Sourdough Tortillas

My family LOVES Mexican food but many of the tortillas from the store are filled with junk preservatives and dead ingredients. This sourdough tortilla recipe is super easy, supports your gut and keeps the weekly taco tradition alive.

🌾 Ingredients

• 1 cup (240g) sourdough starter discard or active starter
  (It can be bubbly or unfed — just not ice-cold)

• 2 cups (250g) all-purpose flour (you can sub ½ cup whole wheat if desired)

• 1 tsp salt

• 2 tbsp olive oil, avocado oil, or melted butter

• ¼ cup (60ml) warm water, plus more as needed

🥣 Instructions

1. Mix the dough
   In a bowl, stir together your starter, flour, salt, oil, and water until a rough dough forms.
   Add more water 1 tbsp at a time if it’s too dry — you want a soft, pliable dough that’s not sticky.

2. Knead
   Knead by hand for about 3–5 minutes until smooth and elastic.

3. Rest
   Cover with a towel or plastic wrap and let it rest:

   • Quick version: 30–60 minutes at room temperature.

   • Fermented version: 4–12 hours at room temp (for extra flavor and digestibility).

4. Divide and shape
   Divide into 8–10 balls (for taco size) or 6 (for burrito size).
   Roll each one out thin on a floured surface.

5. Cook
   Heat a dry skillet (cast iron is best) over medium-high.
   Cook each tortilla for 30–45 seconds per side, until bubbles form and light brown spots appear.

6. Keep soft
   Stack cooked tortillas in a towel or container to trap steam — it keeps them flexible.

Tips

• If your dough is tearing, add a touch more oil or water next time.

• For extra softness, brush each tortilla lightly with butter while warm.

• Store in a zip bag or container for up to 3 days at room temp, or freeze for longer.