Soft and Foldable Sourdough Tortillas
Tina BevkWhen I’ve got a jar of sourdough discard hanging out in the fridge, I’m always thinking of a simple way to use it up—and these sourdough tortillas are what I end up making. They’re soft, flexible, and hold together without tearing, fold beautifully around fillings, and taste so much better than the ones in a plastic bag. Great for taco nights, easy lunches, or wrapping up scrambled eggs in the morning.
I love that they only take a handful of ingredients—nothing fancy, just pantry staples and your sourdough starter. You don’t even need to plan too far ahead, since there’s no long fermentation. These are the kind of everyday tortillas that you can make in the afternoon and have warm on the table by dinner.
I do have a whole wheat sourdough tortilla recipe that you may want to check out here: “Sourdough Tortillas with Whole Wheat Flour“.
Important Ingredients
- Sourdough Discard: Adds a subtle tang and depth of flavor while reducing waste.
- Warm Water: Helps blend the dough smoothly and activates the gluten.
- Neutral Oil: Keeps the tortillas soft and pliable without overpowering the flavor.
- All Purpose Flour: Gives structure and flexibility to the dough.
- Sea Salt: Enhances flavor and balances the sourness from the discard.
See recipe card for quantities.
Substitutions & Variations
- Use neutral oil, melted butter, or traditional lard for different flavor profiles. Lard gives the most classic texture.
- For the flour, all-purpose works well, but you can swap out 2 to 3 tablespoons of it for whole wheat or spelt flour for a more rustic tortilla.
- To add more flavor, mix in a pinch of garlic powder, smoked paprika, or dried herbs for a little flair.
- If you want to make mini tortillas, shape the dough into 50 g balls for smaller taco-sized rounds.
How to Make Soft and Foldable Sourdough Tortillas
Step 1: In a large bowl, stir together the sourdough discard, warm water, and oil until smooth. Add the flour and salt, then mix (Image 1) with a spoon or your hands until the dough starts to come together. Knead briefly until it’s soft and smooth (Image 3). It shouldn’t stick to your fingers.
Cover the dough with a towel (Image 2) or plastic wrap and let it rest for about 30 minutes at room temperature. This helps the gluten relax and makes rolling easier.
Optional: Dissolve the salt in the warm water first to help it spread evenly.
Step 2: After resting, divide the dough into 12 equal pieces (Image 4). Each piece should weigh about 75 grams for medium tortillas. Roll each piece into a ball.
For smaller 6-inch tortillas, use 50 g pieces. For 8-inch tortillas, use about 70 g, and for 10-inch tortillas, use 100 g.
Step 3: Lightly flour your countertop and rolling pin. Roll each ball into a thin circle (Image 5). No need for perfect shapes, rustic is fine. Use more flour if needed, but keep some stickiness so the dough holds together while rolling (Image 6).
I like to roll one and cook it while I roll the next. Roll as thin as possible (Image 6). The tortillas will shrink a little when cooking.
Step 4: Heat a cast iron skillet, griddle, or comal on medium heat. No oil needed. Cook one tortilla (Image 7) at a time for 30 to 60 seconds per side (Image 8). Look for light golden spots but avoid burning.
Heat tips:
- If the tortilla browns too fast, under 30 seconds, lower the heat.
- If nothing happens after 30 seconds, turn the heat up.
The goal is quick cooking to keep them soft, not dry or crunchy.
Step 5: Place cooked tortillas on a plate and cover with a clean towel (Image 9) or keep in a tortilla warmer. The steam helps keep them soft and foldable (Image 10).
Hint: Let the dough rest for at least 30 minutes before rolling it out—this makes the tortillas easier to roll and keeps them from shrinking too much in the pan.
💭Crucial Success Tips
- Don’t skip the rest time. Even 30 minutes helps the dough relax and makes rolling much easier.
- Roll thin. Aim for almost translucent dough. Thicker tortillas don’t cook evenly and may turn out doughy.
- Keep them warm and covered. As you cook, stack them under a clean towel to trap steam and keep them soft.
- Watch the heat. Medium heat works best—too hot and they scorch, too cool and they get dry and tough.
FAQ
Yes! Active starter works just as well. It might give a slightly puffier tortilla, but the flavor and flexibility will be similar.
You can rest the dough up to 2 hours at room temperature or refrigerate overnight if needed. Bring to room temp before rolling.
They may have overcooked, the dough was too dry, or they weren’t kept warm. Be sure to cook quickly and keep them covered after cooking.
That’s normal! A little puff is a sign of steam and good cooking heat. They’ll settle down once covered.
Soft and Foldable Sourdough Tortillas
Ingredients
- 250 g sourdough discard
- 150 g warm water
- 100 g oil neutral or melted butter or lard
- 400 g all-purpose flour
- 6 g sea salt
Instructions
- In a large bowl, stir together the sourdough discard, warm water, and oil until smooth. Add the flour and salt, then mix with a spoon or your hands until the dough starts to come together. Knead briefly until it’s soft and smooth. It shouldn’t stick to your fingers.Cover the dough with a towel or plastic wrap and let it rest for about 30 minutes at room temperature. This helps the gluten relax and makes rolling easier.Optional: Dissolve the salt in the warm water first to help it spread evenly.
- After resting, divide the dough into 12 equal pieces. Each piece should weigh about 75 grams for medium tortillas. Roll each piece into a ball.For smaller 6-inch tortillas, use 50 g pieces. For 8-inch tortillas, use about 70 g, and for 10-inch tortillas, use 100 g.
- Lightly flour your countertop and rolling pin. Roll each ball into a thin circle. No need for perfect shapes, rustic is fine. Use more flour if needed, but keep some stickiness so the dough holds together while rolling.I like to roll one and cook it while I roll the next. Roll as thin as possible. The tortillas will shrink a little when cooking.
- Heat a cast iron skillet, griddle, or comal on medium heat. No oil needed. Cook one tortilla at a time for 30 to 60 seconds per side. Look for light golden spots but avoid burning.Heat tips:*If the tortilla browns too fast, under 30 seconds, lower the heat.*If nothing happens after 30 seconds, turn the heat up.The goal is quick cooking to keep them soft, not dry or crunchy.
- Place cooked tortillas on a plate and cover with a clean towel or keep in a tortilla warmer. The steam helps keep them soft and foldable.
Notes
- Freeze for later: Cool completely, stack with parchment paper between each, and freeze in a bag. Reheat in a hot skillet or microwave with a damp cloth.
- Rustic flavor: Swap 2 to 3 tablespoons of all-purpose flour for whole wheat or spelt flour for extra flavor.
- Keep soft: If tortillas get stiff after cooking, stack and wrap them in a towel while warm to steam and soften.
- Quick reheat: Microwave for 10 to 15 seconds or warm in a skillet for a few seconds per side.
Nutrition
If you gave these foldable sourdough tortilla a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Soft and Foldable Sourdough Tortillas
Store leftover tortillas in an airtight container or zip-top bag at room temperature for up to 2 days.
For longer storage, keep them in the fridge for up to 5 days and reheat on a skillet or in the microwave wrapped in a damp paper towel.
You can also freeze them in a stack with parchment or wax paper between each one—they’ll keep for about 2 months and can be reheated straight from frozen on a hot skillet.
More Sourdough Recipes You’ll Love
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
