Sourdough Discard Tortillas
Delicious and versatile tortillas made with sourdough discard, perfect for any meal.
Ingredients
Tortilla Ingredients
- 1 cup sourdough discard (unfed) Use leftover starter from sourdough feeding.
- 1 cup all-purpose flour Plus more for rolling.
- 1/2 teaspoon salt
- 1/4 cup water Adjust as needed for dough consistency.
- 1 tablespoon olive oil Optional, for a softer texture.
Instructions
Preparation
- In a large bowl, combine the sourdough discard, all-purpose flour, and salt. Mix until the dough starts to come together.
- Gradually add water to the dough, stirring until you achieve a pliable consistency. If the dough is too dry, add a bit more water until manageable.
- On a lightly floured surface, knead the dough for about 5 minutes until it becomes smooth and elastic.
- Let the dough rest for at least 20 minutes. Cover it with a damp towel or plastic wrap to prevent drying out.
- Once rested, divide the dough into 8 equally sized balls. Use a rolling pin to flatten each ball into a thin round shape.
Cooking
- Heat a skillet or griddle over medium-high heat. Cook the tortillas for about 30 seconds on each side or until they are lightly browned and puff up slightly.
- As you cook the tortillas, stack them on a plate covered with a kitchen towel to keep them warm and soft.
- Enjoy your freshly made Sourdough Discard Tortillas with your favorite fillings or toppings!
Notes
Adjust tortilla thickness for desired texture; thinner tortillas are more pliable. Storing: Wrap in a kitchen towel and place in an airtight container; lasts up to a week in the refrigerator. Freeze with parchment paper between each tortilla, for up to three months.