A great way to use up sourdough discard, these tortillas are soft, slightly tangy, and packed with flavor. Unlike store-bought versions, they have a rich depth that only sourdough can bring. Perfect for tacos, wraps, or just eating warm with butter!
Why You’ll Love This Recipe
- Uses a generous amount of sourdough discard for extra flavor.
- No yeast or baking powder needed—just simple, wholesome ingredients.
- Soft, flexible, and perfect for any meal.
Sourdough Discard Tortillas
Servings 12
Equipment
- 1 Rolling Pin
- 1 Large Bowl
- 1 Liquid Measuring Cup/Small Bowl
- 1 cast iron skillet / comal
- 1 Scale
Ingredients
- 310 g all purpose flour
- 9 g fine sea salt
- 270 g sourdough discard
- 120 g water hot
- 113 g butter
Instructions
- Melt the butter – Heat the 120 g water until nearly boiling, then pour it into a bowl or glass measuring cup. Add the cubed 113 g butter and stir until melted.
- Mix dry ingredients – In a large bowl, combine the 310 g all purpose flour and 9 g fine sea salt.
- Combine wet and dry – Pour in the hot water-butter mixture and add the 270 g sourdough discard. Mix by hand or with a dough whisk until a sticky dough forms.
- Knead – Knead by hand for about 10 minutes until the dough becomes smooth and elastic.
- Rest – Cover and let the dough rest for 30 minutes.
- Divide and shape – Form the dough into 12 equal balls. Adjust the size depending on how big you want your tortillas. Cover and rest for another 30 minutes.
- Preheat your skillet – Heat a dry skillet (cast iron, carbon steel, or a comal) over high heat.
- Roll out the tortillas – Lightly flour a surface, your rolling pin, and the dough. Roll out each ball as thin as possible, rotating for an even shape.
- Cook – Place a tortilla in the hot skillet. Small bubbles should form within 10–30 seconds. Flip and press down gently with a spatula to deflate large air pockets. Cook until golden brown spots appear.
- Steam & soften – Stack the cooked tortillas and wrap them in a clean kitchen towel to keep them warm and soft.
Pro Tips for the Best Sourdough Tortillas
✔ Use hot water – This helps hydrate the flour and makes the dough softer.
✔ Roll thin – The thinner the tortilla, the more pliable it will be.
✔ High heat is key – A super-hot skillet ensures quick cooking and a great texture.
✔ Store properly – Keep leftovers in a sealed bag at room temp for 2 days or refrigerate for up to a week.