Easy and Delicious Sourdough Tortillas

stack of sourdough tortillas on a plate

5 from 1 review

Delicious, soft flour tortillas made with sourdough – perfect for taco night!


  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 Tablespoons lard
  • 1/41/3 cup water
  • 50 grams (about 3 Tablespoons) sourdough starter, fed, or discard


  1. Combine flour and salt together
  2. Cut in lard with a fork or pastry blender until dough looks like rough crumbs
  3. Add 1/4 cup water and sourdough starter
  4. Stir until a shaggy dough forms. Depending on the thickness of your starter, you may need to add another tablespoon of water. Play it by ear. You want it to be too sticky to roll out, but thick enough to mostly hold its shape. It should look like this: 
    sourdough that is shaggy and undeveloped
  5. Cover, and let ferment for 2 1/2-5 hours at room temperature (In other words, make it ahead of time, and finish when you’re ready), or overnight to 24 hours in the refrigerator
  6. Separate dough into eight equally sized balls
  7. On a lightly floured surface, roll each ball out to about the thickness of a nickel – or as close as you can get
  8. Heat a cast iron skillet over medium-high heat
  9. Cook each tortilla until it’s puffy and flecked with brown – about 30 seconds per side
  10. Transfer tortillas to a flour sack towel-lined dish and keep warm until ready to serve
  11. To store: cool tortillas completely, then seal in an airtight container at room temperature for 1-2 days, or in the refrigerator for a week. These are NOT like store bought tortillas that will keep in your pantry indefinitely!
  12. Enjoy!