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!
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:
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
Get the best of both worlds by using fermented wheat sourdough discard and traditional masa harina to make these thick, soft, chewy tortillas.
Ingredients
- 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.)
Instructions
- Add all ingredients to a big mixing bowl. Start with 4 Tablespoons of warm water and only add more if needed.
- 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.
- Pat the dough into a round ball and let it rest for at least 5 minutes.
- Heat a griddle over medium-high heat.
- 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.
- Divide the dough into ten, two ounce (56g) balls. Working one at a time press the ball in your tortilla press.
- 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.
- 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.
- Serve the tortillas with your favorite filling. They make great quesadillas and mini pizzas too!
Notes
I've been known to spread butter on the warm tortillas for a delicious snack!
Want to learn everything about sourdough? Well, I have the free guide for you!
Brenda
Friday 5th of February 2021
I just finished making these and they turned out beautifully! I have a medium size tortilla press & prefer tortillas on the smaller size. I used my 1 1/2 tbsp scooper, rounded, to get equal sized tortillas. So my yield was 16 tortillas. I live in Arizona, so maybe this is why I had to add double or more the water. I read what you said about the earlobe & used that as a guide. Worked well. My previous recipe for regular corn tortillas had a good flavor, but I couldn’t stop them from cracking. These stayed together beautifully & peeled right off the plastic. They were a dream to work with. I like the combination flavor of the corn & flour. No sacrifice in flavor! Thank you so much for this recipe! I have deleted my previous recipe. This is now my go to recipe!
Butter For All
Friday 5th of February 2021
Hi Brenda!
I'm so glad these worked out so well for you! Interesting that you needed so much water, but definitely a great tip for other people. I really appreciate the positive feedback.
Thank you 😊
Courtney
Shaynee
Monday 1st of February 2021
Can I let this ferment overnight?
Butter For All
Wednesday 3rd of February 2021
Hi Shaynee!
Absolutely! The flavor will only improve!
Dan Hamon
Wednesday 4th of November 2020
Great recipe! Thank you!
Butter For All
Thursday 5th of November 2020
You are so welcome, Dan! Enjoy!
Courtney
Amanda Armstrong
Tuesday 18th of August 2020
Can you use instant masa flour for this recipe?
Butter For All
Wednesday 19th of August 2020
Hi Amanda,
Yes you can. You might need to adjust the hydration a bit, but I would recommend watching for that with any masa since there are so many kinds!
Hope you enjoy them!
Courtney
Sharon
Wednesday 6th of May 2020
Thanks for this recipe...it sounds delicious and I am anxious to make it. I have sourdough starter, but how do I know its hydration? Is it 100% if I feed it with equal weights of flour and water?
Butter For All
Thursday 7th of May 2020
Hi Sharon,
If you are feeding equal weights then you have a 100% hydration starter! You are good to go. All my recipes call for 100%H!
Enjoy,
Courtney