Sourdough Tortillas
Baking,  Sourdough

Sourdough Tortillas

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sourdough starter discard tortillas

This is my sisters go- to recipe. My sister Molly is the sourdough QUEEN and tortilla master. I cant quite manage round tortillas like the one in the picture that she made…but she throws down round after round one. It must be all the practice! She swears by only using her rye starter and a fresh ground whole grain, but I’ve made them with my white/all purpose starter and white/all purpose flour and theyre just as delicious. Just dont tell her I cheat on her recipe and use white flour. I promise theyre just as delicious, even if you cant roll a round tortilla like me.

sourdough, whole grain, whole wheat, tortilla, flat bread
sourdough, whole grain, whole wheat, tortilla, flat bread
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5 from 16 votes

Whole Grain Sourdough (Discard!) Tortillas

Make use of that discard with this versatile tortilla recipe. So many different flour, fat and milk options to make soft tortillas
Prep Time5 mins
Cook Time30 mins
Course: Bread
Cuisine: Mexican
Servings: 12

Ingredients

  • 2 c flour; any of the following have been tested and work out dandy- all purpose, soft white wheat, hard red wheat, hard white wheat, khorasan/kamut, red fife, einkorn, spelt
  • pinch of salt
  • 2 tbsp olive oil, melted lard or melted butter
  • 1/2 c water or milk non dairy mylks too!
  • 1/2 c starter This can be at any stage as long as it has doubled. So it could be nice and doubled, or fallen and ready to discard

Instructions

  • Mix flour, salt and oil/lard together.
  • In a measuring cup combine starter and water/milk.
  • Combine the wet and dry and gently knead into a uniform dough.
  • Let sit 6-18 hrs, 12 is best. If you want to push to 24hrs, put it in the fridge for the full 24 hrs.
  • Divide into golfball sized balls, roll thin as you can.
  • Dry cast iron frying pan on medium heat, 30-60 seconds a side, until there is little brown spots/bubbles.

Notes

These keep really well, our preferred method is to wrap in a cotton or linen tea towel right away after theyre cooked. When they’re cooled, put the whole bundle in a plastic bag. 
To eat after theyre cold, we prefer a refresh in the toaster oven or on a hot skillet. 

23 Comments

  • Melanie

    Thank you for this recipe! Can’t wait to try. When you wrap in a tea towel do you just wrap them in s as puke together? Thank you again 🙂

  • Becky

    I tried these with einkorn flour and they didn’t turn out very well. The dough was so sticky I couldn’t roll it out without it sticking to everything. I had to add a bunch of flour to get it to a semi workable dough that I could roll out. I won’t try these again, I’ll look for another recipe.

    • Deb

      I just mixed and it is in fermenting stage. I used kamut , and my rye starter was very thick and fluffy. I ended up adding more water and starter. My sense is that the liquid needed is going to depend on the type of flour used( some grains are thirstier than others) and the hydration of the starter used. It’s looking like a pretty good dough now. I have high hopes for this recipe ?

  • Savannah

    I was skeptical of this recipe because I have tried numerous and they have never turned out well, HOWEVER, this recipe is amazing and I have made them several times. My husband has requested we never buy tortillas again ?? 🙂 good sign.

  • Jessica B.

    I feel so fancy every time I make these! Like it shouldn’t be so easy. Breakfast wraps on repeat over here, they freeze great too!

  • Rebecca

    Love finding new sourdough recipes! Tortillas was one thing I would always buy at the store and I would always cringe at the ingredient list, but not now.

  • Steph

    We make these all the time as they freeze well. I also add powdered spinach from OM foods to make spinach wraps. Kids love them, very very easy to make

  • Shannon Gardner

    I made these with fresh ground wheat and my guys couldn’t get enough of them! I love how good they are and how easy they are to make. Thank you for another great recipe!

  • Annette

    I tried several tortilla recipes before this and had little success, This recipe worked out beautifully. I love that it uses sourdough starter. The flavor and texture are great.

  • Abby

    This is now my go to recipe for tortillas. So easy and so happy to have a good use for discard. I’ve used discard at any stage and it still works great. The only miss was when I tried a 1/2 c of einkorn flour and the dough became sticky and unworkable. So back to AP and WW.

  • Laurie Rogers

    I was never able to successfully start and keep a sourdough starter alive, but since I followed your instructions, I had enough discard to make tortillas. My kids are picky about their tortillas, but these were popular with all but one of them. (She’s a super picky girl, anyway. Lol) Thanks, Kate’s sister Molly, for the recipe!

  • Jaclyn

    I have printed this recipe 3 or 4 times and keep forgetting to make them! Today is the day I will finally try these!!! I will repot back with my (I’m sure wonderful) results!

  • Laura Roberts

    This is my go to tortilla recipe! I have tried A LOT, and this one is our family favorite! Before I had my ninth baby I made a batch and froze them (separated by parchment) in a ziplock so the boys could easily make BRC burritos for lunch. The best!

  • RachelC

    Wanted to share that I successfully made gf sourdough tortillas from your recipe! I used 1 c each buckwheat and white corn flour; ended up needing 3/4-1 c discard total and maybe 3/4 c liquid (used goat whey) as it was a bit dry with the original measurements (due to gf flours). Needed tapioca to roll them out nice and thin. Edges got a little crispy when dry frying but that’s probably because I wasn’t watching the pan very well. Lol all that to say most of my family (Husband is the hardest critic) enjoyed them! Thanks for a great recipe! Will make again for sure ?

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