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Close up of a stack of sourdough tortillas on a blue background.
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4.75 from 4 votes

Sourdough Tortillas

Homemade Sourdough Tortillas made with Sourdough Discard are more flavorful than store-bought tortillas and yet so easy to make.
Prep Time15 minutes
Cook Time20 minutes
Additional Time30 minutes
Total Time1 hour 5 minutes
Course: Bread
Cuisine: Mexican
Servings: 16 Taco Size Tortillas
Calories: 123kcal
Author: Erica Schramek

Equipment

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons of kosher salt
  • 1 teaspoon baking powder
  • ⅓ cup lard or vegetable shortening
  • 1 cup sourdough discard
  • ½ cup warm water
US Customary - Metric

Instructions

  • Whisk together the 2 ½ cups all-purpose flour, 1 ½ teaspoons of kosher salt, and 1 teaspoon baking powder.
  • Using a pastry blender or your fingers, cut the ⅓ cup lard or vegetable shortening into the flour mixture.
  • Mix in the 1 cup sourdough discard and ½ cup warm water with a fork or your hands until a shaggy dough forms.
  • Turn out onto a floured surface and knead for 3-4 minutes until the dough becomes smooth and not sticky.
  • Cut the dough into equal portions. The size is up to you depending upon what size tortillas you want to make. For reference, dividing the dough into 16 equal pieces makes taco sized tortillas.
  • Form the dough into balls. Cover dough balls with a tea towel and let them rest for at least 30 minutes and up to two hours.
  • On a lightly floured surface, using a rolling pin, roll out each ball into a thin, flat circle. When rolling the dough out, start in the middle of the ball and roll up. Give the dough a quarter turn and repeat the process until it is approximately ⅛ inch thick.
  • Heat a skillet over medium to medium-high heat. Place a raw tortilla in the skillet and cook until it begins to bubble and look dry. Flip to cook the other side. Each side should cook for about 30 seconds.  
  • Place the cooked tortillas in a tortilla warmer or on a plate covered with a towel to keep them warm.

Notes

Stand mixer instructions: If you want to use a stand mixer, using the bowl of your stand mixer follow steps one and two. Then add the sourdough discard and water and use the dough hook to knead the dough on medium speed for 1-2 minutes until the dough becomes smooth and not sticky. Continue with step five.
You don't need a tortilla press. The dough is pretty easy to roll out with a rolling pin.
If the tortilla dough keeps shrinking back when you try to roll it out, let it rest for another 15-30 minutes to give the gluten more time to relax.
Roll the tortillas pretty thin. You want them to be almost translucent when you hold them up to the light.
If the excess flour starts to burn in the pan, wipe it out with a damp paper towel.
Do not overcook the tortillas. Thirty seconds per side is all you need. Overcooked tortillas will be hard, dry, and inflexible.
Storage: Extra tortillas can be stored in a zip-top bag in the refrigerator for about a week. Tortillas can also be frozen in a zip-top bag for up to six months.
To reheat: Cover with a damp paper towel and microwave for 15-20 seconds to make them pliable again.

Nutrition

Serving: 1 | Calories: 123kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 246mg | Potassium: 21mg | Fiber: 1g | Sugar: 0.1g | Calcium: 18mg | Iron: 1mg