Sourdough Discard Tortillas - Better Than Traditional

Prep Time:15

Cook Time:20

Rest Time:1

Total Time:1 35

Servings: tortillas

In a large bowl, whisk together the sourdough discard, warm water.
Add the softened butter, flour, and salt. Stir until a shaggy dough forms, then knead gently on a lightly floured surface for 1–3 minutes fully mixed. (It wlll look a little rough - but don't overknead)
Cover the dough and let it rest for 30–60 minutes.
Divide into 12–14 equal pieces and roll into balls. Keep covered.
Heat a cast-iron skillet or tortilla pan over medium to medium-high heat.
Using a tortilla press between parchment sheets to pre-shape, then roll thinner on a pastry board to about 8 inches diameter (almost translucent).
Cook each tortilla 30–60 seconds per side until bubbles form and light brown spots appear.
Stack cooked tortillas in a clean kitchen towel to keep them soft and pliable.

Roll the tortillas as thinly as possible without tearing.
The salted butter creates extra tenderness—substitute 1 for 1 with oil or lard if you'd like.
Store in a zip-top bag at room temperature for 1–2 days, refrigerate up to 5 days, or freeze for months.
Reheat in a dry skillet or microwave to soften slightly.
No baking powder is used in this version.