Sourdough Discard Tortillas
Made with just five pantry ingredients, these tortillas come together in under an hour and produce soft, pliable, subtly tangy flatbreads that absolutely embarrass anything from a plastic bag at the grocery store.
Equipment
- Large mixing bowl
- Fork or pastry blender - For working fat into flour
- Rolling Pin
- Cast iron skillet or heavy-bottomed pan
- Clean work surface - For rolling
- Kitchen scale - Recommended for accuracy
- Plastic wrap or damp towel - For resting the dough
- Spatula or tongs - For flipping
- Plate and clean kitchen towel - For stacking finished tortillas
Ingredients
- 2 cups all-purpose flour - 240g, plus more for dusting
- 1 teaspoon fine sea salt - or table salt
- 3 tablespoons unsalted butter - 42g, softened (or lard, coconut oil, or neutral vegetable oil)
- 0.5 cup sourdough discard - 120g, unfed and at room temperature
- 0.33 cup warm water - 80ml, about 100°F / 38°C, plus more as needed
Instructions
- In a large bowl, whisk together the flour and salt. Work the softened butter into the flour with your fingertips or a fork until the mixture resembles coarse, damp sand.
- Make a well in the center and add the sourdough discard and warm water. Stir with a fork until a shaggy dough forms, then knead briefly in the bowl for 1-2 minutes until smooth and cohesive.
- Cover the dough tightly with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes to relax the gluten.
- Lightly flour your work surface. Turn the rested dough out and divide it into 8 equal pieces (about 2.5 oz / 70g each) for standard tortillas. Roll each piece into a smooth ball.
- Cover the dough balls with a damp towel and let them rest for another 10-15 minutes. This second rest is essential for easy rolling.
- On a lightly floured surface, roll each ball from the center outward into a thin circle about ⅛ inch (3mm) thick. Rotate the dough 90 degrees after each roll for a more round shape.
- Heat a cast iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately. Place a rolled tortilla in the dry skillet and cook for 45-60 seconds until bubbles form and edges look dry.
- Flip and cook the second side for 30-45 seconds until golden brown spots appear. Immediately transfer to a clean kitchen towel and fold to keep warm and soft. Repeat with remaining dough.
Notes
- Weigh your flour: Too much flour is the most common reason homemade tortillas turn out stiff. A kitchen scale gives the most consistent results.
- Don't skip resting: Both rest periods relax the gluten and make rolling much easier. Rushing this step leads to springy dough that fights back.
- Roll thin: Err on the side of thinner. Tortillas that are almost translucent when held to the light cook up beautifully soft and flexible.
- Get the pan hot: A properly preheated skillet gives you those desirable charred spots without drying out the tortilla.
- Stack immediately: Place each cooked tortilla straight into a folded towel. The trapped steam softens the surface and keeps them pliable.
- Use room temperature discard: Cold discard from the fridge doesn't incorporate as smoothly and can make the dough inconsistent.
- Make ahead: The dough can be refrigerated for up to 2 days. The longer cold ferment deepens the tangy flavor. Bring to room temperature before rolling.
- Storage: Store cooled tortillas in an airtight bag at room temperature for 2 days, refrigerate for up to 7 days, or freeze for up to 3 months with parchment between each one.
- Variations: Try replacing up to half the flour with whole wheat, or add garlic powder and dried herbs to the dry ingredients for flavored tortillas.
- Reheating: Warm in a dry skillet for 30 seconds per side, or microwave a stack wrapped in a damp paper towel for 30-45 seconds.