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.
Allison says
I am a sourdough novice! I took a class a couple of weeks ago to learn the basics. The instructor recommended recipes from Little Spoon Farm. I have tried several since the class and all of them have been absolutely fabulous!
These tortillas are so simple! They don't require as much waiting time as other discard recipes.
Helen says
Make them today.its so good,
Jody Wengerd says
Another success with your recipes! Had left over pork loin that I used for tortillas for dinner. The tortillas were so soft. Also, almost all of the tortillas puffed up in the skillet using the 2 skillet method. The only thing I would change for the next time is instead of 16 tortillas at 45grams, the family requested them to be larger in diameter, so they could pile on the toppings.
Kristel says
Excellent recipe! So glad I found this. My husband begs for homemade tortillas. Love that I can use some discard to make them. Will definitely be making again!
Theresa says
Can you make the dough ahead of time and let rest for the 30 minutes then put in the fridge until you are ready to shape?
Amy says
Yes you can.
Ros says
Can the discard be used straight out of the fridge (like your Naan recipe) or does it need to be active?
Amy says
Use straight from the fridge.
Allie says
Yum!
I left mine to ferment all night in the fridge and I made these the next morning.
Not only were they delicious, but they were the EASIST to roll out.
Amy says
Thank you Allie 🙂
Caroline says
Made this yesterday for taco tuesday. big hit. We did a shredded chicken Street Taco vibe. One question...can this be done with a Tortilla press? Some of mine were less than round...lol
Great recipe for discard!
Will definitely make again...thank you!
ill make again!
Amy says
I don't have very good luck using a tortilla press with this dough. I find the best way to shape is with a rolling pin.
Marlene Azer says
You mentioned that “ Alternatively, you can let the dough ferment in the fridge, covered, for up to 2 days before cooking.” Does that mean the full ball of dough would be refrigerated for a couple days and then shaped and cooked? Or the dough should be separated into 16 balls and then refrigerated? I’m not sure if it matters, but I’d prefer to ferment the dough and it’d be nice to refrigerate the mass of dough rather than 16 little balls. Would save space in the fridge!
Amy says
Hi Marlene, you can shape them beforehand or just put the bowl of dough in the fridge and divide and shape as needed.
CARL says
These were amazing! Definitely making them again! Thanks Amy!!