Homemade Sourdough Tortillas

This recipe transforms your leftover sourdough starter discard into the most incredible homemade tortillas you'll ever taste. The slight tang from the sourdough adds complexity to these soft, flexible wraps that put store-bought versions to shame. Plus, it's a brilliant way to reduce food waste in your kitchen.

My journey with these tortillas began during the sourdough craze when I couldn't bear throwing away my excess starter. Now my family requests these weekly, claiming they can never return to store-bought tortillas again.

Ingredients

• Sourdough starter discard: unfed starter provides a subtle tangy flavor and helps create the perfect texture
• Olive oil: extra virgin adds richness and helps create a tender tortilla
• Warm water: helps activate the natural yeasts in your discard
• All purpose flour: creates the structure opt for organic if possible for best flavor
• Sea salt: enhances all the flavors and balances the tanginess of the starter

Step-by-Step Instructions

Prepare the Dough:

In a large mixing bowl combine your room temperature sourdough discard olive oil and warm water whisking until smooth and well incorporated. Add the flour and sea salt then mix until a cohesive dough forms. The dough should be slightly tacky but not sticky enough to coat your fingers. I prefer using my stand mixer with a dough hook attachment which takes about 3 minutes on medium low speed but kneading by hand for 5 to 7 minutes works perfectly too.

Stretch and Fold:

Perform a set of stretch and folds by gently pulling one edge of the dough up and folding it back over itself. Rotate your bowl a quarter turn and repeat this process until you've completed four folds. This develops gluten structure without overworking the dough. The dough should already feel more elastic and smooth after this step.

Rest the Dough:

Cover your dough with a clean kitchen towel and allow it to rest for a full 30 minutes. This resting period is crucial as it allows the gluten to relax making the dough easier to roll out. It also gives the sourdough discard time to begin fermenting slightly which enhances the flavor profile of your finished tortillas.

Shape the Tortillas:

Divide your rested dough into eight equal portions. I find it helpful to use a kitchen scale for precision. On a lightly floured surface roll each portion into a circle approximately 8 inches in diameter and as thin as possible without tearing about 1/8 inch thick. Work with one piece at a time keeping the others covered to prevent drying out.

Cook the Tortillas:

Heat a dry cast iron skillet or heavy bottomed pan over medium low heat. When hot place one tortilla in the pan and cook for 30 to 45 seconds until bubbles begin forming on the surface and light brown spots appear on the underside. Flip and cook the second side for another 30 seconds. The tortilla should puff up slightly which indicates it's cooking properly. Adjust the heat as needed if they're cooking too quickly or slowly.

Rest and Serve:

Stack the cooked tortillas on a plate and cover with a clean kitchen towel to keep them warm and prevent them from drying out. The residual steam will continue to soften them as they cool slightly. Serve warm for the best texture and flavor experience.

These tortillas have become my signature contribution to family taco nights. My brother in law who claimed to hate sourdough anything devoured three loaded tortillas before I revealed my secret ingredient. Now he specifically requests my special tortillas whenever they host dinner.

The Science Behind Sourdough Tortillas

The natural fermentation from your sourdough starter is what makes these tortillas special. Even in this quick recipe where we're not allowing for a full fermentation the natural acids and enzymes in your discard are working to break down the flour making the nutrients more bioavailable and creating that subtle complexity in flavor you simply cannot replicate with conventional tortillas.

Storage Tips

For maximum freshness store completely cooled tortillas in an airtight container or ziplock bag in the refrigerator for up to one week. To freeze place parchment paper between each tortilla to prevent sticking then place in a freezer safe bag removing as much air as possible. Frozen tortillas maintain quality for up to six months. To reheat simply warm in a dry skillet for 15 to 30 seconds per side or wrap in a damp paper towel and microwave for 10 to 15 seconds.

Customization Ideas

While this base recipe is perfect as is you can easily add herbs spices or other ingredients to customize your tortillas. Try adding 1 teaspoon of garlic powder 1 tablespoon of finely chopped fresh herbs or even a pinch of smoked paprika to the dough. For whole grain versions substitute up to half of the all purpose flour with whole wheat flour adjusting water as needed if the dough feels too dry.

Troubleshooting Tips

If your tortillas are cracking when folded your dough may have been too dry or they may have been overcooked. Try adding a tiny bit more water to your next batch and cooking for less time. If they're not puffing up your skillet might not be hot enough or your dough may need more resting time. For tortillas that are too thick try rolling them thinner or using less dough per tortilla.

Recipe FAQs

→ Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter, but discard works perfectly since this recipe doesn't rely on fermentation for leavening. Using discard is actually ideal as it helps reduce waste in your sourdough process.

→ Why is the 30-minute rest important?

The 30-minute rest allows the gluten in the dough to relax after mixing, making the tortillas easier to roll thin without springing back. This rest time also helps develop a more tender texture in the final product.

→ How thin should I roll the tortillas?

Roll the tortillas as thin as possible without tearing the dough, typically around 1/8 inch thick. Thinner tortillas cook more quickly and have a better texture, but be careful not to create holes while rolling.

→ Why do my tortillas sometimes turn out tough?

Tough tortillas usually result from overworking the dough, using too high heat when cooking, or rolling them too thick. Use gentle handling, medium-low heat, and roll them very thin for the best texture.

→ Can I add other flavors to these tortillas?

Absolutely! You can enhance these tortillas by adding herbs like chopped cilantro, spices like cumin or paprika, or even replacing some of the flour with cornmeal for a different texture and flavor profile.

→ What's the best way to reheat these tortillas?

For the best texture when reheating, warm them in a dry skillet for about 30 seconds per side. You can also wrap them in slightly damp paper towels and microwave for 20-30 seconds, or wrap in foil and heat in a 350°F oven for 5-10 minutes.