These are soft, simple, sourdough discard tortillas that will completely replace storebought in your home. They are made with a whole heaping cup of sourdough discard, and only four other ingredients. These are tortillas that you can enjoy and feel good about serving your family. Just one more thing to replace in the pantry 🙂
❤️ Why You’ll Love Discard Tortillas
Did you know that you could make homemade tortillas in one hour with just 5 ingredients? Well, you do now! These are the simplest tortillas to make and use the simplest ingredients. Plus, it uses a whole heaping cup of sourdough discard, ensuring you don’t waste and are eating a gut healthy tortilla for taco Tuesdays!
🍲 Ingredients
Sourdough discard – Inactive, unfed sourdough starter that is 100% hydration and completely stirred down.
Olive oil – Or you can use melted coconut oil.
Flour – I use Kirkland’s unbleached, organic all-purpose flour. Organic isn’t always necessary, but I do suggest always using unbleached flour while baking.
Salt – We love Pink Himalayan salt but use whatever you have on hand!
Water – Filtered water, cold or room temperature.
👩🍳 How to Make Sourdough Discard Tortillas
- In a stand mixer with the dough whisk, add sourdough discard, olive oil, flour, salt and mix together on low. Slowly add in the water until the dough comes together.
- Knead in the stand mixer for 5-6 minutes (or knead with your hands for more control).
- Cover with a damp towel and let the dough rest for 30-45 minutes.
- Using your bench scraper or large knife, separate the dough into 16 – 18 equally sized pieces (the dough balls should range anywhere between 30 – 40 grams if you are weighing it out)
- For this part you have three options -1. If you have a tortilla press – this, obviously, would be a great time to use it. 2. I have come to love using the pasta maker to roll the tortillas out as thin and evenly as possible. .3. Place a dough ball in between to pieces of parchment paper and roll it out as thin as you can with a rolling pin.
- In a preheated cast iron, melt ½ a tablespoon of coconut oil over high heat. Place your tortillas in the middle of the hot cast iron and cook for 1 minute. Flip and cook for an additional 30 – 45 seconds.
- Transfer to a plate and sprinkle with just a touch of salt while the tortillas are hot.
- Make your favorite taco and enjoy!
🪄 Tips and Tricks
- I have made homemade tortillas countless times, and never found it necessary to buy a tortilla press. Before I started using my pasta maker, I would just roll the dough between two pieces of parchment paper, and it worked fine. But my favorite way now is the pasta maker! Mostly because I love a multipurpose tool.
- You absolutely do not need a stand mixer, but the point of a stand mixer is to have it do the work for you lol. But you can easily mix this all in a mixing bowl and then knead with your hands. I actually most of the time knead with my hands just to have more control over the dough.
🗒 Substitutions
Since these are already such minimal and simple ingredients, there aren’t many substitutions that need to be made. But you can substitute the olive oil for melted coconut oil, or even butter.
- Olive oil – melted coconut oil or melted butter.
🗒 Best served with
- Taco Tuesday Spread
- Breakfast Burrito
- Tortilla Pizzas
👝 How to Store Leftovers
You can store your leftover tortillas in an airtight container, or Ziplock bag on the counter for 3-4 days. I suggest warming them up just slightly before using them to bring back a little bit of freshness.
🤔 Common Questions
Not at all! It makes the process a little easier, but you can definitely use a large bowl + whisk. and then knead the dough for 4-5 minutes by hand.
Sourdough Discard Tortillas
Equipment
- Rolling Pin
- Cast Iron
Ingredients
- 1 cup unfed sourdough discard
- ¼ cup olive oil
- 2 cups all-purpose flour
- 1 tsp salt
- ¼ cup filtered water
Instructions
- In a stand mixer with the dough whisk, add sourdough discard, olive oil, flour, salt and mix together on low. Slowly add in the water until the dough comes together.
- Knead in the stand mixer for 5-6 minutes (or knead with your hands for more control).
- Cover with a damp towel and let the dough rest for 30-45 minutes.
- Using your bench scraper or large knife, separate the dough into 16 – 18 equally sized pieces (the dough balls should range anywhere between 30 – 40 grams if you are weighing it out)
- For this part you have three options –1. If you have a tortilla press – this, obviously, would be a great time to use it. 2. I have come to love using the pasta maker to roll the tortillas out as thin and evenly as possible. . 3. Or, place a dough ball in between to pieces of parchment paper and roll it out as thin as you can with a rolling pin.
- In a preheated cast iron, melt ½ a tablespoon of coconut oil over high heat. Place your tortillas in the middle of the hot cast iron and cook for 1 minute. Flip and cook for an additional 30 – 45 seconds.
- Transfer to a plate and sprinkle with just a touch of salt while the tortillas are hot.
- Make your favorite taco and enjoy!
I really like this recipe! I grew up making homemade flour tortillas with my mother, I must say these are very reminiscent of that.
I use butter instead of olive oil. And double the recipe to feed my family. They turn out great. Thank you!
I’m so happy you liked them and are reminded you of your mother 🙂
This makes me so happy, thank you for the sweet words and I’m so glad that you like them!
How would I store and reheat them? Would they be just as good reheated?
You can store your leftover tortillas in an airtight container, or Ziplock bag on the counter for 3-4 days. I suggest warming them up just slightly before using them to bring back a little bit of freshness, they will still be yummy!
Mine did not bubble and are crispy not flexible?? Tips on what went wrong?
Instead of letting them rest for 30-45 minutes, could you mix it and leave it covered on the counter for a few hours until ready to use?