Sourdough Tortilla Recipe

This blog post is about how to use your sourdough discard for sourdough tortillas recipe.

 

If you are like us we love an at home taco night and ever since I discovered how to use my sourdough discard to make these delicious gut friendly, soft, chewy, and so easy to make sourdough tortillas I’ll never go back to store bought!

Fresh Homemade Sourdough Tortillas

Why go through the extra effort of making your own homemade tortillas? First off, it's way more affordable at the rate we eat tortillas in our home. Second, it is way healthier than most store bought tortillas available these days. Third, it's super easy to make and I’ll usually double the batch and freeze any we don’t use right away so we always have homemade tortillas on hand.

sourdough tortilla recipe

Sourdough Tortillas Recipe

If you have a sourdough starter that you use regularly, then you will have an abundance of discard. Discard is liquid gold and you can incorporate it into almost anything that would require flour. 

My husband Chris has a gluten sensitivity and when I use sourdough discard, sourdough starter, and our own quality flours to bake and cook with he is able to enjoy all the carbohydrates without the gut issues. 

Read more about the benefits of sourdough in this post here

Ingredients for Sourdough Tortilla Recipe

  • ¾ cup (180 g) filtered water
  • 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) of extra virgin olive oil or avocado oil

 

sourdough tortilla recipe sourdough discard mixed with water
sourdough tortilla recipe flour mixture

Instructions for Sourdough Tortilla Recipe

  1. Mix the filtered water and sourdough starter discard together in a small bowl and set aside. Use room temperature water for an easier mix. 
  2. In a medium mixing bowl, whisk the flour, salt and baking powder. Add your oil of choice and use your hands to work it into the dry mixture. It will have a fine, sandy consistency.
sourdough tortilla recipe flour mixture with oil
sourdough tortilla recipe resting dough

3. 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. 

sourdough tortilla recipe rested dough
sourdough tortilla recipe dough balls

5. Divide the dough into about a palm size chunk and roll each one into a ball. Place the balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. 

You can place the dough in the fridge, covered, to ferment until you are ready to cook them.

sourdough tortilla recipe dough ball rolled out
sourdough tortilla recipe tortilla cooking in cast iron pan

5. Preheat a cast iron skillet over a medium-low heat until it is very hot. Working with one ball at a time, use a rolling pin to roll it into a thin round. Use flour as needed to prevent sticking.

6. 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.

7. Repeat, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve or freeze.

sourdough tortilla recipe finished tortillas wrapped in kitchen towel
cast iron skillet
Amazon Silicone Baking Mat
Our Place Oven Pan
King Arthur All Purpose Flour
food scale
Pyrex Measuring Cup
Redmond Real Salt
cast iron skillet
Amazon Silicone Baking Mat
Our Place Oven Pan
King Arthur All Purpose Flour
food scale
Pyrex Measuring Cup
Redmond Real Salt

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Sourdough Tortilla Recipe

This delicious, fluffy, chewy, easy to make sourdough tortilla recipe uses sourdough discard to add extra nutrients. So good you will never go back to store bought again!
Prep Time 1 hour
Cook Time 20 minutes
Course Breakfast, Main Course, Side Dish, Snack
Cuisine American, Mexican
Servings 16 small tortillas

Equipment

  • 1 cast iron skillet
  • 2 mixing bowls
  • 1 whisk
  • 1 food scale

Ingredients
  

  • 180 grams filtered room temperature water
  • 125 grams sourdough discard
  • 375 grams all purpose flour
  • 1 tsp baking powder
  • 7 grams fine sea salt
  • 30 grams extra virgin olive oil or avocado oil

Instructions
 

  • Mix the filtered water and sourdough starter discard together in a small bowl and set aside. Use room temperature water for an easier mix.
  • In a medium mixing bowl, whisk the flour, salt and baking powder. Add your oil of choice and use your hands to work it into the dry 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.
  • Divide the dough into about a palm size chunk and roll each one into a ball. Place the balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes.
    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 ball at a time, use a rolling pin to roll it into a thin round. Use flour as needed to prevent sticking.
  • 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, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve or freeze.

Notes

  • Store the cooked tortillas at room temperature, wrapped in a towel 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.
  • To reheat: Allow the tortillas to thaw and reheat in a skillet on the stovetop.
Keyword bread, easy, sourdough, sourdough discard

Tips

  • Store the cooked tortillas at room temperature, wrapped in a towel 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.
  • To reheat: Allow the tortillas to thaw and reheat in a skillet on the stovetop.

We love these fresh sourdough tortillas for tacos, breakfast burritos, quesadillas, or wraps. The possibilities are endless when it comes to using your sourdough discard. 

Make sure to check out my other recipes and don’t forget to sign up for my newsletter for giveaway opportunities and updates. 

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2 Comments

  1. Basak Bektas
    March 2, 2024 / 10:26 pm

    Hello! The recipe refers to baking powder but I cannot see it in the ingredients list? Thank you.

    • Serein Wu
      Author
      March 5, 2024 / 4:06 pm

      must have been a typo, sorry about that!

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