Easy Sourdough Discard Tortillas

Sourdough discard tortillas come together easily, are soft, full of flavor and the perfect replacement for store-bought tortillas!

If you’ve never made your own tortillas, let me tell you, you’re missing out! Homemade tortillas are so soft, flavorful (as much as a tortilla can be) and elevate any taco, quesadilla or fajita you make. I first starting making my own tortillas a couple years ago and really enjoy having them on hand. Of course they take a bit of time to make and aren’t always convenient, but when you have the time, it’s worth the effort.

Homemade tortillas only require a few ingredients and if you have a sourdough starter, then why not add in some of that goodness?! I’ve made this recipe with both active and discarded sourdough starter and the results are really the same. These sourdough discard tortillas have a hint of sourness and really compliment anything you add to it. So if you need to use up some of your starter, try these out! Now, let’s get into the tutorial.

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HOW TO MAKE SOURDOUGH TORTILLAS

TOOLS YOU MAY NEED

• Stand mixer and dough hook
• Measuring cups and spoons
• Sharp knife or bench scraper
• Rolling pin
• Cast iron skillet

INGREDIENTS

• 2 1/2 cups all purpose flour
• 1 tsp salt
• 1/3 cup olive oil
• 1/2 cup warm water
• 1 cup sourdough starter (active or discard)

DIRECTIONS TO MAKE SOURDOUGH TORTILLAS

Add flour and salt to the bowl of a stand mixer and mix using the dough hook. Then add in the sourdough starter (active or discard) and mix on low.

With the mixer going, slowly add in the hot water and olive oil. Allow the dough to mix for 2-3 minutes until it’s come together and is no longer sticky to the touch.

Then allow the dough to rest for 10 minutes.

After 10 minutes, remove the dough, place in on a floured surface and cut into 16 equal pieces.

Roll the dough into balls, then cover the dough with a towel and allow it to rest for 30 minutes to 2 hours.

On a floured surface, roll out each piece of dough as thin as possible, and place in a preheated cast iron skillet with a little olive oil.

Cook on each side 30 seconds (maybe longer on the first side) until it is browned.

Place the finished tortillas inside a tea towel and cover.

NOTES

• Allow the skillet to pre-heat. It should be piping hot.
• Use a good amount of flour when rolling out the dough.
• Roll the tortilla dough really thin, almost see through.
• Flip the tortillas once bubbles start forming, about 30-60 seconds on the first side.
• Use thin layer of olive oil when frying.
• Keep the tortillas covered in a tea towel to stay warm and pliable.
• Keep the tortillas at room temp for up to three days, in fridge for 1 week or freeze for up to three months.

LOOKING FOR MORE SOURDOUGH RECIPES?

Looking for more easy sourdough recipes like these easy sourdough tortillas? Check these out:

• Simple Everything Sourdough Discard Crackers
• Sourdough Bagels
• Sourdough Sweet Potato Muffins
• Sourdough Discard Chicken Strips

Did you make these sourdough discard tortillas? If you enjoyed them, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!