Homemade sourdough tortillas are soft, chewy, and easy to make with your sourdough discard. Taco night will never be the same once you've tried homemade tortillas!
We love sharing easy, basic recipes that you can make with your sourdough discard. Everyday recipes like sourdough pasta, sourdough pancakes, sourdough crackers, and sourdough pizza crust are just a few that have become reader favorites.
These amazing tortillas are quick and easy to put together and can be cooked right away or fermented in the fridge for up to 2 days.
They are soft, and chewy and can be used to make tacos, gyros, or sandwich wraps.
What you'll need
- all-purpose flour
- sourdough starter discard
- salt/baking powder
- coconut oil or olive oil
Step-by-step instructions
This is by far one of the easiest sourdough tortillas recipes to make, so, let's dive straight into the details!
Step 1: Add the dry ingredients to a medium-sized bowl and use your hands to incorporate the coconut oil into the flour until it has a fine, sandy texture. Add the water and sourdough discard and mix with your hands until there are no dry bits in the bowl left. The dough will be stiff.
Cover and let rest at room temperature for 30 minutes.
Step 2: Cut the dough into 16 pieces. (Each piece should weigh about 44g.) Pinch the dough together, turn it over, and gently shape it into a smooth ball. Place the dough balls on a baking sheet, cover them, and let them rest for 30 minutes.
Alternatively, you can let the dough ferment in the fridge, covered, for up to 2 days before cooking.
Step 3: Heat a cast iron skillet over medium-low heat. Brush with oil if the skillet is not well seasoned. Working with one dough ball at a time, use a rolling pin to roll it into a 6" circle. (Keep the other dough covered until ready to roll out.)
Step 4: Cook the tortilla on the first side until it starts to bubble and turn golden brown. Flip it over and cook until golden brown. Stack the cooked tortillas covered in a kitchen towel to stay warm while you cook the remaining tortillas.
How to store
- To store: Store the cooked tortillas at room temperature, wrapped in a towel, bread bowl liner, or bread bag for up to 2 days.
- To freeze: Allow the tortillas to cool completely. Stack the tortillas with a layer of wax paper between each one and place the stack into a freezer-safe container. Keep frozen for up to 3 months.
- To reheat: Allow the tortillas to thaw and reheat in a skillet on the stovetop.
Simple sourdough discard recipes
There are so many amazing recipes you can make with your sourdough discard. Check out one of these tried and true recipes for your family!
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Sourdough Tortilla Recipe
INGREDIENTS
- ¾ cup (180 g) water
- ½ cup (125 g) sourdough starter discard
- 3 cups + 2 tablespoons (375 g) all-purpose flour
- 1 ½ teaspoons (7 g) fine sea salt
- 1 teaspoon baking powder
- 2 tablespoons (30 g) coconut oil (or olive oil)
INSTRUCTIONS
- Mix the water and sourdough starter discard together in a small bowl and set aside.
- In a medium mixing bowl, whisk the flour, salt and baking powder. Add the coconut oil and use your hands to work it into the flour mixture. (It will have a fine, sandy consistency.)
- Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl. Cover and let rest for 30 minutes on the counter. (The dough will be stiff.)
- Divide the dough into 16 pieces and roll each one into a ball. Place the dough balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. (Alternately, you can place the dough in the fridge, covered, to ferment until you are ready to cook them.)
- Preheat a cast iron skillet over a medium-low heat until it is very hot. Working with one dough ball at a time, use a rolling pin to roll it into a thin round, about 6" in diameter. Use flour as needed to prevent sticking.
- Carefully lay the dough on the hot skillet and allow it to cook until bubbles start to form on top and the bottom is slightly charred. Flip it over and continue cooking on the other side until cooked through.
- Repeat with the remaining dough balls, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve.
NOTES
- This recipe makes 16 taco-sized tortillas or 8 burrito-sized tortillas.
- To store: Store the cooked tortillas at room temperature, wrapped in a towel, bread bowl liner or bread bag for up to 2 days.
- To freeze: Allow the tortillas to cool completely. Stack the tortillas with a layer of wax paper between each one and place the stack into a freezer-safe container. Keep frozen for up to 3 months.
- To reheat: Allow the tortillas to thaw and reheat in a skillet on the stovetop.
- The original recipe used vegetable shortening and has been changed to coconut oil.
Tamara says
For the long ferment, can you leave it in a large ball then when you’re ready, make them into smaller balls?
Amy says
Yes you can 🙂
Barb R says
Can these be made without a cast iron pan?
Amy says
Yes, these can be made on a non-stick pan.
Tony Davidson says
These were delicious.
Would it be possible to make them with a higher percentage of discard? I have sooo much of it and only the crackers recipe (so far) uses just discard. (And the crackers BTW are the *bomb*).
Amy says
You could use more discard, but you'd have to adjust the flour because the dough would be too sticky. If you have a lot of discard, you should definitely try our sourdough pizza crust. It is my favorite!
Jennifer Hammond says
I have made theses before and they were really good. Freshly made definitely better than store bought. I am wondering though how long dough balls can ferment in fridge before need to roll and cook. Was thinking of making dough tonight but then rolling and cooking tomorrow night to save a little extra time tomorrow? For future, can they be in fridge for couple days before rolling and cooking?
Amy says
Hi Jennifer! I've made a batch and kept them in the fridge for 5 days with no issues. I cook a couple fresh for dinner every night throughout the week!
Dorothy Hackett says
These are sooooo very awesome so easy to make and they taste better then store bought. Thank you!
Brandy says
Would it be okay to use ghee or even butter in place of the crisco? Excited to try these out!
Amy says
Hi Brandy, yes you can with no problem!
Elizabeth says
Easy and delicious!
Rebecca Rojas says
Just made these today. I substituted about 3/4 of whole wheat flour to the 3 cups of white flour. And since I didn’t have any shortening or coconut oil I use olive oil..dough was a bit too dry so I added a splash more of oil. Shaped into balls and let them rest for 4+ hours in fridge. Just cooked the first tortilla..oh WOW! Delicious!! Picky hubby approved!
Jamie Ussher says
Hi Amy!
Can you freeze the dough balls? Or if you freeze, does it have to be after they've been rolled out and cooked?
Thanks!
Amy says
Hi Jamie, you can freeze them either way.
Jacqui says
This is my favorite way to use SD discard. I've made 1/2 recipe when I needed fewer tortillas. Thank you for a great recipe!
Amy says
Thank you for the 5 star review Jacqui! 🙂