Living in Tucson has opened my eyes to the delights of a fresh flour tortilla. There’s something special about biting into a soft, chewy tortilla, still warm from a local tortillería where they’re made from scratch every day. I know not everyone has access to our incredible tortillerias, so I wanted to share a version you can create at home, with a sourdough twist! These Sourdough Flour Tortillas are made with just five simple ingredients. While they can't replicate the magic of our amazing tortillerías, I hope they’ll capture the pleasure of having a fresh tortilla at home.
Fresh flour tortillas are easy to find at our local tortillerías, but I love having this recipe in my back pocket for days when I forget to pick some up (or just don’t feel like leaving the house). Since they are made with pantry staples, these make a great last-minute alternative when you’re short on time but still want fresh bread for dinner. They’re perfect for burritos and enchiladas, but also work well for scooping up hummus or as a sandwich wrap.
Ingredients and Substitutions
All-purpose flour: Flour tortillas are traditionally made with White Sonoran wheat, a soft, low-protein variety that imparts their satisfying tender and pliable texture. Since this specialty flour can be challenging to source, I opted for all-purpose flour. Do not substitute bread flour or whole wheat flour or your tortillas will be too tough and chewy.
Sourdough discard: Both sourdough discard and active sourdough starter will work for this recipe. If you don’t have any discard, simply add 56 grams of flour and 56 grams of water to your dough.
Lard: Another traditional ingredient, lard adds rich flavor and helps coat the flour, resulting in exceptionally soft tortillas. If you’re not a fan of the smell, feel free to substitute another type of fat, such as shortening, oil or butter, I’ve even had success with duck fat.
Boiling water: Hot water denatures the protein in flour which limits gluten development, which contributes a more elastic dough and tender tortillas.
See recipe card for detailed ingredient information.
Why add sourdough starter to your flour tortillas?
- Sourdough starter adds a delicious, nuanced flavor that you won’t get just with flour and water.
- Reduce waste by adding your sourdough discard to bakes and dishes instead of throwing it in the garbage.
- Sourdough’s natural acidity can help the tortillas stay fresher a little longer without added preservatives.
Step-by-step instruction
STEP 1: Make the dough
Whisk the dry ingredients together. Rub the lard into the flour. Make a hole in the center and pour the sourdough discard and boiling water in the center. Stir to combine then knead until a cohesive dough forms.
STEP 2: Knead and pre shape
Knead the dough until smooth, about 5 minutes. Brush a large plate with oil. Divide the dough into 10 portions. Round each portion of dough into a tight ball. Arrange the dough on your oiled plate, cover with a damp tea towel and let the dough rest for at least 15 minutes.
STEP 3: Cook the tortillas
Cut out 10 pieces of parchment. Working with one portion of dough at a time, roll the dough out into an 8 to 10-inch circle. Stack the dough with pieces of parchment in between. Cook the tortillas on a large skillet over medium-high heat for 1 minute on each side.
Baker's Tips
- Weigh your ingredients. Measuring with a scale is much more accurate than using tablespoons and cups.
- Both sourdough discard and active sourdough starter will work for this recipe.
- Knead the dough until smooth. A strong gluten network is essential for sturdy but tender tortillas.
- Don’t use too much bench flour. The dough should grip your surface a little bit in order to stretch, otherwise it will slip and slide and will be impossible to roll out.
- If your dough snaps back, wrap them up and let them rest for 15 minutes before continuing.
- Don’t overcook your tortillas or they will turn out dry and will stale faster.
- You can divide this dough into more portions for smaller tortillas.
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Sourdough Flour Tortillas Recipe
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Ingredients
- 420 grams all-purpose flour
- 9 grams salt
- 1 ½ teaspoon baking powder
- 75 grams lard or butter
- 113 grams sourdough discard
- 226 grams water hot
Click US Customary to view volume measurements
Instructions
- Make the dough: Whisk the dry ingredients together. Rub the lard or butter into the dough until the particles feel completely coated in flour and the mixture resembles wet sand. Create a well in the center of the flour mixture and pour the wet ingredients in the center.420 grams all-purpose flour, 9 grams salt, 1 ½ teaspoon baking powder, 75 grams lard, 113 grams sourdough discard, 226 grams water
- Stir with a wooden spoon until the dough begins to come together. Switch to your hands and knead until a cohesive dough forms. Cover the dough with plastic wrap and let the dough rest for 15 minutes.
- Knead the dough: Turn the dough out on a clean work surface and knead until smooth. While lightly holding the dough with one hand, use the heel of your hand to push the dough out as far as it will go. Then fold it over itself, rotate a quarter turn and repeat until the dough feels smooth and elastic, about 5 minutes.
- If your dough feels too sticky, cover the dough again and let it rest for another 15 minutes. This will allow the gluten to recover and will make it easier to handle.
- Pre shape the dough: Brush a large plate with oil. Divide the dough into 10 even portions.
- Take one portion of dough and flatten it into a rough rectangle. Fold the corners towards the center and pinch the edges together to seal. Turn the dough over, cup it in your palm and roll it on the surface until it forms a tight ball. Arrange the dough balls on the greased plate and cover with a damp tea towel or plastic wrap. Allow the dough to rest for 15 minutes.
- Shape the tortillas: Cut 10 squares of parchment paper, each about 10 inches. Dust your work surface with a light coating of flour, not too much or your tortillas won’t stretch out.
- Working with one portion at a time, use a rolling pin to flatten the dough out into an 8 to 10 inch circle. It should be as thin as you can get it without the dough tearing or falling apart. Place the dough on a piece of parchment paper.
- Repeat with the remaining portions of dough and stack the pieces of parchment on each other.
- Cook the tortillas: Place a large skillet over medium-high heat. Your skillet should be very hot or your tortillas will not puff up.
- Cook the tortillas for 1 minute on each side. Do not overcook the tortillas or they will dry out and stale faster. Wrap the cooked tortillas in a damp tea towel. Serve immediately.
- Store: Store any leftover tortillas at in a ziplock bag at room temperature for up to 3 days. Do not refrigerate tortillas or they will dry out.
- Freezing instructions: For long-term storage, freeze the tortillas between layers of parchment for up to 1 month. Reheat the tortillas on a dry skillet until warmed through.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Both sourdough discard and active sourdough starter will work for this recipe.
- Knead the dough until smooth. A strong gluten network is essential for sturdy but tender tortillas.
- Don’t use too much bench flour. The dough should grip your surface a little bit in order to stretch, otherwise it will slip and slide and will be impossible to roll out.
- If your dough snaps back, wrap them up and let them rest for 15 minutes before continuing.
- Don’t overcook your tortillas or they will turn out dry and will stale faster.
- You can divide this dough into more portions for smaller tortillas.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Did you make this recipe? Do you have questions? Let me know below!