This recipe for sourdough flour tortillas has quietly become my weeknight hero. I first adapted it during a week when my starter was at its peak and I wanted something faster than baking loaves but still celebratory of fermented flavor. The result was a tender, slightly tangy tortilla that bent without cracking and charred in delightful patches when cooked on a screaming-hot skillet. It’s useful whether you’re using discard or a lively starter; both add a subtle depth and a chew that plain flour tortillas often lack.

What makes these special is the combination of very thin rolling and high heat. When you roll the dough paper-thin and the pan is truly hot, the tortilla puffs briefly, develops brown spots, and cooks in about a minute. I usually make a double batch and keep some in the freezer for busy nights. Guests always ask if they’re homemade; the tang from the starter is a giveaway but in the best way. This is a simple recipe with big returns: flexible, flavorful wraps that become tacos, burritos, quesadillas, or a quick flatbread for dunking in stews.

Ingredients

• Unbleached all-purpose flour: Use 1 1/2 cups (preferably King Arthur or another reliable brand). All-purpose gives the right balance of gluten for stretch without becoming tough.
• Kosher salt: 1 1/4 teaspoons. Salt is essential for flavor and helps tighten the dough structure slightly for easier rolling.
• Softened butter: 1/4 cup (4 tablespoons). Butter adds tenderness and a touch of richness; if you only have salted, reduce added salt slightly.
• Water: About 1/3 cup plus 1 tablespoon. Warm water (not hot) helps hydrate flour; adjust by a tablespoon if the dough seems dry or sticky.
• Sourdough starter: 1/2 cup of active starter or discard at room temperature. Use whichever you have; active starter will add more lift and tang, discard will provide subtle flavor and maintain sustainability.

Instructions

Combine dry ingredients: Whisk 1 1/2 cups flour and 1 1/4 teaspoons kosher salt together in a medium bowl so the salt is evenly distributed. This ensures consistent seasoning and prevents salty pockets in the dough. Cut in the butter: Using the back of a fork or a pastry cutter, work 1/4 cup softened butter into the flour until the mixture resembles coarse crumbs. You can finish with your fingertips—warm hands will create a slightly smoother texture faster. Add liquids and form dough: Stir in about 1/3 cup plus 1 tablespoon water and 1/2 cup sourdough starter with a spatula until a shaggy mass forms. Use your hands to bring it together into a rough ball in the bowl; hydrate more with a teaspoon of water at a time if very dry. Knead briefly: Turn the dough onto a lightly floured surface and knead for 1 to 2 minutes until smooth and no longer sticky. Over-kneading is unnecessary; you want a supple dough that still stretches easily when rolled thin. Portion and rest: Divide the dough into 12 pieces for taco-sized tortillas or 6 pieces for burritos. Shape each into a tight ball, cover with a very light towel or plastic wrap, and rest for 30 minutes at room temperature (or up to 2 hours). You can refrigerate balls up to 24 hours in an airtight container if you need to pause. Roll thin: On a lightly floured surface, roll each ball into a 6–8 inch round for tacos or 10–12 inch for burritos. Roll until the dough is nearly translucent in places—this is the key to a soft, pliable tortilla that puffs when cooked. Cook on a hot skillet: Heat a 12-inch nonstick or cast-iron pan over medium-high heat until very hot (piping hot is ideal). Do not add oil. Lay a tortilla in the pan and cook until it puffs and brown spots appear; flip and cook the other side. Each tortilla takes about 60 seconds total. If you want char, leave a few seconds longer per side. Store or serve: Stack cooked tortillas and keep them wrapped in a towel or in an airtight bag at room temperature for up to 5 days, or cool completely and freeze for up to 3 months.

Storage Tips

Store cooled tortillas in an airtight bag or container at room temperature for up to five days; for longer storage, freeze cooled tortillas in stacks separated by parchment. To reheat, wrap a stack in a damp towel and microwave in 20–30 second bursts until warm, or warm individual tortillas in a dry skillet for 15–30 seconds per side. For best texture after freezing, thaw in the fridge overnight and finish in a hot pan to revive blistered char and softness.

Ingredient Substitutions

If you don’t have butter, replace with an equal amount of neutral oil such as vegetable or canola—expect a slightly different mouthfeel (less richness, more chew). For dairy-free diets, use vegan butter or coconut oil (use sparingly). Whole wheat pastry flour can replace half the all-purpose flour for nuttier flavor and more structure; reduce water by a tablespoon or two because whole grains absorb more. If you prefer a softer tortilla, add a teaspoon of baking powder—this will mimic commercial tenderness.

Serving Suggestions

Serve these warm with grilled meats, roasted vegetables, or as a base for quick breakfast tacos with scrambled eggs and salsa verde. They’re excellent as quesadillas—fill with sharp cheddar and sautéed onions—or use as flatbreads for dipping into stews like pozole or chili. Garnish with a brush of melted butter or a sprinkle of flaky sea salt when warm for an extra-special touch.

Cultural Background

Flour tortillas have deep roots in northern Mexico and the American Southwest, where wheat was historically more abundant than corn. The marriage of flour with a fermented starter is a modern home-cook adaptation—bringing sourdough’s tang and texture to a traditional flatbread. Using sourdough starter introduces subtle acidity and aroma that nods to old-world fermentation while honoring tortilla traditions.

Seasonal Adaptations

In cooler months, serve warm tortillas with braised meats, roasted root vegetables, or hearty bean stews. In summer, keep tortillas light and fill them with grilled fish, fresh slaw, and citrusy salsas. Swap some of the water for pumpkin puree in fall to make seasonal flatbreads; reduce flour slightly to maintain rollability and expect a softer texture.

Success Stories

I once brought a stack of these to a backyard taco night and a friend confessed they’d never believed homemade flour tortillas could beat store-bought. The char pattern and subtle tang convinced them otherwise. Neighbors have requested these for potlucks because they’re easy to cook in batches and freeze — people appreciate the homemade texture and the fact they flex without tearing under hearty fillings.

Meal Prep Tips

Make the dough the night before and portion into balls in an airtight container; roll and cook the next day for fresher results. For bulk cooking, cook off two batches, layer with parchment, and freeze in zip-top bags. When reheating from frozen, pop them directly into a hot skillet for 30–45 seconds per side or microwave with a damp paper towel for quick weekday lunches.

Whether you’re feeding a family or building a taco bar for friends, these sourdough-enriched tortillas are approachable, satisfying, and full of heart. Tinker with thickness and char to make them your own, and enjoy the small ritual of rolling and cooking — it’s oddly meditative and always delicious.