Vegan Sourdough Discard Tortillas

Name: Vegan Sourdough Discard Tortillas
Prep time: 26 min
Cook time: 16 min
Total time: 42 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups (250 g) all-purpose flour, plus extra for dusting; 1 tsp (6 g) fine sea salt; ½ tsp (2 g) baking powder; ½ cup (120 g) unfed sourdough discard (100% hydration), stirred, cold or at room temperature; 4 tbsp (55 ml) extra-virgin olive oil; ½ cup (100 ml) warm water, about 100°F (38°C), added gradually; you may need slightly less or more

From the MyKitchenBank Kitchen

Soft, pliable, lightly tangy flour tortillas made with unfed sourdough discard and olive oil instead of lard. They puff and blister on a hot dry skillet and fold without cracking for tacos, quesadillas, and wraps.

Prep: 26 min
Cook: 16 min
Wait: 50 min
Total: 1 hr 32 min
Makes: 8 tortillas (about 7-inch / 18 cm each)

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Steps

Before you start

Use discard that is only flour and water (no dairy or honey) to keep this vegan. Cold discard straight from the fridge is fine, but measure it by weight.
Have a clean kitchen towel ready for keeping cooked tortillas warm and soft.
Plan on about 90 minutes from start to finish, including a 30-minute dough rest and a 10-minute ball rest. Both rests are what make the tortillas easy to roll and soft to eat.
You need a heavy skillet, cast-iron pan, or flat griddle. Do not add oil to the pan; these cook dry.
Optional: about 15 minutes before you finish cooking, heat the oven to 200°F (95°C) if you want to hold the tortillas warm for serving.

1
Mix dry ingredients
- In a large bowl, whisk together the flour (250 g), salt, and baking powder for 30 seconds so the salt and leavening are evenly distributed.
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Ready when: No clumps of baking powder remain and the mixture looks uniform.
2
Add wet ingredients
- Make a well in the center.
- Add the sourdough discard and olive oil.
- Pour in about three-quarters of the warm water (75 ml).
- Stir with a fork, then your hands, until a shaggy dough forms.
- Add the remaining water a tablespoon at a time only if there are dry floury patches.
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Ready when: All the flour is hydrated and the dough holds together in a rough, slightly sticky mass.
Tip: Discard varies in thickness, so add the last water gradually. Too wet makes sticky dough that tears when rolled.
3
Knead the dough
- Turn the dough onto a lightly floured counter.
- Knead for 4 to 5 minutes, pushing with the heel of your hand, folding, and turning, until smooth.
- Dust with flour only if it sticks to your hands.
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Ready when: The dough is smooth, soft like an earlobe, and springs back slowly when pressed.
4
Rest the dough
- Shape the dough into a ball, return it to the bowl, and cover with a damp towel or plate.
- Let it rest at room temperature for 30 minutes.
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Ready when: The dough feels softer and stretches easily when gently pulled.
Tip: Skipping this rest is the most common reason tortillas spring back and turn out tough.
5
Divide and shape balls
- Cut the dough into 8 equal pieces (about 60 g each; weigh them for even tortillas).
- Roll each piece between your palm and the counter into a tight smooth ball.
- Place on a floured plate, cover with a towel, and rest 10 minutes.
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Ready when: Balls are smooth on top with no cracks and feel relaxed, not tight.
6
Heat the skillet
- Place a dry cast-iron skillet or griddle over medium-high heat for 4 minutes while you start rolling.
- Do not add oil.
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Ready when: A pinch of flour sprinkled on the surface browns in about 20 seconds; a drop of water sizzles and evaporates quickly.
Tip: If the pan is too cool, tortillas turn dry and stiff before they blister.
7
Roll out tortillas
- On a lightly floured counter, flatten one ball into a disk.
- Roll from the center outward, giving the dough a quarter turn after each roll, until it is about 7 inches (18 cm) across and 1/16 inch (1.5 mm) thick.
- Roll the next ball while the first cooks.
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Ready when: You can faintly see your countertop pattern through the dough, and the edges are even.
Tip: Use just enough flour to prevent sticking. Excess flour burns on the skillet and tastes bitter.
8
Cook first side
- Lay a tortilla in the hot skillet.
- Cook 45 to 60 seconds, until bubbles form across the surface and the underside has light golden-brown spots.
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Ready when: Bubbles rise across the top and the underside shows light brown freckles.
Tip: If spots turn dark brown within 30 seconds, lower the heat slightly.
9
Flip and finish
- Flip with a spatula or tongs and cook the second side 30 to 45 seconds, until browned in spots and the tortilla puffs in places.
- Gently press any large bubbles down with a spatula for even cooking.
- Do not cook longer or it will turn crisp.
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Ready when: Both sides have golden-brown freckles, and the tortilla is puffed and still flexible.
Tip: Total cooking per tortilla is about 1½ to 2 minutes. Overcooked tortillas crack when folded.
10
Steam and serveOven 200°F / 95°C
- Transfer each cooked tortilla to a plate lined with a clean towel and fold the towel over the stack.
- Let the stack steam for 10 minutes before serving so the tortillas soften further.
- To hold them longer, wrap the towel-covered stack in a bundle, set it on a baking sheet, and keep it in an oven heated to 200°F (95°C) for up to 20 minutes.
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Ready when: Tortillas feel soft and pliable and fold in half without cracking.
Tip: The oven is only for holding warm and is optional; do not leave tortillas in it beyond 20 minutes or they dry out.

Good to know

Tips

Weigh the dough pieces so every tortilla cooks in the same time.
Keep unrolled balls covered with a towel so they don't form a dry skin.
If tortillas turn out stiff, the pan was too cool or they cooked too long. Increase heat slightly and cook faster.
For a tangier flavor, mix the dough and refrigerate it overnight in a covered bowl, then divide and roll the next day.

Make ahead

The dough can be kneaded, divided into balls, and refrigerated in a covered container for up to 2 days. Bring to room temperature for 30 minutes before rolling. Cooked tortillas can be made a day ahead and rewarmed.

Storage & reheating

Room temperature: cool completely, then keep in a sealed bag for up to 2 days. Refrigerator: up to 5 days. Freezer: stack with parchment between each and freeze up to 3 months. Reheat in a dry skillet over medium heat for 15 to 20 seconds per side, or wrap in a damp paper towel and microwave for 20 to 30 seconds.

Substitutions

all-purpose flour → Replace up to 100 g of the all-purpose flour with whole wheat flour. Add 1 to 2 tablespoons more water, as whole wheat absorbs more. The tortillas will be slightly denser and nuttier.
extra-virgin olive oil → Melted refined coconut oil or neutral oil such as avocado. Gives a milder flavor. Cool melted coconut oil slightly before mixing.
baking powder → Omit it. Tortillas will be a bit denser and puff less but still taste good with the discard's natural acidity.
unfed sourdough discard (100% hydration) → Active (fed) starter at 100% hydration. Use the same weight. The tortillas will taste slightly less tangy and may puff more.