Description
These Sourdough Discard Tortillas are a delicious and resourceful way to use your sourdough starter discard. Soft and pliable, they are perfect for wraps, tacos, or any dish calling for fresh tortillas. Made with simple pantry ingredients and cooked on the stovetop, these tortillas offer a lovely tang and tender texture, all while reducing waste.
Ingredients
Scale
Ingredients
- 1/2 cup sourdough starter discard
- 1/4 cup olive oil
- 1/3 cup water
- 1 2/3 cup all-purpose flour
- 1/2 tsp sea salt
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the sourdough discard, olive oil, and water until well combined. Add the flour and sea salt. Mix until a smooth dough forms. If using a stand mixer, use the dough hook attachment to knead the dough; alternatively, knead by hand until smooth and elastic.
- Stretch and Fold: Perform one set of stretch and folds by gently pulling one side of the dough up and folding it over itself. Rotate the bowl and repeat from each side, completing four stretches total to develop gluten.
- Rest the Dough: Cover the dough with a tea towel and let it rest for 30 minutes. This allows the dough to relax and makes rolling out easier.
- Shape the Dough: Divide the rested dough into eight equal portions. On a lightly floured surface or silicone mat, roll each portion into a thin round tortilla, taking care not to tear the dough. Optionally, use a tortilla press for uniform thickness. Use parchment paper between rolled tortillas to prevent sticking.
- Cook the Tortillas: Heat a skillet or cast iron pan over medium-low heat. Once hot, place a tortilla in the pan and cook for 3–4 minutes on each side until bubbles appear and the tortilla is cooked through. Avoid increasing heat too much to keep tortillas soft and prevent burning.
- Store or Serve: Serve the tortillas immediately warm, or let them cool. Store leftovers in the refrigerator for up to one week or freeze for up to six months for later use.
Notes
- To prevent sticking while rolling, use a silicone mat or parchment paper between tortillas.
- Use a cast iron skillet or heavy-bottomed pan for best cooking results.
- Keep the heat at medium-low to ensure soft, pliable tortillas without burning.
- These tortillas are a great way to reduce sourdough discard waste.
- The dough can be kneaded by hand or with a stand mixer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Keywords: sourdough discard tortillas, homemade tortillas, sourdough bread alternative, easy tortilla recipe, stovetop tortillas
