Hello, welcome! Thank you so much for being here.

Today I’m sharing a simple sourdough tortilla recipe.

These tortillas are so easy to make and take nearly no thought to whip together.

We enjoy these tortillas in breakfast burritos, enchiladas, and fajitas. We’ll even use them as Mediterranean flat breads, too!

Tools you may need

Kitchen scale

Measuring cups and spoons

Mixing bowl

Dough knife

Rolling pin

8-inch pan

Ingredients list

Flour

Sourdough starter or discard*

Olive oil

Water**

Salt

*The dough rising in the recipe is not necessary, so feel free to use your discard.

**I’ve substituted milk kefir for the water and it’s just as delicious.

Easy Sourdough Tortillas

Yield: 8 tortillas

Prep time: 10 minutes

Fermenting time: 7-24 hours

Cooking time: 20 minutes

Measurements

300 g flour

120 g sourdough starter or discard

1/4 C olive oil

1/2 C water

1 tsp salt

Directions

1. Combine all ingredients in your mixing bowl. If the dough feels too dry after you’ve assembled all the ingredients, add 1 TBSP of water at a time until the dough sticks together. Cover your mixing bowl with a plate, lid, or some other form of nearly airtight sealing. Allow to ferment on your counter for 7-24 hours.

2. Divide the dough into 8 even chunks. Roll each ball as thinly as the dough will allow without tearing. I never worry about them being perfect circles. Mine typically end up resembling like a ragged oval or rectangle.

3. In a preheated pan with minimal oil over medium heat, cook each tortilla for 2-3 minutes on each side – or until they lightly brown on each side. The darker the browning on the tortillas, the crispier the tortilla will be once cool.

Plan of Action

You can assemble this dough the morning of the day you plan to use them for dinner and let it ferment on the counter throughout the day.

Similarly, you could assemble the dough in the evening and let it ferment overnight for breakfast burritos in the morning.

If you’d like a longer fermentation process, assemble the dough the night before you plan on serving these tortillas for dinner. Let it ferment on the counter overnight and throughout the day until you begin your dinner prep.

If you’re anticipating serving dinner at 5:00 PM, I’d advise dividing and shaping the dough at 4:15 PM alongside whatever main course you’re cooking.

Thank you so much for your time!