Sourdough Discard Tortillas Recipe
These Sourdough Discard Tortillas are a delicious way to use up sourdough starter discard, resulting in soft, pliable, and slightly tangy flatbreads perfect for wraps, tacos, or as a side. Made with simple ingredients, including sourdough discard, all-purpose flour, and a touch of baking powder for extra softness, these tortillas come together quickly on the stovetop without any special equipment.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 tortillas
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup sourdough discard (unfed, 100% hydration)
- ¼ cup neutral oil (such as avocado or light olive oil)
- ¼ cup warm water (adjust as needed)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir together to evenly distribute the dry ingredients.
- Add Wet Ingredients: Add the sourdough discard, neutral oil, and warm water to the dry ingredients. Use a spoon or your hands to mix everything until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, or if too dry, add a little more water.
- Rest the Dough: Cover the dough with a clean kitchen towel or plastic wrap and allow it to rest for at least 30 minutes. This helps relax the gluten and makes rolling easier.
- Divide and Roll: After resting, divide the dough into 8 equal portions and roll each portion into a ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin, round tortilla, about 6-8 inches in diameter.
- Cook the Tortillas: Heat a dry skillet or non-stick pan over medium-high heat. Place one tortilla in the pan and cook for about 30-45 seconds until bubbles start to form. Flip and cook the other side for another 30-45 seconds until light brown spots appear and the tortilla is cooked through but still soft.
- Keep Warm: Remove the tortilla from the pan and place it on a plate. Cover with a clean towel to keep warm and soft while you cook the remaining tortillas.
- Serve: Serve warm as a wrap, taco shell, or side with your favorite dishes.
Notes
- If your dough feels dry while rolling, lightly wet your hands or the rolling surface to prevent cracking.
- Use warm water to help soften the dough and improve elasticity.
- For extra flavor, you can add spices like cumin or garlic powder to the dry ingredients.
- These tortillas freeze well; separate them with parchment paper and store in a freezer bag.
- Cook on medium heat to avoid burning while ensuring the tortilla cooks through.
