Thick, soft, chewy tortillas made at home.

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.

Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!