How to Make Sourdough Tortillas for Taco Night

Craving soft, tangy tortillas for taco night but don’t want store-bought blandness? You can make sourdough tortillas at home that taste better and use your discard or active starter. This guide shows you how to make sourdough tortillas for taco night step by step, with simple ingredients and fast techniques so you’ll be serving warm, flexible tortillas in under an hour.

You’ll learn what to prep, exact measurements, cooking tips, and storage ideas. Follow the steps and you’ll have tortillas that hold tacos without breaking and add a subtle sourdough tang to every bite.

What You’ll Need (Ingredients + Tools for sourdough tortillas)

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• Ingredients:

  • 1 cup active sourdough starter (or discard)
  • 2 cups all-purpose flour (plus extra for dusting)
  • ¾ tsp fine sea salt
  • 2 tbsp melted butter or neutral oil
  • ¼–⅓ cup warm water (adjust as needed)

• Tools:

  • Mixing bowl, rolling pin, heavy skillet or cast iron, spatula
  • Weighing scale (optional) for precision
  • Tortilla press (optional) or a flat plate to press dough

Quick tips:

• Use starter at room temperature for easier mixing.
• For whole-grain flavor, replace up to ½ cup flour with whole wheat.

Preparing Your Sourdough Starter & Dough

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1. Combine starter, melted butter, and salt in a bowl.
2. Add 1 cup flour and stir; pour ¼ cup warm water and mix.
3. Gradually add remaining flour until a soft dough forms. Add more water by teaspoons if dough feels dry.

• Knead briefly—about 1–2 minutes—until smooth.
• Let rest covered for 10–15 minutes to relax the gluten. This rest makes rolling much easier.

Pro trick: If you use discard, the flavor will be milder but the texture is the same. Adjust water a tablespoon at a time—the starter consistency affects hydration.

Cooking Tortillas: Step-by-Step Instructions

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1. Divide dough into 8 equal pieces (for 6–7″ tortillas) or 6 pieces for larger wraps.
2. Roll each into a smooth ball and let rest 5 minutes under a damp towel.
3. On a floured surface, roll each ball thin—aim for 1/16″ thickness.

Heat:

1. Preheat a heavy skillet or cast iron over medium-high heat until hot.
2. Cook each tortilla 30–45 seconds per side, watching for light brown spots and puffing.
3. Stack cooked tortillas in a clean kitchen towel to keep them soft.

Tips:

• If tortillas crack, the dough needs more rest or oil.
• For extra pliability, brush each cooked tortilla with a little melted butter or oil.

Troubleshooting & Pro Tips (Common Issues with sourdough tortillas)

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• Tortillas tearing? Let dough rest longer and roll thinner.
• No puffing? Skillet isn’t hot enough. Preheat longer or increase heat slightly.
• Too sour? Use starter discard or shorter fermentation time.
• Quick shortcut: Warm tortillas in a dry skillet for 20 seconds each side from refrigerated state.

Safety note: Keep heat at medium-high to avoid burning. Cast iron gives best char and flavor.

Serving, Storage, and Taco Night Ideas

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• Serve warm with grilled proteins, roasted vegetables, or beans.
• To store:
  • Cool completely, stack with parchment between, wrap in plastic, refrigerate up to 4 days.
  • Freeze flat in a zip bag up to 2 months. Reheat directly on a skillet or wrapped in foil.
• Make-ahead: Prepare dough and refrigerate for 24 hours; roll and cook when ready.
• Variation ideas: Add ½ tsp cumin or chili powder to the dough for smoky notes. Swap half the flour for corn masa for a hybrid tortilla.

You’ve just learned how to make sourdough tortillas for taco night with clear measurements, timing, and troubleshooting tips. These tortillas bring a pleasant tang and sturdy softness to your tacos, and they’re simple enough to make any weeknight feel special. Pin this guide for your next taco night, save it for later, and tell me—which filling will you try first? Ready to make this happen? Let’s do it!