In our house, the smell of fresh tortillas on the cast iron is a constant. I find myself whipping up a batch of these at least once or twice a week—not because they take a long time to go stale, but because they are consumed almost as fast as I can peel them off the skillet. These have truly become the heartbeat of our weekly meal prep.
There is something deeply satisfying about using freshly milled hard white wheat. It provides a buttery, nutty depth that store-bought flour simply can’t touch. When paired with grass-fed beef tallow, you get a tortilla that is incredibly soft, pliable, and holds up to the heaviest fillings without tearing.
Why Sourdough Discard?
One of the most frequent questions I get here at Heaven Kneads is how to effectively use that ever-growing jar of sourdough discard. While many think of tortillas as a quick unleavened bread, adding a touch of discard bridges the gap between traditional techniques and modern sourdough baking.
It isn’t just about reducing waste; the acidity in the discard helps tenderize the dough, ensuring your tortillas stay soft even after they cool. It adds a subtle, complex tang that complements the sweetness of the fresh wheat perfectly.
Tips for the Perfect Tortilla
- The Tallow Advantage: If you haven’t used tallow in tortillas before, prepare to be a convert. It has a higher melting point than butter, which contributes to those beautiful flaky layers and signature air bubbles.
- The Rest is Key: Don’t skip the 30-minute rest! Freshly milled flour takes a little longer to fully hydrate. Resting allows the gluten to relax so the dough doesn’t snap back when you’re trying to roll it thin.
- Consistent Heat Control: Your skillet should be hot—medium-high is usually the sweet spot. You’re looking for that “puff” within 20 to 30 seconds of hitting the pan.
Serving & Pairing Ideas
These tortillas are incredibly versatile and hold up to much more than just standard tacos:
- Breakfast: Filled with scrambled eggs, crispy bacon, and avocado.
- Sweet Treat: Brush a warm tortilla with melted butter and a sprinkle of cinnamon sugar for a quick dessert.
- Quesadillas: Because of the tallow, these crisp up beautifully for the ultimate gooey quesadilla.
Fresh-Milled Sourdough Tortillas
Recipe by
Servings
8-10 tortillas
Prep time
45 min
Cooking time
10-15 min
Calories
~160-180 kcal
A Weekly Ritual at Heaven Kneads In our house, the smell of fresh tortillas on the cast iron is a constant. I find myself whipping up a batch of these at least once or twice a week—not because they take a long time to go stale, but because they are consumed almost as fast as I can peel them off the skillet! Whether it’s for taco night or a quick breakfast wrap, this recipe is a staple because it’s as nourishing as it is delicious.
Ingredients
- 1 cup King Arthur Unbleached All-Purpose Flour (or Bread Flour)
- 1 cup Hard white wheat flour, freshly milled
- 1 tbsp Sourdough discard
- 1 tsp Baking powder
- 1/2 tsp Sea salt
- 1/4 cup Grass-fed beef tallow
- 7/8 to 1 cup (200g–227g) Hot water (roughly 110°F to 120°F
Directions
- Combine Dry Ingredients: In a large mixing bowl, whisk together your AP flour, freshly milled wheat, baking powder, and salt
- Cut in Fat: Add the beef tallow. Use a pastry blender or your fingers to rub the tallow into the flour until it looks like fine breadcrumbs.
- Mix & Hydrate: Add the tablespoon of sourdough discard and start with 7/8 cup of hot water. Mix by hand or with a sturdy spoon until a dough forms. If it’s too shaggy, add the remaining water a tablespoon at a time.
- Knead: Move the dough to a clean surface. Knead for 3–5 minutes. You want a smooth, slightly tacky (but not sticky) ball.
- Rest: Cover with a damp cloth or plastic wrap and let it sit for 30 minutes.
- Shape: Divide the dough into 8 to 10 equal pieces (about the size of a golf ball).
- Roll & Sear: Roll each ball as thin as possible. Drop onto a preheated skillet over medium-high heat. Cook until bubbles form (about 30 seconds), flip, and cook for another 20 seconds.
Notes
You can substitute the fat with grass-fed butter as well. You can also omit the fresh milled flour and just use an organic all-purpose or similar.
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