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Sourdough tortillas

Sourdough Tortillas

  • Author: Jennifer Latham
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 18 tortillas
  • Category: Lunch, Dinner
  • Cuisine: Mexican


Easy and delicious sourdough tortillas made with few ingredients, an easy to handle dough, and honestly, they’re pretty hard to mess up. 


  • 350 g pastry flour, Sonora wheat flour, or other soft white wheat flour (or all-purpose flour)
  • ½ cup cold lard or coconut oil 
  • 175 g (3/4) cup ice-cold water 
  • 9 g (1 1/2 teaspoons) fine sea salt
  • 50 g (1/4 cup) ripe sourdough starter or discard (optional)


  1. Put the flour into a medium bowl. Add the lard and, using your fingers, blend the lard into the flour until the mixture is crumbly and the pieces of lard are pea-sized.
    Lard in flour for tortillas.
  2. In a small bowl, combine the water and salt, stirring until the salt is dissolved. Stir in the starter, if using. Pour the water mixture into the flour mixture. Using a spoon or your hand, stir until well combined. Knead the dough by hand a few times, just until the dough holds together and forms a cohesive ball.
    Sourdough tortilla dough kneaded into a ball.
  3. Wrap the dough in a clean kitchen towel or beeswax paper, or put it in a sealable container. Refrigerate for at least 2 hours and up to 2 days.
  4. Remove the dough from the fridge and unwrap it. Divide the dough into 18 equal pieces, each about the size of a small apricot. Roll the pieces between your palms or against the table until they are evenly round.
    Rolling sourdough tortilla dough.
  5. On a very lightly floured work surface, use your hands to flatten each ball into a disc. Then, using a rolling pin, roll each disc until it is about 6 inches in diameter. (If you have a tortilla press, you can use it to flatten the balls, but you’ll probably want to finish them with a rolling pin anyway—these are best when they are pretty thin.) Transfer each tortilla to a sheet of parchment or waxed paper, stacking the tortillas between sheets of paper so that they are flat and not touching. Freeze the tortillas for about 1 hour.
    Pressing sourdough tortilla dough out with a Masienda press.
  6. Preheat a cast-iron skillet, griddle, or comal over medium-high heat (if you’re using a cast-iron skillet, you may want to smear a little vegetable oil very lightly on it before preheating). The baking surface needs to be plenty hot, so give it a few minutes to preheat.
  7. Griddle the tortillas one at a time until both sides have golden-brown blisters, about 60 seconds per side. The tortillas may puff up a little as they cook, but they will flatten as they cool. Keep the finished tortillas in a covered dish or wrap them in a clean kitchen towel to keep them warm while you work.
    Cooking sourdough tortillas on a hot carbon steel pan.
  8. The tortillas are best served right away. If you have some left over, you can store them in an airtight container for a few days and quickly reheat them in a hot skillet before serving, or freeze for up to 1 month.


  • After all the dough balls are rolled out into discs and stacked on parchment paper, the dough can be frozen and kept for a month. Take them out and cook directly on the griddle as desired.

Keywords: Tortilla, sourdough, taco, burrito