Sourdough Discard Tortillas
Updated: Aug 11
Discard worked into the dough gives these tortillas a slight tang and a softer texture than a standard flour tortilla, and it's a good way to use up starter before it goes to waste.
Why You'll Love This Recipe
Soft, pliable, and better than store-bought
A great way to use up discard
Endlessly versatile for tacos, wraps, or quesadillas
Servings: : 8-10 tortillas
Prep Time: : 10 minutes
Cook Time: : 10 minutes
Total Time: : 40 minutes
Ingredients:
Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts below.
250g sourdough discard (about 1 cup + 2 Tbsp)
160g warm water (about ⅔ cup)
100g olive oil (about scant ½ cup)
400g flour (about 3⅓ cups)
6g salt (about 1 tsp)
Instructions:
Mix the Wet Ingredients: In a mixing bowl, combine the warm water, sourdough discard, olive oil, and salt. Mix well until combined.
Add Flour: Gradually add the flour to the mixture and stir until a dough begins to form.
Knead the Dough: Turn the dough out onto a clean counter and knead for 5-10 minutes. You can also use a stand mixer with a dough hook.
Rest the Dough: Let the dough rest for 20 minutes to relax.
Divide the Dough: Lightly flour your counter and divide the dough into 8-10 equal sections. For larger tortillas, divide into 6; for smaller, divide into 12.
Shape and Roll: Roll each section into a ball, then use a rolling pin to flatten them into tortillas.
Cook the Tortillas: Spray a hot pan with avocado oil and cook each tortilla for about 30 seconds on each side, or until lightly browned and cooked through.
Enjoy: Serve warm and savor the deliciousness of your sourdough tortillas!
Additional Tips:
Customization: Add spices or herbs to the dough for extra flavor.
Substitutions: Use different oils or flours (like whole wheat) if desired.
Common Mistakes: Avoid over-kneading, which can make the tortillas tough.
Storing Instructions:
Leftovers: Store leftover tortillas in an airtight container at room temperature for up to 3 days.
Freezing: Freeze tortillas layered with parchment paper in a freezer-safe bag for up to 3 months.
Reheating: Warm frozen tortillas on a skillet or in the microwave wrapped in a damp paper towel.
Nutritional Information:
Calories: Approximately 120 calories per tortilla
Fat: 5g
Carbohydrates: 17g
Protein: 3g
Enjoy your homemade sourdough tortillas!
Ingredient Notes
Sourdough discard: Gives these a tang and tenderness that store-bought tortillas do not have.
Fat choice: Butter, lard, or oil all work and each changes the texture. Lard gives the most traditional pliability.
Hot water: It relaxes the gluten immediately, making the dough far easier to roll thin.
Resting time: Skipping the rest is the single most common reason tortillas will not roll out thin.
Troubleshooting Tips
My tortillas came out tough instead of soft and pliable. This usually means they were rolled too thin and overcooked. Tortillas only need a quick pass in a hot pan, about 30-60 seconds per side, until they puff and get light spots.
My dough kept springing back when I tried to roll it out. The gluten needs to relax. Let the dough balls rest, covered, for 15-20 minutes before rolling.
What to Serve This With
Use for tacos, wraps, or as a side for soup.
Comments