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+ servings

Sourdough Discard Tortillas

These Sourdough Discard Tortillas are made with butter for a soft, fluffy, and flavorful tortilla that's perfect for taco night. Made with only 5 ingredients and ready in just over an hour, these homemade sourdough tortillas require no kneading and are make ahead-friendly. Recipe adapted from Alexandra's Kitchen.
Course Bread, Side Dish
Cuisine Mexican
Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 20 minutes
Total Time 1 hour 5 minutes
Servings 12 6-inch tortillas
Calories 106kcal
Author Ashley Petrie, RDN, LDN

Ingredients

  • 1 ¾ cups (210 grams) all-purpose flour
  • 2 ½ teaspoons (7 grams) kosher salt
  • 3 tablespoons (42 grams) unsalted butter softened
  • 7 tablespoons (100 grams) water
  • ½ cup (113 grams) sourdough starter discard fed or unfed

Instructions

  • In a large mixing bowl, whisk together the flour and salt. Using your fingertips, cut the softened butter into the flour until the mixture resembles coarse sand. It should stick together slightly when pressed between your fingers.
    1 ¾ cups (210 grams) all-purpose flour, 3 tablespoons (42 grams) unsalted butter, 2 ½ teaspoons (7 grams) kosher salt
  • Add the sourdough discard and water to the mixing bowl. Mix and knead lightly until a soft, slightly sticky dough forms.
    7 tablespoons (100 grams) water, ½ cup (113 grams) sourdough starter discard
  • Divide the dough into 6 or 12 equal-sized pieces. Roll each piece into a ball, cover lightly, and allow them to rest at room temperature for about 20 minutes or up to 2 hours. Alternatively, ferment them in the refrigerator for up to 2 days.
  • On a lightly floured work surface, roll each ball out into a round tortilla, making sure to roll them out as thinly as possible (you should be able to just see the counter through the tortilla). I recommend rolling out most or all of the tortillas before you start cooking them. Tortillas cook very quickly so it's best to have them ready to go.
  • Preheat a cast iron skillet or stainless steel skillet over medium heat. Do not add any oil to the skillet. Once the skillet is very hot, add your first tortilla. Cook for about 30 seconds or until bubbles begin to form on the surface of the tortilla. Flip and cook for an additional 30 seconds on the other side.
  • Note: The first few tortillas are usually paler and don't puff up quite as nicely. This happens when the skillet isn't quite up to the right temperature yet. Cook a few and adjust the temperature of your burner accordingly.
  • Repeat with the remaining tortillas. Place the cooked tortillas on a plate and cover them lightly with a clean tea towel to keep them warm and moist. Serve with your favorite taco, burrito, or quesadilla fillings and enjoy!

Notes

  • Quick Tip: A very hot skillet is a must if you want the tortillas to puff up and char slightly. Don't be alarmed if your skillet starts to smoke a little when cooking your tortillas. Turn on your ventilation hood or open a window before you start cooking the tortillas to help alleviate any smoke.
  • Measure ingredients by weight. For best results, measure each ingredient using a food scale. In particular, flour is easy to over-measure, which leaves you with dry tortillas.
  • Have multiple skillets? Heat up several skillets to make the cooking process go even faster.
  • Storage: Store leftover tortillas in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
  • Make Ahead: Flash-freeze the dough balls and store them in a freezer-safe plastic bag in the freezer for up to 3 months. Alternatively, cook the tortillas and freeze them for up to 3 months.

Nutrition

Serving: 1small tortilla | Calories: 106kcal | Carbohydrates: 17g | Protein: 2.5g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 234mg | Potassium: 24mg | Fiber: 0.5g | Calcium: 4mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.