Sourdough Discard Tortillas

Tortillas are something I always have on hand. I make a big batch and keep them in the freezer. I pull them out when I want to use them. They thaw easily and keep very well. I will take out however many I need, let them sit on the counter for about 10 minutes, and then I just heat them up on the stove.

One of the best things about this recipe is that you don’t have to use a starter if you don’t have it. It is very easy to swap it out. Check the notes at the bottom of the recipe for this information. These tortillas are so easy to make.

Let’s get started.

INGREDIENTS:

4 c. All-purpose flour
2 Tsp. Baking powder
1 1/2 Tsp. Salt ( I use kosher. If you use a fine salt, then scale back to 3/4 tsp)
6 Tbsp. Lard ( I use either lard or avocado oil)
1 – 1/2 C. Warm water
1/4 C. Sourdough discard

DIRECTIONS:

1. In a bowl, whisk together the flour, baking powder, and salt until well combined.
2. Add in the lard/oil and either use a fork or your fingers to crumble the lard/oil into the flour. The mixture should be crumbly like sand.
3. Add in the sourdough discard and start mixing while slowly adding in the warm water. You want to add just enough of the water so the dough comes together, so you want to add a bit at a time. You may not need all of the water.
4. Once you add in the water, the dough will be sticky, place the dough on your counter and knead for 5 minutes or until the dough no longer sticks to your hands.
5. Divide the dough into 12 to 16 pieces, depending on how big or small you want the tortillas. For a larger burrito style, you will want to divide the dough into 10 to 12 pieces. For regular size or smaller, you can divide the dough into 14 to 16 pieces.
6. Once you get the tortillas divided, you can roll them into a ball shape and place them on a lightly greased plate. Once they are shaped and on the plate, you can spray or rub some extra oil on the top. This keeps them from drying out. Cover with plastic wrap. Let it rest for 20 minutes. Preheat a large skillet over medium heat.
7. Once rested, you can lightly flour your work surface and roll the dough out until thin and round. You can also use a tortilla press. Whatever is easier for you. If you roll them out, just make sure they are thin enough to almost see through them, but not so thin that they break.
8. When your pan is hot, gently place one tortilla into the pan and let it cook for 1 minute. Once the first side is blistered gentlyl flip over and let it cook for another 30 seconds or until they begin to puff. Take note that not all tortillas will puff. That is ok. You didn’t do anything wrong. Once they are blistered on both sides, remove them to a towel-lined plate and cover with the lint-free towel. This keeps them soft.
9. You are done and ready to enjoy these yummy tortillas.

• To make these without sourdough discard. It is really easy. Just omit the discard and use more water. See… Simple. You will follow the directions above.
• When adding water, you want to add just enough to the mixture so that there are no more flour bits in the bowl. So be mindful of how much water you are adding. Too much water and it will be a mess that will not come together. Too little water and they will be dry and will crack when you roll them out. You will get the hang of it. I promise.
• To store them: Let them cool completely, then place them in a zip-top bag and refrigerate. They will last about 1 week in the fridge or a few months if frozen. Once the tortillas are cold, you can freeze them.
• To warm them: Remove however many tortillas you want and let them thaw on the counter for about 10 minutes. Place them in a warm pan and let them reheat for about 1 to 2 minutes per side. Remove to a plate and use as you want.
• I like to use a tortilla press if I don’t have the time to roll each one out individually. They come out a bit thicker, but they are still delicious. If I have the time in the kitchen, I most certainly roll them out. A few may come out looking like states, but they still taste good. lol. To help with this process, I like to use a pastry mat and a bit of flour. The mat helps a lot and keeps them from sticking to the counter.