Ditch Store-Bought: Try These Homemade Sourdough Tortillas

What’s Really in Store-Bought Tortillas? (And Why You’ll Love Making Them at Home)

When it comes to quick meals, store-bought tortillas are a pantry staple for everything from wraps to tacos. But have you ever flipped over the package and looked at the ingredients? You might be surprised to find things like hydrogenated oils, preservatives, dough conditioners, and even added sugars. Many brands also use seed oils like soybean or canola, which are highly processed and can contribute to inflammation when consumed regularly.

Even tortillas marketed as “healthy” or “whole grain” often contain unnecessary additives to increase shelf life or improve texture. If you're trying to stick to clean eating or reduce processed foods, making a clean eating tortilla alternative at home is a great place to start.

The good news? You can make homemade sourdough tortillas with just a few basic ingredients—no preservatives, no seed oils, and no artificial flavors. This easy sourdough discard tortilla recipe is perfect whether you’re looking for a healthier swap or just want something that tastes better than anything in a package.

Why Make Your Own Sourdough Tortillas?

Cleaner Ingredients
Homemade sourdough tortillas are made with real butter, unbleached flour, and a fermented starter—no junky ingredients. Unlike most store-bought versions, this clean eating tortilla alternative keeps it simple and nourishing.

Supports Gut Health
Thanks to the sourdough, this sourdough discard tortilla recipe includes natural fermentation, which may make it easier to digest and gentler on your gut—especially compared to tortillas made with added gluten or preservatives.

No Preservatives or Additives
With homemade sourdough tortillas, you’re in charge of what goes in. You can skip all the stabilizers, binders, and artificial ingredients and focus on real food with real benefits.

Delicious Flavor & Texture
Once you try this clean eating tortilla alternative, there’s no going back. These tortillas are soft, flexible, and have a subtle tang that only comes from sourdough. Whether you’re filling them with meats, veggies, or eggs, they hold up beautifully and taste amazing.

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Quick Links to Ingredients We Love:
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients
  • 400 g all-purpose flour ((2 ¾ cups + 1 Tbsp))
  • 180 g warm water ((¾ cup))
  • 84 g unsalted or salted butter, melted ((6 Tbsp))
  • 9 g salt ((1½ tsp))
  • 140 g active sourdough starter (or discard) ((½ cup))
Instructions
  1. Combine the ingredients In a stand mixer with a dough hook, add the flour, warm water, melted butter, salt, and sourdough starter. Mix on low speed for 5 minutes until a smooth dough forms. (If mixing by hand, knead for about 5–7 minutes.)
  2. Choose your fermentation method For long-fermented tortillas: Transfer the dough to a greased bowl, cover, and let it rise at room temperature until doubled in size. Then refrigerate overnight for better flavor and digestibility. For same-day tortillas: Cover the bowl and let the dough rest at room temperature for at least 30 minutes.
  3. Portion the dough Place the dough on a lightly floured surface. Divide into as many pieces as you'd like, depending on your preferred size. We typically get about 18 taco-sized tortillas using the tortilla press linked above. Roll each piece into a ball.
  4. Roll out the tortillas Flatten each dough ball into a thin circle using a tortilla press (like the one linked above) or a rolling pin. If the dough resists or springs back, let it rest for 5–10 minutes before pressing or rolling again.
  5. Cook the tortillas Preheat a dry cast iron skillet over medium-high heat. Once hot, place a tortilla in the pan and cook for 30–60 seconds, or until bubbles form and the bottom is lightly golden. Flip and cook the second side for another 30–60 seconds. If they start burning, turn the heat down. You may need to experiment to find the best heat level for you.
  6. Keep them warm and soft Transfer cooked tortillas to a clean kitchen towel and wrap to keep warm. Stack them to trap steam, which helps maintain softness.