This recipe for sourdough flour tortillas is one of those small discoveries that quietly transformed weeknight dinners in my kitchen. I first experimented with adding a half cup of fed starter to a basic flour tortilla dough during a weekend when I had extra discard and wanted to give it purpose beyond pancakes. The result surprised me: the tortillas developed a subtle tang, a more tender crumb, and a resilience that made them perfect for folding without tearing. They became a staple for taco nights, quick breakfast wraps, and lunchbox quesadillas.

What makes these tortillas special is their simplicity and the forgiving nature of the method. Whether you use discard or an active starter, the dough comes together quickly and benefits from a short rest rather than a long fermentation. The two keys I always emphasize are rolling the dough as thin as you can and getting the skillet piping hot — those factors directly affect texture, chew, and that lovely spotting and light char that screams homemade. Over the years I've doubled batches for parties, learned which pans deliver the best char, and found that even cooking-challenged guests can master the roll-and-sizzle rhythm after a few tries.

Ingredients

• Unbleached all-purpose flour: 1 1/2 heaping cups (about 7 1/2 ounces or 210 grams). Use a reliable brand like King Arthur or Bob's Red Mill for consistent hydration and gluten content. The flour builds structure and gives the tortillas their chew.
• Kosher salt: 1 1/4 teaspoons. Salt enhances flavor and strengthens the gluten slightly; Diamond Crystal and Morton differ by grain size, so use a leveled measure according to your brand.
• Softened butter: 1/4 cup (about 2 ounces or 56 grams). Butter adds richness and helps tenderize the dough; if you prefer neutral flavor or dairy-free, substitute light-tasting vegetable oil.
• Water: 1/3 cup plus 1 tablespoon (about 100 grams). Start with this amount and adjust a tablespoon at a time if your flour feels drier or if your kitchen is very humid.
• Sourdough starter: 1/2 cup (about 100 grams) — fed or discard both work. Fed starter yields a brighter tang and better lift; discard gives a more subtle flavor while still contributing enzyme activity and moisture.

Instructions

Combine dry ingredients: Whisk the flour and salt together in a medium bowl so the salt distributes evenly. This ensures every tortilla has balanced seasoning and prevents pockets of salt or dry flour while you incorporate the fat. Cut in the butter: Using the back of a fork, a pastry cutter, or your fingertips, cut the softened butter into the flour until the mixture resembles coarse crumbs and the fat is well dispersed. Small pea-sized bits of butter are fine — they help create tender spots in the final tortilla. Add water and starter: Stir in the water and the starter with a spatula until a shaggy dough forms. The dough will look rough and slightly sticky at this point; don't overwork it — you just want everything to come together into a loose ball. Knead briefly: Turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes, just until smooth and no longer sticking. The goal is a supple ball that holds together but is still soft. Over-kneading will make the tortillas tougher. Divide and rest: Cut the dough into 12 pieces for taco-sized tortillas or 6 pieces for large burrito-sized ones. Shape each piece into a smooth ball, cover with a very light towel or plastic wrap, and let rest for 30 minutes at room temperature (up to 2 hours). For longer hold, refrigerate up to 24 hours in an airtight container — bring back to room temperature before rolling. Roll as thin as possible: On a lightly floured surface, flatten each ball and roll to about 6–8 inches diameter for tacos or 10–12 inches for burritos. Roll until you can see the work surface faintly through the dough — the thinner you go, the better the texture and pliability. Cook on a hot skillet: Heat a 10–12 inch cast-iron or nonstick pan over medium-high heat until it is very hot. No oil is needed. Lay a tortilla in the pan and cook until it puffs and brown spots form on the underside, about 30–45 seconds; flip and cook another 20–30 seconds. Each tortilla cooks in roughly 60 seconds total. If you prefer char, hold a few seconds longer on each side.

Storage Tips

Store cooled tortillas in an airtight bag or container at room temperature for up to 5 days. For longer storage, stack them with pieces of parchment between each, place in a freezer-safe bag, and freeze for up to 3 months. To reheat, warm briefly in a hot skillet for 20–30 seconds per side or steam wrapped in a damp towel in the microwave for 20 seconds to restore pliability. When thawing frozen tortillas, allow them to come to room temperature in the bag to prevent condensation that can make them gummy.

Ingredient Substitutions

If you need dairy-free tortillas, swap the 1/4 cup butter for 1/4 cup neutral oil (vegetable or avocado). For a lighter, slightly crisp edge, replace half of the all-purpose flour with whole wheat pastry flour — expect a nuttier flavor and a little less stretch. If you don't have starter, you can use the original baking-powder-based technique: substitute the 1/2 cup starter with 1 teaspoon baking powder and increase water by 1 tablespoon to match hydration. Keep in mind that removing starter eliminates the tang and enzymatic benefits it brings to the dough.

Serving Suggestions

Serve warm with fillings that complement the subtle sourdough tang: grilled carne asada, roasted vegetables and pickled onions, spiced black beans with avocado, or simply brushed with butter and chopped herbs. For breakfast, fill with scrambled eggs, cheese, and salsa verde. For a mezcal-friendly plate, char the tortillas until blistered and serve with roasted chile salsa and queso fresco. Garnish with chopped cilantro, lime wedges, or a swipe of crema for visual appeal and brightness.

Cultural Background

Flour tortillas are a staple in northern Mexico and the American Southwest, historically made with simple pantry staples. Traditional recipes vary from family to family — some use lard, others oil — but all aim for a thin, pliable flatbread. Adding sourdough starter is a more modern home-kitchen twist that brings the tang and tender crumb associated with fermented doughs; it borrows from bread techniques while honoring tortilla simplicity.

Seasonal Adaptations

In winter, lend warmth by adding 1/2 teaspoon ground cumin or smoked paprika to the dry mix for a cozy flavor. Spring and summer invite herb-forward tortillas: knead in 1 tablespoon finely chopped cilantro or chives for a fresh note. For holiday gatherings, roll larger burrito-sized discs and stuff with roast meats and winter slaws for a shareable centerpiece.

Meal Prep Tips

Make dough in the morning and refrigerate the shaped balls up to 24 hours; roll and cook when ready to serve. Cooked tortillas can be stacked and frozen in portions of 6–8 with parchment between each, then pulled from the freezer and warmed in a hot skillet for a few minutes. For lunchboxes, wrap a warm tortilla around fillings in the morning and keep chilled until lunchtime — they retain shape well and don't get soggy if ingredients are not overly wet.

These tortillas have become a small but reliable way to make daily meals feel a bit more special. Whether you use discard or feed your starter, the method is forgiving, flavorful, and fun to share.