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.
Lindsey says
A.M.A.Z.I.N.G!
Easy and tasty. I'm not sure I'll ever be able to eat a store bought tortilla again.
Amy says
Thank you Lindsey! 🙂
Arlysse says
I wasn’t sure about making these at first, but I’m so glad I did. They are so incredibly good! I have used the same tortilla recipe for a couple of years, but this is by far the best recipe I have made. Perfect amount of chewy texture, but soft with a little crunch from the air bubbles. I didn’t have shortening so I used vegetable oil instead and they turned out great. I’ve been looking for ways to use up my sourdough discard and this recipe was a winner in my book. I will definitely be using this recipe for all of my future tortillas. Thank you!!
Alecia says
Love this recipe!! I’m wondering if I can use straight veggie oil instead of shortening? I ran out of shortening.
Emily says
I grew up in New Mexico, and have been making tortillas with my family as long as I can remember, and these are THE BEST! I do swap out the vegetable shortening with lard. We double batch and freeze whatever is leftover, but they never last long.
Joy says
Can you substitute butter, Ghee, or palm oil instead of the vegetable shortening?
Amy says
Yes you can. I will be updating the directions with the ingredients
Nikki says
What the amount of olive oil be the same as shortening in the recipe?
Amy says
Yes it is the same.
Gina says
I made these today with my mom and they came out amazing! These are going into my weekly repeat file. I will not be purchasing tortillas from the store when I can whip them up so quickly and they taste 100 times better! Absolutely fantastic recipe.
EMMA CONRATHE says
Perfect tortillas.
Thank you for your recipe.
Meg says
A quick & easy recipe, and tortillas are a staple in our house. This has been a great way to use up my discard and not have anything go to waste!
Payton Teall says
I havent made these yet but was wondering if I’m able to use active started instead of discard for this recipe? Thank you! I love your page!!
Amy says
Yes you can 🙂
Jalesa says
such a big hit in my household! 10/10 would recommend
Connie says
This is the only recipe that I use for my shells. Turns out every time. I use my cast iron tortilla press and finish by rolling then thin. They don't stick to the parchment paper that I use in the press where all of the other recipes did. Thank you!!