These sourdough tortillas are chewy, soft, pliable, fluffy, and flexible flatbread made with only 4 ingredients. They are a staple of Mexican iconic cooking and the heart of tacos, burritos, enchiladas, quesadillas, wraps, and endless possibilities, I promise!
Upon discovering this four-ingredient recipe with no baking powder, I enjoyed making these artisan-style tortillas at home. Trust me, the results amaze me every single time, and I am sure you will be amazed, too, by following this recipe.
Over the years, I have been trying these tortillas with baking powder, discard, and active starter, and finally, after years of experimenting, no secret is hidden from me. I think the super active and bubbly starters never disappoint!
Table of Contents
Why are baking powder or yeast not preferable options?
You notice I have not mentioned the most common baking powder or yeast because I want to let my sourdough starter do the magic. Sourdough is a natural leaven with a wild growth of beneficial yeast and good gut bacteria that break gluten and phytic acid (easy to absorb and more available to the body), making it much healthier than baking powder and commercial yeast. Remember, we don’t want to ferment our tortillas too long to rise or have a spongy texture, but we want to make our tortillas puff a little and make them taste a little tangy. On the contrary, the primary purpose of baking powder is merely to raise the bread and baking goods because they don’t have enough time to interact with gluten and phytate. That’s why we use sourdough starter instead of baking powder or yeast.
Why Will You Love This Sourdough Tortilla Recipe?
- Soft and Flexible: This tortilla is super pliable and never cracks if bent and shaped into tacos or wraps.
- No Yeast or Baking Powder: No artificial and chemical yeast or baking powder means a healthier tortilla!
- Easy Ingredients: These few ingredients are a must in everyone’s pantry, so you won’t need to buy fancy ingredients.
- Better Than Store-Bought: These fluffy sourdough tortillas are 1000 times better than chemically processed tortillas at stores that cost many $$. Once you find their benefits, you won’t be back to the store to buy pre-made tortillas.
Ingredients
- 100g (½ cups) Sourdough starter, active and bubbly
- 500g all-purpose flour, 4 cups spooned and levelled, plus more for dusting
- 10g salt, 1 and ½ teaspoon
- 75g butter, 1/3 cup unsalted and at room temperature
- 220ml (1 cup) hot water, 96-104°F temperature.
Instructions
1.Gather the ingredients
First, combine all-purpose flour, salt, active sourdough starter, and butter in a large bowl and mix with your hands until crumbly.
2.Form dough mixture
Gradually incorporate hot water and mix the dough with your hands or a spoon as you go further. Remember, the water is hot, so avoid getting it on your hands. If using a stand mixer, mix these ingredients at a low speed for about 2-3 minutes.
3.Knead the dough
Knead the dough: Once a sticky mass of dough is formed, transfer it to a work surface with your hands. If it is sticky, use a flexible dough scraper to clear the bowl. Knead the dough with your hands for 5 minutes or until smooth and elastic. If it is a bit sticky or you face difficulty in handling, generously dust it with flour.
4.Let the Dough Rest
Return the tortilla dough back to bowl and cover it with cling film. Let the sourdough tortilla dough sit for 30 minutes.
5.Divide and Shape
Shift the dough to a work surface or clean countertop and divide the dough into equal 12-pieces with a scraper or knife, with each portion weight about 70-72g. Shape all the portions into round ball.
6.Roll the Tortilla
Roll the ball into a 9–10-inch diameter and 2mm thick tortilla. Start by rotating in one direction and then rotating in the other direction so it rolls in each direction. When it starts getting bigger, try rolling halfway down and halfway up. Rotate, flip, and repeat the process until you get a thin tortilla. During the rolling process, cover the rest of the dough balls with a clean and damp kitchen dish towel.
7.Make Stacks
Place each rolled tortilla on parchment paper. Make a stack by placing parchment paper in between and cook after you are done rolling out all of them, or as soon as you have freshly rolled the tortilla.
8.Cook Tortillas on Skille
Cook the tortillas on a heavy cast-iron pan or skillet. Once it starts forming a blister after 30-40 seconds, flip it and cook the uncooked side for 30 seconds. You notice brown spots on these soft tortillas. Please keep them in a clean kitchen towel, as the steam helps to keep them warm.
9.Store
Store them in a zip-lock bag once these tortillas are cool and refrigerate them. Thaw at room temperature before warming up and enjoy delicious tacos.
Some Secrets for Perfect Sourdough Tortillas Recipe
- Temperature of skillet: Your skillet should be very hot, most accurately at medium-high heat or 500F. Check the temperature with an infrared thermometer. If you don’t have one, just remember that at this temperature, the tortilla will puff and blister. If the skillet is burning or you see smoke rising from it, then lower the heat and wait for a few minutes before cooking tortillas.
- The Quicker, the Better! The quicker you cook these tortillas, the softer they are. Cook each side for 30 seconds until you see a few brown spots on both sides. If cooked for too long, they may get crispy or crack.
- The Thinner, the Better: Another secret I noticed during my years of experimentation was rolling the tortilla as thinly as possible.
- Fat and Starter Guide: To get moist dough that puffs slightly when cooked, you’ll need room-temperature fat like butter and an active bubbly starter.
- To make a variable tortilla size, adjust the portion of the dough ball to make the tortilla bigger or smaller, depending on your preference.
- Resting Time: The most important factor is resting the dough for some time. 30 minutes is enough to develop elasticity. You can keep the dough for 2 days if you want.
The Best Soft Sourdough Tortillas with Active Starter
- Total Time: 45 minutes
- Yield: 12 tortillas (about 4–6 servings) 1x
- Diet: Vegetarian
Description
These sourdough tortillas are chewy, soft, pliable, fluffy, and flexible flatbread made with only 4 ingredients. They are a staple of Mexican iconic cooking and the heart of tacos, burritos, enchiladas, quesadillas, wraps, and endless possibilities, I promise!
Upon discovering this four-ingredient recipe with no baking powder, I enjoyed making these artisan-style tortillas at home. Trust me, the results amaze me every single time, and I am sure you will be amazed, too, by following this recipe.
Over the years, I have been trying these tortillas with baking powder, discard, and active starter, and finally, after years of experimenting, no secret is hidden from me. I think the super active and bubbly starters never disappoint!
Ingredients
- 100g (½ cups) Sourdough starter, active and bubbly
- 500g all-purpose flour, 4 cups spooned and levelled, plus more for dusting
- 10g salt, 1 and ½ teaspoon
- 75g butter, 1/3 cup unsalted and at room temperature
- 220ml (1 cup) hot water, 96-104°F temperature.
Instructions
- Gather the ingredients: First, combine all-purpose flour, salt, active sourdough starter, and butter in a large bowl and mix with your hands until crumbly.
- Form dough mixture: Gradually incorporate hot water and mix the dough with your hands or a spoon as you go further. Remember, the water is hot, so avoid getting it on your hands. If using a stand mixer, mix these ingredients at a low speed for about 2-3 minutes.
- Knead the dough: Once a sticky mass of dough is formed, transfer it to a work surface with your hands. If it is sticky, use a flexible dough scraper to clear the bowl. Knead the dough with your hands for 5 minutes or until smooth and elastic. If it is a bit sticky or you face difficulty in handling, generously dust it with flour.
- Let the Dough Rest: Return the tortilla dough back to bowl and cover it with cling film. Let the sourdough tortilla dough sit for 30 minutes.
- Divide and Shape: Shift the dough to a work surface or clean countertop and divide the dough into equal 12-pieces with a scraper or knife, with each portion weight about 70-72g. Shape all the portions into round ball.
- Roll the Tortillas: Roll the ball into a 9–10-inch diameter and 2mm thick tortilla. Start by rotating in one direction and then rotating in the other direction so it rolls in each direction. When it starts getting bigger, try rolling halfway down and halfway up. Rotate, flip, and repeat the process until you get a thin tortilla. During the rolling process, cover the rest of the dough balls with a clean and damp kitchen dish towel.
- Make Stack: Place each rolled tortilla on parchment paper. Make a stack by placing parchment paper in between and cook after you are done rolling out all of them, or as soon as you have freshly rolled the tortilla.
- Cook Tortillas on Skillet: Cook the tortillas on a heavy cast-iron pan or skillet. Once it starts forming a blister after 30-40 seconds, flip it and cook the uncooked side for 30 seconds. You notice brown spots on these soft tortillas. Please keep them in a clean kitchen towel, as the steam helps to keep them warm.
- Store: Store them in a zip-lock bag once these tortillas are cool and refrigerate them. Thaw at room temperature before warming up and enjoy delicious tacos.
Notes
- Temperature of skillet: Your skillet should be very hot, most accurately at medium-high heat or 500F. Check the temperature with an infrared thermometer. If you don’t have one, just remember that at this temperature, the tortilla will puff and blister. If the skillet is burning or you see smoke rising from it, then lower the heat and wait for a few minutes before cooking tortillas.
- The Quicker, the Better! The quicker you cook these tortillas, the softer they are. Cook each side for 30 seconds until you see a few brown spots on both sides. If cooked for too long, they may get crispy or crack.
- The Thinner, the Better: Another secret I noticed during my years of experimentation was rolling the tortilla as thinly as possible.
- Fat and Starter Guide: To get moist dough that puffs slightly when cooked, you’ll need room-temperature fat like butter and an active bubbly starter.
- To make a variable tortilla size, adjust the portion of the dough ball to make the tortilla bigger or smaller, depending on your preference.
- Resting Time: The most important factor is resting the dough for some time. 30 minutes is enough to develop elasticity. You can keep the dough for 2 days if you want.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Cuisine, Meals
- Method: Mixing, Kneading, Rolling, Cast-Iron Skillet Cooking
- Cuisine: Mexican, Artisan Bread
FAQ’s For This Sourdough Tortillas
Are sourdough tortillas healthy?
Yes, actually a lot. Sourdough tortillas are gut-healthy and easier to digest than regular tortillas. The sourdough makes nutrients easier to absorb in the body, so they are a thousand times better than store-bought.
Can you freeze tortillas?
You can freeze the tortillas in cooked or uncooked form. If freezing uncooked tortillas, place one tortilla on another, with parchment paper between them, so they don’t stick together. Place them in a freezer-safe bag, and they will be suitable for about 2-3 months. If storing cooked tortillas, store the pile in an airtight container and freeze.
How to reheat homemade tortillas?
Reheating them in a hot skillet is the best way to go if you are heating them one by one but let them thaw at room temperature. To reheat in bulk, just place them in foil with a sprinkle of water and oil and warm them in the oven at 350°F for 10-15 minutes.
