Homemade Sourdough Corn Tortillas – The Best Of Both Worlds

Thick, soft chewy tortillas made with sourdough discard and corn masa.


Homemade Sourdough Corn Tortillas don’t get better than this.

If you have ever had a homemade tortilla made with both wheat flour and corn flour then you know that the thick, soft, chewy tortillas that results in this combination are to die for. Don’t be afraid to really load these sourdough corn tortillas up with your favorite toppings because they’re strong enough to hold it all!


Thick, soft corn tortillas loaded with toppings.


Fermented wheat and traditionally soaked corn flour.

This recipe uses sourdough discard, the portion of fermented sourdough mother that you remove before feeding your sourdough starter. Typically this sourdough discard is thoroughly fermented resulting in better digestion of the grain.

The recipe also calls for traditional corn flour also known as masa harina. Masa harina flour is corn that has been soaked in lime water, dried and ground into flour in the traditional way. Lime water is actually made from dolomite powder, the powdered form of limestone!

Dolomite powder is mainly made up of calcium carbonate, magnesium carbonate and other minerals. Soaking the corn in lime water releases vitamin B₃ and improves the amino acid content of the grain. You can make your own corn masa, and other forms of soaked corn at home by using dolomite powder. Please see “Sources” for more information on dolomite powder, it’s uses in traditional cooking and where to buy it.

Find Masa Harina on Amazon:


A big, hot stack of freshly made sourdough corn tortillas.


Special Equipment:

While you could roll these tortillas by hand, a tortilla press is inexpensive and if made from cast iron will last a lifetime.

I also recommend using a cast iron griddle to cook your tortillas. Cast iron will give the evenly distributed heat that is ideal for cooking tortillas, pancakes, English muffins, eggs and more.


Homemade Sourdough Corn Tortillas
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Get the best of both worlds by using fermented wheat sourdough discard and traditional masa harina to make these thick, soft, chewy tortillas.

Course: Main Course
Cuisine: American, Mexican
Servings: 10
Author: Butter For All
  • 1 Cup Sourdough Starter (at 100% hydration) 250g
  • 2 Cups Masa Harina Flour 215g
  • 1 Teaspoon Salt 7g
  • 4-6 Tablespoons Warm Water 60-90g
  • 2 Tablespoons Avocado Oil 30g (or other non-hydrogenated cooking oil like coconut, ghee, or lard.)
  1. Add all ingredients to a big mixing bowl. Start with 4 Tablespoons of warm water and only add more if needed.

  2. Mix the dough with your hands until it comes together in a soft pliable dough. Add warm water as needed. It should be moist but not sticky. If you add too much water you can always add a little extra masa to get the right consistency. 

  3. Pat the dough into a round ball and let it rest for at least 5 minutes.

  4. Heat a griddle over medium-high heat.

  5. Prepare your tortilla press by cutting two pieces of waxed parchment or thick plastic (think ziplock bag thick) to fit under and over each tortilla. While I don't like to use plastic that much it does work the best in this case.

  6. Divide the dough into ten, two ounce (56g) balls. Working one at a time press the ball in your tortilla press. 

  7. Peel away the plastic and cook the tortilla in the center of your griddle. Cook for approximately one minute per side. Just until the tortilla starts to brown.

  8. Lay a large cotton napkin or towel over a small plate and stack the cooked tortillas on the towel. Fold the towel over the tortillas while cooking so they stay hot and soft.

  9. Serve the tortillas with your favorite filling. They make great quesadillas and mini pizzas too!

Recipe Notes

I've been known to spread butter on the warm tortillas for a delicious snack!



Dolomite Powder Uses – Livestrong.com 
Nourishing Traditions – The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Buy Dolomite Powder Online


  1. Sheila Shupe

    Hi! I just made these, and the flavor was great, but they kept breaking on us. I had trouble getting them super thin, because I don’t have a press. Do you think this could be the problem? Or maybe they need more moisture? I ended up using more water than you said to get them moist. . . Thanks for the great recipes and for your help! Sheila

    • Hi Sheila,

      I’m so sorry that happened! It definitely sounds like you need more moisture. Add as much water as it takes to keep them from breaking. All brands of masa will be a little different. It might help to let the dough rest and absorb water for 30 minutes also. I’ll definitely use your feedback to update the recipe. I appreciate you letting me know!!!

      Thanks so much,


      • Hi Theda!

        Yes they freeze well! You do not have to use freshly fed starter. But I would avoid using really sour discard as it will change the texture and flavor. I’ve used week old starter from the fridge with great success!

        Hope that helps!


  2. Loved this recipe! I have a huge bag of masa and endless sourdough discard, so I can have tortillas whenever I want 😀 My family liked this far more than store-bought corn tortillas. Thank you for sharing this great idea!

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