Same Day Sourdough Kamut Tortillas

Soft, freshly milled sourdough kamut tortillas that are warm, flexible, and ready the same day, perfect for taco night and an easy way to instantly elevate the whole meal.

I love the flavor of long fermented sourdough, but sometimes I just need tortillas now, not tomorrow. This version gives you that soft, stretchy texture and a little sourdough depth without the wait. I love whipping these together on taco day when I really just want to elevate the meal a little bit.

These Sourdough Kamut Tortillas are made with freshly milled kamut flour, a scoop of starter, and pantry staples, then mixed, rested, rolled, and cooked the same evening. The dough is surprisingly elastic and easy to work with, which makes them almost foolproof. Warm off the skillet and wrapped in a towel, they are soft, flexible, and perfect for taco night.

Main Ingredients and Swaps

• Freshly milled kamut flour – This gives these tortillas a slightly sweet, buttery flavor and amazing stretch. Fresh milling makes them extra soft and tender. You can swap with whole wheat or all purpose flour, though the texture will be a bit less elastic.
• Sourdough starter – This also adds elasticity, flavor, and softness without needing an overnight ferment. Active or discard both work great. If you do not have starter, you can replace with 50g flour plus 50g yogurt or water, though you will lose some of that delicious sourdough flavor.
• Butter – Makes the tortillas tender and flexible so they fold without cracking. Olive oil or avocado oil works well if you prefer dairy free.
• Baking powder – Gives a slight lift and keeps the tortillas soft instead of dense. Do not skip it for this quick version.
• Warm water – Helps hydrate the flour and create a smooth dough. Adjust a tablespoon at a time if your flour feels dry or sticky.

Why I love these!

You can make them in 30 minutes, the are soft, easy to work with, bendable, stuffable, and do not break easily.

How I Make It

Start by mixing the freshly milled kamut flour with salt and baking powder, then add the sourdough starter, softened butter, and warm water. Knead the dough until it becomes smooth, soft, and stretchy. Kamut makes the dough surprisingly elastic and easy to work with.

Divide the dough into small balls and let them rest for about 20 minutes while your skillet heats up. This short rest helps the gluten relax so the tortillas roll out thin without springing back.

Roll each piece into a thin round on a well floured surface, gently turning and flipping the dough as you go so it does not stick. Aim for very thin, almost see through in spots, since thinner tortillas cook faster and stay softer and more flexible. Do not stress about perfect circles, a slightly rustic shape is totally fine.

Preheat a cast iron skillet for a few minutes until piping hot, then cook each tortilla for about 30 to 60 seconds per side, just until bubbles form and light brown spots appear. Transfer them straight into a clean towel and stack to keep them warm, soft, and flexible until serving. I like to use my lodge cast iron pan for this.

👇🏻 Check out the full recipe walkthrough in my YouTube video below!

Same Day Sourdough Kamut Tortillas

Soft, freshly milled sourdough kamut tortillas that are warm, flexible, and ready the same day, perfect for taco night and an easy way to elevate any meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Rest Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8 large tortillas

Course: Bread

Cuisine: Mexican

Calories: 160

Ingredients Method Video Notes

Ingredients

  

• 220 g freshly milled kamut flour
• 1 tsp salt
• ½ tsp baking powder
• 100 g sourdough starter active or discard
• 50 g unsalted butter softened
• 125 g warm water

Notes

• Roll very thin for the softest, most flexible tortillas
• Butter can be swapped with olive or avocado oil
• Store wrapped at room temperature for a day or refrigerate up to 3 days

Method

 

1. Add the flour, salt, and baking powder to a bowl or stand mixer and mix briefly to combine.
2. Add the sourdough starter, softened butter, and warm water. Mix on low, then knead for about 5 minutes until the dough is smooth, soft, and stretchy. It should feel pliable, not sticky.
3. Turn the dough onto a lightly floured surface and divide into 8 to 10 equal pieces. Roll each into a ball, cover with a towel, and let rest for 20 minutes to make rolling easier.
4. Heat a cast iron skillet over medium high heat until very hot.
5. On a well floured surface, roll each dough ball into a thin round, turning and flipping as you go so it does not stick. Aim for thin, almost see through in spots.
6. Place one tortilla in the dry skillet and cook for 30 to 60 seconds until bubbles form and light brown spots appear. Flip and cook the second side briefly.
7. Transfer cooked tortillas to a clean towel and stack to keep warm and soft while you finish the rest.

Video

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