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This Sourdough Tortilla recipe is close to my heart, as it was one of the first recipes I tucked away in my mental cookbook. I believe many of you can relate to the story behind it. Back when I was starting my journey in homemaking, I often felt overwhelmed by the challenges of managing my time.
I can vividly remember that familiar rush of anxiety when the clock struck 5:30 PM and I still needed to have dinner ready by 6 PM. It’s so easy to get swept away in the chaos of daily responsibilities, losing track of time in the process.
After many frantic evenings spent in the kitchen, I decided it was time to make a change. I started preparing some basic meal components ahead of time, and that simple shift had a profound impact on my cooking routine.
Whether it was baking bread, making rolls, or prepping tortillas, having these staples on hand alleviated a lot of the pressure I felt. We truly enjoy using these sourdough tortillas—not just for our favorite Chimichanga Pie, but also for making classic turkey roll-ups for the kids.
No matter how you choose to incorporate them into your meal planning, I can assure you they will add warmth and comfort to your table—just as they do in my home.
Remember, you’re not alone on this beautiful journey, and I hope these tortillas make your evenings a little more manageable and joyful!
Why You’ll LOVE These Sourdough Tortillas
Here’s what you’ll need:
Quick Tips
Gradually add flour to the countertop while kneading the dough. Using too much flour will cause the dough to become tough to work with.
Allow the dough to rest after forming the dough balls. This will help the ingredients blend together. The dough will relax, making it easier to roll out.
Take your time rolling out your tortillas. Start from the center and gently roll the dough out. Rotate the tortilla and repeat.
How to make Sourdough Tortillas:
- Combine the sourdough, flour, baking powder, and salt in a large bowl and mix thoroughly.
- Next, pour the olive oil and warm water into the dry ingredients.
- Stir until the mixture forms a ball. If the dough feels too dry, add water gradually, one tablespoon at a time.
- Place the dough on a lightly floured surface and knead it for 5 to 7 minutes, or until it becomes smooth and elastic.
- Return the dough to the bowl, cover it with a wet cloth, and allow it to rest for about 30 minutes.
- Separate the dough into 6 to 8 equal sections, based on how large you want your tortillas to be.
- Form each portion into a ball. Next, use a rolling pin to roll each ball into a thin circle, roughly 1/8″ thick.
- Heat a non-stick skillet or griddle over medium heat.
- Lay the rolled tortilla onto the heated skillet and cook for approximately 1-2 minutes, or until bubbles begin to appear on the surface and the bottom shows light brown spots.
- Turn your tortilla over and cook the opposite side for approximately 1 to 2 minutes.
- Take your tortilla and place it on a clean kitchen towel. Use the same towel to cover the tortillas, keeping them warm and pliable.
- Repeat for the remaining dough.
- Enjoy your warm sourdough tortillas filled with your favorite ingredients and toppings!
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“So simple and delicious! This recipe is now in my weekly rotation”- Crystal L.
Sourdough Tortillas
Ingredients
Method
- Combine the sourdough, flour, baking powder, and salt in a large bowl and mix thoroughly.1 cup Sourdough Starter, 1 cup All-Purpose Flour, 1/2 tsp Baking Powder, 1/2 tsp Sea Salt
- Next, pour the olive oil and warm water into the dry ingredients.2 tbsp Olive Oil, 1/4 cup Warm Water
- Stir until the mixture forms a ball. If the dough feels too dry, add water gradually, one tablespoon at a time.
- Place the dough on a lightly floured surface and knead it for 5 to 7 minutes, or until it becomes smooth and elastic.
- Return the dough to the bowl, cover it with a wet cloth, and allow it to rest for about 30 minutes.If you are preparing in advance or prefer a longer fermentation process, please refer to the notes.
- Separate the dough into 6 to 8 equal sections, based on how large you want your tortillas to be.
- Form each portion into a ball. Next, use a rolling pin to roll each ball into a thin circle, roughly 1/8″ thick.
- Heat a non-stick skillet or griddle over medium heat.
- Lay the rolled tortilla onto the heated skillet and cook for approximately 1-2 minutes, or until bubbles begin to appear on the surface and the bottom shows light brown spots.
- Turn your tortilla over and cook the opposite side for approximately 1 to 2 minutes.
- Take your tortilla and place it on a clean kitchen towel. Use the same towel to cover the tortillas, keeping them warm and pliable.Repeat for the remaining dough.
- Enjoy your warm sourdough tortillas filled with your favorite ingredients and toppings!
Notes
- The consistency of your starter can greatly influence your dough. Please be ready to adjust the water amount to ensure you achieve that perfect dough consistency.
- For the best results, ensure your skillet or griddle is hot before cooking your tortillas.
- If you want to prepare these tortillas ahead of time, follow these steps: After step 4, cover the bowl with plastic wrap and put it in the fridge for up to 3 days. When you’re ready to continue, take the bowl out of the fridge and let it sit on the kitchen counter for about an hour before starting step 5.
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