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Sourdough discard tortillas are soft, pliable flatbreads made by fermenting a simple dough of flour, lard, milk, and sourdough starter overnight, then cooking on a griddle. They use excess starter efficiently and freeze well for weeknight meals.
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In a large bowl, mix the flour and salt together with a fork. Cut in the fat until it is the size of peas, then add the milk and sourdough.
Mix everything together well, then cover the bowl and set it in a warm place for 8 to 12 hours.
When you're ready to make tortillas, preheat a griddle or large skillet over medium-high heat.
Divide the dough into 12 to 16 pieces, depending on what size of tortillas you want.
Roll each piece of dough into a ball and place it back in the bowl, covering the bowl between.
Dust a clean work surface with flour. Roll each ball of dough into as thin a circle as you can without breaking it.
Carefully set one tortilla on the griddle and cook for 2 minutes. Flip and cook for another 2 to 3 minutes, then transfer the tortilla to a towel-lined basket.
Cook all of the tortillas, keeping the basket covered when you aren't using it.
Serve the tortillas warm or reheat them on a griddle. When you reheat them, sprinkle each one with a bit of water to keep it moist.
Written automatically by CookOS, not by the creator.
Store cooled tortillas in an airtight container at room temperature for up to 2 days, or freeze stacked with parchment between each for up to 3 months. Reheat on a griddle and sprinkle lightly with water to restore moisture.
griddle or large skillet · rolling pin
Written automatically by CookOS, not by the creator.
No. The 8–12 hour rest is essential for flavor development and dough structure. Skipping it will result in dense, bland tortillas.
Butter, shortening, or coconut oil work as substitutes. Each adds slightly different flavor and texture, but all produce soft, flexible tortillas.
Cook 2 minutes per side over medium-high heat. The tortilla should be spotty and pliable, not crispy. Transfer to a towel-lined basket to stay soft.
Yes. Let them cool, stack with parchment between each, and freeze in an airtight container for up to 3 months. Reheat on a griddle and sprinkle lightly with water.
Your sourdough starter may be very active or wet. Dust your work surface and rolling pin generously with flour, or let the dough rest 10 minutes between rolls.
