Sourdough Discard Tortillas
Looking for a creative way to use your sourdough starter discard? These sourdough discard tortillas are a fantastic option! Soft, flexible, and full of flavor, they make the perfect base for tacos, burritos, or wraps. Plus, they’re super easy to make. Here’s how to whip up a batch!
What You’ll Need
Ingredients:
Sourdough Discard: 107g
Extra Virgin Olive Oil: 53g
Water: 80g
All-Purpose Flour: 250g
Salt: 3g
Equipment:
Kitchen Scale
Medium Mixing Bowl
Mixing Utensils
Tea Towel or Paper Towel
Sifter or Mesh Strainer
Rolling Pin
Cast Iron Skillet or Comal/Nonstick Pan
Step-by-Step Instructions
In a medium bowl, add discard, olive oil, and water. Stir to combine.
Add flour and salt, mix until dough forms. Using your hands, knead for 1-2 minutes, just until ingredients are well combined with no dry spots.
Cover dough with a wet towel for 30 minutes.
Sift flour onto your work surface. Place dough on work surface and divide into 8-10 balls weighing between 50g - 60g.
Take one ball and flatten it with your hand on lightly floured surface. Use a rolling pin and roll the flattened ball to 1/16th to 1/8th of an inch thick.
You should be able to see light through the rolled tortilla
Heat a dry comal or pan over medium-high heat. Once hot, place tortilla in the pan and cook for 30-60 seconds, until edges look firm and bubbles start to form.
The tortillas might start to puff up as they heat, don’t pop them. You can apply light pressure with a turner spatula if you would like.
Flip and cook for another 30-60 seconds, until lightly browned. Repeat cooking steps for the remaining tortillas.
Stack tortillas on a plate and cover with a tea towel to keep them warm.
Serve and enjoy! The tortillas are best served warm. Use them for tacos, wraps, or even quesadillas!
Tips & Notes
Customize: Feel free to experiment by adding spices or herbs to the dough for extra flavor! To make Whole Wheat variations use one of the two following flour ratios: (1) Whole Wheat Flour: 80g + AP Flour: 170g (2) Whole Wheat Flour: 250g. When using Whole Wheat Flour you may need to increase the amount of water since Whole Wheat contains the bran and germ it will absorb more water. Add water slowly to make sure your dough doesn’t become too sticky.
Storage: They can also be stored in an airtight container or a plastic/reusable bag for 3-5 days outside of the refrigerator. These tortillas freeze very well, once cooled, separate tortillas with parchment paper and store in a plastic or reusable freezer bag. Warm them in the microwave, stove top, or oven.
Conclusion
Sourdough discard tortillas are a versatile and delicious way to use your starter discard while adding a unique flavor to your meals. With just a few simple ingredients and steps, you can enjoy homemade tortillas that are perfect for any occasion. So the next time you have sourdough discard, give this recipe a try! Happy cooking!
Sourdough Discard Tortillas
Ingredients
- Sourdough Discard: 107g
- Extra Virgin Olive Oil: 53g
- Water: 80g
- All-Purpose Flour: 250g
- Salt: 3g
Instructions
- In a medium bowl, add discard, olive oil, and water. Stir to combine.
- Add flour and salt, mix until dough forms. Using your hands, knead for 1-2 minutes, just until ingredients are well combined with no dry spots.
- Cover dough with a wet towel for 30 minutes.
- Sift flour onto your work surface. Place dough on work surface and divide into 8-10 balls weighing between 50g - 60g.
- Take one ball and flatten it with your hand on lightly floured surface. Use a rolling pin and roll the flattened ball to 1/16th to 1/8th of an inch thick. You should be able to see light through the rolled tortilla.
- Heat a dry comal or pan over medium-high heat. Once hot, place tortilla in the pan and cook for 30-60 seconds, until edges look firm and bubbles start to form. The tortillas might start to puff up as they heat, don’t pop them. You can apply light pressure with a turner spatula if you would like.
- Flip and cook for another 30-60 seconds, until lightly browned. Repeat cooking steps for the remaining tortillas.
- Stack tortillas on a plate and cover with a tea towel to keep them warm.
- Serve and enjoy! The tortillas are best served warm. Use them for tacos, wraps, or even quesadillas!
Notes
- Feel free to experiment by adding spices or herbs to the dough for extra flavor! To make Whole Wheat variations use one of the two following flour ratios: (1) Whole Wheat Flour: 80g + AP Flour: 170g (2) Whole Wheat Flour: 250g. When using Whole Wheat Flour you may need to increase the amount of water since Whole Wheat contains the bran and germ it will absorb more water. Add water slowly to make sure your dough doesn’t become too sticky.
- They can also be stored in an airtight container or a plastic/reusable bag for 3-5 days outside of the refrigerator. These tortillas freeze very well, once cooled, separate tortillas with parchment paper and store in a plastic or reusable freezer bag. Warm them in the microwave, stove top, or oven.
