These Sourdough Tortillas (The Ultimate Soft & Buttery Version) are the result of serious kitchen curiosity - and friend, I've finally cracked the code on the hardest part: rolling them paper-thin without spending forever at the counter. After countless tests, I discovered the ultimate time-saving trick that makes the dough roll out effortlessly and stay soft and flexible. Combined with one game-changing ingredient - melted butter - these tortillas cook up rich, tender, and buttery, whether you're using active starter or discard.
I don't share sourdough recipes often, but when I do, it's out of pure love - for my family, and for the craft. Making homemade breads and baked goods every week has become part of our rhythm. It's how I make sure my kids are eating food with ingredients I can actually pronounce. When I looked at the ingredient list on store-bought tortillas, I knew I could do better. And honestly? The real sourdough bakers who taught me the craft - I completely fan girl over them (I'm sure Taylor Swift can relate). This recipe is my ode to keeping it real, simple, and homemade.
Serve these with tacos, fajitas and top with my Homemade Pico de Gallo, or roll them into your favorite Enchiladas Verde for an unbeatable homemade touch.
Jump to:
- Why You'll Love These Sourdough Tortillas
- Ingredients You'll Need
- How to Make Sourdough Tortillas
- Flavor and Texture Variations for Sourdough Tortillas
- Top Tip
- Equipment You'll Love
- How to Store and Reheat These Homemade Tortillas
- Behind the Recipe - Homemade Sourdough Tortillas
- FAQ
- Taco Night Essentials
- See the Latest from Whisk and Wine
- 📖 Recipe
- 💬 Reviews
Why You'll Love These Sourdough Tortillas
Here's why these tortillas earn a permanent place in your weekly rotation:
- They're game-changingly soft thanks to melted butter - trust me, I've tested them every which way.
- You can use either sourdough starter or discard - no waste, just that deep, tangy flavor.
- They roll thin easily, cook fast, and stay flexible long after cooling (no cracking, ever).
Ingredients You'll Need
One of the best parts of these Sourdough Tortillas is how simple the ingredient list is. You don't need preservatives, or mystery oils - just a few honest pantry staples that you probably already have. Every ingredient here is real and recognizable, giving you peace of mind when you're putting food on the table for your family.
A short, simple ingredient list for seriously impressive results.
- All-purpose flour
- Sourdough starter or discard
- Warm water
- Unsalted butter, melted
- Salt
That's It!
See recipe card for quantities.
How to Make Sourdough Tortillas
(Also known as: the quickest way to impress yourself in the kitchen.)
Once you get into the roll-and-cook rhythm, these come together in a flash.
Mix the base
In a large mixing bowl, whisk together sourdough starter (or discard), warm water, and salt using a Danish dough whisk or a standard whisk. Both work beautifully - the Danish dough whisk makes it easier to blend thicker doughs without overmixing.
Add the flour and bring it together
Add all the flour at once, then the butter on top. I like to slip on a food-safe glove and use my hand to mix everything together until a loose, shaggy dough forms - it gives me more control over the texture. (You can absolutely use a stand mixer here if you prefer.)
Knead the dough
Knead for about 3 to 5 minutes, until the dough feels smooth and supple. If the dough looks or feels visibly oily, add more flour, ⅛ cup at a time, until it comes together.
Divide and rest
Weigh the dough and divide into about 14 equal pieces (about 70 g each). Cover lightly with a towel while you work to keep them from drying out.
Roll thin - this is the GAME CHANGER.
Here's where the magic happens. Roll each dough ball out on a silicone baking mat until it's nearly see-through - the mat keeps the dough from sticking and makes it so much easier to roll evenly. Start by flattening the dough and rolling it into a small circle about 4 to 5 inches in diameter, then use your rolling pin in a gentle clockwise motion to expand it outward. The dough should stretch easily into a thin, delicate round (around 7-8 inches across). Even if it tears or breaks slightly, keep rolling - that motion helps it come back together naturally.
Cook fast and find your rhythm.
Heat a dry skillet over medium. Cook each tortilla for about 45 seconds on the first side until golden spots appear, then flip for 15-20 seconds. While one tortilla is cooking, roll out the next one so you've got a smooth little assembly line going. It might take a few tries to find your groove, but once you do, you'll have warm, homemade tortillas on the table for taco night in 30 minutes or less!
Stack and keep warm
Stack tortillas as they finish cooking and cover with a clean towel to keep them soft and flexible.
Flavor and Texture Variations for Sourdough Tortillas
Homemade tortillas are endlessly versatile - once you've mastered the base dough, you can easily adapt them to fit your table.
- Roll them larger for wraps or burritos.
- Add a sprinkle of smoked paprika or chili powder to the dough for a subtle warmth.
- Brush the cooked tortillas lightly with garlic butter or olive oil for a warm, savory finish.
- Make mini street-taco-sized rounds for parties or family-style taco nights.
Top Tip
⭐ Your rolling surface is everything.
The real secret to faster, thinner tortillas isn't strength - it's setup. Rolling on a silicone mat gives the dough just enough grip to stretch thinly without sticking. Combine that with a gentle clockwise rolling motion, and you'll find your rhythm fast. Once you get into that roll-cook-roll flow, these tortillas practically make themselves.
Equipment You'll Love
A few well-chosen tools make these tortillas a joy to roll and cook - and they'll earn a permanent place in your everyday kitchen lineup.
- Digital kitchen scale - I love my Williams Sonoma Touchless Tare Waterproof Scale
- Non-slip Silicone Pastry Mat Extra Large with Measurements 28''By 20'' - your best friend for rolling ultra-thin doughs - and it comes with
- Wood Top Dough Scraper - for portioning and lifting.
- Tapered French Rolling Pin - smooth, precise, and perfect for tortillas.
- Danish Dough Whisk - ideal for mixing starter-based doughs without overworking them.
- Food-Safe Gloves - keeps cleanup simple and your hands butter-free.
- Cast-iron or I love these GreenPan ceramic non-stick skillets.
How to Store and Reheat These Homemade Tortillas
If you're lucky enough to have leftovers, these tortillas store beautifully and reheat like a dream.
- Reheat: Warm briefly in a dry skillet or microwave under a damp towel
- Room Temperature: Store in an airtight container up to 2 days.
- Freeze: Stack 6-8 at a time in freezer bags and thaw at room temp.
- Avoid Refrigeration: The butter firms up when chilled.
Behind the Recipe - Homemade Sourdough Tortillas
This recipe has been years in the making - a dozen batches chasing that perfect combination of thin, soft, and flexible. Each test taught me something new about how fat, flour, and sourdough balance together.
But for me, it's more than just technique. It's about slowing down, making food from scratch, and feeding my family something real. I'm not a "sourdough blogger," but sourdough is part of my story - it represents care, craft, and control over what goes into our food. And it's also a nod to the real sourdough creators out there - the ones who taught me this craft I now love (and fan girl over endlessly).
FAQ
Yes! Both work beautifully. Active starter adds a little puff; discard gives a tender, mellow texture.
Let the dough rest briefly to relax the gluten. A bit of shrinkage is normal and won't affect softness.
Definitely. Freeze cooled tortillas in stacks, then reheat 10-15 seconds per side
I don't recommend it! Place in an airtight ziploc bag at room temperature.
Taco Night Essentials
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📖 Recipe
Sourdough Tortillas (The Ultimate Soft & Buttery Version)
- Total Time: 30
- Yield: 14 1x
Description
These soft, buttery sourdough tortillas are a total game changer. Whether using starter or discard, melted butter gives unmatched flexibility and flavor.
Ingredients
200 g sourdough starter or discard
200 g warm water
20 g salt
510 g all-purpose flour
1 stick (113 g) unsalted butter, melted
Get Recipe Ingredients
Instructions
- Mix the base.
In a large mixing bowl, whisk together sourdough starter (or discard), warm water, and salt using a Danish dough whisk or a standard whisk. Both work beautifully - the Danish dough whisk makes it easier to blend thicker doughs without overmixing. - Add the flour and bring it together.
Add all the flour at once. I like to slip on a food-safe glove and use my hand to mix everything together until a loose, shaggy dough forms - it gives me more control over the texture. (You can absolutely use a stand mixer here if you prefer.) The glove trick will come in handy for the next step too, since things can get a little oily. - Incorporate the butter.
Pour in the melted butter and knead for about 3 to 5 minutes, until the dough feels smooth and supple. If the dough looks or feels visibly oily, add more flour, ⅛ cup at a time, until it comes together. - Divide and rest.
Weigh the dough and divide into 14 equal pieces (about 70 g each). Cover lightly with a towel while you work to keep them from drying out. - Roll thin - this is the game changer.
Here's where the magic happens. Roll each dough ball out on a silicone baking mat until it's nearly see-through - the mat keeps the dough from sticking and makes it so much easier to roll evenly. Start by flattening the dough into a small circle about 5 to 6 inches in diameter, then use your rolling pin in a gentle clockwise motion to expand it outward. The dough should stretch easily into a thin, delicate round (around 8 inches across). Even if it tears slightly, keep rolling - that motion helps it come back together naturally. - Cook fast and find your rhythm.
Heat a dry skillet over medium. Cook each tortilla for about 45 seconds on the first side until golden spots appear, then flip for 15-20 seconds. While one tortilla is cooking, roll out the next one so you've got a smooth little assembly line going. It might take a few tries to find your groove, but once you do, you'll have warm, homemade tortillas on the table for taco night in 30 minutes or less. - Stack and keep warm.
Stack tortillas as they finish cooking and cover with a clean towel to keep them soft and flexible.
Notes
- Melted butter is the key to flexible, rich tortillas.
- Silicone mats make rolling effortless and consistent.
- You can place rolled tortillas between sheets of parchment until you are ready to cook
- Prep Time: 15
- Cook Time: 15
- Category: Bread / Flatbread
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 Tortilla
- Calories: 210
- Sugar: 0
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
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