Go Back
+ servings
Print
sourdough tortillas

Sourdough Tortillas

These Sourdough Tortillas are made with leftover sourdough starter. They are soft and delicious, the best tortillas you'll ever have!

Course Tacos
Cuisine Mexican
Keyword sourdough, tortillas
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 32 tortillas
Calories 95 kcal
Author camila

Ingredients

  • 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

Instructions

  1. 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.

  2. You can also mix the ingredients with a wooden spoon and then knead by hand.
  3. 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.
  4. 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.
  5. 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.
  6. Cover dough pieces with a towel and let them rest for 5 minutes.
  7. Start rolling each dough piece into a circle that measures out about 7 inches in diameter.
  8. I like to roll out as many dough pieces as my counter space will allow me to lay out, before cooking them.
  9. I’ve actually already used my pasta machine to roll the dough pieces out too, and it works fantastic, btw!
  10. 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)
  11. 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.
  12. 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.
  13. 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.

Recipe Notes

If kneading by hand, the dough will take longer to become soft. It should take about 6 to 7 minutes.

Nutrition Facts
Sourdough Tortillas
Amount Per Serving (1 tortilla)
Calories 95
* Percent Daily Values are based on a 2000 calorie diet.