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stack of sourdough tortillas

Sourdough Tortillas

These bubbly soft Sourdough Tortillas are full of flavour and a healthier option to the white or whole wheat varieties.
Prep Time 1 d
Cook Time 30 mins
Course Mains
Servings 12


  • Stand Mixer
  • Cast iron skillets


  • 3 cups organic flour
  • 1 cup sourdough starter
  • 3/4 cup water
  • 1/4 cup olive oil
  • 2 tsp salt
  • 2 tbsp coconut oil for cooking


The Night Before

  • Add all ingredients (except the coconut oil) in the order listed to the bowl of a stand mixer. (When using the mixer, I always add the flour first as I find it mixes better than adding the wet ingredients first.)
  • Using a dough hook, mix until ingredients are combined and dough is stretchy (roughly 5 minutes).
  • Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 - 24 hours.

The Next Day

  • Place dough on a clean, lightly floured surface and roll into a long log. Slice in half, making 2 logs, then divide each 1/2 log into 6. You should have 12 dough balls.
  • Roll out each dough ball into a thin round tortilla.
  • Heat a cast iron pan with coconut oil.
  • Place one tortilla in pan and cook until golden brown (about 1 min), flip and cook other side until golden brown. Try only flipping once.
  • Remove from heat, set aside. Repeat 11 more times.
Keyword Sourdough, Tortillas, Wrap