• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Venison for Dinner
  • Home
  • Recipe Index
    • Baking
    • Breakfast
    • Dairy
    • Dessert
    • Dinner
    • DIY
    • Drinks
    • Homestead
    • Side Dish
    • Snacks
    • Sourdough
    • Wild Game
  • Shop
  • Join the Insiders
  • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Homepage
  • Recipe Index
  • Shop
  • Become an Insider
  • Insider Exclusive Content
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Most Recently Added » Sourdough

    Sourdough Tortillas

    Published: Apr 8, 2020 · Updated: Jul 30, 2021 by kateschat · This post may contain affiliate links · 34 Comments

    Jump to Recipe Print Recipe

    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

    Whole Grain Sourdough Discard Tortillas

    Kate Schat
    Make use of that discard with this versatile tortilla recipe. So many different flour, fat and milk options to make soft tortillas
    4.86 from 28 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Bread
    Cuisine Mexican
    Servings 12 tortillas
    Calories 106 kcal

    Ingredients
      

    • 2 cups flour*
    • pinch of salt
    • 2 tablespoons olive oil, melted lard or melted butter
    • ½ cup water or milk non dairy mylks too!
    • ½ cup 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 they're cold, we prefer a refresh in the toaster oven or on a hot skillet.
    • *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

    Nutrition

    Calories: 106kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 1mgPotassium: 22mgFiber: 1gSugar: 0.1gCalcium: 3mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Sourdough Recipes

    • Three pumpkin muffins topped with sugar.
      Sourdough Pumpkin Muffins
    • A loaf of sourdough pumpkin bread with a slice off the front.
      Sourdough Pumpkin Bread
    • Sliced sourdough French bread on a table with a bowl of butter.
      The Best Soft Sourdough French Bread Recipe
    • Sourdough rolls in a cloth lined basket.
      How to Make Soft Sourdough Rolls

    Share this with your friends!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Melanie

      May 07, 2020 at 9:03 am

      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 🙂

      Reply
    2. Becky

      November 14, 2020 at 12:32 am

      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.

      Reply
      • kateschat

        November 15, 2020 at 11:40 am

        From what I know, einkorn acts verrrrry different. Definitely look for a recipe developed for einkorn.

        Reply
      • Deb

        January 03, 2021 at 4:01 pm

        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 ?

        Reply
      • Joy

        June 09, 2023 at 7:53 am

        I've been using Einkorn for a while now. I would recommend 96 grams per cup if using whole grain Einkorn and add enough flour to the needing process to work the dough. I did that with this recipe and it came together nicely. Einkorn is a very thirsty flour and generally you need to use 96 grams per cup and increase the liquid by 5%, but I found keeping the liquid to the recipe just fine. Hope this helps!

        Reply
    3. Teresa

      November 21, 2020 at 9:52 am

      I don’t have a cast iron, can I use a grill instead?

      Reply
      • kateschat

        November 21, 2020 at 11:18 am

        A Griddle?

        Reply
    4. Tara

      November 26, 2020 at 12:48 pm

      These were so easy to make and delicious!

      Reply
      • Jeanne

        March 19, 2022 at 3:39 pm

        5 stars
        I've made a few times and they are delicious and quick. I usually make 6 but have started making 12 since they go so fast. I make using Kamut. I've made Jaime cashew milk or water - Thanks

        Reply
    5. Savannah

      November 26, 2020 at 1:06 pm

      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.

      Reply
      • Katy Clark

        June 04, 2021 at 1:34 pm

        Those are some beautiful tortillas, kudos Molly!

        Reply
        • Tammy

          July 26, 2022 at 12:47 pm

          4 stars
          These were so easy to make and the dough rolled out so nicely. I will add a bit more salt next time. Great use of my discard. Thank you.

    6. Jessica B.

      November 26, 2020 at 1:18 pm

      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!

      Reply
    7. Rebecca

      November 26, 2020 at 2:03 pm

      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.

      Reply
    8. Steph

      November 26, 2020 at 2:37 pm

      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

      Reply
    9. Shannon Gardner

      November 26, 2020 at 5:42 pm

      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!

      Reply
    10. Shana

      November 26, 2020 at 6:11 pm

      My go to recipe for tortillas! I have only ever made a single batch once. Always, always make extra for the freezer!

      Reply
    11. Annette

      November 26, 2020 at 7:27 pm

      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.

      Reply
    12. Abby

      November 27, 2020 at 4:54 am

      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.

      Reply
    13. Laurie Rogers

      November 27, 2020 at 7:43 am

      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!

      Reply
    14. Jaclyn

      November 27, 2020 at 7:57 am

      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!

      Reply
    15. Laura Roberts

      December 04, 2020 at 12:13 pm

      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!

      Reply
    16. RachelC

      February 03, 2021 at 6:46 pm

      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 ?

      Reply
    17. Cagan Sarialtun

      July 18, 2021 at 2:40 pm

      5 stars
      I made them with fresh ground spelt, they were easy to make and delicious! Thanks for the recipe.

      Reply
    18. Katie Mills

      October 14, 2022 at 8:06 am

      Do these need to be refrigerated after? Or can they stay on the counter for a few days?

      Reply
      • [email protected]

        October 15, 2022 at 10:51 am

        They can stay on the counter for a few days then refrigerate. They also freeze well.

        Reply
    19. Noemie Kodiak

      January 04, 2023 at 3:40 pm

      5 stars
      I just made these Tortillas, they were FANTASTIC!
      Thank you so much

      Reply
      • [email protected]

        January 15, 2023 at 1:52 pm

        Glad you liked them so much!!! We do too.

        Reply
      • Melissa

        March 13, 2023 at 5:59 pm

        Will a stainless steel pan work instead of cast iron?

        Reply
        • [email protected]

          March 28, 2023 at 1:37 pm

          There is no reason why it wouldn't it's just a well seasoned cast iron pan doesn't tend to stick.

    20. Karen

      September 04, 2023 at 9:43 pm

      5 stars
      They turned out perfect and delicious! Thank you

      Reply
      • [email protected]

        September 12, 2023 at 10:48 am

        They are so good aren't they!!

        Reply

    Trackbacks

    1. Bean and Beef Burritos (63 cents/each) - Good Cheap Eats says:
      June 23, 2021 at 10:28 pm

      […] flour tortillas – Buy the large burrito size tortillas. The jumbo are too large. Costco tends to have the best price. While I love homemade corn tortillas, I don’t see the advantage to making homemade flour tortillas. So I don’t, but my friend Kate does. […]

      Reply
    2. Easy Chili Cheese Burritos ($0.89 each!) - Good Cheap Eats says:
      July 6, 2021 at 10:18 pm

      […] flour tortillas – Buy the large burrito size tortillas. The jumbo are too large. Costco tends to have the best price. While I love homemade corn tortillas, I don’t see the advantage to making homemade flour tortillas. So I don’t, but my friend Kate does. […]

      Reply

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Kate! Thank you for joining us on this crazy journey! Our family lives on a 34 acre homestead in northern BC, Canda and get a kick out of things like raising our own meat, dairy and vegetables.

    We’re a homeschooling family who believes life is the best teacher but we do hit the books in winter. I’m so glad you’re here, I hope you stick around!

    More about me

    Popular

    • A loaf of sourdough bread with slices on a wooden cutting board.
      Kate's Soft Sourdough Master Recipe
    • Seedy Whole-Wheaty Sourdough Sandwich Bread
      Seedy Whole-Wheaty Sourdough Sandwich Bread
    • Sourdough Tortillas
      Sourdough Tortillas
    • Grilled venison steaks in a glass baking dish.
      How to Grill a Venison Steak

    Summer Favs

    • Best Iced Coffee Recipe
    • raw milk ice cream raw cream no eggs wooden table waffle cone
    • Pint mason jars filled with herbal iced tea and lemon on the rims.

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter Signup

    Venison for Dinner email newsletter sign up

    Please wait...

    Thank you for signing up for the Venison for Dinner newsletter!

    Contact

    [email protected]


    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2023 VENISON FOR DINNER ON THE FOODIE PRO THEME