The Perfect Sourdough Tortillas

Sourdough Discard Tortillas are the perfect way to make taco night even better than it already is! Modeled after an authentic Mexican tortilla, these homemade taco shells are buttery and soft. Not only that, but they are the most tender tortilla that you’ll ever eat! I invite you to check out this amazing recipe today!

Sourdough tortillas combine two of my favorite food loves: sourdough and tortillas!

The best part about tortilla shells is how versatile they are! Tortillas make great tacos, wraps, quesadillas, and chips. And, they can be fun for simply snacking on! (If you ask me, the best way to snack on a tortilla is with melted butter, sugar, and cinnamon).

Oh, and let’s not forget about the sourdough in this recipe!

Sourdough products have an amazing depth of flavor compared to their non-sourdough counterparts. And, sourdough also has amazing health benefits that you can read more about here.

And, let me tell you, when it comes to the flavor, these sourdough tortillas are no exception.

These tortillas have a very subtle sourdough flavor. And, fermenting the dough for a long period of time further enhances the sourdough flavor.

However, what really sets these sourdough tortillas apart is how tender they are. Truly, these are the most tender and soft tortillas that you will ever eat! (They even managed to surpass my perfect homemade tortilla recipe.)

It sure wasn’t hard for me to fall in love with this recipe. I pray that it blesses your home as much as it has mine!

Ingredients

• Water: For best results, use purified water. However, unpurified water will suffice.
• Unsalted Butter: Substitute unsalted butter with salted by simply decreasing the amount of fine sea salt to 10 g (or 1.5 tsp).
• Fine Sea Salt: Substitute with another type of salt if need be.
• Sourdough Starter: A discard starter will work. However, the more active the starter is, the happier the tortilla will be!
• All-purpose Flour: Whole wheat flour works as a substitute in this recipe. However, whole wheat flour tends to absorb more water than all-purpose flour. So, add in a little extra water if you choose to substitute whole wheat!

Tips

• Tip 1: Allow the salt and butter to dissolve in hot water. This will help to incorporate the salt throughout the tortilla better. Melting the butter in the hot water will also help to achieve having melted butter (which we need), while simultaneously bringing the liquid to the perfect temperature for the sourdough starter.
• Tip 2: Give the dough enough time to rest. Resting the dough gives the gluten a chance to settle. If the gluten doesn’t have time to settle, it will make the dough stronger… which means that the dough will be harder to roll out. If you go to roll out your first piece of dough and it curls up or fights you, roll it back into a ball and give the dough more time to rest.
• Tip 3: Coat a clean surface with plenty of flour when rolling out the dough. You may have notice that this tip contradicts the one that I give in my other tortilla recipe. I have found that this sourdough tortilla recipe tends to be on the moister side (depending on the hydration of your starter). So, use a decent amount of flour while rolling out the dough in order to keep it from sticking to the surface.
• Tip 4: Cover the dough with a very damp towel during the resting period. The damp towel keeps the moisture in the dough, preventing the dough from drying out during the resting time. The secret to creating moist tortillas is maintaining a moist dough.
• Tip 5: Flip and rotate your dough as you roll it out. The goal is to get a perfectly round tortilla. To help with that, flip your dough over and rotate it 90* after every few rolls. And, wait as long as possible to roll out the edges of the dough- this will help to achieve a rounder look.
• Tip 6: Stack the tortillas and cover them with a dry towel immediately after they are finished cooking. The dry towel traps the steam in with the tortilla. This allows them to soften and moisten, which prevent them from becoming crunchy.

FAQs

How should I store homemade tortillas and how long do they last?

Store homemade tortillas in a large Ziploc bag or wrapped in foil and plastic wrap. I personally prefer to wrap mine in a layer of plastic wrap, followed by a layer of aluminum foil to ensure that they maintain their freshness.

Homemade tortillas last at room temperature for up to 5 days.

Can homemade tortillas be frozen?

Sourdough tortillas freeze wonderfully! Freeze them either cooked or uncooked.

• Cooked: Allow the tortillas to cool completely. Then, place them in either a Ziploc bag or wrap them in a layer of plastic wrap, followed by a layer of aluminum foil (the foil ensures that the plastic wrap remains tight over the tortillas). Place in the freezer for up to 2 months.
  Thaw cooked tortillas at room temperature at least 1 hour before eating.
• Uncooked: Roll out the tortilla dough according to the recipe instructions. Then, stack the rolled tortilla dough with layers of parchment paper in between each tortilla. Wrap the stack of tortillas in plastic wrap or place them in a large Ziploc bag. Place in the freezer for up to 4 months.
  It isn’t necessary to thaw tortilla dough. When it comes time to bake the tortillas, they can go straight from the freezer to the hot skillet.

What’s the best way to reheat sourdough tortillas?

Warm sourdough tortillas in either the oven or the microwave.

• Oven: Preheat the oven to 250*F. Then, stack the tortillas and wrap them with a damp dish towel (this keeps them moist). Place the tortillas in a casserole dish and cover the dish with a lid or aluminum foil. Place the dish in the oven for 20 minutes.
• Microwave: Place the tortilla on a microwave-safe plate and cover it with a damp towel. Microwave the tortilla on high in 30 second intervals until it is warmed to your liking.

Do I need to oil the pan before cooking homemade tortillas?

Tortillas do not require an oiled or greased skillet. Also, it is not necessary to use a non-stick pan. Tortillas naturally do not stick to hot surfaces due to the high flour content.

How do I keep homemade tortillas from becoming crunchy?

Immediately stack and cover each tortilla with a dry towel after cooking. The dry towel traps the steam in with the tortillas. It’s this steam that allows the tortillas to soften (and not harden) after they cook.

It is also important to allow the tortillas to completely cool before removing them from underneath the towel. The cooler air causes the tortillas to harden rapidly.

Sourdough Tortilla Recipe

Mixing the dough

Bring 125 g of water to a boil in either the microwave or on the stove top. (I prefer to do this in a large, microwave safe mixing bowl.)

Place the hot water in a large mixing bowl. Stir in 115 g of cold, unsalted butter and 14 g of fine sea salt.

Once the butter has melted, stir in 80 g of sourdough starter (either active or discard starter will work).

Then, stir in 365 g of all-purpose flour. A rough, lumpy, and sticky dough will form.

Once the flour is completely absorbed/wet, knead the dough by hand until a smooth, glossy ball is formed (1-2 minutes).

Cover the dough with a very damp tea towel. The dough must rest for a minimum of 20 minutes in order to allow the gluten to settle. However, if you wish to long-ferment the dough, allow it to set for 6-10 hours.

Shaping the Dough

Once the dough has rested or long-fermented, shape it into 12 equally sized smooth balls. Each ball should weigh approximately 60 g.

When the dough is split into 2, each piece should weigh roughly 350 g.

Then, each half should be split into 3. Each piece should weigh approx. 119 g.

Then, each of the 6 pieces should be split in half. Each half should weigh ~60 g.

Once the dough is split and formed into balls, place the balls back into the mixing bowl and cover them with a damp towel for 20 additional minutes. This allows the gluten to settle one last time- which makes it easier to roll out the tortillas.

Cooking the Tortilla

Then, preheat a large skillet over medium heat. While the skillet is warming, begin to roll out the dough.

To roll out the dough, first flour a clean work surface. The amount of flour needed may vary depending on how hydrated the starter was. I recommend starting with a small amount of flour and adding more as needed.

Remove one ball of dough from underneath the towel at a time. Roll out the dough by firmly pressing a floured rolling pin into the center of the tortilla. Roll the pin until a rectangular shape forms. Then, flip the dough upside and turn it 90* and repeat.

Continue to roll and flip the dough until a circle that measures approximately 10 inches in diameter is formed.

Then, place the tortilla onto the hot skillet. Allow it to cook for 30-90 seconds, or until bubbles form on the tortilla and it is lightly browned. Then, flip the tortilla over and allow it to cook for an additional 30-60 seconds.

The tortillas can either be rolled out all at once and then cooked. Or, they can be rolled out while simultaneously cooking. Do whichever works the best for you!

Once the tortilla has cooked, move it to a clean surface and immediately cover it with a dry tea towel. The towel traps in heat, which allows the tortillas to steam themselves. And, the steam helps the tortillas to soften.

Repeat the rolling/cooking steps until all tortillas have been made. Then, enjoy! : )