Description
These soft, buttery sourdough tortillas are a total game changer. Whether using starter or discard, melted butter gives unmatched flexibility and flavor.
Ingredients
Scale
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
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, 1/8 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