Whole Wheat Sourdough Tortillas

Why You Should Make Tortillas at Home

Store-bought tortillas are often filled with junk. This recipe has only 5 whole food ingredients and is insanely easy! Also... they are SO good. 

Whole wheat flour vs. white flour

Whole wheat flour is made from grinding the entire wheat kernel, including the bran, germ, and endosperm. As a result, it retains all the essential nutrients present in the wheat kernel.

Whole wheat flour vs. white flour

White flour, on the other hand, is made by milling wheat to remove the bran and germ, leaving only the starchy endosperm. As a result, many of the nutrients present in the wheat kernel, including fiber, are lost.

Health Benefits of Whole Wheat Sourdough Tortillas

Improved Digestibility

The fermentation process in sourdough tortillas partially breaks down gluten, making it gentler on the digestive system. The reduction in phytic acid helps release essential nutrients, making them more bioavailable.

More Nutritional Value

Whole wheat sourdough tortillas contain a wealth of nutrients, including B-vitamins, minerals like magnesium, iron, and zinc, and dietary fiber. These nutrients play a crucial role in supporting overall health and well-being.

Health Benefits of Whole Wheat Sourdough Tortillas

Lower Glycemic Index

Compared to regular tortillas made with refined flour, whole wheat sourdough tortillas have a lower glycemic index, which means they cause a slower rise in blood sugar levels.

Gut Health

The fermentation process in sourdough promotes the growth of beneficial gut bacteria, supporting a healthy gut microbiome, and enhancing overall digestive health.

Tools You Will Need

01 Large Glass Bowl

02 Plastic Wrap or Tea Towel

03 Pastry Cutter (or two forks)

04 Rolling Pin

05 Cast Iron Skillet or Frying Pan

06 Cooling Rack (optional)

Ingredients You Will Need

3 Cups Whole Wheat Flour

1/2 Cup Sourdough Starter (fed or discard)

1 Tsp Salt (I use Redmonds Mineral Salt)

1/2 - 1 Cup HOT Water

1.5 Sticks Butter (grass fed is best!)

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Whole Wheat Sourdough Tortillas


Add the dry ingredients (flour & salt) to a glass bowl and mix together.

The Night Before


1. Cut cold butter into small chunks (about the size of 1 TB) and add to the flour/salt mixture


Use a pastry cutter or two forks to cut the butter into the flour mixture until it is crumbly and mostly mixed in. There will be some small chunks and that’s okay


Next, add your sourdough starter. Roughly mix in, it doesn’t have to be perfect at this point


Slowly add in HOT water starting with 1/2 Cup. Start to mix in (you may have to use your hands). If the mixture is still dry, slowly add more water until you have a nice soft dough.


Cover with plastic wrap or a tea towel and let the dough ferment for 8-12 hours.


Turn your oven burner onto medium heat to prepare the Cast Iron Pan

The Next Morning


While your pan is heating up, prepare your work surface. Sprinkle with plenty of flour


Split the tortilla dough into small pieces. Each ball of dough should be about the size of a golf ball. This recipe will make anywhere from 15-20 tortillas depending on how large your dough balls are.


Take a dough ball and flatten on your floured surface using your hand. Roll the tortilla from the inside out, flipping continually and adding more flour if you need. Keep rolling out your tortilla until it is nice and thin.


Place the tortilla in the hot pan. Cook on the first side for 30 second – 1 minute or until it starts to bubble up. Flip and cook on the other side for 30 seconds – 1 minute. You are looking for nice, golden brown bubbles!


While the first tortilla is cooking, start rolling out your next tortilla.


Repeat until all your tortillas are done!


Cool completely before storing. I like to place my cooked tortillas on a cooling rack after they are done to speed up the cooling process. 


Whole Wheat Sourdough Tortillas

How to store tortillas

These tortillas can be stored at room temperature in an airtight container for 3-5 days or frozen for 6 months or so.


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