Sourdough Discard Tortillas

5 from 3 votes

These Sourdough Discard Tortillas are soft, fluffy, and flavorful - perfect for taco night! With just 5 ingredients and no kneading, they're ready in just about an hour and are make ahead-friendly.

Course Bread, Flatbread

Cuisine Mexican

Prep Time 30

Cook Time 15

Total Time 45

Servings 6-inch tortillas

Calories 106kcal

Author Ashley Petrie, RDN, LDN

Equipment

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. Add the softened butter and use your fingertips to work it into the flour until the mixture looks like coarse sand and holds together slightly when pressed.
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 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, and allow them to rest at room temperature for about 20 minutes or up to 2 hours. For a longer ferment, refrigerate for up to 2 days.
On a lightly floured surface, roll each dough ball into a thin tortilla - you should almost be able to see the counter through it. Since tortillas cook quickly, it’s best to roll out most (or all) before you start cooking.
Heat a dry cast iron or stainless steel skillet over medium heat until very hot. Add a tortilla and cook for about 30 seconds or until bubbles form on the surface. Flip and cook for another 30 seconds.
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, stacking them on a plate and covering lightly with a clean tea towel to keep them warm and soft.
Serve warm with your favorite taco, burrito, or quesadilla fillings. Enjoy!

Notes

A hot skillet is key. Use a hot skillet to help the tortillas puff and char. If it smokes, turn on your vent or open a window.
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 leftovers in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Make Ahead: Refrigerate dough balls for up to 2 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.