These sourdough tortillas are a delicious way to use up a whole cup of sourdough discard, which adds a subtle tang to homemade flour tortillas. With just a few simple ingredients and about an hour of time, you can have these tortillas ready to use for wraps, quesadillas, or tacos.
In a medium bowl, whisk together the flour, baking powder, and salt.
Using your fingers or a pastry blender, work the lard or butter into the flour mixture until no visible pieces of fat remain. (If you’re using vegetable oil, add it in step 3.)
Add the starter and 4 tablespoons (57g) hot water (plus the oil, if you’re using it) and stir briskly with a fork or dough whisk until a shaggy dough comes together. Gradually stir in up to 2 tablespoons of additional water if needed to bring the dough together.
Transfer the dough to a lightly floured work surface and knead briefly, just until the dough becomes cohesive. If the dough is very sticky, gradually work in a bit more flour, a dusting at a time.
Divide the dough into 8 pieces (about 75g each). Round the pieces into balls and flatten slightly; coat with nonstick spray to prevent drying out. Cover and let rest for 20 to 30 minutes (see “tips,” below).
While the dough is resting, preheat a dry large cast iron griddle or skillet or an electric griddle over medium-high heat, about 400°F.
Working with one piece of dough at a time, roll the dough out to a 7" to 8" round on a lightly floured work surface, dusting with more flour as needed to prevent sticking. (Keep the remaining pieces of dough covered while you work.) Cook the tortilla in the preheated pan for 60 to 80 seconds on each side, until opaque, with some charring and bubbling.
Wrap the tortilla in a kitchen towel as it comes off the griddle to keep it warm and pliable. While one tortilla is cooking, roll out the next, repeating until all the tortillas have been cooked.
Serve the sourdough tortillas warm or at room temperature. If there are any leftovers, allow the tortillas to cool completely, then wrap them tightly in plastic and store in the refrigerator for up to 4 days. Reheat in a dry skillet until warmed through, or wrap in a kitchen towel and heat in the microwave in 5-second increments.
Although traditionally made with lard, these tortillas are equally delicious using butter, refined coconut oil, or vegetable oil as the fat. If you use oil, add it with the starter and water in step 3.
The resting period gives the flour time to hydrate, making the dough easier to roll. You can extend the rest time up to 90 minutes or skip it altogether if you don’t have the time; the recipe is pretty forgiving.
For smaller, taco-size tortillas, divide the dough into 12 pieces (about 50g each) and roll out to about 5" in diameter. Cook as directed.
