My Favorite Sourdough Tortillas With Whole Wheat Flour
If you like tortillas, you’ll love these whole wheat sourdough tortillas. We skip the oil and use milk instead, making them softer by using a bit more liquid. It’s a small change that makes a big difference in how they taste and feel. Whole wheat tortillas are also an excellent choice for adding more whole grains to your meals without the heaviness often found in whole wheat bread.

We’re cleverly using whole wheat flour, making these tortillas not just healthier but surprisingly light and flexible. Whole wheat in tortillas is more forgiving than in bread, in my experience.
You’ll end up with soft, pliable tortillas that are a delight to wrap your favorite fillings in, proving that you can enjoy the benefits of whole grains without compromising on texture or taste.
(if you do prefer tortillas from all-purpose flour, I have a recipe for those too!)
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Ingredients
- Whole wheat flour: Adds a nutty flavor and boosts the nutritional value with whole grains.
- All-purpose flour: Helps balance the whole wheat, making the tortillas softer and easier to roll out.
- Sourdough starter (active or discard): Not used as a leavening agent, but adds a slight tang and depth of flavor to the tortillas. Can also provide fermentation benefits if we leave the dough to rest a bit longer.
- Salt: Real salt enhances the overall taste of the tortillas.
- Milk: Makes the dough tender and adds a slight richness. Compensates for the abstinence of any other fat in this recipe.
- Olive oil (optional): Used for cooking, it gives the tortillas a crispness and beautiful golden color.
See recipe card for quantities.
How to Make Whole Wheat Sourdough Tortillas
STEP 1: In a large mixing bowl, combine the sourdough starter with whole wheat flour, all-purpose flour, and a pinch of sea salt. Add milk at room temperature to form a sticky dough. Mix it with a spoon, a danish whish, or simply your hands until it forms a sticky dough. Leave the dough to rest for 30 minutes, so the flour has the chance to absorb most of the liquid.
STEP 2: Transfer the sticky dough onto a heavily floured work surface. Knead gently for about 3 minutes, incorporating just enough additional flour to prevent sticking. This step is crucial for developing gluten without making the dough tough, ensuring your tortillas are soft and pliable.
STEP 3: Place the kneaded dough back in the bowl, covering it with a damp towel or plastic wrap. Allow it to rest at room temperature for 2-6 hours. This short fermentation process enriches the flavor and texture of your tortillas. If you want, you can also do a cold fermentation in the fridge for 8-24 hours.
STEP 4: After resting, divide the dough into 6 equal pieces, rolling each into a ball of dough. This size is perfect for medium-sized tortillas, but you can adjust based on your preference for larger or smaller tortillas.
STEP 5: Using a rolling pin, roll out each ball of dough into a thin, (somewhat) even circle. You really can’t go too thin, because they will puff up when we’ll cook them.
STEP 6: Heat a large cast iron skillet over medium-high heat. Cook each tortilla for about 1-2 minutes per side, until they puff up just slightly and show golden brown spots. The high heat is essential for creating those beautiful char marks and ensuring your tortillas are cooked evenly.
Hint: use a little olive oil on the cast iron skillet if you like the tortillas with a little crispiness. Coconut oil works well too!
Variations & Add-ins
- Water: if you’re out, warm water works fine, or try coconut oil melted into hot water for a dairy-free alternative (using about 1 tablespoon of coconut oil). Whey works too, if you have some leftover!
- Corn starch: a bit of corn starch mixed with your all-purpose flour can make rolling out dough balls easier, preventing sticking without adding too much flour.
- Herbs and spices: mix in some garlic powder for a savory kick. Thinly sliced spring onions work well too!
💭Crucial Success Tips
- Sticky dough: If the dough is sticky at first, don’t worry. It gets better after it sits and soaks up the milk. Adding a little flour when you’re ready to shape it makes it just right. This is normal and fixes itself with a little time and flour.
- Letting dough balls rest: After making dough balls, wait about 5-10 minutes before rolling them. This break makes the dough easier to stretch and roll out without tearing.
- Using flour wisely: Use enough flour to keep the dough from sticking when you’re making balls, but not too much when rolling them into tortillas. A little stickiness helps roll them out thin without sliding around too much.
- Rolling them out: Try to roll the tortillas really thin. They puff up a bit when you cook them, so they won’t tear easily. Thin tortillas cook better and are more practical to eat.
FAQ
Yes, absolutely! This whole wheat sourdough tortilla dough is versatile and can be used to make thin, crispy pizza crusts. Simply roll out the dough a bit thicker than you would for tortillas, place it on a piece of parchment paper, add your favorite toppings, and bake until crispy. The active sourdough starter in the dough adds a delicious depth of flavor to your homemade pizzas.
To keep your cooked tortillas warm and soft while you prepare the rest, stack them on a plate and cover them with a tea towel. The towel traps the steam, keeping the tortillas moist. If you’re making a large batch, you can also wrap the stack of tortillas in aluminum foil and place them in a low oven to keep warm until you’re ready to serve.
For storing leftover tortillas to use for breakfast burritos the next day, let the cooked tortillas cool completely, then place a piece of parchment paper between each tortilla to prevent them from sticking together. Slide the stack into a plastic bag, seal it, and store in the refrigerator. They’ll be ready to fill with your favorite breakfast ingredients the next morning, just gently warm them up for the best texture.
More Sourdough Recipes
Looking for other sourdough recipes? Try these:
📖Printable Recipe
Sourdough Tortillas With Whole Wheat Flour
Jump to VideoEquipment
- 1 Mixing bowl
- 1 kitchen scale or measuring cups and spoons
- 1 Rolling Pin
- 1 Cast iron pan or non-stick pan
Ingredients
- 85 grams whole milk 2% or skim is ok too
- 65 grams whole wheat flour
- 65 grams all-purpose flour plus extra for shaping, about 12 grams or 2 tbsp
- 50 grams sourdough starter active or discard
- 2 grams salt
Instructions
- STEP 1: In a large mixing bowl, combine the sourdough starter with whole wheat flour, all-purpose flour, and a pinch of sea salt. Add milk at room temperature to form a sticky dough. Mix it with a spoon, a danish whish, or simply your hands until it forms a sticky dough. Leave the dough to rest for 30 minutes, so the flour has the chance to absorb most of the liquid.
- STEP 2: Transfer the sticky dough onto a heavily floured work surface. Knead gently for about 3 minutes, incorporating just enough additional flour to prevent sticking. This step is crucial for developing gluten without making the dough tough, ensuring your tortillas are soft and pliable.
- STEP 3: Place the kneaded dough back in the bowl, covering it with a damp towel or plastic wrap. Allow it to rest at room temperature for 2-6 hours. This short fermentation process enriches the flavor and texture of your tortillas. If you want, you can also do a cold fermentation in the fridge from 8-24 hours.
- STEP 4: After resting, divide the dough into 6 equal pieces, rolling each into a ball of dough. This size is perfect for medium-sized tortillas, but you can adjust based on your preference for larger or smaller tortillas.
- STEP 5: Using a rolling pin, roll out each ball of dough into a thin, (somewhat) even circle. You really can't go too thin, because they will puff up when we'll cook them.
- STEP 6: Heat a large cast iron skillet over medium-high heat. Cook each tortilla for about 1-2 minutes per side, until they puff up just slightly and show golden brown spots. The high heat is essential for creating those beautiful char marks and ensuring your tortillas are cooked evenly.
Video
Notes
- Sticky dough: If the dough is sticky at first, don’t worry. It gets better after it sits and soaks up the milk. Adding a little flour when you’re ready to shape it makes it just right. This is normal and fixes itself with a little time and flour.
- Letting dough balls rest: After making dough balls, wait about 5-10 minutes before rolling them. This break makes the dough easier to stretch and roll out without tearing.
- Using flour wisely: Use enough flour to keep the dough from sticking when you’re making balls, but not too much when rolling them into tortillas. A little stickiness helps roll them out thin without sliding around too much.
- Rolling them out: Try to roll the tortillas really thin. They puff up a bit when you cook them, so they won’t tear easily. Thin tortillas cook better and are more practical to eat.
Nutrition
Baking Schedule
OPTION 1: Shorter Fermentation for Same-Day Tortillas
- Morning: Mix your dough early in the morning to enjoy tortillas by lunchtime.
- 8:00 AM – Combine your ingredients to form the dough.
- 8:30 AM – Let the dough rest after kneading.
- 9:00 – 11:00 AM – Bulk fermentation at room temperature.
- 11:00 AM – Divide and shape dough into balls.
- 11:30 AM – Start rolling out and cooking tortillas.
- 12:00 PM – Finish cooking; tortillas are ready to serve.
OPTION 2: Longer Fermentation for Next-Day Tortillas
- Evening Before: Start this process in the evening for tortillas with deeper flavors.
- 8:00 PM – Mix your dough.
- 8:30 PM – Allow the dough to rest briefly after kneading.
- Leave overnight – Bulk ferment the dough at room temperature.
- Next Day:
- 8:00 AM – Divide and form the dough into balls.
- 8:30 AM – After letting the dough balls rest, begin rolling them out.
- 9:00 AM – Start cooking your tortillas.
- 9:30 AM – Finish up, and your tortillas are ready to enjoy.
How To Store Homemade Sourdough Tortillas
- At room temperature: Place your tortillas in an airtight container. They’ll stay fresh for up to 2 days. This is perfect for tortillas you plan to eat quickly.
- In the refrigerator: To extend their freshness, store the tortillas in a container in the fridge. They’ll be good for up to a week. When you’re ready to eat them, just warm them up for a soft, pliable texture.
- Freezing: For long-term storage, freeze the tortillas in a single layer on a baking sheet first. Once they’re frozen, stack them in a freezer bag. They’ll keep well for up to 2 months. When you’re ready to enjoy, reheat them in a skillet or microwave, or for a few minutes in the oven for that just-made taste and texture.
Tortillas are a staple in our house! This recipe looks delicious!
Same here! And thank you!
These look soft, simple, and delicious! I wonder if the dough could be fermented longer than 12 hours? Sometimes I mix things up the night before in prep for lunch or dinner the next day.
These look so good, can’t wait to try them! I’ve made regular tortillas, but not with sourdough yet.
I think you’ll love them. I was making homemade tortillas before I starter baking with sourdough and they were good, but these are even better! 🙂