PCG Foods: Sourdough Tortillas

If you don’t have sourdough, you can try out this tortilla recipe.


  • ¾ cup (180g) water
  • ½ cup (125g) sourdough starter (discard can be used)
  • 3 cup (375g) whole wheat flour**
  • 1-1½tsp (7g) fine sea salt
  • 1 tsp baking powder (optional)
  • 2 tbsp (30g) coconut/extra virgin olive oil


  • In a kitchen aid mixer (or large bowl) mix water and sourdough starter together. Then add flour, salt, baking powder and oil in that order.
  • Once combined where the dough cleans the bowl, take out and divide into sixteen pieces. Roll into balls.
  • Let dough sour for 1 to 3 days in the fridge.
  • Take dough out on the morning of the day you want to make tortillas. Let the dough come to room temperature 30 minutes up to 8 hours.
  • Preheat a cast iron skillet over medium-low heat until a flick of water sizzles in the pan.
  • Roll out each ball to 6-8” diameter.
  • Place tortilla in skillet, flip when bubbles begin to form. Let cook 30 seconds to 1 minute more.

Recipe makes 16 taco tortillas or 8 burrito tortillas.

*For best results with sourdough recipes, weighing your ingredients with a kitchen scale will give the most consistent outcome.

**A mix of 100% whole wheat (2C) and whole wheat pastry flour (1C) is suggested.

Homemade Baking Powder: 2 parts cream of tartar, 2 parts arrowroot, 1 part baking soda