Tacos are a weekly thing in our house. My son would eat them every single day if I let him. For a long time I was just grabbing those boxed taco kits from the store (you know the ones) mostly just for the shells. And it felt a little ridiculous every time, especially since we were in the middle of moving towards a from-scratch kitchen.
So I started making my own. Just flour, water, oil, salt, and sourdough discard. Turns out homemade tortillas are so much easier than they look, and so much better than anything from a box!
I rolled them out by hand for a while and honestly? They were great! But once tacos became a non-negotiable weekly meal, I decided to invest in a cast iron tortilla press and I have zero regrets! If you’re making these more than once a month, just get one. It’s worth it, trust me!!
These come together with just a handful of pantry ingredients and a long, lazy ferment overnight. The discard gives them a slight tang and makes the dough really easy to work with. If you’re new to cooking with sourdough discard, I have a whole post on how to make and maintain your sourdough starter that’s a good place to start. And if you’ve got more discard than you know what to do with, my sourdough discard sandwich bread and sourdough discard mac and cheese are two more weeknight staples we keep coming back to.
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Why You’ll Love This Recipe
Ingredients
Recipe Tips
Use a well-fed starter if you can. Discard works great but a recently fed starter gives you a slightly softer tortilla. Either way, they’ll turn out good.
Let the dough rest the full time. I know it’s tempting to rush it but the overnight ferment is where all the flavour develops. Four to six hours will work in a pinch but overnight is where it’s at!
Roll them thin. Thicker tortillas tend to turn doughy in the middle instead of getting those nice charred spots. Aim for about the thickness of a flour tortilla you’d buy at the store. I use a cast iron tortilla press now and it makes this so much easier, especially on taco night when I’m making a full batch. If you’re rolling by hand just use a rolling pin and aim for about 8 inches across, you’ll know it when you see it!
Get your pan hot first. Cast iron is my favourite for these. You want it hot before the first tortilla goes in. If it’s not hot enough they’ll cook through without puffing and you’ll miss those golden brown spots.
Cover them as they come off the pan. Stack them on a plate and lay a clean kitchen towel over top. The steam keeps them soft and pliable. Don’t skip this step or they’ll dry out fast!
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New to baking with discard? Be sure to check out my beginner’s sourdough discard bread for another easy loaf that doesn’t require a stand mixer.
Instructions
- Mix the dough. Whisk together your sourdough starter, water, olive oil and salt until combined. Add the flour gradually and mix until a shaggy dough forms. It’ll look rough at first, that’s normal.
- Knead it. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If it’s sticking to your hands just add a little more flour, one tablespoon at a time.
- Let it rest. Pop the dough in a lightly greased bowl, cover it with a damp towel or plastic wrap and leave it on the counter overnight, anywhere from 12-24 hours. This is where the magic happens, don’t rush it.
- Divide and roll. Cut the dough into 12 equal pieces and roll each one into a ball. Then either press them with your cast iron tortilla press or roll them out with a rolling pin to about 8 inches wide. You want them thin.
- Cook them. Heat a dry cast iron skillet over medium-high heat until it’s properly hot. Cook each tortilla for 30-45 seconds until bubbles start forming, then flip and cook another 20-30 seconds. You’re looking for those golden brown spots.
- Keep them warm. Stack them on a plate as they come off the pan and cover with a clean kitchen towel. The steam does the work and keeps them soft. Serve fresh or store in an airtight container for up to 3 days.
FAQ
Recipe Variations
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If you make these I’d love to know what you fill them with! Drop a comment below and let me know, are you a classic taco night family or do you get a little creative with it? And if you’ve tried a flavour variation in the dough I really want to hear about it!!
If you loved this recipe you might also enjoy my sourdough discard sandwich bread or this cozy baked sourdough discard mac and cheese, both are weeknight staples around here too.
Similar Recipes
Easy Sourdough Tortillas
Equipment
- Large mixing bowl
- Wooden spoon or dough whisk
- Cast iron tortilla press (recommended) or rolling pin
Ingredients
- 1 cup sourdough starter 210 g
- ¾ cup water 160 g
- ¼ cup extra virgin olive oil 60 g
- 1½ teaspoons salt 11 g
- 3 cups unbleached all-purpose flour 360 g
Instructions
- Mix the dough: In a large mixing bowl, whisk together the sourdough starter, water, olive oil, and salt until combined. Gradually add the flour, mixing until a shaggy dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Rest the dough: Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap and leave it on the counter for 12-24 hours. Overnight is ideal.
- Divide and shape: Cut the dough into 12 equal pieces and roll each into a ball. Press with a cast iron tortilla press or roll out with a rolling pin to about 8 inches wide. You want them thin.
- Cook the tortillas: Heat a dry cast iron skillet or nonstick pan over medium-high heat. Once hot, cook each tortilla for 30–45 seconds on one side until bubbles form, then flip and cook for another 20–30 seconds. The tortillas should have golden brown spots.
- Keep warm and serve: Stack the cooked tortillas on a plate and cover them with a clean towel to keep them soft. Enjoy fresh or store in an airtight container for up to 3 days.
Notes
- Discard works great but a recently fed starter gives you a slightly softer tortilla.
- If the dough feels too dry add a splash of water. Too sticky, add a little flour.
- Don’t rush the overnight rest. That’s where all the flavour is.
- Get your cast iron properly hot before the first tortilla goes in.
- Stack them under a clean kitchen towel as they come off the pan to keep them soft.
- Reheat in a dry skillet or wrap in a damp towel and microwave for 15 seconds.
Did you make this recipe?
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These are very tasty and I love that they are sourdough! How do you keep them from becoming too sticky to work with?
You can dust them lightly with flour if they become too sticky!