These easy, fluffy sourdough tortillas are just about the simplest sourdough recipe I’ve made to date! With only 5 ingredients: sourdough levain or starter, flour, water, salt, and olive oil, these tortillas are sturdy enough for any snack and meal like wraps, burritos, quesadillas, and so much more. I keep this recipe written on a sticky note, that’s how short and sweet it is.
My family and I can mow down tortillas. Admittedly, we eat tortillas about every day. Our go-to is a classic egg and cheese burrito in the morning topped with sour cream, salsa, and of course, lots of hot sauce. This breakfast is especially fun for my toddler because he LOVES to walk about the house holding his wrapped tortilla.
Once I realized how much junk can be in store-bought tortillas (while also realizing HOW many tortillas we eat throughout the week), I figured it’s time to create something myself. And of course, add sourdough to it 😉
Sourdough tortillas from scratch? Challenge accepted!
Sourdough Tortilla meal and snack combinations
- The classic egg and cheese burrito. It’s a quick and easy breakfast, especially if you’re on the go!
- Out of sandwich bread? Throw your ingredients in a tortilla and make a wrap
- Smear butter and fresh garlic on a warm tortilla and it tastes just like Naan bread
- Break apart the tortilla and dip in hummus for a quick snack
Benefits of baking with sourdough
Sourdough is easier to digest compared to your typical grain products and it relies on time to ferment. This means the nutrients that are naturally occurring in the grains are MUCH easier for your body to absorb.
Sourdough is a fermented food. Fermentation creates enzymes that allow your body to digest food easier. Have a hard time digesting food? Maybe try more fermented foods like sourdough, cottage cheese, kefir, and sauerkraut. Cultures of Health explains fermentation well here.
If you’re new to sourdough, be sure to check out my sourdough guide and organic, spring water-fed sourdough starter.
Tools you may need to make these Easy, Fluffy Sourdough Tortillas
- Large bowl
- Large spatula for mixing (before kneading)
- Optional: Standing mixer with a dough hook (You can also knead by hand, which is always fun!)
- Medium size skillet (I prefer cast iron)
Ingredients for my Easy, Fluffy Sourdough Tortillas
- 240g (1 cup) of bubbly, active starter or levain
- 125g (3/4 cup) warm water
- 50g (1/4 cup) olive oil (I like to use avocado oil)
- 10g (1 1/2 tsp) sea salt
- 375g (3 cups) all-purpose flour
How to make my Easy, Fluffy Sourdough Tortillas
In a large bowl, combine bubbly, active starter or levain, warm water, olive oil, sea salt, and all-purpose flour. Mix with your hand or spatula until just combined, then transfer to a clean, floured surface.
Knead the dough for 2-3 minutes until it comes together in a formed ball.
Transfer the round dough ball to a greased bowl, covered, and place in fridge for 4-24 hours.
I prefer to make this dough in the evening so that it can sit in the fridge to ferment overnight. The dough is ready to be rolled out in the morning for fresh sourdough tortillas with breakfast.
After the dough has chilled, heat a skillet to medium-high heat. Grab a piece of dough, roughly the size of a plum, roll it a tad in your hands to make it in a round, and with either a rolling pin or tortilla press (I’m eyeing to purchase this one!), roll the dough thin enough to see light through it. Try to get the dough paper thin without it ripping.
Cook each side of the tortilla for 1-2 minutes or until golden brown. Serve and enjoy immediately!
Didn’t use all of your dough? Cover the remaining dough in a bowl and keep in fridge until the next time you’re ready to use it. I’d recommend using the dough within 24 hours.
Tip on cooking sourdough tortillas fast
My husband and I cook on our Blackstone Outdoor Griddle often (and by often, I mean almost weekly!). I can cook around 8 tortillas at a time when I make this recipe. It cuts down on heat in the kitchen (and in the house), makes cooking the tortillas much faster, and honestly cooking outside is a JOY!
Another option to try cooking these tortillas in bulk is by heating up a few skillets on your stove at a time.
Can I freeze sourdough tortillas?
Yes! After cooking, lay them flat on parchment paper in the freezer, then stack them in a large plastic bag for easier storage.
- 238g (1 cup) bubbly levain or active sourdough starter
- 125g (3/4 cup) warm water
- 50g (1/4 cup) olive oil (I prefer avocado oil)
- 10g (1 1/2 tsp) sea salt
- 400g (3 cups) all-purpose flour
- In a large bowl, combine levain/starter, warm water, oil, salt, and all-purpose flour.
- Mix with your hand or spatula until just combined.
- Transfer dough to a clean, floured surface and knead dough for 2-3 minutes.
- Transfer kneaded dough to a greased bowl and cover.
- Place covered dough in fridge for 4-24 hours.
- Heat skillet to medium-high heat.
- Take a piece of dough, roughly the size of a plum, and with a rolling pin or tortilla press, roll/press dough until it's thin enough for light to shine through it.
- Cook each side of the tortilla dough for 1-2 minutes, or until each side is golden brown and air bubbles are present.
- Serve immediately and enjoy!
Didn't use all of your dough? Cover the remaining dough in a bowl and keep in fridge until the next time you're ready to use it. I'd recommend using the dough within 24 hours.
I like to use the Blackstone Outdoor Griddle to cook my sourdough tortillas all at once (when the weather is nice!)