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.

The Best Soft Sourdough Tortillas With Active Starter November 6, 2025

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

Scale

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.

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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