Sourdough Discard Tortillas
If you're looking for a quick and delicious way to use up your sourdough discard, these sourdough discard tortillas are just what you need. They're soft, easy to roll, and come together in under 30 minutes—no fermentation, no fuss. Whether you're making tacos, wraps, or just craving warm homemade flatbread, this sourdough tortilla recipe turns your leftovers into something truly irresistible.
Ingredients
- 270 g all purpose flour 2 ¼ cups (approx.)
- 160 g water 2 tablespoon less than ¾ cup
- 3 g salt (½ tsp)
- 40 g butter softened (3 tbsp)
- 1 cup sourdough discard
Instructions
Knead the Dough
- In a large mixing bowl, whisk together the flour and salt so the salt is evenly distributed. Add the sourdough discard, then gradually pour in the hot water while mixing with a wooden spoon or spatula. Keep stirring until a rough, sticky dough comes together and most of the flour is absorbed.
- Using a stand mixer: Attach the dough hook and knead on low speed for 5 to 6 minutes, or until the dough becomes smooth, elastic, and starts pulling away from the sides of the bowl.
- Kneading by hand: Transfer the dough to a lightly floured surface. Knead by pressing the dough forward with the heel of your hand, folding it back, turning slightly, and repeating the motion. Knead for 8 to 10 minutes, adding a sprinkle of flour if it's too sticky to work with. The dough should feel smooth, soft, and slightly tacky—but not wet.
Rest
- Once kneaded, shape the dough into a ball and cover it with a damp towel. Let it rest at room temperature for 20–30 minutes. This helps the gluten relax, making the dough easier to roll out later.
Divide
- After resting, divide the dough into 12 equal portions. You can eyeball it or use a kitchen scale for accuracy. Roll each piece into a ball and keep them covered with a kitchen towel to prevent drying. Let the dough balls rest for another 5 minutes before rolling.
Roll or Shape the Sourdough Tortillas
- Use a tortilla press lined with lightly greased parchment or plastic sheets, or a rolling pin, to flatten each dough ball into a thin circle.
- If using a rolling pin, work on a lightly floured surface, and roll the dough evenly, rotating it as needed. These tortillas are very forgiving—aim for about ⅛-inch thickness.
- If you’re not quick at rolling and cooking simultaneously, roll out all the tortillas first and keep them covered with a towel so they don’t dry out. Then cook them one at a time.
Cook on Skillet
- Heat a cast iron skillet or griddle over medium heat until hot. Place one tortilla on the skillet and cook for 30–45 seconds per side, or until bubbles form and golden spots appear. Flip and repeat. Adjust the heat as needed to prevent burning.
Keep Warm and Serve
- Transfer cooked tortillas to a clean kitchen towel and wrap them to keep warm and soft. Serve them immediately, or let them cool on parchment paper before storing.
Notes
- Use room temperature sourdough discard: Cold discard straight from the fridge can make the dough stiff and hard to mix. Let your sourdough starter discard come to room temperature for best results.
- Don’t overflour the surface: When rolling the tortillas, lightly flour your work surface, but avoid adding too much or it can make the dough tough. These sourdough tortilla wraps roll out easily if the dough has rested properly.
- Butter substitutes: If you prefer a dairy-free option, olive oil or avocado oil works well in place of butter. You can also use lard, shortening, or coconut oil if you w123ant to mimic more traditional flour tortilla recipes.
- Sticky dough? Add a small amount of flour, 1 tablespoon at a time, only if needed. The dough should be slightly tacky but easy to handle after kneading and resting.
- Using whole wheat flour: You can replace up to half of the all-purpose flour with whole wheat flour for more flavor and fiber. The tortillas will be slightly less soft but still pliable and delicious.
- Tortillas too dry or stiff? This usually happens when the dough hasn't rested long enough or the pan is too hot. Let the dough rest at least 20–30 minutes and cook each one for no more than 30–45 seconds per side.
- Want to make ahead? Roll all the tortillas and store between sheets of parchment paper, then cover and refrigerate until ready to cook. Perfect for busy weeknights.
Nutrition
Calories: 123kcalCarbohydrates: 20.35gProtein: 2.78gFat: 3.14gSaturated Fat: 1.86gSodium: 120mgPotassium: 29mgVitamin A: 89IUCalcium: 5mgIron: 1.24mg
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