Can I use fresh ground whole wheat?
yes I believe that will be totally fine, be sure to use the weight measurement and not the cups measurement. I’ve heard that if you are using the cup measurement when substituting store bought flour for fresh milled, you should use a bit less of the fresh flour. However, if you are going by weight, it should be fine! That sounds very cool to use fresh ground flour! Let me know how it turns out. Thanks for stopping by!
Hi, made these with my 10yr starter…venison pesole. Booh-yeah!! Thanks for the tortilla recipe
Thank you Dave I am so happy you liked the recipe! And wow!!! 10 year old starter!!! That’s quite an accomplishment! Congratulations!!! That’s incredible!!😄
These were terrific. Thanks so much for this recipe. I loved them. Another use for sourdough starter or discard, and they were quite delicious. Haven’t figured out how to get nicely circular ones yet, so I’ll have to practice more.
Thank you so much Jane!! Try to get them to be very round when you shape the balls, then flatten them out into an even disk, and when you roll them with the pin, try to apply even pressure, and roll evenly on all sides, rotating the dough around as you roll.
Hope this helps! I am very glad you like the recipe!! Thank you so much!!! Have a fabulous day!
Thanks for the tip and again, thank you DO much for this great recipe. I’m so happy to have found a new. vegan and SD recipe that’s so yummy. I’ll practice which will be no hardship at all 😆
Awesome! Thanks Jane!!!
Any suggestions for using a corn meal or masa with the sourdough starter? I have been fantasizing about using my sourdough starter to make a sourdough/corn blend tortilla. This is a great recipe for me to get started with. I am so glad I found it and can’t wait to try it out!
Hello Sue, so I would definitely play around with the amounts and try to get a smooth and not sticky dough, but I can’t assure what the measurements would be. I have found this recipe here using masa and sourdough starter https://www.butterforall.com/traditional-cooking-traditional-living/homemade-sourdough-corn-tortillas/ now I feel like giving it a go too! lol
I took a look at that recipe, and seems like she uses less amount of dry ingredients (masa) in comparison to my ratio of dry:wet ingredients. But that could be because the masa absorbs the dry ingredients differently.
If you are looking to adapt my recipe and substitute the regular flour for masa, I would start with 2 cups of masa, instead of the 5 cups of all-purpose flour I use, and add a bit more as you go, until you obtain a smooth dough that’s easy to work with and not crumbly. If the dough is crumbly, maybe add a bit more water.
But I think it’s worth it to take a look at this other recipe I linked above!!
Best of luck, let me know of the results if you get a chance as now I am also interested in making it!!!
Do you think if I add a TBS of bacon grease I can let these ferment overnight for a long fermentaion?
I cannot wait to try these tortillas and I love that I can use my discard!
Hello Angela, so yes you can definitely substitute some of the oil for bacon grease in the recipe. And to ferment it overnight, place it in the fridge for a slow fermentation, then remove it the next day about 1 hour before shaping the tortillas! Thank you so much!!
I’m going to make these , the recipe looks great. A question, though…. in my kitchen a cup of starter weights about 240-250 grams. Your recipe calls for 125 grams and says it’s 1 cup. Which is correct? I googled it and found the 240 gram number for 1 cup. Thanks!
the weight is the correct measurement. I am sorry about the confusion, you’re right, it’s 1/2 cup!!! I will fix it right now! 🙂
I’m always looking for ways to use up discard (I never toss it anymore) and made these today to pair with fish tacos I planned to make for dinner. I had never made homemade tortillas before and was SO PLEASED with how these turned out. They really elevated the whole meal and my husband agreed! Froze half of the dough for later and can’t wait to make them again. Thank you so much for the recipe!
Yay I am so happy to hear that!! Awesome! thanks for the feedback!! 🙂 these tacos sound delicious!!!
My son found this recipe, for me to make.
It turned out amazing! Thank you!!
We froze the cooked tortillas and then just warmed them in a pan (or directly on the electric stove 😀 ) and thry were nice and soft.
that’s amazing to hear!!!! Thank you so much!!!
These were absolutely delicious! We scarfed down our tacos and even made ‘dessert tacos’ because we couldn’t get enough. I highly recommend this recipe as a baseline with a major caveat. Even with two people rolling out the dough and cooking in two skillets at the same time, it took us well over two hours from start to finish (following the recipe, same portions etc.). Do be prepared for it to take much longer than the 70 minute estimate. Also, it was nearly impossible to get 7in diameter tortillas with 30g dough balls.
I tried these tortillas a few days ago. The dough was easy to work with and flavourful. They have stayed soft and delicious for days. Definitely a keeper! Thank you for sharing!
Thank you so much!! This is a favorite 🙂
Hi! I try to stay away from vegetable oil. Curious what substitutes you would use and what amounts. Avocado oil? Olive oil? Bacon grease? Excited to make these!
Any of these would work, and in the same amount. Currently I only make them with avocado or olive oil 🙂 my husband would probably love the bacon grease idea lol!!
Thank you for sharing this recipe! I made some of these the other day and used half whole wheat/half white flour. They turned out fantastic but with a bit of “character.” I’m going to make some tortilla chips today!
Oh sounds so yummy!! thank you so much!! 🙂
Thanks so much for this recipe! I’m always looking for ways to you my discard starter. Just mixed up the dough and it’s now resting. Looking forward to homemade. Sourdough tortillas soon.
Yay!! This is one of my favorite ways to use my discard also! Thank you!! 🙂
Camila, how do I reheat cooked tortilla?
I made these tortillas today with my whole wheat starter for Taco Thursday and everyone loved them. Thank you for this super easy and straightforward recipe! Perfect quarantine meal 😀
Ohhh I am so happy you liked it! Thank you so much! 🙂
Do you think these are freezeable? 🙂
For sure! I freeze them all the time! I either reheat them in the microwave or in the toaster, or let them thaw in the fridge overnight.
Delicious and amazing and perfect in every way – thanks so much
Thank you! I am so happy to hear that! 🙂
I’m doing something wrong…I could not get them round or evenly thin. The dough kept springing back even though it had rested 45 minutes! They stuck to the pin, the board, the whole thing was dreadful! They spring back so much they are like naan! Help!
This could be happening from over developed gluten maybe, or too much flour was added. Have you used a scale to weigh the ingredients? They were sticking but still were springing back?
Used a scale, starter was made with whole wheat. I tried to use as little flour as possible when rolling, but had to use some…which made it worse. I finally gave up and put the last 4 balls in the fridge, wrapped in plastic. The other half of the dough is in the freezer for another time. Flour is impossible to get right now, so these will have to be eaten, but they sure aren’t tortillas!
My sough has been sitting on my counter for 3 hours.. has t risen much. And it’s VERY sticky. Thoughts? Thank u
You’re only supposed to let the dough rest for about 30 minutes, 3 hours is way too long.
Well shoot. I read the directions wrong. Is it a goner?
These are fabulous. This quarantined Travel Agent is not booking any travel, so I’m baking. Sourdough is my new passion. LOL!
Thank you so much Donna! Hopefully you’ll be booking lots and lots of trips soon!
Tried making these tonight – first time making tortillas!! Halved the recipe, yet only got 8 tortillas out of it. I’m not that proficient with a rolling pin, it seems, but the ball half that size just didn’t seem to be big enough to get a tortilla out of!! I’ll try my pasta roller next time.
All in all, very tasty!! Yours seem to be nice and fluffy, mine almost turned into pita/naan – it pocketed during cooking. Any clue why? Too much dough and should have been thinner, despite my feeling that it wasn’t going to be big enough?
Again – super delicious and I will try again! (Even with my ooopsie, still the best tortillas I’ve ever had!).
I make them about 30 grams each tortilla. So if you wanted bigger ones id recommend making them with more dough but still rolling them thin. If you have a pasta machine that really helps in getting them super thin.
I can’t wait to try these! I have a tortilla press. Do you think I can use that instead if rolling them all out? Thanks for the recipe!
For sure! 🙂
Easy recipe to follow. Personally would add more salt and use a more savory fat in place of the oil, but overall these were great.
Thank you for teaching me about Sourdough Tortillas!
Two questions – First, can the flour, salt, and baking powder be substituted with self-rising flour? Equal weights? At one point that was all they had at the grocery and I now have two packages of it and would like to use it up.
Second, I am new to sourdough baking but I have made some amazing bread in the last couple of months. I guess I really don’t understand the “discard recipes”. I understand the need to discard when you feed. What I don’t understand is the inclusion of the discard into recipes for biscuits, pancakes, muffins, etc. Most of the recipes I’ve found are complete recipes without the discard, just a little less of the original liquid. Most do not call for the dough/batter to proof for a long time. What does the discard add to the tortilla recipe? More lift? Sour flavor? In reading some blogs that have discard recipes it seems that the discard is only added to the recipe in order to prevent the cook from feeling guilty about throwing it away? Haha! Your thoughts?
So, I don’t know how well the self-rising flour would work because I believe it has way more baking powder than you need for this recipe. for a whole 5 cups of flour in this recipe you need only 1/2 tsp of baking powder, while in the self-rising flour i believe it contains about 1 1/2 tsp of baking powder per cup.
So I am not sure how it would work in this recipe, it would have to be an experiment.
And about the discard, it adds a layer of flavor to recipes, specially if my starter is on the sour side. And my sourdough tortillas are fluffier than my regular flour tortillas.
Plus if you bake sourdough often, you’ll find yourself always having to throw out a part of the starter, and recipes that use up that discard are indeed a great way to reduce waste. I mean, why not use it instead of throwing it out, if there’s an opportunity to do so.
Thanks for the info. I skipped the self-rising flour as per your recommendation and just followed the recipe. Used ghee for the fat. The tortillas were terrific. I found that using a small sieve of flour to super lightly dust the work surface was the trick for me to roll out the dough without sticking. I’m cooking for three of our bachelor neighbors and last night was chicken fajitas, rice, and beans. The tortillas really stole the show, warm and fresh and fluffy. Thanks for your help.
Amazing! I am so happy to hear that!!!
I’m new to sourdough, and in fact haven’t actually made bread yet, but using up the starter I keep being unsuccessful with has been great. These are wonderful! I used a tortilla press, and just made a 1/2 recipe. Thank you!!
I made it once so gr and they were awesome! Could o let them rise for longer than 30 minutes?
I would probably put them in the fridge if that’s the case. make sure to cover it with plastic, very well covered, so it doesn’t dry.
These were amazing, Camila! Thank you so much for sharing! They were everything you said and more!
Yay! That’s awesome!! Thank you Denise!
Hi, I’m excited to try these but I am wondering if you can mix up the dough the night before instead of resting for only 30 minutes to get more of the sourdough benefits? Have you tried this?
I haven’t tried it, but if I did, I would keep them in the fridge. I have tried freezing the dough, and it did work fine.
Jumping in here as a grandfather who has been working on making Sourdough EVERYTHING lately! I just tried an SD Tortilla recipe, and they were good, but called for a HUGE amount of added fat. I don’t mind healthy fats at all, but they were a tad too oily in texture. Yours looks like the right proportion for an excellent, more traditional Tortilla, but if I may, I’d like to suggest adding a 24-hour fermentation period to the process. This long ferment will make them more digestible, more nutritious (by neutralizing the phytates), and (I think) easier to roll out or press. Just might need a few minutes of kneading the next day to knock out the excess gas. I’ll let you know how it works! Thanks for spreading the Sourdough love!
Awesome! Someone just asked yesterday if they could do this. Great stuff. Thanks Kevin!
Just made a half batch. Kneading and then rolling out by hand is a bit of a pain. Might have to get a tortilla press (okay and a stand mixer). These taste great though! Had a bit of trouble with the heat — maybe it’s a your-mileage-may-vary sort of thing, but I heated to medium-high and then dropped down to a hair below medium and that seemed to work best for me (in a cast iron pan).
Next batch I’ll try a longer ferment and report back 🙂
Awesome James! Thank you so much!! I often use my pasta machine to do the rolling part.
This recipe makes me so happy! This was the best way to use up my discard and I fully plan on never buying flour tortillas again. Thank you!
Thank you Miriam!! 🙂
These were great, just the perfect texture, easy to roll out and pick up. I made mine bigger because I like them that way but I still got 20 tortillas out of the recipe. I didn’t use the last cup of flour at all, but live in a very dry climate. Hubbie loves them too. Froze the rest with parchment paper in between. Thanks for a great recipe!
Thank you so much!! Your rating and review mean a lot to me 🙂 I am so glad you enjoyed the recipe!
Forgot to rate, sorry!
Can you use bread flour for this recipe?
I have never tried it, but I don’t think it can hurt to try, maybe with half a recipe just to see what happens.
I made a half batch and rolled the tortillas by hand. It wasn’t hard at all and the tortillas were AMAZING! One comment stated that the 30 gram balls would not yield 7″ tortillas, but they did, just as your recipe stated, and they made taco night even more delicious. Thank you, Camila! Al the best to you!
Thank you so much Anne!!!! I appreciate it! 🙂
Invest in a tortilla press. Looking forward to making these as I make Masa and buckwheat based ones all the time.
Great recipe! Here in Italy it isn’t always easy to find tortillas and our local supermarket hasn’t had them for a couple of weeks so I found your recipe and made some!
They were waaaaay better than bought ones.
I made 1/4 quantity as we are only 2 people and I did get 8 tortillas out of it. My only comments are that I needed a LOT more flour than the 1/4 quantity suggests but I know tjat flours all absorb differently. Having said that I never would have got 8 x 7″ tortillas if I had used less flour (ie had less dough) and the balls weighed more than 30g. I don’t think I could have got a 30g ball rolled to 7″ without it being paper thin.
Anyway, needing the extra flour made ot work for me and we enjoyed our fajitas!! OH said they were much better than the shop bought ones 🙂
Wow awesome! Thank you so much!!!
Tried these with our first discard from our sourdough starter, and I was really surprised not to get any sourdough taste in these tortillas, but otherwise was very pleased with what I got. Especially given how many this recipe made! My usual go-to recipe for tortillas made maybe 10 or 12, while I got 30 easily out of this, and probably could’ve gotten more if I’d been trying for even sizing.
That said, I would’ve liked it if there was a bit of a breakdown on the flour by weight, because while I started doing everything on the scale, I wound up doing the flour by volume simply because it’s not an easily divisible-by-5 number of grams, and I didn’t want to put more than I needed into the initial mix. Wound up having to put a little more than 5 cups of flour in to get it to not be incredibly sticky and wet, but the finished product was a much smoother, suppler dough than I’ve gotten with other recipes, and it took very minimal effort to form it into balls, where my usual recipe was rather dry and took considerably more effort to shape.
I think I’m going to give this a second try when we have more starter discard, and try working out the division of the flour by weight to see if that might not fix some of the minor problems I had this time around. The final product is tasty, and the sheer quantity of tortillas I get out of it makes this recipe totally worth it.
Hi, I was wondering how long these would last out on the counter in an air tight container or in the fridge?
I keep them on the counter for a couple of days, or in the fridge for up to 5 days. You can also freeze them for quite a bit of time (1-2 months), and rewarm on the microwave or on the pan, or just let them thaw overnight in the fridge.
Just made these. Came out great. Thank you for the recipe.
Thank you so much 🙂
Amazing thank you xxx
Hi, I’m wondering how you froze the dough? Did you put it in a zippered freezer bag? If so…do you need to oil the bag first? Thanks for the recipe….I am really looking forward to trying it! From all the reviews, they sound great! Oh, also, did you use discard straight from the fridge, or bring it to room temp.? Thank you!
Great questions. Yes in a zippered freezer bag, no oil in the bag.
Also, yes I would use the starter at room temperature, not cold 🙂
Thank you and thanks so much for the quick response!!!
Made quesadillas with it and my hub love it so much!
Wondering if i could freeze rolled out dough instead?
You mean the rolled out dough without cooking? Hmm I am not sure. It would have to be an experiment. I’ve frozen the cooked tortillas, and also the whole dough ball, but never just the rolled out dough.
Yeah, was thinking to roll out everything and freeze it and make it easier for the next time.
Thanks for the quick reply!
I would like to use my pasta machine but don’t understand how that would work. How do you get a 7” round tortilla? Do you send it through a couple times and then finish with a rolling pin? Very excited to get started! These sound delicious.
I roll on each setting once until i get to setting 5 or 6, depending on how thick I want it. And I just kinda shape it with my hands as the doll comes out of the pasta machine.
Made this tonight and it was amazing!! I’ve never made tortillas from scratch before but I found the recipe really easy to follow. Definitely labor-intensive, but so worth it!!
Thank you so much! I am so happy you liked it! Nice job making them!
EXCELLENT! Wonderful flavor. Made for guests and was asked for the recipe….the comment was”I may never buy store bought again”. thanks!!!!
awe that’s so nice to hear! thanks a million!!!!
Such a great and easy recipe! We make this once a week. We double the recipe and then freeze them!
Ohhh that’s awesome! Thank you so much! I also usually freeze them, or halve the batch 🙂 freezing makes it so practical for the rest of the week!
These were very lacking in flavor. Kids like lard in their tortillas not oil. Texture was slimy. These do not stick together unless your dough is sticky.
Will try again with lard.
These are great! I’ve made tortillas heaps of times but this is my favourite recipe so far. Knocked another recipe I’ve been using for years off the top spot to get there too! Love the nice soft dough and the flavours magic.
Aweeee this comment makes my day! thank you so much!!!!!
I have tried this recipe twice. Both times I have followed the recipe to the letter. Both times have resulted in “tortillas” that shrunk back to pucks within seconds of being stretched (both with a rolling pin and with a tortilla press) making it impossible to make tortillas out of these. The best we have managed is to cut and fry them into pita-ish chips and even that was a stretch and a ridiculous amount of extra work. There won’t be a third try in our kitchen!
sorry it didn’t work for you, even though this recipe has over 100 raving comments and reviews of people who have loved it, and dozens of people that’ve made them and posted about them on pinterest and instagram and it worked for them. And I make this recipe on a regular basis at my own house, and have been doing that for years, so maybe it was an issue on your end, I am sorry it happened and you didn’t have a good experience. Thanks for taking the time to come write about it!
Have a great day!! Stay well!
I read most of the comments (made adjustments recommended such as letting the dough rest for the full time) and followed the recipe exactly. The tortillas were extremely difficult to shape, flavorless (desperate need of salt), just not good. I’m not new to yeast doughs/sourdough so I’m not sure what the issue is. I will keep searching for a recipe.
These are fabulous! We made them with a gluten free sourdough starter and King Arthur Measure for Measure gluten free flour and they were perfect. Thank you for such a well thought out recipe.
Thank you so much!!!!
I have made SD tortillas before and would love to try your recipe. I never used vegetable oil and baking powder before. What is the purpose of the bask in powder?
Baking powder is a rising agent. It gives the tortillas a puff and makes them fluffy too.
I love the taste of these tortillas and have made it at least 3 times, but rolling them out has been an awful experience every time. So I asked for a tortilla press for my birthday and tried it out with a ball of dough I thawed from the freezer. I pressed it between wax paper and it stuck to the paper so bad, there was no getting it off. Am I doing something wrong or is thawed dough just too sticky for a press? I literally only got the press to make this recipe easier, so if it doesn’t work, I don’t think I’ll be able to keep making this. 🙁
have you tried rolling with a pasta maker? Maybe your dough is too wet for the press, try adding some more flour or adding flour to the wax paper.
These were fantastic! I will add a little more salt next time. The 30 g per ball was a great size for breakfast tacos! Thanks for sharing the recipe. I’ve made several different recipes for tortillas and these turned out the best.
Awesome thank you so much!!!
I woke this morning and remembered this recipe. I made it once, back in 2020 when and still gab about it. Suddenly, I had a craving. Luckily my friend Angelica has had a sourdough starter for years named Le Bron that she so generously shared during a recent artist retreat in the Catskills. After a late afternoon kayak our appetites were peaked! It’s also so nice to have good friends like my friends Lacey and Jane, because when I mentioned my hankering they agreed to help! They said let’s make ramen and papusas! Lacey always makes non-denominational meals so it perfectly inspired. I made the dough, Jane wo-maned the skillet 😉 and Lacey stirred the noodles close by while bopping her hips to some old favorite tunes from the 90’s. To say we were left satisfied would be an understatement. We’re still salivating 🤤 and can’t wait to eat them in the morning with peanut butter or Indian curry who knows!! These are so versatile is crazy ❤️ Do yourself a favor and make these treasures. Thank you so much for this recipe. For years to come, will I look out the window while the birds fly across the sunset sky with the sweet smell of sourdough on a skillet. Good night! 🌙
this is my favorite comment ever! thank you so much! cheers!