Sourdough Discard Tortillas
Soft, pliable flour tortillas made with sourdough discard. Better than store-bought and surprisingly easy.
Homemade tortillas are a revelation - soft, supple, and infinitely better than anything from a package. The sourdough discard adds subtle depth and makes them more tender than traditional recipes.
Once you make these, you will never go back to store-bought.
Instructions
- 1
Make Dough
In a large bowl, whisk together flour, salt, and baking powder. Add discard and oil. Mix until shaggy, then add warm water gradually until a soft dough forms.
- 2
Knead
Turn onto a clean surface and knead for 2-3 minutes until smooth and slightly tacky but not sticky. Add a little flour if needed.
- 3
Divide and Rest
Divide dough into 8 equal pieces. Roll each into a ball, cover with a damp towel, and rest for at least 15 minutes. This is crucial for easy rolling.
- 4
Roll
On a lightly floured surface, roll each ball into a thin circle about 20cm (8 inches) in diameter. Keep remaining dough covered while you work.
- 5
Cook
Heat a dry skillet or comal over medium-high heat. Cook each tortilla for about 30-45 seconds per side until bubbles form and brown spots appear.
- 6
Keep Warm
Stack cooked tortillas in a clean kitchen towel to keep them soft and warm. Serve immediately or store for later.
Tips & Notes
- The resting period is essential - it relaxes the gluten and makes rolling much easier
- Do not add too much flour when rolling or tortillas will be tough
- High heat is important - the tortillas should puff and get brown spots quickly
- Store in an airtight bag for up to 3 days, or freeze for up to 3 months
- Reheat in a dry skillet or directly over a gas flame for best texture
Why They Puff
When cooked on high heat, steam forms inside the tortilla, causing it to puff up like a balloon. This creates layers and that characteristic texture. If your tortillas do not puff, the heat may be too low or the dough too thick.
Variations
Whole Wheat Tortillas
Replace half the all-purpose flour with whole wheat flour. You may need slightly more water.
Spinach Tortillas
Blend 50g fresh spinach with the water until smooth. Use this green water in place of plain water.
Chipotle Tortillas
Add 1-2 tsp chipotle powder or blend 1 canned chipotle pepper into the dough.
Herb Tortillas
Add 2 tbsp finely chopped fresh herbs (cilantro, parsley, or chives) to the dough.
Lard vs Oil
Traditional tortillas use lard, which gives them incredible flavor and texture. Vegetable oil works well too and keeps them vegetarian. Butter can be used but will make the tortillas slightly less pliable.
Serving Ideas
- Tacos and burritos
- Quesadillas
- Wraps for lunch
- Cut into triangles and bake for chips
- Spread with butter and cinnamon sugar for a quick snack