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.
Kimberly says
If you cook these and keep them in the fridge, any idea how long they'd be good for? I'm already on my third batch, but we haven't ever had many leftovers!
Amy says
If you want to store them for longer than a few days I would put them in the freezer. I like to stack them between parchment paper and place them in a freezer bag. Just pull them out as you need them. They thaw out quick and taste fresh!
Lynn says
If I wanted to increase the fiber content do you think psyllium husk would go undetected? If so how much would you suggest and would I need addition liquid? Thank you
Amy says
You could try adding some, maybe a couple of tablespoons. I think it will need more liquid but I'm not sure how much. I would add 2 tablespoons of water and then see if more is needed once the dough becomes hydrated. If it needs more, wet your hands and work it into the dough a small amount at a time.
Cate says
These were fantastic! Thank you for a great sourdough tortilla recipe!
Rebecca Preston says
These really make a simple meal special. Kids love to roll and cook them. They go fast! I replace about 1/3 of plain flour with ww and used butter (I don’t have shortening and preferred the taste of butter over coconut oil…) thanks for so many achievable sourdough recipes! Another keeper.
Alana says
Have you tried using tallow instead of olive/coconut oil? Would it be an equal parts substitution?
Amy says
Hi Alana, you can definitely swap it for equal parts!
yessica munoz says
Has any one tried fermenting these overnight at room temp?
Kimberly says
I was thinking the same thing... did you have any luck with this?
Aidee Ogden says
My husband is hooked on these ones, he does not want store-bought tortillas anymore and he is also learning how to make them (even better! 🙂 ), thank you
C says
Im excited to try these!
Debi Westphal says
Chewy, soft, love this! I use whole wheat Spelt discard starter and white Spelt flour.
Erin says
We avoid seed oils. Has anyone substituted butter for the vegetable shortening?
Amy says
Hi Erin, I also avoid seed oils and I need to update this recipe. I use coconut oil and I've also used olive oil. I think any oil will work!
Kristina Brown says
If using coconut oil, would it be the same amount?
Amy says
Yes 🙂
KS says
Try using lard.
Pam Hull says
You can use lard or bacon grease, also there is a new fermented oil that does not have all the harmful things that is in the store bought stuff. It is called Zero Acre Farms. Very interesting and delicious oil.
Daniel Miller says
Erin,
The traditional "oil" for tortillas used in Juarez, Mx is lard.
Diana says
butter works great!