Sourdough Discard Tortillas
A quick and easy recipe for delightful sourdough discard tortillas that are perfect for family dinners, tacos, and wraps.
Ingredients
Main Ingredients
- 1 cup Sourdough Discard The star of the show! This adds flavor and helps prevent waste.
- 1.5 cups All-Purpose Flour For that classic dough consistency. Whole wheat flour can be substituted for a healthier option.
- 0.5 teaspoon Salt Enhances the flavor.
- 0.5 teaspoon Baking Powder Gives your tortillas a light and tender texture.
- 2 tablespoons Olive Oil Adds richness. Feel free to swap this with avocado oil or melted coconut oil.
- as needed Water To achieve the perfect dough consistency.
Instructions
Preparation
- In a mixing bowl, combine the flour, salt, and baking powder. Stir until evenly distributed.
- Add the sourdough discard and olive oil to the dry mixture, then mix until it forms a shaggy dough.
- Gradually add water, a tablespoon at a time, kneading until the dough is soft and pliable.
- Divide the dough into small balls, about the size of a golf ball.
- On a floured surface, roll each ball into a thin circle—aim for a 6-8 inch diameter.
Cooking
- Heat a skillet over medium-high heat.
- Cook each tortilla for about 30-45 seconds on each side, or until golden brown spots appear.
- Stack your cooked tortillas in a clean kitchen towel to keep them warm and soft.
Notes
Tips: Feel free to add chopped herbs for flavor, spices for a kick, or even make a gluten-free version. Store in an airtight container or freeze for future use.