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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk together the sourdough starter (or discard), warm water, and salt in a large mixing bowl.
Add all the flour at once and mix with your hand until a loose, shaggy dough forms.
Pour in the melted butter and knead for about 3 to 5 minutes until the dough feels smooth and supple.
Divide the dough into 14 equal pieces and cover lightly with a towel.
Roll each dough ball out on a silicone baking mat until it is nearly see-through, about 8 inches across.
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.
Stack the tortillas as they finish cooking and cover with a clean towel to keep them soft and flexible.
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Melted butter is the key to flexible, rich tortillas.
Silicone mats make rolling effortless and consistent.
Active starter adds a little puff; discard gives a tender, mellow texture.
If the tortillas shrink after rolling, let the dough rest briefly to relax the gluten.
Can I use sourdough discard instead of active starter?
Yes, both active starter and discard work beautifully. Discard gives a tender, mellow texture.
How should I store the tortillas?
Keep in an airtight container at room temperature for up to 2 days. Freeze in stacks of 6-8 in freezer bags and thaw at room temperature.
What if my tortillas shrink after rolling?
Let the dough rest briefly to relax the gluten. A bit of shrinkage is normal and will not affect softness.
Can I make larger tortillas for wraps?
Yes, you can roll them larger for wraps or burritos.
How can I reheat the tortillas?
Reheat briefly in a dry skillet, or in the microwave under a damp towel, 10-15 seconds per side.
