This batch of sourdough flour tortillas is the kind of recipe that quietly becomes part of the weekly rhythm. I first adapted this version during a week when my starter was a little more active than usual and I wanted to use every spoonful—what began as a discard experiment turned into a ritual: mixing, resting, and rolling as thin as possible until the skillet sings. These tortillas are soft and flexible with a whisper of tang from the starter, and when cooked on a piping-hot pan they puff and develop little charred freckles that add smoky depth. They’re forgiving, fast, and endlessly adaptable whether you use fresh starter, discard, or even a portion of mature levain.

I discovered the joy of these at a busy family dinner where everyone built their own tacos: kids toasted tortillas with butter while adults argued over perfect charring. The texture is key—pillowy yet thin—and the technique is simple once you learn to roll the dough almost translucent and to heat your pan until it’s just shy of smoking. I reach for a well-seasoned cast-iron or a heavy nonstick crepe pan; my Le Creuset crepe pan has become a favorite because it distributes heat evenly and encourages that satisfying puff. These tortillas store well and freeze beautifully, making them an ideal prep-ahead element for weeknight meals or weekend gatherings.

Ingredients

• Unbleached all-purpose flour (1 1/2 heaping cups): Choose a reliable brand like King Arthur or Bob's Red Mill for consistent protein content—this yields a flexible, tender tortilla. Measure by spooning into the cup rather than scooping to avoid dense dough.
• Kosher salt (1 1/4 teaspoons): Diamond Crystal will measure slightly differently than Morton; if using Morton, reduce to about 1 teaspoon. Salt balances the sourness and strengthens gluten slightly for better handling.
• Butter, softened (1/4 cup): Use unsalted if you want tighter control of seasoning; the fat contributes to tenderness and a pleasant mouthfeel. For a dairy-free version, substitute an equal amount of neutral oil or vegan butter.
• Water (1/3 cup + 1 tablespoon): Warm water (around 85 to 95°F) helps hydrate the flour quickly without activating too much fermentation during the short rest.
• Sourdough starter (1/2 cup): Use active starter or discard—both work. An unfed discard yields a milder tang, while recently fed starter provides a livelier flavor and slightly more elasticity.

Instructions

Mix dry ingredients and cut in fat: Whisk the flour and salt in a medium bowl to aerate and evenly distribute seasoning. Use the back of a fork to work the softened butter into the flour until the mixture resembles coarse meal with small pea-sized bits of butter remaining; this creates pockets of fat that yield tender layers when cooked. Stir in liquids and form dough: Add the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to bring it together into a rough ball, then turn out onto a lightly floured surface. Gently knead for 1 to 2 minutes until the dough is smooth and cohesive but not overworked; it should not stick to the board. Portion and rest: Divide the dough into 12 pieces for taco-sized tortillas or 6 pieces for larger burritos. Shape each portion into a smooth ball, cover loosely with a light towel or plastic wrap, and let rest for 30 minutes at room temperature (up to 2 hours). For longer storage, refrigerate covered for up to 24 hours—transfer balls to an airtight container to prevent drying. Roll very thin: On a lightly floured surface, roll each ball into a 6–8 inch round for tacos or 10–12 inch for burritos. Aim to roll until you can see the countertop faintly through the dough; the thinner the better for pliability and quick puffing. Rotate the dough as you roll to maintain a circular shape. Cook on a very hot skillet: Preheat a 12-inch cast-iron or heavy skillet over medium-high heat until smoking slightly. Place the tortilla in the dry pan and cook until it puffs and brown spots appear on the underside, about 30–45 seconds, then flip and cook another 20–30 seconds. For more char, leave a few seconds longer. If the first few are pale, allow the pan to heat more between tortillas. Store or serve: Stack cooked tortillas and keep them wrapped in a clean kitchen towel or in an airtight bag to retain steam and softness. Serve warm, or cool completely before freezing for up to three months.

Storage Tips

To keep tortillas soft, stack them and wrap tightly in a clean kitchen towel, then place in an airtight bag at room temperature for up to five days. For longer storage, cool completely and freeze in a resealable freezer bag with parchment sheets between each to prevent sticking. To reheat, unwrap and warm in a preheated skillet for 15–30 seconds per side or microwave between damp paper towels for 20–30 seconds for a stack. Discard any with off smells or a moldy appearance.

Ingredient Substitutions

For dairy-free versions, replace butter with 1/4 cup neutral oil (vegetable or avocado) or vegan butter; texture will remain tender though slightly less layered. You can swap up to 25% of the flour with whole wheat for nuttier flavor, but expect a slightly denser result—add a tablespoon of water if dough feels dry. If you prefer a fluffier, non-sourdough version, omit starter and add 1 teaspoon baking powder and 2 to 3 tablespoons extra water.

Serving Suggestions

Serve these warm with carne asada, grilled vegetables, or roasted chicken. For brunch, fold filled tortillas into quesadillas with eggs and cheese. Garnish with fresh cilantro, lime wedges, and pickled red onion to brighten the flavors. For a simple snack, slather with softened butter and fold; for a crowd, keep tortillas warm in a towel-lined basket placed near the meal assembly station.

Cultural Background

Flatbreads like these traces their inspiration to traditional Mexican flour tortillas, which have long been a staple in northern Mexico and the southwestern United States where wheat was more available. Incorporating sourdough starter is a modern adaptation that adds depth and uses a baker's most sustainable ingredient—starter discard—turning a byproduct into an everyday hero. The technique of rolling thin and cooking on a hot griddle remains rooted in traditional methods.

Seasonal Adaptations

In cooler months, swap some water for warm milk to create an even richer dough, or mix in roasted pumpkin puree (reduce water by equal volume) for a fall twist. In summer, keep the dough chilled and quicker to handle—refrigerate the balls for 15 minutes before rolling to make ultra-thin rounds. For holiday gatherings, serve with spiced fillings and smoky salsas to echo seasonal flavors.

Meal Prep Tips

Make dough ahead and refrigerate shaped balls for up to 24 hours—bring to room temperature before rolling. Cook a full batch and freeze flat stacks separated by parchment; reheat as needed. If assembling burritos for the week, cool tortillas completely, stack with parchment, and freeze in meal-sized packages for grab-and-go reheating.

These tortillas are one of those small, satisfying projects that reward attention to heat and rolling. They’re forgiving, versatile, and a lovely way to use sourdough starter whether you discard or feed it—now go make a stack and share them with someone you love.