Homemade Sourdough Discard Tortillas

Sourdough tortillas stacked and folded in half on a towel over a cutting board.

4.25 from 4 votes

Homemade Sourdough Discard Tortillas

Say goodbye to store-bought tortillas and hello to my incredibly flavorful and tender sourdough discard tortillas made with just 5 simple ingredients! Healthier and more delicious than anything you’ll find in the store. Plus, make a big batch and store them in the freezer for fresh, homemade tortillas anytime—no thawing necessary! Even my picky toddler can't get enough of them!

Prep Time30

Cook Time15

Resting time30

Total Time1 15

Course: Dinner / Lunch

Cuisine: Mexican

Servings: tortillas

Calories: 150kcal

Author: Rachel Kochlin

Equipment

Ingredients

360 grams all-purpose flour 3 cups
12 grams salt 1 ½ teaspoons
113 grams softened butter ½ cup
250 grams sourdough discard 1 cup
150 grams warm water ⅔ cup

Instructions

Mix together the flour and salt in a large bowl. Work the softened butter into the flour mixture using a dough hook, fork, or pastry blender until it’s pea-size. Add the sourdough discard and water. Mix until a shaggy dough begins to form.
Turn the dough out onto a floured surface and knead for a minute until it comes together in a smooth ball. Sprinkle with extra flour if the dough is quite sticky. Cut the dough into 16 equal pieces (or 8-10 pieces for burrito size), and roll each piece into a ball. Cover the dough balls with a damp kitchen towel and let rest for 30 minutes, or 2-3 hours.
Optional: Long Ferment. Place the portioned dough balls in an air-tight container and store in the fridge for 12-24 hours. Before rolling out, let the dough warm up a bit at room temperature.
Lightly dust a work surface. Working with one dough ball at a time, use a floured rolling pin to roll the dough out until paper thin (about 9 inches) - you should almost be able to see through the dough when you hold it up. To achieve this, I often turn and flip the dough, adding extra sprinkles of flour to my work surface or to the top of the dough as needed so it doesn't stick. It can be hard to roll out into a perfect circle, so don’t stress about it!
Note: You can cook the tortillas as you go, or you can stack the uncooked tortillas with parchment paper between each one and cook them all once you’re done rolling.
Heat a large skillet over medium heat. Once hot, cook the tortillas for about 60 seconds, flipping halfway through once the tortilla starts to bubble and develops little brown spots on the underside. Stack the cooked tortillas and cover with a towel to keep them soft.

Notes

Have patience when rolling out the tortillas. This is the most hands-on, time-intensive part. It takes a few minutes to roll out each tortilla, and just remember that you'll get better with practice. When rolling out a tortilla, I'm constantly flouring the counter and the dough to ensure it doesn't stick - if it sticks, it won't roll. It also helps to give the dough a 180-degree turn after every few rolls, and once the circle gets bigger and it feels like it isn't stretching anymore, flip it over and keep rolling. I end up flipping the dough a few times. You are finished rolling when the dough is paper-thin.
Burrito-size tortillas: You will need a larger 12-inch cast iron skillet to cook these.
Storing and freezing: Store cooked tortillas in an airtight container or resealable bag at room temperature or in the fridge for up to 5 days. To freeze tortillas, place parchment paper between each cooked tortilla and store in a freezer resealable freezer bag for up to 3 months.
Reheating tortillas:
- Room temperature tortillas: I like to reheat over an open gas flame for about 30 seconds, flipping halfway through, until they're lightly charred and warm. Alternatively, reheat in a cast iron skillet over medium heat until warm and soft.
- Frozen tortillas: Place a frozen tortilla in a cast iron skillet over medium heat until thawed and warm.
- Reheating a large quantity: Applies to both room temperature and frozen tortillas. Wrap in tinfoil or place in an oven safe dish with a lid and heat in a 350-degree oven for 10-15 minutes until warm.

Nutrition