Sourdough Flour Tortillas (made with discard or not)
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This sourdough flour tortilla dough couldn’t be simpler to mix up — truly it takes 5 minutes to stir together — and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds 🌮🌮🌮🌮

A few weeks ago, I pulled out a bag of my favorite Caramelo flour tortillas to inspect the ingredient list. I had known the company used only high-quality ingredients and very few of them, but I had forgotten if they used some sort of leavening agent, such as baking powder or soda. If you are unfamiliar, Caramelo tortillas char and blister so beautifully due to the presence of myriad air pockets throughout the dough.
It turns out Caramelo uses neither baking powder or soda. Their ingredient list includes: flour, sea salt, fat, and water.
How. Interesting. The simple, flour tortilla recipe I have been making for years calls for baking powder. The recipe works so well I never questioned the necessity of any of its five ingredients, but shortly after this ingredient investigation, I decided to make the flour tortillas without baking powder, and guess what? The tortillas cooked up just as beautifully as ever.
So if it’s not baking powder or some other leavening agent — a sourdough starter, yeast — then what makes a tortilla balloon so dramatically in a skillet?
The more I make tortillas, the more I realize it’s simply a matter of two things:
- Rolling the dough as thinly as possible. Truly: you want to roll until you can nearly see your work surface through the dough.
- Using a hot skillet. I alway find my first 3 or 4 tortillas never turn out as well as the remainder, and this, no doubt, is because my skillet isn’t hot enough initially.
That’s it! There’s no fancy mixing or rolling technique, no leavening agent required. Which might have you wondering:
Why use a sourdough starter to make tortillas?
For a few reasons:
- If you do a lot of sourdough baking, chances are you may find you have a bit of discard on your hands, which as long as it is not many days old, you can use in this recipe.
- Or you may find yourself having mistimed the feeding of your starter. In other words, maybe you fed your starter, but never got around to using it at its peak, and in the meantime, it has collapsed — this happens to me all the time. Rather than feed it again, you could use that collapsed starter in this recipe.
- Or maybe you have extra bubbling, very active starter that you’d like to put to use before you stash your starter back in your fridge.
Regardless if I am using super bubbly active starter or discard, the sour flavor is subtle. This is likely because there really isn’t a fermentation period. After you mix the dough, it rests for 30 minutes, a short period of time that allows the gluten to relax and makes rolling out the dough a teensy bit easier, (though you can get away with skipping this step if you are pressed for time.)
This recipe is a snap to throw together (as is the non-sourdough version), and I hope you give it a go soon, and then treat yourself to a pan of homemade enchiladas. So, so good.
PS: If you are unfamiliar with the sourdough process, I have a free email course that covers the basics. Sign up here: Sourdough Demystified.
PPS: A Few Favorite Sourdough Bread Recipes
- Sourdough Pizza
- Sourdough Focaccia
- Sourdough Boule
- Sourdough Boule (Whole Wheat-ish)
- Sourdough Toasting Bread
PPPS: Easy, No-Knead Flour Tortillas
How to Make Sourdough Flour Tortillas
Here’s the play-by-play: Gather your ingredients: flour, salt, softened butter, water, and a sourdough starter.

Combine the ingredients and mix to form a sticky dough ball.

Turn dough out onto a floured work surface and knead gently to combine

Divide into 12 portions and roll each into a ball.

Transfer to a small floured board, if you wish — I do this to give myself more space on my work surface to roll out the tortillas. Cover with a tea towel and let rest 30 minutes to 2 hours.

Roll each ball out as thinly as possible. Each ball will roughly be about 8 inches in diameter.

You can layer the tortillas between sheets of parchment paper to give yourself more space.

I recently purchased a box of 8-inch square sheets of parchment. I really like the convenience of having smaller sheets on hand. Just a warning: I have only been able to re-use them once before they start losing their non-stick property.

Once your tortillas are rolled out, cook them in a hot, dry skillet for roughly 30 seconds a side, or until browned to your liking. I love using my Le Creuset nonstick crepe pan for this.



Store the tortillas in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.




Sourdough Flour Tortillas (made with discard or not)
- Total Time: 45 minutes
- Yield: 6 to 12
Description
This recipe is adapted from this flour tortilla recipe, which is made with baking powder (as opposed to a sourdough starter). Regardless of which recipe you are using, there are two keys to success here:
- Roll the dough as thinly as possible.
- Get your skillet piping hot.
I love using my Le Creuset crepe pan for cooking tortillas.
Ingredients
- 210 g (1.5 heaping cups) unbleached all-purpose flour
- 7 g (1 1/4 teaspoons) kosher salt
- 56 g (1/4 cup) softened butter
- 100 g water (1/3 cup + 1 tablespoon)
- 100 g (1/2 cup) sourdough starter
Instructions
- Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour, mixing and smushing it until it is well incorporated into the flour. You can use your hands if necessary to further incorporate the butter into the flour.
- Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl, if necessary, to get the mixture to form a rough ball.
- Turn the dough out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.
- Cut the dough into 12 pieces for taco- or enchilada-sized tortillas or 6 pieces for burrito-sized tortillas. Shape each piece into a ball. (Video guidance here.)
- Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge. If you need to store the in the fridge, transfer balls to an airtight container.)
- Roll out each ball to about 6 to 8 inches (taco size) or 10 to 12 inches (burrito size) in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as possible.
- Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook. If you like a bit of char, keep the tortilla in the skillet until it is charred on both sides. Note: Your first 3 to 4 tortillas may be on the pale side. This is just likely because your skillet isn’t up to temperature. Once you make a few, you’ll find your rhythm and adjust the heat as necessary depending on if you want more or less char.
- Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Tortilla, Bread
- Method: Stovetop
- Cuisine: Mexican, American
Keywords: sourdough, tortillas, discard, flour, simple
This post may contain affiliate links. Please read my disclosure policy.
259 Comments on “Sourdough Flour Tortillas (made with discard or not)”
Help! The first time I made these, they puffed up beautifully when cooking, and were delicious! My husband raved! I made them again today, with the discard as before, and they taste great, but they didn’t puff up. I’m not sure what I did wrong. Any ideas? I’ve gone back over the recipe several times… 🤷🏻♀️
★★★★★
Was your skillet hot enough? Did you use a different pan? Was the discard very very old?
Perfect tortillas better than store brought. My go to recipe quick and easy 😋
★★★★★
Great to hear, Michelle! Thanks so much for writing.
Flip them back and forth several times to get them to puff up.
These tortillas were a huge hit in my home! My husband and I love these for lunch wraps and tacos. I’m making another batch as we speak. They freeze great. This recipe was so easy to follow and the video was a nice visual.
★★★★★
Great to hear, Linsey 🙂 🙂 🙂 Thanks so much for writing and sharing all of this.
Do you freeze them after you cook them, or before?
First time making sourdough discard tortillas (for chicken fajitas). Where have these been all my life? Way better flavor than ‘regular’ flour tortillas. My friend went back for seconds—of just the tortillas (no filling!). Thanks for posting this recipe.
★★★★★
So nice to read this, Jill 🙂 🙂 🙂 Thanks so much for writing.
Love this recipe! I’ve made them a few times and they’ve always turned out excellent!
A question about freezing…
If frozen, then removed from the freezer to thaw, would you still expect a 5 day shelf life at room temperature? Or would they need to be kept in the refrigerator at this point? And/or potentially not last as long after being frozen?
Thanks!
★★★★★
Hi Don! Great to hear 🙂
I think if you freeze them when they are fresh (as in, freshly cooked but then cooled completely), they will last for 5 days at room temperature in an airtight bag. Sourdough lasts for a shockingly long time without any mold growth. This doesn’t mean they’ll still taste great after 5 days in terms of texture, but they’ll likely still be mold free.
Amazing recipe! Very simple and to the point instructions, and easy to follow. The tortillas turned out delicious and I made Philly cheesesteak quesadillas with them.
★★★★★
YUM!!! That sounds amazing. Thanks for writing 🙂
Great tortillas!
★★★★★
Yay 🙂 🙂 🙂
I really liked the recipe, however it doesn’t yield the same amount of tortillas as said so in the recipe, very yummy and puffy tortillas are the recipes product. Really enjoyed eating them and making them for my family. Thank you for posting such wonderful recipes with additional tips and tricks (such as preheating the saucepan for it to heat up well before cooking).
★★★★★
My family loves it. Great Rex
★★★★★
I screwed up and put a cup of water instead of 1/3 cup. So instead of tripling the recipe I added a teaspoon of baking powder, a bit more water and made pancakes and they came out pretty good. Never cut butter into pancake batter before but it was tasty and noticeable.
Glad to hear you were able to salvage the dough/batter. Thanks for sharing 🙂
Another five star rating. Definitely my go-to recipe from now on, the tortillas turned out perfect. I was very careful to roll them out as thin as possible and they were just oh so soft and nicely charred. Thanks for posting!
★★★★★
Great to hear, Vesna! Thanks so much for writing 🙂
How do you get them in the hot skillet without wrinkles or folds. None turned out round! Thanks
What size skillet are you using?
Hi, I’m a total newbie to making tortillas and sourdough. I loved that I could use my discard from sourdough in these, and for the first time ever, my tortillas pouffed up in the middle. Your directions were easy to follow, which gave me the confidence to try. I also used a cup of white flour, a half cup of masa harina for the grains, the discard, water, and coconut oil to replace the butter. The corn/wheat tortillas were light yet flavorful, absolutely delicious! Thank you.
★★★★★
Fun! Love this idea of using flour and masa. Thanks for sharing!
Help mine are turning out crispy like chips, why?
★★★★★
Hi! Maybe cook them less? Did you make any changes to the recipe?
Amazing tortillas! Followed in the footsteps of the person who used one third masa.
Fantastic! Thanks Ali for another life-changing recipe!
★★★★★
Great to hear, Beverly! Thanks so much for writing 🙂 🙂 🙂
Wow, these were so simple to make and so delicious! I loved that they could be made in a half hour, I’ll be making these again and again. Thanks for the recipe and video.
★★★★★
Great to hear, Susan!
This is and has been my favorite sourdough tortilla recipe! They turn out amazing! I put them in a tortilla warmer from Pampered Chef and let them cook in there. Once cool, I put them in a Stasher bag and they keep very well! To warm them up, I run them under water and put them in my toaster oven. Works perfect!
★★★★★
I meant cool not cook!
Fun! Love this idea. Thanks so much for writing and sharing all of these notes… I might need a tortilla warmer now 🙂
That looks amazing and I’ll be trying this recipe. Question for you: Do you find butter works as well as the lard I recall my mamacita using? I’m concerned about there being too much liquid as some butters definitely have more liquid to fat ratio — European butters for instance have more fat as compared to those produced in the US
★★★★★
Hi! Butter works great here. Give it a shot. It might not compare to your mamacita’s recipe, but it will still be delicious 🙂
I thought I’d try substituting whole wheat flour. Wasn’t sure how’d they turn out. To my surprise they turned out really nice.
★★★★★
Great to hear, Craig! Thanks so much for writing.
Hi! Can I use a kitchenaid dough hook for kneading?
Yes!
Hi! Im intimated by hand kneading 😅 can I do that part in the kitchen aid mixer?
Sure!
This is my go-to recipe for sourdough tortillas. So quick and consistently delicious. Yum!
★★★★★
Great to hear, Liz!
Hello. I worry about notl needing long enough. How long total kneading time? I’ve seen other recipes say 15inutes and others only a couple. Don’t want to overwork or under kneading it.
Can’t wait to try
Thanks for sharing
My only tortillas recipe I use it at least three times a month
★★★★★
Great to hear, Michelle!
I’ve made these tortilla several times and they always turn out AMAZING!!! I’ve made them for several different people and everyone loves them!
★★★★★
Great to hear, Isabel!
SO DELICIOUS! have you tried with a tortilla press? I bought one after making these for the first time thinking it will make things even easier. Curious how I would go about it.
★★★★★
I have not, and I since publishing this recipe I have acquired a nice one… I will try the next time I make these and report back.
Not sure what I’m doing wrong. I’ve made these twice now and had trouble both times. The dough is way too sticky to hand knead without adding additional flour. When I roll them out between parchment paper they stick to the paper then break. I also have trouble with them puffing up when cooking so they burn instead. Any advice?
★★★
What type of flour are you using? And are you using a scale to measure? It sounds as though you just need to use less water or more flour.
Wonderful recipe. The first time I made them I rested 30 min then rolled and cooked. The second time I portioned into 40g balls put in the fridge, in airtight container for 16 hours.
Great to hear, Kristen! Thanks for sharing your notes 🙂
My comment didn’t completely load… LOL
After cold ferment, I let them come to room temperature and used a tortilla press, then cooked. The cold ferment made them even more amazing!
★★★★★
Oh wow, amazing! Great to know that a tortilla press worked well here. Thanks for writing and sharing 🙂
Delicious! But I had trouble getting the rolled out tortillas off the counter. Any suggestions?
Are you using a scale to measure? You either need to reduce the water or use more flour while you are rolling.
Can I use beef tallow instead of butter?
★★★★★
Sure!
I have made these a handful of times and thought I should come and drop a huge Thank You for this recipe! They are super delicious and my family eats them right up. I like to double the recipe and divide dough into 16 balls for medium sized tortillas. I love how they puff all the way up when cooking. Thanks again!
★★★★★
So nice to hear this, Rox! Thanks so much for dropping in 🙂 🙂 🙂