Prep time: 15 mins | Servings: 12 tortillas
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 4 Points
Protein: 4g
Net Carbs: 23g
Fat: 5g
Calories: 155 kcal
Description
Soft, pliable, and puffy with golden toasted spots, these Sourdough Flour Tortillas are so good you won’t be able to stop making them! Using sourdough discard or active starter adds a subtle, irresistible tang and creates an ultra-tender texture that blows store-bought tortillas away. Pretty easy to make and endlessly versatile, they are a guaranteed hit for wraps, tacos, and quesadillas.
Anti-Inflammatory Highlights
Sourdough Starter (Wild Fermentation): Natural fermentation helps break down phytic acid and complex starches, making the grains gentler on digestion and enhancing nutrient absorption.
Olive Oil or Avocado Oil: Provides heart-healthy monounsaturated fats and polyphenols that support cardiovascular wellness and help lower systemic inflammation.
Ingredients
3 cups (360g) all-purpose flour (plus extra for dusting)
1/2 cup (120g) sourdough discard (unfed or active)
1/3 cup olive oil, melted butter, or lard
3/4 cup warm water
1 tsp sea salt
1/2 tsp baking powder (optional, for extra puffiness)
Instructions
1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sea salt, and optional baking powder.
2. Add Wet Ingredients: Pour in the sourdough discard, olive oil (or melted butter), and warm water. Mix with a fork or your hands until a shaggy dough comes together.
3. Knead & Rest: Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes (or up to 2 hours at room temperature) so the gluten relaxes.
4. Divide & Roll: Divide the rested dough into 12 equal balls. On a lightly floured surface, roll each ball out as thin as possible into an 8-inch circle.
5. Cook on a Hot Skillet: Heat a cast-iron skillet or comal over medium-high heat until hot (no oil needed). Place one rolled tortilla onto the dry skillet and cook for 30 to 45 seconds until bubbles form and the bottom has golden brown spots. Flip and cook the other side for 20 to 30 seconds until it puffs up nicely.
6. Keep Warm & Serve: Transfer the cooked tortillas immediately to a clean dish towel and wrap them up to trap the steam, keeping them soft and pliable. Serve warm!