Soft and Foldable Sourdough Tortillas
Jump to VideoThese sourdough tortillas are soft, flexible, and more flavorful than store-bought ones. You only need a few basic ingredients and some leftover discard to make a batch perfect for wraps, tacos, or breakfast burritos. Once you try them, you won’t want to go back to store-bought.
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Ingredients
- 250 grams sourdough discard
- 150 grams warm water
- 100 grams oil neutral or melted butter or lard
- 400 grams all-purpose flour
- 6 grams sea salt
Instructions
- In a large bowl, stir together the sourdough discard, warm water, and oil until smooth. Add the flour and salt, then mix with a spoon or your hands until the dough starts to come together. Knead briefly until it’s soft and smooth. It shouldn’t stick to your fingers.Cover the dough with a towel or plastic wrap and let it rest for about 30 minutes at room temperature. This helps the gluten relax and makes rolling easier.Optional: Dissolve the salt in the warm water first to help it spread evenly.
- After resting, divide the dough into 12 equal pieces. Each piece should weigh about 75 grams for medium tortillas. Roll each piece into a ball.For smaller 6-inch tortillas, use 50 g pieces. For 8-inch tortillas, use about 70 g, and for 10-inch tortillas, use 100 g.
- Lightly flour your countertop and rolling pin. Roll each ball into a thin circle. No need for perfect shapes, rustic is fine. Use more flour if needed, but keep some stickiness so the dough holds together while rolling.I like to roll one and cook it while I roll the next. Roll as thin as possible. The tortillas will shrink a little when cooking.
- Heat a cast iron skillet, griddle, or comal on medium heat. No oil needed. Cook one tortilla at a time for 30 to 60 seconds per side. Look for light golden spots but avoid burning.Heat tips:*If the tortilla browns too fast, under 30 seconds, lower the heat.*If nothing happens after 30 seconds, turn the heat up.The goal is quick cooking to keep them soft, not dry or crunchy.
- Place cooked tortillas on a plate and cover with a clean towel or keep in a tortilla warmer. The steam helps keep them soft and foldable.
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Notes
- Freeze for later: Cool completely, stack with parchment paper between each, and freeze in a bag. Reheat in a hot skillet or microwave with a damp cloth.
- Rustic flavor: Swap 2 to 3 tablespoons of all-purpose flour for whole wheat or spelt flour for extra flavor.
- Keep soft: If tortillas get stiff after cooking, stack and wrap them in a towel while warm to steam and soften.
- Quick reheat: Microwave for 10 to 15 seconds or warm in a skillet for a few seconds per side.
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Nutrition
Serving: 1tortilla | Calories: 214kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 195mg | Potassium: 36mg | Fiber: 1g | Sugar: 0.1g | Calcium: 5mg | Iron: 2mg
