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Sourdough Discard Tortillas Recipe

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4.1 from 23 reviews

This sourdough tortilla recipe transforms sourdough discard into soft, pliable tortillas that are perfect for wraps, tacos, or simply enjoying with your favorite fillings. Combining simple pantry ingredients, these tortillas cook quickly on the stovetop and bring a subtle tangy flavor with a wonderful homemade texture.

  • Total Time: 37 minutes
  • Yield: 8 servings (8-10 tortillas)

Ingredients

Dough Ingredients

  • 1/2 cup sourdough starter discard (110g)
  • 1/4 cup olive oil (54g)
  • 1/3 cup water (80g)
  • 1 2/3 cup all-purpose flour (210g)
  • 1/2 tsp salt (4g)

Instructions

  1. Mix Wet Ingredients: In a large bowl, combine the sourdough discard, olive oil, and water. Stir thoroughly to incorporate all liquids evenly.
  2. Add Dry Ingredients & Knead: Add the all-purpose flour and salt to the wet mixture. Mix until dough starts to come together. Knead the dough for 1 to 2 minutes until it is smooth and homogeneous with no dry spots. If the dough is too sticky, add an extra tablespoon of flour and knead until fully absorbed. You can also use a stand mixer for this step if preferred.
  3. Rest the Dough: Cover the dough with a damp towel and let it rest for 30 minutes to allow hydration and gluten development.
  4. Preheat Skillet: Heat a large skillet or griddle over high heat until very hot for cooking the tortillas.
  5. Prepare Dough Portions: Lightly flour your work surface. Divide the rested dough into 8 to 10 equal pieces. Flatten each piece slightly between your palms to form small disks.
  6. Roll Out Tortillas: Roll each dough ball into a thin circle approximately 1/4 inch thick, aiming for a nearly see-through tortilla. Use a rolling pin or a wine bottle to flatten them evenly.
  7. Cook Tortillas: Place each rolled-out tortilla on the hot skillet. Cook for about 1 minute on one side until bubbles form and edges look firm. Flip the tortilla and cook another minute until brown spots appear. The tortillas should be soft and pliable with nice golden spots.
  8. Cool and Store: Let the cooked tortillas cool completely before storing in an airtight container to maintain softness. Serve fresh or use as desired in your meals.

Notes

  • If dough feels sticky, add flour sparingly to avoid tough tortillas.
  • Resting the dough is crucial for easier rolling and better texture.
  • Cooking over high heat ensures quick cooking with nice browning without toughening.
  • Use a well-seasoned cast iron or non-stick skillet for best results.
  • These tortillas can be stored wrapped in foil or airtight container for up to 3 days or frozen for longer storage.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/sourdough-discard-tortillas-recipe/