Best Whole Wheat Sourdough Discard Tortillas Recipe

These freshly milled whole wheat sourdough discard tortillas are so quick to make, not to mention they are incredibly delicious, and extremely satisfying! The sourdough discard adds a subtle tangy flavor and natural fermentation, while the freshly milled flour provides a richer taste, better texture, and more nutrients like fiber and vitamins. The combination creates a delicious, nutritious, and soft tortilla with the added sourdough flavor.

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Equipment Needed for Best Sourdough Tortillas

Cast iron skillet

Piece of parchment paper

Rolling pin

Medium bowl

Tea towel (If doing a long fermentation.)

Plastic wrap or plastic bag (If doing a long fermentation.)

Airtight container

Stand mixer (or can knead by hand)

Ingredient List for Homemade Sourdough Tortillas

• 2 cups freshly milled whole wheat flour (I use red hard wheat for more flavor, or white hard wheat for a milder taste.)
• 1/2 cup sourdough discard (unfed or active sourdough starter)
• 1/2 cup water
• 3 tablespoons melted butter (olive oil or coconut oil)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder (optional, for a slightly fluffier texture)

Instructions Whole Wheat Tortillas

• Mix Dry Ingredients: In a large mixing bowl, combine the freshly milled whole wheat flour, salt, and baking powder (if using).

• Add Wet Ingredients: Add the sourdough discard or active starter, melted butter, and water to the flour mixture. Mix until a dough begins to form.
• Knead Dough: Turn the dough onto a floured work surface and knead for 5-7 minutes, or knead in stand mixer, until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour; if it’s too dry, add a little more water.
• Rest the Dough: Cover the dough with a damp cloth and let it rest for about 30 minutes. This helps the dough relax and makes rolling easier. At this point you can do a long fermentation on the dough by placing a piece of plastic wrap or a damp towel over the large bowl and putting it into the fridge overnight for 12-24 hours prior to baking. Alternatively you can proceed to cooking the flour tortillas.
• Divide and Roll: After resting, divide dough into small balls (about 8-10). Roll each ball into a thin circle (about 6 inches in diameter) on a floured surface.

• Cook Tortillas: Heat a cast-iron skillet or griddle over medium-high heat. Once hot, place a tortilla on the skillet and cook for no more than 1-2 minutes per side, or until light golden brown spots form. (Mine cook under a minute!) Flip and cook the other side.

• Serve: Remove the tortilla from the skillet and keep warm in a clean towel. Repeat with the remaining dough.

Enjoy your freshly milled whole wheat sourdough discard tortillas! The make a great base for wraps, breakfast burritos, tacos, or as a side to your favorite dishes.

Tips Whole Wheat Tortilla Recipe

Here are some tips for making the best homemade tortillas:

1. Use Fresh Flour: Freshly milled flour enhances flavor and texture, giving your tortillas a richer taste.
2. Rest the Dough: Let the dough rest for at least 30 minutes. This relaxes the gluten, making the tortillas easier to roll out and softer when cooked.
3. Use Warm Water: Warm water helps the dough come together more easily and makes it more pliable.
4. Don’t Overwork the Dough: Mix and knead just until the dough is smooth. Overworking it can result in tough tortillas.
5. Roll Evenly: Try to roll the dough balls as evenly as possible, aiming for thin, uniform circles. Use a rolling pin or a tortilla press.
6. Cook on High Heat: Use a dry, preheated skillet or griddle on medium-high heat. Tortillas should cook quickly, taking no more than 1-2 minutes per side. (Mine cook under a minute!)
7. Avoid Overcooking: Flip the tortilla when you see bubbles or slight browning. Overcooking can make them dry and stiff.
8. Keep Warm: Stack the whole grain tortillas and wrap them in a clean cloth or towel to keep them warm and soft.
9. Experiment with Fat: You can use butter, lard, or oil for different textures and flavors. Lard, in particular, adds a traditional, soft, and flavorful touch.
10. Use a Slightly Wet Cloth: If storing or resting tortillas, keep them covered with a damp cloth to prevent them from drying out.

With these tips, you can make soft, flavorful, and perfectly cooked homemade tortillas!

Other Delicious Sourdough Discard Recipes

Easy Granola Recipe Made with Sourdough Discard

The Best Sourdough Discard Scones with Mixed Berries

Easy Sourdough Pumpkin Bread Recipe

Buttery and Flaky Easy Homemade Biscuits 

Sourdough Banana Bread Recipe

Easy Sourdough Discard Peach Quick Bread Recipe

Best Whole Wheat Sourdough Discard Tortillas Recipe

These freshly milled whole wheat sourdough discard tortillas are so quick to make, not to mention they are incredibly delicious, and extremely satisfying! The sourdough discard adds a subtle tangy flavor and natural fermentation, while the freshly milled flour provides a richer taste, better texture, and more nutrients like fiber and vitamins.

Print Pin Rate

Course: Breakfast, Dinner Ideas, Main Course, Side Dish

Keyword: Active Sourdough Starter, dough, flour, ingredients, recipe, tortilla, tortillas, wheat

Prep Time: 10 minutes minutes

Cook Time: 2 minutes minutes

30 minutes minutes

Total Time: 42 minutes minutes

Servings: 0

Author: Stephanie

Equipment

• Cast iron skillet
• Piece of parchment paper
• Rolling Pin
• Medium bowl
• Tea towel (If doing a long fermentation.)
• Plastic wrap or plastic bag (If doing a long fermentation.)
• Airtight container
• Stand mixer (or can knead by hand)

Ingredients

• 2 cups freshly milled whole wheat flour I use red hard wheat for more flavor, or white hard wheat for a milder taste.
• 1/2 cup sourdough discard unfed or active sourdough starter
• 1/2 cup water
• 3 tablespoons melted butter olive oil or coconut oil
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder optional, for a slightly fluffier texture

Instructions

• Mix Dry Ingredients: In a large mixing bowl, combine the freshly milled whole wheat flour, salt, and baking powder (if using).
• Add Wet Ingredients: Add the sourdough discard or active starter, melted butter, and water to the flour mixture. Mix until a dough begins to form.
• Knead Dough: Turn the dough onto a floured work surface and knead for 5-7 minutes, or knead in stand mixer, until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour; if it's too dry, add a little more water.
• Rest the Dough: Cover the dough with a damp cloth and let it rest for about 30 minutes. This helps the dough relax and makes rolling easier. At this point you can do a long fermentation on the dough by placing a piece of plastic wrap or a damp towel over the large bowl and putting it into the fridge overnight for 12-24 hours prior to baking. Alternatively you can proceed to cooking the flour tortillas.
• Divide and Roll: After resting, divide dough into small balls (about 8-10). Roll each ball into a thin circle (about 6 inches in diameter) on a floured surface.
• Cook Tortillas: Heat a cast-iron skillet or griddle over medium-high heat. Once hot, place a tortilla on the skillet and cook for no more than 1-2 minutes per side, or until light golden brown spots form. (Mine cook under a minute!) Flip and cook the other side.
• Serve: Remove the tortilla from the skillet and keep warm in a clean towel. Repeat with the remaining dough.
• Enjoy your freshly milled whole wheat sourdough discard tortillas! The make a great base for wraps, breakfast burritos, tacos, or as a side to your favorite dishes.

Notes

Here are some tips for making the best homemade tortillas:

1. 1. Use Fresh Flour: Freshly milled flour enhances flavor and texture, giving your tortillas a richer taste.

1. 1. Rest the Dough: Let the dough rest for at least 30 minutes. This relaxes the gluten, making the tortillas easier to roll out and softer when cooked.

1. 1. Use Warm Water: Warm water helps the dough come together more easily and makes it more pliable.

1. 1. Don’t Overwork the Dough: Mix and knead just until the dough is smooth. Overworking it can result in tough tortillas.

1. 1. Roll Evenly: Try to roll the dough balls as evenly as possible, aiming for thin, uniform circles. Use a rolling pin or a tortilla press.

1. 1. Cook on High Heat: Use a dry, preheated skillet or griddle on medium-high heat. Tortillas should cook quickly, taking no more than 1-2 minutes per side. (Mine cook under a minute!)

1. 1. Avoid Overcooking: Flip the tortilla when you see bubbles or slight browning. Overcooking can make them dry and stiff.

1. 1. Keep Warm: Stack the whole grain tortillas and wrap them in a clean cloth or towel to keep them warm and soft.

1. 1. Experiment with Fat: You can use butter, lard, or oil for different textures and flavors. Lard, in particular, adds a traditional, soft, and flavorful touch.

1. 1. Use a Slightly Wet Cloth: If storing or resting tortillas, keep them covered with a damp cloth to prevent them from drying out.

With these tips, you can make soft, flavorful, and perfectly cooked homemade tortillas!