Sourdough Discard Tortillas

A recipe for flexible, chewy sourdough flour tortillas. With discarded or active sourdough, and pan-fried in a cast-iron for optimal flavor.

5 from 2 votes

Servings 17 Street Taco-sized Tortillas

2 Cups All-purpose Flour Organic & Unbleached
1/4 Cup Soft Butter Grass Fed or Cultured
1 tbsp. Sea Salt Either Himalayan or French Grey
1/2 Cup/100g. Sourdough Starter Active or Discard
1/2 Cup/125g. Yogurt Full-fat & Grass-Fed
Olive Oil or coconut oil, lard, tallow, or avocado oil- for coating your cast-iron skillet

In a large mixing bowl, add all the tortilla ingredients. Mixing with either a rubber spatula or by hand until a shaggy ball forms in the bowl.
Turn the shaggy ball onto the counter and knead by hand for 5 minutes. Get your hands wet with water if the dough feels too dry. After 5 minutes the ball should be smooth.
Divide the dough evenly into a golf-ball-size using a bench scraper. This is about 35 grams per ball, giving you about 17 tortillas. Then, roll each section into a tight ball and place them on a sheet pan, baking tray, or counter. Cover and rest for 15 minutes or up to 24 hours for a long-fermented version of this recipe.
When you're ready to cook up the tortillas, preheat the cast-iron skillet(s) on low to medium-low. Take one ball at a time and roll it out using a rolling pin or tortilla press, making them as thin as possinle.
Season the preheated cast iron with your oil of choice.
Throw the tortilla onto the hot cast iron, 60 seconds on each side. Adjust the temperature of your cast iron as needed. While the tortilla is cooking, begin rolling out the next tortilla. Follow this rhythm until all the tortillas are cooked up!
Bon Appétite!

While testing this recipe I used 2 cups of flour, but depending on the hydration of your starter you might need closer to 1 1/2. I suggest starting with 1 1/2 cups and adding more flour if your dough is too sticky. Your dough should NOT be sticky and should be on the tougher side as you knead it.
I used olive oil to coat my preheated cast iron, but any neutral oil will do. I also use a kitchen rag to spread the oil and evenly coat my cast iron.
If you want larger burrito-sized tortillas, you need to adjust the size when dividing your dough, considering that you will get fewer tortillas.
After I take each tortilla off the cast iron, I pile them up and cover them with a cloth in a bowl, or a tortilla warmer. This keeps them warm, and soft.