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Soft and Chewy Sourdough Tortillas Made With Real Lard

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When life gives you lard, make sourdough tortillas!

I have always used a really nice sourdough tortilla recipe that a friend passed on to me. It calls for flour, starter, butter, lard, salt, water, and baking soda. While I like this recipe, it does not call for proper fermentation of the flour. So I set out to design a recipe that uses only sourdough starter as a leavening agent and is fully fermented for proper digestion and nutrient absorption.

A collage of soft and chewy tortillas with text overlay.

This is the exceptional result. A soft and chewy sourdough tortilla!

A tall stack of sourdough tortillas made in the traditional style with pastured lard.

These real lard sourdough tortillas are soft, chewy, rich, and flaky! Use them to wrap your favorite burrito ingredients, make killer quesadillas, or eat them warm spread with butter, honey, and cinnamon.

A plate of warm homemade sourdough tortillas just waiting for your favorite toppings.

Enough Tortillas for an Army

If you have read any of my recipes then you know I cook in large batches. I do this to be more efficient in the kitchen. Often I will freeze a portion of whatever I make so I have an easy meal later. This works really well for me but might not work in a household with one or two. Please feel free to halve this recipe if needed.

A plate of hot and fresh sourdough tortillas made with real lard and fermentation.

Helpful Tools and the Right Ingredients

Making tortillas is pretty straight forward but having the proper equipment and ingredients will give you the best results. The following are links to the exact tools and ingredients that I use in my own kitchen!

Feeling Inspired To Render Lard Yourself?

Find out everything you need to know about rendering lard from my colleague Ashley at Practical Self Reliance!

Find the T200 Organic Whole Wheat Flour that I used in the recipe by visiting Camas Country Mill. Yes, they ship!

A stack of soft and chewy tortillas with text overlay.

A stack of warm fresh sourdough tortillas made with pastured lard, whole wheat flour and traditionally fermented for better digestibility!

Soft and Chewy Sourdough Tortillas Made With Real Lard

Yield: 20 Tortillas
Prep Time: 15 minutes
Cook Time: 45 minutes
Fermenting Time: 12 hours
Total Time: 13 hours

These authentic-style flour tortillas use traditional lard and sourdough fermentation to achieve the perfect balance of healthy fats and digestibility. 



The Night Before

  1. Mix the flour with the melted lard.
  2. Add the starter, hot water, and salt and mix into a dough.
  3. Knead the dough on a smooth surface until it is smooth and elastic. No need to add extra flour while kneading. The lard keeps this dough from sticking.
  4. Form the dough into a tight ball and place it in a covered bowl to proof overnight. Do not use a towel to cover the dough or it will dry out. I use a glass bowl with a lid like this.

The Next Day

  1. Working on a large clean surface, pull the dough from the bowl and divide it into 20 equal pieces weighing around 50 grams each.
  2. Shape each piece of dough into a round ball by pulling the sides in toward the middle and pressing to seal. You can see an example of how to shape dough into a tight ball in this recipe. Formed dough balls.
  3. Place the formed balls seam side down on the surface. Once all the dough is formed, cover the dough balls with a towel and let them rest for 1 hour.
  4. Preheat a cast-iron griddle over medium heat and then turn it down to medium-low. 
  5. Using a rolling pin, roll one dough ball at a time out into an 8-inch circle. Make sure to keep the seam side down and the top side up. The wetter seam side will stick to the work surface just enough to get a really thin tortilla while the drier top side will not stick to your rolling pin!
  6. Carefully peel the tortilla from the work surface and drape it over your hand. Using both hands to hold the edges of the tortilla, gently lay it on the cast-iron griddle. The tortilla should bubble up and cook to golden brown in about 1 minute. Carefully and gently grasp the edge of the tortilla with your fingers and quickly flip it to cook the other side.
  7. Repeat this process with all the dough balls.
  8. Line a plate with a clean cotton napkin and place the cooked tortillas in a stack on the napkin. Fold the corners of the napkin over each new tortilla to keep them warm and soft.


Tortillas can be made by one person but if you can get a friend to help, the process will be much expedited. Have one person roll tortillas while the other person cooks them. This is a great way to get your friends and family involved! 

Nancy in NM

Tuesday 15th of September 2020

For the proofing time I put the dough covered in the fridge and got no rise... am thinking they need to be out on the counter... will put them out tonight and see if they rise up some....

Butter For All

Monday 21st of September 2020

Hi Nancy!

Yes, refrigerator temps will slow the yeast considerably. Hope they were a success!


Brenda in TX

Sunday 13th of September 2020

I made these today, half of the recipe, discovered I did not have enough lard. Very yummy with butter and cinnamon. I used fresh ground whole wheat white flour; my sourdough was made with all white flour. Anxious to see if picky son will eat tomorrow. Any idea how to eliminate the powdery flour on the tortilla that is needed to enable rolling out?

Butter For All

Sunday 13th of September 2020

Hi Brenda!

I'm so glad they were good! It has been awhile since I made these but I don't think I use any flour for rolling. The dough should be tacky but not sticky. The lard should keep it from sticking to your work surface. If the dough is sticky, you may want to add just a touch more flour in the beginning!

Hope your son loved them!


Ashley swegles

Sunday 10th of May 2020

How long will these be good for in the fridge after cooking them?? Thank you for the recipe! :)

Butter For All

Monday 11th of May 2020

Hi Ashley,

I keep mine at room temp for up to 5 days or freeze. Fridge will dry them out. :)


Saturday 25th of April 2020

Hello Courtney, your tortillas look very light compared to mine, using whole wheat flour their usually darker perhaps I should have used AP or bread flour, in order to have them like yours. Thank-you

Butter For All

Monday 27th of April 2020

Hi Renate,

I'm sure they are delicious with whole wheat! The light color is nice for presentation but I would love to eat your whole wheat version! If you use this recipe you might want to hydrate the dough a little more to keep them flexible if you do use whole wheat.

Best wishes!



Friday 10th of April 2020

Hi! I made these for dinner last night, substituting coconut oil for the lard. They were extremely oily, but I persevered, by placing them on paper towels as I made the balls so the oil could drain out. I'm not sure- I may have put too much oil in them, but after cooking, they were delicious. They looked nothing like yours, but delicious none the less! I will try it again, using lard and see what happens. We also live in an extremely warm and humid climate, so that may have had some effect as well. Thank you for the recipe anyway. It is a great recipe and delicious!

Butter For All

Monday 13th of April 2020

Hi Leslie,

It sounds like you saved them! It also sounds like the dough broke from warm temperature. Make sure the oil is melted enough to incorporate but completely cooled, with coconut oil you may not need to melt it completely. Try to keep it on the cool side! Thanks for the feedback, and keep me posted on what happens with the next attempt!


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