Sourdough Tortillas?!!

Sourdough Tortillas

Sourdough Tortillas

Need a fun recipe to help use up the extra sourdough starter?  How about sourdough tortillas?   Something fun –If you want a chance at a free sourdough starter, read to the bottom of this post.–

To make 3 lbs of dough add together in a medium mixing bowl:

  • Sourdough starter – 9 oz/ 255g @ 166% hydration
  • Water hot from the tap or about 130F–11 oz/314g
  • Oil – 1 oz/ 28g
  • Salt – .4 oz/11g
  • All Purpose Flour ( I used Gold Medal this time)- 1 lb 11 oz/765g

First weigh  your starter into the bowl, then your oil and salt. Next add the hot water and flour. Get your hands into the bowl and mix the dough real well with your hands. The dough has an interesting feel to it and seems more wet than its 54.7% hydration. Once the dough is well incorporated, cover the bowl and let the dough set for 20 minutes.

Now divide the dough into 12 pieces which weigh around 4 oz each. Roll the dough into little balls. Cover the dough pieces with a slightly damp cloth. Heat a heavy bottom 12″ skillet on medium heat, don’t let it smoke. Now take each ball one at a time and with great timing, sprinkle your surface with flour and roll the ball out to about 5 inches.

Then let it rest while you roll one or two more balls to the 5 inch size . Now go back to the first ball which has had a chance to rest and roll it out (sprinkle flour as necessary to keep the dough from sticking) to about a 10 inch diameter circle.

Roll out to 10"

Roll out to 10"

Once you accomplish this, flip the dough into your hot skillet and let the dough bubble up on one side then flip it again and let it bubble on the other side. The tortillas shouldn’t be cooked too long or they get like a cracker or cardboard. Once your beautiful tortilla is done place it on a plate and cover it with a kitchen towl to keep warm and stay soft.

Tortilla Bubbling Up

Tortilla Bubbling Up

Then get your next tortilla into the pan. I roll out a few tortillas and have them waiting in line to cook, it takes a bit of timing to keep everything going. The reason you roll out the dough in two stages is because if you try to roll the dough out to 10 inches right away it will resist your efforts, so the rest period helps the gluten to relax again for the final stretch! 4 oz dough balls make a thick tortilla.


 If you wish a thinner tortilla, use 3.5 oz of dough and roll it out to the 10 inch diameter circle, it should be almost see through. After you are done cooking up your lovely stack of tortillas, serve them with fresh butter, beans and whatever else makes your meal complete.

Fresh Homemade Tortillas

Fresh Homemade Tortillas

I have reopened my starter store  and have some of the starters back up and going strong. To celebrate this event I will offer a free sourdough starter of choice to one person who will be selected from those who leave a message to this post. Have fun baking!

21 Responses

  1. This is a great idea and something i was thinking for a while. But more around the corn tortilla theme. Im not a big baker but i’m very much into mexican food so you gave me something to play around, Thank you for the inspiration!

  2. Those look tasty – I’m looking forward to trying this one.

  3. Interesting … but how do they taste?

  4. Wow, this looks fun! I’ve been wanting to try making my own tortillas for awhile now, and even found a couple of recipes I wanted to try, but haven’t done it yet. Would have never thought to try it with sourdough though. What a great idea. I’m looking forward to trying my first burrito wrapped in a sourdough tortilla. I wonder if my “eat-a-burrito-at least-every-other-day 14 yo son” will like them…..

  5. Very cool indeed!

  6. My step-daughter lives on cheese quesadillas and i need a use for sourdough starter more often than i need to bake more bread so this is a great idea. i’ll try it and see how much work it is and if the effort is appreciated! thanks.

  7. They look just perfect. I am going to try them – even better that they are sourdough. Great that you can roll them out and don’t need a tortilla maker.

    I follow your messages and your flour experiments. You are such a help to so many people.

    Thank you for sharing – the recipe AND the starter.

  8. What is the hydration of your starter? Do you think it matters whether it is very mature?

  9. I guess I better go back and put in the hydration of the starter, don’t know how I forgot that, thanks! It is 166%. I wouldn’t use over the top mature starter, but starter that needs to be fed is okay.The tortillas taste great, nice flavor, not sour. You don’t leave the dough to ferment, so it doesn’t get sour. Teresa

  10. I have been infatuated with sourdough and “Mexican” cuisine, this fits the bill.


  11. I am laboring over sourdough. the hot summer produced many attempts at starter: all went moldy. I was sent some from Danny at Sourflour and it seems to have died in transit. If you can send me some dried starter it would be great. I am trying to revive Bubbles, but may have to begin work on a baby brother or sister..

  12. Thanks T. I’ve been wanting to make tortillas for quite some time but didn’t ever think about adding starter to them (I don’t know why, I’ve been adding it to everything else! I may have to give these a try!

  13. Those look very tasty! Oh and what a great giveaway. I would love to try making sourdough bread with one of your starters!!

  14. What a clever idea. 🙂 Homemade tortillas sound delicious.

  15. I’ve been making sourdough tortillas for the past 10 years and love them. Try letting you’re dough balls relax for 30 minutes before rolling them out.

    I also use Spectrum’s vegetable shortening in making tortillas, which is made from palm oil, I substitute it in place of Lard, for the Traditional Mexican tortilla.

    I also finely mill dried corn into flour and add about 1 cup to my recipe, plus 1 teaspoon crushed dried red chilies. Boy! Are these good. The tortillas are golden in color and the red crushed red chilies really make them look delicious.

    When I make sourdough corn tortillas I use a sweet sour dough starter and it brings out the natural sweetness in the corn. Now these tortillas are absolutely delicious.

    I like using a sweet sourdough starter to make whole a wheat tortillas and rye tortillas.

    You can also buy dehydrated mix vegetables, pulverize them in a coffee grinder into small particles and add them to the dough, it really makes a colorful tortilla.

    Today I bought some organic lard, it produces the most beautiful tortillas. I’ll be rolling out tortillas quick.

    To add more nutritional values to the tortillas I’ll add ground flax seeds, and ground Chia seeds. I’ve even added granulated coconut that I pulverized in a coffee grinder. You can add just about anything to your tortilla dough.

    Tomorrow I’m going to make peanut butter tortillas. I’ve been thinking about this for awhile. Will let you know how they turn out.

    I love rolling out tortillas it’s my way of letting down. What a delicious way to relax.


  16. We love hispanic food and when I stumbled onto the tortillas my husband said “sold”. I am going to prep the tortillas while he runs to the store for a pound of fresh ground beef. Its going to be a sourdough taco night!

  17. As a 6-7 yr. old girl in 1954-55 I remember eating my best friend mother’s flour tortillas, and they being slightly sour unlike any I had ever tasted, then or since. I thought I was imaging them, until I found your website. I can still taste those hot buttered sourdough tortillas on a hot spring day in South Texas. My friend moved away around 1956 and I never found anyone who made their tortillas like her mother.

    Thank you for your recipe. I will certainly attempt to make them soon. I also enjoyed reading some of the other recipes that your readers have sent in.

  18. These look wonderful. I definitely will have to try making them. I’m new to sourdough, so don’t know how mine will come out.

  19. […] wheat tortillas last week, first time I’ve made flour tortillas. I adapted the recipe from Discovering Sourdough. Wild Rice and Thyme Bread Wild Rice and Thyme Bread Bonus Sourdough Tortilla […]

  20. These look great! I’m going to have to get out my lefse griddle and lefse flipping stick.

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