Soft & Flavorful Sourdough Tortillas
If you’ve ever found yourself staring at a jar of sourdough discard wondering what to do with it, these sourdough tortillas are about to become a staple in your kitchen. They’re soft, slightly tangy, and incredibly easy to make—plus, they come together in just minutes with a short rest time.
Whether you’re planning to make tacos, wraps, or just sneaking a warm one off the skillet with a bit of butter, these tortillas deliver that homemade flavor you just can’t get from store-bought. The addition of beef tallow gives them a rich, savory depth, while the sourdough discard adds just a subtle tang that makes them extra special.
Ingredients
293 grams (2 ¼ cups) flour
4 grams (1 teaspoon) baking powder
5 grams (1 ½ teaspoons) salt
115 grams (½ cup) beef tallow, melted
115 grams (⅓ cup) sourdough discard
115 grams (½ cup) hot water
Method:
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, baking powder, and salt. Give everything a quick whisk to evenly distribute.
With the mixer running on medium-low speed, slowly pour in the melted beef tallow. Mix until the texture resembles coarse sand—similar to the early stages of pie dough.
Add the sourdough discard and mix for about 10–15 seconds, just until incorporated.
Pour in the hot water and mix on medium-low speed until the dough just comes together. Then increase to medium speed and knead for about 1 minute, until the dough becomes smooth, supple, and elastic.
Transfer the dough to a clean surface and shape it into a smooth ball. Place it in a plastic bag or cover with a clean towel and let it rest at room temperature for 30 minutes to 1 hour. This step helps relax the gluten, making the tortillas easier to roll out.
Divide the dough into 24 equal portions (about 25 grams each). Roll each portion into a thin round, about 5½ inches in diameter. Layer between parchment paper to prevent sticking.
Heat a cast-iron skillet over high heat until it begins to smoke. Place a tortilla in the pan—it should sizzle immediately. Cook for about 10 seconds, until the surface turns matte and bubbles form, then flip and cook for another 8–10 seconds.
Transfer cooked tortillas to a clean towel and keep them covered while you finish the rest. Serve immediately for the best texture and flavor.
Storage Tips. These tortillas are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to one week. Reheat briefly in a hot skillet or microwave wrapped in a damp towel to restore softness.