These sourdough tortillas made with fresh milled flour are easy to make and a great alternative to store-bought tortillas! They are soft and easy to roll up for burritos, enchiladas, taquitos, etc. You can use discard or active sourdough starter and make right away or let them ferment 12-24 hours.

What You’ll Need To Make Sourdough Tortillas Made With Fresh Milled Flour
Fresh Milled Soft White Wheat Flour
Sourdough Starter (Can be active or discard)
Butter
Water
Salt
How To Cook These Tortillas
If Making Right Away:
I like to preheat my cast iron tortilla press over medium heat. Your press or pan needs to be hot. Like 450-500F hot. Stovetops and pans will vary so I will share my process that yields soft tortillas. This may look different for you so be mindful as you find your sweet spot with your equipment.
I use a propane gas stovetop and my sweet spot is just under medium heat. My cast iron press hovers around 475-500F.
When using the hot cast iron press to press and cook the tortillas the top doesn’t get as hot as the bottom so to avoid any mess from sticking I like to use parchment paper. I place the dough ball on the preheated press (just off center closer to the hinge side like pictured below) and cover with the parchment paper and press down on the handle for about 5 seconds as hard as I can. Then open and carefully peel the parchment paper off and let it cook about 15 more seconds, next flip and cook for about 30 seconds until you get some nice golden brown spots. You’ll flip it one more time to finish cooking and this is where mine puff up and finish cooking.

**You don’t want to overcook otherwise they will dry out and not be as pliable and crack when folding. ** You will most likely have a few that have crispy edges while you are learning the process on your own stove. I would recommend taking notes on how hot and how long to leave on each side for your sweet spot so you know for future reference.
If Long Fermenting:
I don’t recommend using a preheated cast iron press to press and cook these tortillas if the dough has been fermented. After experimenting with different hydration and butter amounts they still came out broken and looking like lace doilies (pictured below) if I pressed like I do for my regular tortillas or if I held back on pressing they would be too thick. I believe this is due to the gluten structure being broken down during fermentation.
So, when long fermenting your sourdough tortilla dough I recommend rolling them out or using the cast iron press (without heating it) and cooking on a preheated skillet.

Tip When Using A Press For Sourdough Tortillas

Tip For Hand Rolling Sourdough Tortillas

How Much Dough Makes An 8-inch Tortilla?
This varies a little bit depending on if you’re rolling them out by hand with a rolling pin or using a tortilla press AND if you are cooking them right away as a discard recipe or a making a long fermented sourdough tortilla.
- If cooking right away as a discard recipe, I use 90g of dough and cook right on the preheated cast iron tortilla press.
- If long fermenting and rolling them out by hand, I find that 85g of dough yields an 8 inch tortilla. (this amount works the same if you’re cooking your tortillas right away or doing a long ferment)
- If long fermenting and using a tortilla press (not heated), 100g of dough yielded an 8 inch tortilla.
Now keep in mind that you will get a thinner tortilla by rolling out by hand versus using the press with this recipe. Either way you will still get a soft, flexible tortilla as long as they aren’t overcooked. Also note that these amounts may vary slightly when using different tortilla presses and pressures.
How To Store These Tortillas
Store your sourdough tortillas in a ziploc bag or other airtight conainer for 2-3 days on the counter or up to 5 days in the fridge. They should stay soft at room temperature, but if you have a cold house or store in the fridge you may have to gently reheat them to soften them.
You can also freeze these! Once they are completely cool, wrap no more than 5 together tightly in plastic wrap and then either wrap again in aluminum foil or put in a ziplock bag. They can be frozen for up to 3 months.
If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!
You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.

Sourdough Tortillas Made With Fresh Milled Flour (Long Ferment Option)
Ingredients
- 526 grams fresh milled soft white wheat flour (approx. 5 1/2 cups)
- 113 grams butter, melted (8 Tbsp.)
- 310 grams warm tap water (90-100℉) (1 1/4 cups)
- 100 grams sourdough starter (approx. 1/2 cups active or discard)
- 1 1/2 tsp salt
Instructions
- In a stand mixer bowl combine flour, melted butter, and water. Mix until just combined. Then add in the sourdough starter and when that is mixed in add in the salt.
- Knead for 3-5 minutes until smooth.**If using a Bosch mixer it should be ready in about 3 minutes. If using a KitchenAid I use the paddle attachment and mix for closer to 5 minutes.
If cooking right away:
- Using oiled hands divide the dough evenly.
- Cover with plastic wrap and let rest for 30 minutes. You don't want them to dry out and create a skin on the top layer.
- Near the end of the rest time preheat your cast iron press/pan until it is between 450℉-500℉*If using a standard pan instead of cast iron you may not have to heat it to this high of a temperature. Just be mindful to not burn up your pan.
- Take a dough ball and place it on the hot press, cover with a piece of parchment paper and press for about 5 seconds. Then open and carefully peel the parchment paper and let it cook about 15 seconds, next flip and cook for about 30 seconds until you get some nice golden brown spots. You'll flip it one more time to finish cooking and this is where mine puff up and finish cooking.*Remember stovetop temperatures and the pans may vary for cook time so be mindful to not overcook and find your sweet spot for temperature with your cookware.
- Place cooked tortillas in a clean towel as they cool. I don't recommend a tortilla warmer for these as I've had the bottom tortillas get soggy from all of the steam.When completely cooled you can store in a ziploc bag or any airtight container. They should stay soft at room temperature, but if you have a cold house or store in the fridge you may have to gently reheat them to soften them.
If Long Fermenting:
- Move the dough to an oiled bowl and cover with plastic wrap. Set aside at room temperature for 8-24 hours.
- Then divide the dough and roll out or press into 8 inch circles.
- Cook on a preheated skillet for about 30-60 seconds on each side. You'll see golden/brown spots when it's ready.*If I preheat my cast iron skillet between 475-500℉ it takes about 30-40 seconds on each side.
I can’t wait for my wheat berries to come in so I can make these
<3 Enjoy!
So good! These came out perfect.
Glad to hear! Thanks!