Sourdough Discard Tortillas
150kcal
Ingredients
Tortilla Ingredients
- 1/2 cup sourdough starter discard Adds tangy flavor and reduces waste.
- 1/4 cup olive oil Improves tenderness.
- 1/3 cup water Hydrates the dough.
- 1 2/3 cup all-purpose flour Provides structure.
- 1/2 tsp sea salt Enhances flavor.
Method
Preparation
- In a large mixing bowl, whisk together the sourdough discard, olive oil, and water until well combined.
- Add the flour and sea salt to the wet mixture. Mix until a smooth dough forms.
- Perform one set of stretch and folds by gently pulling one side of the dough up and over, rotating the bowl, and repeating this for each side.
- Cover the dough with a tea towel and let it rest for 30 minutes.
- After resting, divide the dough into eight evenly sized pieces using a bench scraper or knife.
- Roll each piece into a thin round tortilla shape on a lightly floured surface.
Cooking
- Heat a skillet or pan over medium/low heat.
- Cook each tortilla for 3–4 minutes on each side, until bubbles form and light brown spots appear.
- Serve immediately, stacked and wrapped in a towel to stay soft, or let cool for storage.
Notes
Keep the heat moderate and store tortillas wrapped in a towel for short-term storage. For long-term freezing, stack with parchment between each tortilla.