Easy Homemade Sourdough Discard Tortilla Recipe
I love making things from scratch, but homemade tortillas aren’t always the first thing that comes to mind. Store-bought tortillas are convenient, but they often lack the depth of flavor that comes with fresh, homemade ones.
With just a few simple ingredients and a sourdough starter, you can make soft, flavorful tortillas that take taco night to the next level.
Whether you opt for a long fermentation for added health benefits or a quick version for convenience, these sourdough tortillas are surprisingly easy to make. While they do take some time, the result is well worth it! Plus, they’re a great way to use up a lot of sourdough discard in one go.
What is sourdough?
Sourdough is a natural fermentation process that uses wild yeast and lactic acid bacteria to leaven bread instead of commercial yeast. The wild yeast gives sourdough its signature rise, while the bacteria contribute to its sour flavor through the production of lactic and acetic acids.
Additionally, the fermentation process helps break down phytic acid, an anti-nutrient found in grains, making the bread easier to digest and improving nutrient absorption.
Active Sourdough or Discard?
For this recipe, you can use either active starter or discard sourdough. Unfed sourdough starter tends to have a more sour flavor profile, which I prefer. Using sourdough discard also allows less food waste as you are using your discard rather than tossing it out.
Long ferment or short ferment?
Whether you choose to long or short ferment your sourdough tortillas will determine how strong the sour flavor comes through.
If you choose to long ferment your dough, mix your tortillas and let the dough rest until the next day when you are ready to make your tortillas-about 12-24 hours. This long ferment will allow the lactic acid bacteria to grow and create that signature sourdough flavor.
Easy recipe for sourdough tortillas
Whether you are an avid sourdough baker, or a beginner, you will love this recipe. It is a fantastic way to learn how dough works and behaves. Its the first time I really learned how to work dough! This recipe is easier than baking sourdough bread, and more forgiving. If you have had a few fails in the kitchen lately, this is a great way to boost your spirits again!
These are the best homemade sourdough discard tortillas I have found! Use your own sourdough starter to make these delicious discard tortillas. This recipe makes about 30 tortillas, give or take a few, depending on your dough ball size. Feel free to half the recipe if needed or make extras to freeze for later!
These tortillas are great for enchiladas as well. Check them out here!
Tortilla Ingredients
Sourdough starter
Sourdough starter brings an added tang to the tortilla, and it uses extra discard which is always a bonus! If you choose to go the long fermentation method, the sourdough will break down the phytic acid in the flour, which aids in nutrient absorption and makes the tortillas easier to digest.
White Flour
All purpose flour is used in this recipe. You could substitute 1:1 for freshly ground whole wheat though the texture of your cooked tortillas will be a little drier.
Lard
Lard is used in this recipe instead of olive oil because it yields a better texture and creates a more tender dough and final result. Lard also contributes a richer, more savory and authentic flavor than oil does.
Salt
Salt is necessary because it brings out the rich flavors in the final tortilla. Tortillas without salt taste bland and flat. Salt strengthens the gluten strands as well. This is a big help as you are working to develop gluten for a while in this recipe!
Tortilla Step-by-Step Instructions
Step 1
In a medium bowl, mix lard and flour in a large bowl until the flour mixture is moldable but crumbly, in your hands. This step is crucial. Coat each flour grain in lard to create that tender tortilla texture.
Step 2
Mix in salt to flour mixture.
Step 3
Add the warm water and start the mixer in a separate bowl or the bowl of a stand mixer with the dough hook attached. Slowly add the dry ingredients to the water and let the dough knead for 8 minutes. The dough will become smooth and supple.
If you are mixing and kneading by hand, combine the flour into the water until a shaggy dough forms. Take the dough ball out of the bowl and knead by hand for 8 minutes.
Long ferment or short ferment?
Here is where you can decide whether to long ferment the dough, or not. If you choose to long ferment the dough, let it sit for 12-24 hours before cooking.
Step 4
Once the dough is smooth and elastic, coat the dough ball in a thin layer of lard-just enough to prevent the dough ball from becoming dry. Let sit for 10 minutes.
Step 5
Pinch off equal pieces of dough, weighing about 60 grams each, and roll until smooth—coat in another thin layer of lard and set aside. Continue with the rest of the dough. By the time you have finished the last dough ball, your first dough ball should have rested for about 10 minutes.
Step 6
Start to warm your cast iron skillet or crepe pan to medium heat. It is important that this is a dry skillet; do not add oil or butter to cook the tortillas.
Step 7
On a lightly floured work surface, take the first dough ball and roll it out into a thin tortilla. These 60g balls should make about an 8-inch tortilla.
Step 8
Starting from the first dough ball, work your way to the last dough ball to ensure enough rest time between kneading and rolling.
Step 9
In the hot pan, place the first side of the tortilla down onto the skillet. Cook until bubbly and golden brown spots appear, about 2-3 minutes.
Step 10
Flip the tortilla; it should begin to puff up more. Cook until golden brown.
Ways to use these tortillas
These tortillas a a perfect addition to any taco night! They are also wonderful for making homemade enchiladas, wraps and sandwiches, and quesadillas! Use these tortillas however you would use the store-bought variety.
These tortillas are used in my enchilada casserole. Check it out!
Storage and reheating of tortillas
Reheat tortillas in a dry skillet for a few seconds per side-until warm.
Microwave for 10-15 seconds wrapped in a damp towel.
Store in an airtight container for 2-3 days at room temperature. They can stay fresh up to a week in the fridge or up to 3 months in the freezer.
Freeze with parchment paper between them to prevent sticking.
Making tortillas takes time, but it’s well worth the effort! These homemade tortillas are softer and more flavorful than anything store-bought, with a delightful sourdough tang that adds a unique twist to taco night. Simple to make and incredibly satisfying, they’re sure to be a hit at the table!
Easy Homemade Sourdough Discard Tortilla
Soft, flavorful sourdough tortillas made with discard or an active starter. Easy to make, pliable, and perfect for tacos, wraps, or quesadillas. Better than store-bought!
Ingredients
- 7.5 cups flour
- 2 cups sourdough discard
- 1 3/4 cups warm water
- 1 tablespoon salt
Instructions
- In a medium bowl, mix lard and flour in a large bowl until the flour mixture is moldable but crumbly in your hands. This step is crucial. Coat each flour grain in lard to create that tender tortilla texture.
- Mix in salt to flour mixture.
- Add the warm water and start the mixer in a separate bowl or the bowl of a stand mixer with the dough hook attached. Slowly add the dry ingredients to the water and let the dough knead for 8 minutes. The dough will become smooth and supple.
- If you are mixing and kneading by hand, combine the flour into the water until a shaggy dough forms. Take the dough ball out of the bowl and knead by hand for 8 minutes.
- Here is where you can decide whether to long ferment the dough, or not. If you choose to long ferment the dough, let it sit for 12-24 hours before cooking.
- Once the dough is smooth and elastic, coat the dough ball in a thin layer of lard-just enough to prevent the dough ball from becoming dry. Let sit for 10 minutes.
- Pinch off equal pieces of dough, weighing about 60 grams each, and roll until smooth—coat in another thin layer of lard and set aside. Continue with the rest of the dough. By the time you have finished the last dough ball, your first dough ball should have rested for about 10 minutes.
- Start to warm your cast iron skillet or crepe pan to medium heat. It is important that this is a dry skillet; do not add oil or butter to cook the tortillas.
- On a lightly floured work surface, take the first dough ball and roll it out into a thin tortilla. These 60g balls should make about an 8-inch tortilla.
- Starting from the first dough ball, work your way to the last dough ball to ensure enough rest time between kneading and rolling.
- In the hot pan, place the first side of the tortilla down onto the skillet. Cook until bubbly and golden brown spots appear, about 2-3 minutes.
- Flip the tortilla; it should begin to puff up more. Cook until golden brown.
Notes
Reheat tortillas in a dry skillet for a few seconds per side-until warm.
Microwave for 10-15 seconds wrapped in a damp towel.
Store in an airtight container for 2-3 days at room temperature. They can stay fresh up to a week in the fridge or up to 3 months in the freezer.
Freeze with parchment paper between them to prevent sticking.
