These sourdough discard tortillas are a fun way to use up that extra sourdough starter. They’re soft, tasty, and perfect for rolling up your favorite fillings!
Making them is super simple; just mix, roll, and cook! I love how they add a little tangy flavor to my wraps. Plus, it’s a great way to reduce waste in the kitchen! 🌮
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient! It adds flavor and a bit of chewiness. If you don’t have discard, you can use a small amount of active sourdough starter, but the flavor might be stronger. Just remember to adjust the water accordingly.
All-Purpose Flour: This flour works perfectly for making tortillas. If you’re looking for healthier options, whole wheat flour can be used, but expect a denser texture. Gluten-free? Try a gluten-free flour blend, keeping in mind it may need adjustments for hydration.
Vegetable Oil or Butter: I usually go for melted butter for a richer flavor. You can substitute with olive oil, coconut oil, or even a vegan butter for a dairy-free option. Each will add a different hint of flavor!
Warm Water: The warmth helps bring the dough together. If your dough feels too dry, add a bit more warm water, a teaspoon at a time until it’s soft but not sticky.
How Do You Achieve the Perfect Tortilla Texture?
The key to soft and pliable tortillas lies in the kneading and resting. After mixing all your ingredients, knead the dough for 3-5 minutes. This helps develop gluten, which gives the tortillas their desired texture.
- Use a lightly floured surface to prevent sticking while kneading.
- Letting the dough rest is essential, allowing it to relax which makes rolling easier.
- When rolling out each ball, keep your surface floured to avoid sticking.
Cooking them just until they puff helps create that lovely texture. Keep an eye on the pan to prevent burning, and wrapping them in a towel after cooking keeps them warm and soft.
How to Make Sourdough Discard Tortillas
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 1/2 cups all-purpose flour (plus extra for rolling)
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil or melted butter
- 1/3 cup warm water (adjust as needed)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to cook, plus 20-30 minutes of resting time for the dough. In total, expect to spend roughly 45-55 minutes crafting these delicious tortillas!
Step-by-Step Instructions:
1. Mixing the Dough:
Start by taking a large mixing bowl and combine the sourdough starter discard, all-purpose flour, and salt. Use a sturdy spoon or a spatula to mix everything together until it’s well combined. You want a nice, even mixture!
2. Incorporating Oil or Butter:
Next, add the vegetable oil or melted butter to your mixture. Stir well to make sure the oil or butter is fully incorporated into the flour and sourdough mixture. This step adds flavor and helps with the texture of your tortillas.
3. Adding Water and Forming the Dough:
Now it’s time to add the warm water. Pour it in gradually, mixing as you go. Keep adding a little more water until you have a soft dough that is pliable but not sticky. If you find the dough is too dry, add a bit more water; if it’s too sticky, sprinkle in some extra flour.
4. Kneading the Dough:
Once you have your dough, turn it out onto a lightly floured surface. Knead the dough for about 3-5 minutes—this helps make it smooth and elastic. Don’t worry; it’s a quick workout!
5. Resting Time:
After you’ve kneaded the dough, place it back in the bowl and cover it with a clean towel or plastic wrap. Let it rest for about 20-30 minutes. This resting time is crucial as it makes the dough easier to roll out later!
6. Dividing the Dough:
After the resting period, take your dough and divide it into 8 equal pieces. Roll each piece into a ball. This makes sure your tortillas are all about the same size!
7. Rolling Out the Tortillas:
Take one ball at a time and use a rolling pin to flatten it on a lightly floured surface. Roll it out into a thin, round tortilla about 6-8 inches in diameter. Repeat this step for all the balls of dough!
8. Cooking the Tortillas:
Heat up a dry skillet or griddle over medium-high heat. Once it’s hot, it’s time to cook the tortillas. Place each tortilla on the hot skillet and cook for about 30-45 seconds on one side. You’ll know it’s ready to flip when you see it start to puff up and get a few brown spots. Flip it over and cook for another 30-45 seconds.
9. Keeping Them Warm:
Once cooked, remove the tortilla from the skillet and wrap it in a clean kitchen towel to keep it warm and soft. Repeat the cooking process for the remaining tortillas.
10. Enjoying Your Tortillas:
Serve your delicious, warm sourdough discard tortillas right away with your favorite fillings or as a delightful side to any meal. Enjoy the tangy flavor and the satisfaction of making these from scratch!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter, but be prepared for a stronger sour flavor. If you go this route, you might need to adjust the amount of water since active starter can be more hydrating.
Can I Make These Tortillas in Advance?
Absolutely! You can make the tortillas ahead of time. Cook them, then let them cool completely before storing in an airtight container or a zip-top bag. They can be kept in the fridge for up to a week or frozen for up to 3 months. Just reheat in a skillet or microwave before serving.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky, sprinkle in a little more flour as you knead. Be careful not to add too much flour at once—just a tablespoon at a time until it reaches a pliable, workable consistency.
How Do I Store Leftover Tortillas?
Store any leftover tortillas in an airtight container in the fridge for up to 7 days. You can also freeze them by placing parchment paper between each tortilla to prevent sticking. Thaw in the fridge or heat directly from frozen in a skillet!