How to Make Easy Sourdough Tortillas with a Tortilla Press

Save time by learning how to make easy Sourdough Tortillas with a Tortilla Press.

If you want healthy, delicious homemade tortillas, but want to spend less time making them, then this recipe is for you!

Sourdough tortillas are a delightful twist on traditional tortillas, combining the unique taste of sourdough with the versatility of tortillas. And with a tortilla press, the process is easier and quicker. Let’s dive into how to make easy sourdough tortillas with a tortilla press.

How are these tortillas different?

I have another amazing sourdough tortilla recipe that people love that uses a rolling pin for shaping.

Those tortillas are delicious! But the rolling part can be a bit tedious, long, and quite an arm workout!

So I created a version for when you want delicious sourdough tortillas in less time and with less arm strain.

The version in this post is perfect for big families since it makes a batch of 32 tortillas!

I also swapped the bread flour in my perfect tortilla recipe for all purpose in this one for a more budget friendly version.

Why Choose Sourdough Tortillas?

Sourdough tortillas are not only delicious but also offer several benefits:

1. Flavor: The natural fermentation of sourdough adds a depth of flavor that you won’t get from regular tortillas.
2. Digestibility: Sourdough fermentation helps break down gluten, making the tortillas easier to digest.
3. Nutrition: The fermentation process increases the bioavailability of nutrients in the flour.

Ideal flour tortilla texture

Store-bought tortillas are usually rubbery, thick, and not very flexible. Not to mention they don’t have much flavor and have a bunch of unhealthy additives to preserve freshness and flexibility in storage.

If you ever have the opportunity to enjoy fresh tortillas from a Mexican bakery, they are very thin, soft, airy, delicious, and have a somewhat flaky pull apart consistency while still being flexible and strong enough to hold together ingredients for a taco or burrito.

Taco night is something our family enjoys very frequently, often two nights each week. So I’ve been making homemade sourdough tortillas for many years.

​This recipe gives me great results and in less time. My kids can even help out with the tortilla press!

Tortilla Press Sourdough Tortilla Ingredients

Use these simple ingredients to make 32 5-6 inch taco sized tortillas:

• 358 grams very warm water, 110-120 degrees F (1 and 1/2 cup)
• 24 grams fine salt (4 tsp.)
• 680 grams all purpose flour (4 and 1/4 cups)
• 120-140 grams active sourdough starter* (about 1 and 1/3 cup, see note)
• 70 grams unsalted butter, softened (5 T.)

*see the section below on active starter versus discard sourdough starter. The volume measurement will vary if you use discard. If using discard, use 2/3 cup if measuring by volume—measurement by weight is the same.

Tools for making Sourdough Tortillas with a Tortilla Press

• Tortilla press
• Gallon Ziplock Bag
• Parchment Paper
• Mixing bowl or bowl of a stand mixer
• Heat safe liquid measuring carafe
• Kettle
• Dough scraper or bench knife
• Metal or wood spatula or flipper, this large flat wooden spatula flipper is the one I use.
• Plastic wrap
• Tea towel or Kitchen towel
• Optional: tortilla warmer and keeper

Notes: 

You can use a non cast iron large skillet, but you may need to adjust your temperature since many different materials can cook differently. 

Can I use Discard Sourdough Starter?

I’ve tested this tortilla recipe with sourdough starter discard and active sourdough starter.

I’ve found that both will work, but active sourdough will give you the best results.

When I made these with discard starter, the tortillas were more chewy and had some shiny spots.

Active starter will create sourdough tortillas that are a bit lighter in texture.

So if you have time to refresh, refresh your starter so it is active and bubbly to make the dough. But if you’re needing a last minute solution, use discard to put these together.

Why Active Sourdough Starter gives the best results

Discard contains very hungry microorganisms that have multiplied exponentially over time as well as waste byproducts from the fermentation process including microorganisms that have expired.

This means that this multiplied population of microbes is hungry and unhealthy which doesn’t bode well for the rest of our dough.

These microbes not only consume flour, they decompose it. So discard also contains decomposed flour which also doesn’t help with the dough’s overall gluten strength.

A healthy, active starter is at a different stage of the process and will enhance dough strength, gluten development, and flavor. So using active starter is the preferred choice for the best sourdough tortillas.

See this post to learn more about active sourdough starters and starter care: What is a sourdough starter?

Making the Sourdough Tortilla Dough

Boil about 2 cups of water. Add about 1 1/2 cups of the hot water to a heat safe measuring carafe.

Put a thermometer in the water to measure the temperature. Add cooler water to the carafe until the temperature range is 110 to 120 degrees F.

Place a mixing bowl on the kitchen scale and tare the weight. Add the very warm water, all purpose flour, salt, and starter.

Wait to add the butter until after kneading.

Mix with a spoon or with a dough hook attachment if using a stand mixer.

Kneading the Sourdough Tortilla Dough

Knead this dough by hand or with a dough hook in a stand mixer on medium-low speed for 4 to 6 minutes.

The dough should pull away from the bowl or work surface, it should look smooth, bounce back when poked with a finger, and when you bend the dough it shouldn’t break apart easily, it should be elastic.

Once your dough has reached this stage, it is time to knead in the softened unsalted butter or lard until the fat is completely incorporated.

This final stage of kneading will take 4 to 10 minutes depending on whether you are doing it by hand or with a machine. It should have the same characteristics as I mentioned above (not sticky, smooth, bounces back, elastic) when it is done being kneaded and ready to rest.

For this resting or bulk fermentation stage, doubling in volume isn’t important. But you do want to cover the dough with plastic wrap or put in an airtight container for at least 1 hour and up to 4 hours.

Dividing the Tortilla Dough

Place the dough on an unfloured surface.

Divide the dough and use the scale to measure portions that weigh 37-39 grams each.

If you don’t have a scale, you can divide the dough visually by rolling the dough into a log shape then using a bench knife or sharp end of a dough scraper to divide the dough into fourths. Then divide each fourth of dough into fourths again to create 16 equal pieces of dough.

Take each piece of dough and preshape by pulling the ends of the dough out and then under itself repeatedly to create a smooth round top. Pinch the ends to the bottom of the developing ball of dough to help create the tight shape and tension.

Once it’s completely smooth and tight, place on the top of the unfloured work surface or on a baking sheet to rest.

Continue with the rest of your pieces of dough until they are all lined up in neat rows. Cover the balls of dough with plastic wrap to seal out all air exposure and lay a kitchen towel on top of the plastic wrap to make sure the plastic is weighed down.

Let the dough rest for a recommended 30 minutes to 2 hours.

Preparing the Skillet

Heat up a large cast iron pan over medium to medium-high heat (natural gases run hotter, so start with medium) for about 10 to 20 minutes to make sure it is thoroughly heated. Place a large plate near your cooking area for the cooked tortillas.

Do not uncover all the balls of dough because they will dry out easily.

Shaping the Tortillas with the Tortilla Press

1. ​Take a gallon-sized plastic bag and cut the seams open on the sides of the bag so that the fold on the bottom of the bag stays intact.
2. Cut two squares of parchment paper that are 5-6 inches along each side. These sheets of parchment paper will alternate between balls of dough during the shaping/cooking process.
3. Open the tortilla press and place the altered plastic bag on the press with the bottom edge parallel to the hinge.
4. Open the bag so one part is draped over the open lid of the press and the other one lays on the base.
5. Next, place a ball of tortilla dough on the center of the base plate on the plastic*.
6. Then, cover with a square of parchment and drape the rest of the altered plastic bag over the dough and the parchment.
7. Close the lid of the press over the dough and press the lever firmly to flatten the tortilla.
8. Open the lid and pull back the plastic bag. Carefully peel the tortilla off the bottom plastic with the parchment paper. DO NOT REMOVE parchment paper or the tortilla will shrink back.
9. Hold the tortilla in your hand with the parchment paper facing down then promptly flip it into the preheated skillet to cook the exposed side of the tortilla.

Cooking the Tortillas using the Tortilla Press Method

Let the tortilla cook with the parchment paper in place until it can be easily removed from the dough (5 to 10 seconds).

Put piece of parchment paper to the side and flip the tortilla over to cook the second side for about 10 to 15 seconds.

Then, if the first side needs more cooking, flip the tortilla again to finish cooking the first side for about 5 to 8 seconds. Gently press on the edges of the dough to try to create an air pocket. If you see an air pocket forming, gently apply pressure to it in order to encourage the steamy air to open up more of the tortilla center.

Once the tortilla is baked with golden brown spots, place the finished tortilla on the waiting plate for finished tortillas.

Continue the shaping and cooking process with the rest of the dough. Once you get in a rhythm, you should have one tortilla cooking while one is pressed and waiting.

Great Recipes to go with Tortillas

• Crispy Sourdough Baked “Tortilla Chips” Using Discard
• Homemade Beef Enchiladas with Enchilada Sauce Recipe
• Best Taco Seasoning Recipe (Homemade Mexican Seasoning)

How to keep Sourdough Tortillas from drying out

The goal when cooking the tortillas is to cook them quickly so they don’t dry out.

​Stack the cooked tortillas on top of each other. The hot steam will keep them soft and pliable as the others cook.

Once all the tortillas are cooked, wrap them in a tea towel or kitchen towel to keep them soft for serving. A tortilla warmer and keeper can be used to store the cooked tortillas as well. Either method (the tortilla warmer or a towel) will keep the tortillas from drying out while allowing enough steam to escape so the tortillas don’t become sticky.

Storing Sourdough Tortillas

Unlike how I advise people to store sourdough bread (not to use a plastic bag and not to use the fridge), I have found that the delicate texture of thin soft, chewy tortillas is best preserved by storing them in a ziplock bag once they are completely cooled down.

I keep my bag of tortillas in the fridge.

On our first taco night of the week, these tortillas are used as a base for delicious beef soft tacos. If I have time, I make a double batch and save half of the tortillas for leftovers or beef enchiladas.

Serving Suggestions

Sourdough tortillas are incredibly versatile. We use this big batch to make leftovers and to make sandwich wraps for an easy lunch option.

Here are a few serving ideas:

• Tacos: Fill with your favorite taco ingredients like grilled chicken, avocado, and salsa.
• Quesadillas: Layer with cheese and your choice of fillings, then cook until the cheese is melted.
• Wraps: Use them as a base for a healthy wrap filled with veggies, hummus, and lean proteins.
• Flatbreads: Top with herbs, garlic, and olive oil, and bake for a quick and delicious flatbread.

9 Tips for the Best Sourdough Tortillas

1. Use warm water: To create the chewy consistency in the tortillas, very warm water is used in making the dough. This temperature has to be managed differently in sourdough tortillas to avoid damaging the microorganisms in the sourdough starter.
2. Knead well: The kneading process is very important in this recipe. If you use a stand mixer, use the dough hook attachment. Do not use the paddle which will negatively impact gluten development.
3. Delay adding butter: Delay adding the fat (butter or lard). The mixture of flour, water, and salt needs to be kneaded thoroughly to develop gluten and strength in the dough before adding the fat.
4. Rest the dough: The best way to develop gluten is to help the dough relax so it doesn’t resist shaping, and give the sourdough time to develop more flavor and digestibility is by resting the dough. There are two stages of rest, bulk fermentation after the dough is kneaded, and after the dough is divided and preshaped.
5. Preshape the dough: Shape each section of dough into a tight, smooth tortilla dough ball for a better end result.
6. Flour tortilla press method: Use the plastic and parchment layer process in order to successfully shape the tortillas in the press.
7. Cover the dough: Balls of tortilla dough dry out easily, make sure they stay covered and protected from air exposure during the resting and cooking periods.
8. Preheat the skillet: Make sure your skillet is hot! Not so hot that your tortillas are burning or smoking, but they should cook rapidly. If they cook too slowly they will become dry and brittle.
9. Wrap the tortillas: To keep tortillas from drying out, wrap them up in a tea towel or kitchen towel before serving. The steam from the hot cooked tortillas keeps them soft and stretchy. Another option is using a tortilla warmer and keeper.

Savor and Share

I hope you enjoy making these homemade flour tortillas for your family!

​Share the recipe with a friend who loves sourdough and tacos (who doesn’t?!)

After you try it, send me a note, leave a review comment, or tag me on facebook or instagram @livingbreadbaker

I love seeing what you create!

More great sourdough recipes pair with your next dinner

• Fluffiest Sourdough Challah Bread
• Easy Chicken and Sourdough Discard Dumplings Recipe 
• Easy & Soft Savory Sourdough Cheese Twist Rolls
• Sourdough Country Bread (boule)
• Seeded Raisin Gourmet Sourdough Crackers (Discard recipe)
• How to Shape a Sourdough Sandwich Loaf

Just getting started with sourdough?

A competent guide transforms sourdough baking from overwhelming to uncomplicated and fun!

Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.

Time Planning Help for Sourdough Baking

The #1 need for sourdough bakers is help with time planning, so I created a resource for you.

Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.

Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.

Living Bread Baker posts mentioned

When is sourdough bulk fermentation finished?

When is sourdough finished proofing?

What is a sourdough starter?

Easy & Soft Savory Sourdough Cheese Twist Rolls

Shop this post

Tortilla press

Heat safe liquid measuring carafe

12-inch Lodge cast-iron skillet

Tortilla warmer and keeper

4-qt Cambro container

Food scale

Parchment baking sheets

FREE Sourdough Quick Start Guide

Sourdough Time Planning Workbook & Baking Journal

My Intro. to Sourdough online course

My sourdough starter

Breadtopia live starter

Cultures for Health starter

This post contains affiliate links. Read my policy here.