sourdough tortillas white or whole wheat flour
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Make soft sourdough tortillas with either ripe starter or sourdough discard. Whether you choose all-purpose or whole wheat flour, this recipe is quick and easy to put together!

white or whole wheat sourdough tortilla Pinterest image

I love having quick sourdough flatbread recipes for those times I can’t make it to the store for bread or just want healthier homemade bread to eat with meals.

I’ve recently shared recipes for sourdough naan flatbread and whole wheat sourdough pita bread. I also have a fool-proof sourdough pizza crust recipe that I’m sure you’ll love.

These sourdough starter tortillas are great for lunch wraps or Mexican recipes, or even as a side to dunk into soup or chili.

They stay soft to roll up without splitting for 3 days at our house, and I don’t have to heat up my house with the oven.

one stack of whole wheat sourdough discard tortillas and one stack of white flour tortillas on a light blue tea towel

This recipe is a great way to use up some sourdough discard (or even ripe sourdough starter). The starter leavens the dough very slightly for softer tortillas, and also adds flavor.

I’ve chosen to use butter for the fat, but if you wanted, you could substitute with ½-cup of lard or oil and simply add 5 extra grams of salt.

Notes on Flour Options

You can use unbleached all-purpose flour for classic white flour tortillas. For more flavor and nutrition, choose a whole wheat flour.

The steps to make the sourdough tortillas will be the same no matter which flour you use, but the amount of water will vary as noted in the recipe card.

I have milled my own hard white wheat berries, and really enjoyed the result (pictured below).

Hard white wheat is still a whole grain, but it has a lighter color and more mild flavor than traditional wheat.

whole wheat sourdough tortilla

I’ve also made this recipe with soft white wheat (heritage Sonora wheat berries would be wonderful).

You can weigh your wheat berries prior to milling to make the exact amount of flour you need.

And of course, if you want to make whole wheat tortillas but don’t mill your own flour, you can purchase white whole wheat flour, regular whole wheat flour, or even Sonora flour.

Sourdough Tortillas Cooking Schedule

Approximate timing:

  • Mix: 10 minutes
  • Rest: 1 hour
  • Divide, shape into balls, rest: 45 minutes (can refrigerate dough balls for 1-2 days before cooking)
  • Roll and cook: 20 minutes

Tips for Making Sourdough Tortillas

  • Note that you shouldn’t use sourdough discard during the creation stage of your starter. Instead, wait until your starter is established. Use your discard before it becomes too old and acidic, or it will impart an unpleasant flavor to your baked goods. I have sourdough guides on my site for beginners, if you would like to learn more.
  • There are two ways to mix the dough depending on the texture you prefer for your sourdough flour tortillas (see Step 1 below).
  • This recipe yields 12 standard-size tortillas that fit well in a 10-inch skillet. Make only 10 tortillas if you want them extra-large, but don’t forget to use a larger pan.
  • Make sure to roll them thinly enough–they will puff a little while they cook and you don’t want them too thick.
  • Preheat your skillet sufficiently before beginning. The goal is to cook the sourdough starter tortillas quickly so they brown before they become crispy. A cast iron skillet is preferable for heat retention and flavor, but any skillet will work.
close up of a white flour tortilla

Recommended Equipment

How to Make Sourdough Tortillas (White or Whole Wheat)

Step 1 – Mix Sourdough Tortilla Dough

To start, I weigh the water into a pyrex measuring cup and boil the water in the microwave really quick.

Stir the butter chunks into the boiling water until the butter is melted.

butter melting in the boiling water

Then mix the dough. The sourdough starter tortillas will take on a different texture depending on the order you add the ingredients:

  1. If you prefer your tortillas extra soft and fluffy (whole wheat tortillas pictured), add the starter into the mixing bowl first and cover it with the flour. Pour in the hot butter/water mixture and salt and mix. (The flour acts as a buffer to protect the starter from the hot liquid.)
  2. If you prefer your tortillas flatter with a bit more chew (white flour tortillas pictured), pour the hot butter/water mixture over the starter in the bottom of the mixing bowl (don’t stir yet). Then add the remaining ingredients and mix. (This method works by “killing” the leavening power of the starter to some extent).

Squeeze/knead the dough in the bowl for a couple of minutes until it becomes cohesive and smooth.

squeezing and kneading the sourdough tortilla dough

Step 2 – Rest the Dough for 1 Hour

Cover the bowl with plastic wrap and allow the dough to rest at room temperature for 1 hour.

dough after resting for 1 hour

The dough will absorb the water and develop gluten during the rest time, but don’t expect the dough to rise.

Step 3 – Divide, Shape and Rest for Another 30 Minutes

Turn out the dough onto a clean surface and divide it into 12 pieces using a bench knife.

You can weight the dough to get each tortilla exactly the same size, but I just eyeball it since they are cooked individually.

Then form the pieces into balls.

It’s quick to scoot the pieces against the counter in a circular motion with your hand held in a cup shape.

I don’t find I need to dust with flour during this step. The dough is tacky which allows it to grip the counter when I scoot it, but it isn’t sticky.

Cover the dough balls with plastic wrap and allow them to rest for another 30 minutes (I just place them back into the bowl and cover). This will allow the dough to relax again for easy rolling.

placing the dough balls back into the bowl to let them rest for 30 more minutes

(Alternately, you can place the dough balls in a zipper bag and refrigerate for 1-2 days before you roll and cook them.)

Step 4 – Roll and Cook the Sourdough Tortillas

About 15 minutes before you’re ready to cook your sourdough flour tortillas, begin preheating a cast iron skillet over medium heat.

Once it begins to smoke, it’s hot enough to cook the first sourdough tortilla. Roll the first one while you keep the remaining dough balls covered.

I press the ball into a flat disk with my hands first.

Then I roll the tortilla, turning it and dusting with additional flour as I go. It should end up quite thin and 9.5-inches in diameter.

Don’t worry if your tortillas are wonky at first! Just try to roll them very thinly. They will taste the same no matter the shape.

Gently pick up the sourdough tortilla by one edge with your hands and lay it down in the preheated skillet.

Once the top has bubbled and the bottom has browned to your liking, flip it gently with kitchen tongs to cook the second side.

Remove the sourdough tortilla to a plate or basket lined with a tea towel, or place it in a tortilla warmer and cover.

Roll and cook the remaining tortillas, and serve them while they are still warm.

How to Store Sourdough Tortillas

Allow them to cool completely before wrapping them to prevent condensation from forming in your container. Like I said at the beginning of the post, we’ve found they are still fresh on day 3! After that they will start to dry out.

You can also freeze the tortillas for longer storage.

Stack the tortillas with a piece of parchment paper between each one. Place the stack in a freezer zipper bag, and freeze for up to three months. Pull them out ahead of time to allow them to thaw and come back to room temperature.

They can be warmed briefly in the microwave or back in a preheated skillet.

I’ve also made freezer green chili breakfast burritos with these tortillas, and they held up just fine.

a stack of sourdough tortillas on a tea towel

If you make this recipe and love it, I would be so grateful if you would come back to leave a star rating and a comment. Your feedback is very appreciated!

Follow me on Instagram @aberlehome and tag me on your photo to show me what you made!

sourdough tortillas white or whole wheat flour

Sourdough Tortillas (White or Whole Wheat Flour)

Yield: 12 standard-size tortillas
Prep Time: 45 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 35 minutes

The softest sourdough tortillas made with ripe starter or sourdough discard. Whether you choose white or whole wheat flour, this recipe is quick and easy to put together!


  • 200g boiling water (if using a soft pastry whole wheat flour or Sonora flour, you may need to increase to 207g; if using a hard whole wheat flour (white wheat or regular whole wheat), increase to 235g)
  • 113g (1 stick) salted butter, cold and cut into pats
  • 90g ripe or unfed sourdough starter, 100% hydration
  • 380g unbleached all-purpose flour or whole wheat flour, plus extra flour for rolling
  • 8g fine sea salt


Mix: Stir butter pats into the boiling water until melted. Set aside. In a medium-size bowl, add starter to the bottom of the bowl first, then add flour (*see notes for alternate mixing order for tortillas that are a bit flatter with more chew). Pour the butter mixture over the flour. Add salt. Mix and squeeze the dough with your hands for a couple of minutes until everything is well combined and the dough is smooth. Cover the dough with plastic wrap and allow to rest at room temperature for 1 hour.

Divide and shape: Turn out dough onto a clean surface. Divide into 12 pieces and form each piece into a ball. Place the dough balls back into the bowl, cover, and allow them to rest for 30 minutes. (Alternately, refrigerate dough balls and cook within the next 2 days). 15 minutes into the rest, set a 10-inch (or larger) cast iron skillet over medium heat to preheat.

Roll and cook: Keeping the remaining balls covered, roll out your first tortilla, flouring the bench and rolling pin as needed to prevent sticking. Turn the round as you roll, and roll evenly and thinly to 9.5-inches in diameter. When the cast iron skillet begins to smoke, use your hands to lay the first tortilla into the skillet. Allow it to cook for a minute or so until the bottom has browned and the top has bubbled. Flip gently with tongs to cook the second side. Remove to tea towel-lined plate or basket or tortilla warmer. Repeat rolling and cooking the remaining tortillas (roll one as one is cooking to speed up the process). Serve warm.

How to store: Store leftover sourdough tortillas (completely cooled) in an airtight container at room temperature for up to three days. They can also be stacked with parchment paper between each tortilla and frozen in a zipper bag for up to three months. Pull out ahead of time to thaw and warm briefly in the microwave or back in a hot skillet.


*Alternate mixing order: For flatter and more chewy tortillas, pour hot butter/water mixture over starter before adding in the flour and salt.

  • Use unbleached all-purpose flour for classic white flour tortillas. Choose a whole wheat flour for more flavor and nutrition and adjust the water accordingly. If milling a heritage/ancient wheat or combination of wheat not mentioned, start with the lesser amount of water and add more as needed. The dough should be tacky, soft, and squeezable with the correct amount of water, but not sticky. The whole wheat tortillas pictured were made with home milled hard white wheat flour.
  • This recipe yields 12 standard-size tortillas that fit well in a 10-inch skillet. Make 10 tortillas if you want them extra-large, but use a larger pan.
  • A cast iron skillet is best for heat retention and flavor, but any skillet will work. Preheat your skillet sufficiently so the tortillas can brown quickly before crisping.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 268mgCarbohydrates: 42gFiber: 2gSugar: 0gProtein: 6g

*Nutrition information is not always accurate.