When my husband began Iodine Radiation treatment for cancer, our diet changed overnight; we had to stick to it for at least 2 weeks. No dairy. No cheese (which, for a cheese lover like him, was pure torture). No iodized salt — and if you’ve ever read food labels, you know almost everything contains salt, with no easy way to tell if it’s iodized. That meant one thing: I had to make nearly everything from scratch. This is where the Excellent Sourdough Discard tortilla recipe became a game changer. Which, I could substitute Lard for Butter!
We’ve always loved tacos, but these soft, flavorful sourdough discard tortillas made with lard quickly became more than just taco-night material. They turned into our Fast on the run go-to bread substitute for breakfast, lunch, and dinner. Not only are they dairy-free and low-iodine, but they’re also easy to make and a great way to use up extra sourdough starter.
Why Use Sourdough Discard in Tortillas?
For us, it became a matter of time and ease. With running to dr appointments, and keeping meals prepped and running the homestead, I needed something quicker than a loaf of bread. These discard tortillas became a savory stress saver. I could put them in the ice chest, keep them in the bread box, and use them as a bread substitute to go with breakfast.
Ingredient Spotlight — Organic Kentucky Lard
I love using Organic Kentucky Lard from Liberty, KY, in these tortillas. It’s made from USDA organic pork with no preservatives or additives, giving the tortillas a soft texture and rich, authentic flavor. Plus, it’s a traditional fat that’s perfect for from-scratch baking and cooking.
Using Lard for Fast Sourdough Discard Tortilla Recipes
Sourdough discard adds a subtle tang and softness you just can’t get with regular flour tortillas. It’s also a smart way to reduce food waste while boosting flavor. The fermentation in the discard makes the dough easier to work with and gives tortillas a more tender bite.
Many recipes use butter or oil, but lard creates a richer flavor and ultra-soft texture along with the olive oil. It’s completely dairy-free, making it perfect for those avoiding milk products or following a low-iodine diet. Plus, traditional tortillas were often made with lard, giving this recipe a bit of old-fashioned authenticity. I use the Kentucky Lard in my home state, its so amazing.
Ingredient Tips
Flour: I use King Arthur Sir Galahad Flour for these easy discard tortillas. Since we are battling cancer, I went a step further. This flour is it is never bleached nor bromated. “The primary concern regarding the use of bromate in baking is its demonstrated link to cancer in laboratory animals.” -King Author
Lard: Choose a good-quality rendered lard for the best flavor. Leaf lard is especially mild. Love the Kentucky Lard, but if you have pigs, you may have leaf lard of your own!
Salt: Use non-iodized salt to keep this recipe low-iodine friendly.
Homemade Sourdough Tortilla Substitutions & Add-Ins
- Fat Options: If you don’t have lard, try unsalted butter (not low-iodine), vegetable shortening, or coconut oil for a hint of sweetness.
- Flour Variations: Swap half the all-purpose flour for whole wheat for a nutty flavor and extra fiber. This also makes the tortillas denser; we like this variation too.
- Herbs: Mix in 1–2 tablespoons of chopped fresh cilantro, parsley, or chives.
- Garlic Tortillas: Add ½ teaspoon garlic powder or roasted garlic to the dough. I like the roasted garlic, but I have a local garlic farm near by BobbetsNaturallyGrown.com
- Spiced Tortillas: Stir in ½ teaspoon smoked paprika, chili powder, or cumin for taco night. I have not done this yet but it sounds amazing!
Sourdough Discard Tortilla Recipe FQA
Yes—as shown in this version, lard replaces butter in equal parts, giving soft, flavorful tortillas without dairy—ideal for low-iodine or dairy-free diets.
Sourdough discard adds a lovely tang and makes tortillas soft and pliable while reducing waste.
As I am NOT a dietitian or physician, you will have to ask your doctor. That being said, this uses all low-iodine ingredients, and we were able to get his levels low enough to continue the cancer treatment while eating these tortillas.
You can use any type of flour you wish. The types of flour affect the flavor and density of the finished tortillas.
I keep mine in a glass container after they have cooled for up to 3 days (if they last that long), refrigerate for up to a week, or freeze for longer storage. Reheat in a dry skillet or microwave wrapped in a damp towel.
As is, this recipe made 15 two-ounce 5″ tortillas. These are perfect for street Tacos.
Recipe: Sourdough Discard Tortillas with Lard
- 2 cups King Aurthor Flour Galahad flour plus a bit to roll between parchment paper (or use the tortilla press with parchment paper)
- 1 cup sourdough discard (mine is 1/2 Galahad and 1/2 Rye=super tangy)
- 1/2 cups warm water
- 1/4 cup lard, melted/room temp or fat of choice
- 2 tbsp olive oil
- 1 tsp kosher salt
Directions
- In a large bowl, whisk together discard, almost completely melted lard, water, oil, and salt. Mix until mostly combined.
- Sift in the flour and thoroughly mix.
- Knead the dough with your dough hook or hands until all ingredients are well combined and the dough is slightly stretchy.
- Form a ball with the dough and keep it in the bowl. Cover the bowl with plastic wrap, and let it sit for 1–4 hours, depending on your time. The longer it sits in the fermenting stage, the more the sourdough flavor will shine through.
- Once the fermenting stage is done, divide the dough into equal pieces. (I do approximately 15 2-ounce balls) Roll out each tortilla between parchment paper with a bit of flour until it is as thin as possible without putting holes in the dough. A thickness of ⅛”, if possible, will yield the best tortilla. I found using a tortilla press creates equal results, but a thicker tortilla in my experience with my low-end press.
- Heat a cast-iron pan over medium heat until it is thoroughly heated. Add a splash of oil with a high smoke point to the pan.
- I roll one tortilla at a time and add it to the pan, and cook for 1–2 minutes on each side. When the bubbles appear or the dough changes color, it is time to flip, but use a spatula to lift the tortilla and check for browning.
- Add more oil to the pan as needed.
- Before taking the tortilla off the heat, make sure it has browned on both sides and is thoroughly cooked through.
This recipe was adapted from Nourish and Nestle’s Sourdough Discard Tortillas, with my own tweaks — swapping butter for lard, using King Arthur Flour, and keeping it dairy-free for our low-iodine diet.
Share Your Discard Tortilla Results!
If you try these sourdough discard tortillas, I’d love to hear how you served them! Leave a comment below or tag me on Instagram @BloomandPeck so I can see your creations — taco night or otherwise. If you’re on a low-iodine journey like we are, you’re not alone 💚