The BEST Sourdough Flour Tortillas (using sourdough discard)

 Homemade flour tortillas are quick and easy and SO much better than anything store bought.  Six ingredients that you likely have on hand are all it takes to make a batch.

These are quick to make and a great way to use up some of your unfed sourdough discard.  You can easily ferment these by leaving the dough balls in the refrigerator overnight before rolling and cooking if you would like to develop a stronger sourdough flavor.

Store these for up to 4 days in a sealed bag or container at room temperature or freeze for up to 3 months.  They still taste great when stored for a few days at room temp.  Simply heat a skillet and quickly warm each side before filling and using.

Sourdough Flour Tortillas FAQ's

• Can I make the tortillas ahead of time?  Yes.  You can make the dough up ahead of time and once you have rolled it into dough balls, cover and refrigerate until ready to use.  Then, roll out and cook.  You can also make the tortillas, from start to finish, and store them after they are completely cooled in a sealed container or bag at room temperature until ready to use.
• Do these have a lot of sourdough flavor?  It depends.  If you use recently fed sourdough starter and make/cook them immediately then they will have the least amount of sourdough flavor.  If, instead you use refrigerated unfed sourdough starter/discard or you allow the dough, once rolled into dough balls, to sit for a few hours to overnight in the refrigerator prior to rolling and cooking them, you will develop much more sourdough flavor.
• How come my tortillas aren't bubbling once I cook them?  Your tortillas aren't rolled thin enough or your baking powder is no longer active.  Make sure you are rolling them to the approximate size noted (if you divided your dough into 16 equal pieces, each tortilla should be rolled to 6 inches; if you divided your dough into 8 equal pieces, each tortilla should be rolled to 12 inches).
• What is the best way to store leftover tortillas?  For short storage (up to 4 days), place completely cooled tortillas in a sealed container/bag and store at room temperature.  For longer storage (up to 3 months), place completely cooled tortillas in a sealed container/bag and freeze.  For easier removal from the freezer container, place a piece of parchment paper or freezer paper between each tortilla before freezing.

The Ingredients

• Water - room temperature unless you are using refrigerated sourdough discard/starter (see note below).
• Sourdough Starter - this is a great use for unfed discard either room temp or straight from the refrigerator.  You can also use active/fed starter too.  If you are using unfed sourdough starter from the refrigerator, either allow it to first come to room temperature or use warm to hot water (when adding the water from the recipe) to compensate for the chilliness of the sourdough.
• All-Purpose Flour - lower protein than that of bread flour, all-purpose flour allows these tortillas to remain soft and flexible.
• Salt - you can reduce if you prefer lower sodium.
• Baking Powder - helps your tortillas puff up as they are cooking.
• Oil/Lard - oil helps create the soft texture.

How To Make Sourdough Flour Tortillas

1. Mix: In a small bowl stir together the water and sourdough starter discard. In a medium bowl, whisk together the flour, salt, and baking powder.  Add the oil/lard to the flour mixture and, using your hands, work it into the flour mixture so it is dispersed evenly.  

2. Combine: Pour the water/sourdough mixture into the dry ingredients and combine with a rubber spatula and/or your hands until all of the flour is hydrated and there are no dry bits left in the bowl.  

3. Rest: Cover the bowl and let mixture rest for 30 minutes.

4. Divide & Roll:  divide the dough into equal pieces (depending on which size tortilla you will be making) and roll each one into a ball by cupping your hand around the dough and moving it in a circle on the countertop a few times.  

5. Rest: Place the dough balls on a lined baking sheet, cover with a towel, and allow to rest at least 30 minutes.  *If you would like the dough to ferment, place the covered sheet into the refrigerator overnight.*

6. Prepare To Cook: Preheat a skillet over medium-low heat until it is very hot.  Use a 10 or 12-inch skillet for 6-inch tortillas or 12 to 14-inch for 10 or 12-inch tortillas.  

7. Roll Tortillas: Lightly flour the counter and working with one dough ball at a time, roll it out into a circle, rotating it 45 degrees after each roll.  You will be rolling these out thin - this is necessary for a light and flexible tortilla.

8. Cook: Place the dough onto the hot skillet.  Allow it to cook until it is puffed up and bubbly, and the bottom is browned in a few spots.  Flip it over and allow the second side to cook until the bottom is browned in a few spots.  Remove from the pan and place on the towel lined plate.  Wrap the towel loosely around the tortilla.  Repeat with remaining dough balls and stack the cooked tortillas on the towel lined plate.

Additional Recipes You May Enjoy:

Oatmeal Sandwich Bread

Yogurt + Flour (2 Ingredient) English Muffins

Sourdough Discard Cast-Iron Skillet Bread

Sourdough Flour Tortillas

makes 16 6-inch tortillas or 8 12-inch tortillas

3/4 cups water

1/2 cup sourdough starter, unfed/discard

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 Tablespoons lard, coconut oil, or olive oil

1. In a small bowl stir together the water and sourdough starter discard.  Set aside.

2. In a medium bowl, whisk together the flour, salt, and baking powder.  

3.  Add the oil/lard to the flour mixture and, using your hands, work it into the flour mixture so it is dispersed evenly.  

4.  Pour the water/sourdough mixture into the dry ingredients and combine with a rubber spatula and/or your hands until all of the flour is hydrated and there are no dry bits left in the bowl.  If there are dry parts to the dough that you cannot incorporate, work in additional water 1 teaspoon at a time - using just enough to incorporate the remaining bits of flour.  The dough will be stiff.  Cover the bowl and let mixture rest for 30 minutes.

5.  Divide the dough into 8 or 16 equal pieces (depending on which size tortilla you will be making) and roll each one into a ball by cupping your hand around the dough and moving it in a circle on the countertop a few times.  Place the dough balls on a lined baking sheet, cover with a towel, and allow to rest at least 30 minutes.  If you would like the dough to ferment, place the covered sheet into the refrigerator overnight.

6. Before you begin rolling out your tortillas, grab a plate and place a clean kitchen towel on it.  This is where you will place your cooked tortillas to keep them warm and pliable. Set aside.

7.  Preheat a skillet over medium-low heat until it is very hot.  Use a 10 or 12-inch skillet for 6-inch tortillas or 12 to 14-inch for 10 or 12-inch tortillas.  Lightly flour the counter and working with one dough ball at a time, flatten it onto the counter and roll it out into a circle, rotating it 45 degrees after each roll.  Continue adding bits of flour as needed to keep it from sticking until you reach the size you are making.  You will be rolling these out thin - this is necessary for a light and flexible tortilla.

8. Place the dough onto the hot skillet, careful to not let it fold over onto itself.  Allow it to cook until it is puffed up and bubbly, and the bottom is browned in a few spots.  Flip it over and allow the second side to cook until the bottom is browned in a few spots.  Remove from the pan and place on the towel lined plate.  Wrap the towel loosely around the tortilla.

9.  Repeat with remaining dough balls and stack the cooked tortillas on the towel lined plate.

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