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Homemade sourdough discard tortillas stacked on a wooden cutting board, made with LID-safe ingredients for thyroid cancer patients following a low-iodine diet
Erin

Sourdough Discard Tortillas (LID-Safe)

Sourdough discard tortillas made with LID-safe ingredients — no iodized salt, no dairy, no enriched flour. A short rest of 1–4 hours develops the flavor and texture, then they cook up soft and flexible in minutes. Every ingredient verified against ThyCa.org Low-Iodine Diet guidelines.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Servings: 15 tortillas
Course: Side Dish
Cuisine: American
Calories: 124
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Cups King Arthur Galahad Flour or Regular white flour - but unbleached & unenriched — no iodized additives
  • 1 Cup Sourdough Discard
  • ½ Cup Warm water tap or filtered, both are fine
  • 1/4 Cup Lard, Melted check label — no added iodized salt; coconut oil works as substitute
  • 2 TBS Olive Oil pure only — no added sea salt or flavorings
  • 1 tsp Kosher Salt do NOT substitute table salt —Check your Kosher salt to make sure its not iodized or leave out

Equipment

  • 1 Tortilla press with parchment paper, or rolling pin and parchment

Method
 

  1. In a large bowl, whisk together discard, almost completely melted lard, water, oil, and salt. Mix until mostly combined.
  2. Sift in the flour and thoroughly mix.
  3. Knead the dough with your dough hook or hands until all ingredients are well combined and the dough is slightly stretchy.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add more oil to the pan as needed.
  9. Before taking the tortilla off the heat, make sure it has browned on both sides and is thoroughly cooked through.

Notes

All ingredients verified LID-safe per ThyCa.org Low-Iodine Diet guidelines. Always check labels before use — formulations can change. Consult your endocrinologist or nuclear medicine team with any questions.