These sourdough discard tortillas are a fun way to use up your extra sourdough starter! They come out soft, tasty, and perfect for tacos or wraps.
Making them is super easy and quick. I love rolling them out while humming a little tune—it’s like cooking and a dance party in my kitchen! 🎉
They cook fast on a hot pan and are great for family meals or snacks. Plus, who doesn’t love a warm tortilla fresh off the skillet? Yum!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! Unfed sourdough starter gives these tortillas a unique tangy flavor. If you don’t have sourdough discard, you can use plain yogurt or buttermilk for a similar tang, but the texture might vary slightly.
All-Purpose Flour: Standard all-purpose flour works best here. If you’re looking for a healthier option, you can substitute half of it with whole wheat flour. Just remember, whole wheat will make the tortillas a bit denser.
Vegetable Oil or Melted Butter: Both options add moisture. Use vegetable oil for a neutral flavor or melted butter for a richer taste. If you prefer, olive oil can also work well, giving a nice flavor twist to your tortillas.
Salt: Salt is essential for flavor. If you’re watching your sodium intake, you might reduce it slightly or use kosher salt instead for a different texture.
How Do You Get the Dough Just Right?
Kneading is crucial for dough texture. If your dough feels sticky, don’t be afraid to add more flour. The goal is a smooth and elastic texture. Aim for about 5-7 minutes of kneading, but if you’re starting out, 5 minutes is a good benchmark; then check the consistency.
- Start with a well-floured surface to prevent sticking.
- Knead gently but firmly; don’t overwork it or it may become tough.
- Always allow your dough to rest; this makes rolling easier and results in better tortillas!
How to Make Sourdough Discard Tortillas
Ingredients You’ll Need:
For the Tortillas:
- 1 cup sourdough discard (unfed starter)
- 1 ½ cups all-purpose flour (plus extra for rolling)
- ½ teaspoon salt
- 2 tablespoons vegetable oil or melted butter
- ¼ cup warm water (adjust as needed)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 20 minutes for cooking. With resting time for the dough, plan for a total of approximately 30-40 minutes from start to finish. It’s a quick and satisfying process!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the sourdough discard, all-purpose flour, and salt. Stir everything together with a spoon until it looks mixed. Then, pour in the vegetable oil or melted butter and the warm water. Keep mixing until you have a rough dough.
2. Knead the Dough:
Lightly flour a clean surface and transfer the dough onto it. Knead the dough for about 5-7 minutes. You’re looking for a smooth and elastic texture. If the dough is too sticky, sprinkle a bit more flour; if it’s dry, add a splash more water.
3. Let the Dough Rest:
Cover the dough with a clean kitchen towel and let it rest for 20-30 minutes. This relaxing time will help make rolling out easier and gives the gluten a chance to settle.
4. Shape the Tortillas:
After the dough has rested, divide it into 8 equal pieces. Roll each piece into a ball. Dust your rolling surface and rolling pin with flour, then flatten each ball into a thin round tortilla, about 6-8 inches in diameter.
5. Cook the Tortillas:
Heat a dry skillet or cast-iron pan over medium-high heat. When it’s hot, place a tortilla in the skillet. Cook it for about 1-2 minutes until you see bubbles and golden brown spots underneath. Flip it over and cook the other side for another 1-2 minutes.
6. Keep Warm:
Remove the cooked tortilla from the skillet and wrap it in a clean towel to keep it warm and soft. Repeat this process until all tortillas are cooked.
7. Serve:
Your warm and soft sourdough discard tortillas are now ready! Enjoy them with your favorite fillings, dips, or dishes. They taste great fresh and are a wonderful addition to any meal!
Enjoy your delicious homemade tortillas!
Can I Use Cold Sourdough Discard?
It’s best to use room temperature sourdough discard as it mixes better into the dough. If your discard is cold, simply let it sit out for about 30 minutes before starting your recipe.
Can I Freeze the Tortillas?
Absolutely! Once cooked, let the tortillas cool completely, then stack them with parchment paper in between to prevent sticking. Place the stack in a freezer-safe bag or container and freeze for up to 3 months. To reheat, just thaw in the fridge and warm them on a skillet.
How Do I Fix Dough That’s Too Sticky?
If your dough is sticky, sprinkle a little more flour while kneading until it reaches the right consistency. Remember to add the flour gradually to avoid making it too dry. Also, make sure your surface is well-floured when rolling out the tortillas!
What Can I Serve with Sourdough Discard Tortillas?
These tortillas are versatile! They pair wonderfully with tacos, wraps, or quesadillas. You can also enjoy them with dips like guacamole, hummus, or salsa, or even serve them alongside soups and salads!
