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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


  • 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


  • 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.


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.