Sourdough Discard Tortillas

Soft, flexible sourdough discard tortillas made with simple pantry ingredients. An easy from-scratch recipe that uses up extra starter and freezes well for quick meals.

5 from 1 vote

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Course: Bread

Cuisine: Mexican

Prep Time: 15

Cook Time: 15

Resting Time: 8

Total Time: 8 30

Servings: servings

Calories: 174kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

Mixing Bowl
pastry cutter
griddle or large skillet
Rolling Pin
spatula

Ingredients

3 ½ cups flour
2 teaspoons salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
½ cup lard or butter Rendered lard gives a classic texture, while this homemade butter recipe adds richness.
1 cup milk
1 cup sourdough starter Use a homemade sourdough starter if you have it.

Instructions

In a large bowl, mix the flour and salt together with a fork. Cut in the fat until it is the size of peas, then add the milk and sourdough.
Mix everything together well, then cover the bowl and set it in a warm place for 8 to 12 hours.
When you're ready to make tortillas, preheat a griddle or large skillet over medium-high heat.
Divide the dough into 12 to 16 pieces, depending on what size of tortillas you want.
Roll each piece of dough into a ball and place it back in the bowl, covering the bowl between.
Dust a clean work surface with flour. Roll each ball of dough into as thin a circle as you can without breaking it.
Carefully set one tortilla on the griddle and cook for 2 minutes. Flip and cook for another 2 to 3 minutes, then transfer the tortilla to a towel-lined basket.
Cook all of the tortillas, keeping the basket covered when you aren't using it.
Serve the tortillas warm or reheat them on a griddle. When you reheat them, sprinkle each one with a bit of water to keep it moist.

Notes

Recipe Tips:

Allow the dough to fully rest to make rolling easier
Keep cooked tortillas covered to retain moisture
Roll thinner than you think for the best flexibility

Storage Instructions:

Store cooled tortillas in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze with parchment paper between each tortilla for up to 3 months. Reheat directly from frozen on a warm griddle.

Nutrition

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