Sourdough Discard Tortillas
These easy sourdough discard tortillas are soft, pliable, and perfect for tacos, wraps, or quesadillas, turning your starter discard into a delicious meal.
Ingredients
Wet Ingredients
- 1/2 cup sourdough starter discard (at room temperature)
- 1/4 cup olive oil Sub: neutral oil like vegetable if you want less olive flavor
- 1/3 cup water Add a tablespoon at a time if dough feels dry
Dry Ingredients
- 1 2/3 cups all-purpose flour Sub up to 25% whole wheat for nuttiness; expect a slightly denser tortilla
- 1/2 tsp sea salt
Instructions
Preparation
- In a large bowl, whisk together the sourdough discard, olive oil, and water until smooth.
- Sprinkle the flour and sea salt over the wet mix and stir until a shaggy dough forms.
- Knead the dough by hand on a lightly floured surface for 2–3 minutes until smooth.
- Perform a set of stretch-and-folds by pulling one side of the dough up and folding it over. Rotate and repeat for all sides.
- Cover the bowl with a clean tea towel and let the dough rest for 30 minutes.
Cooking
- Divide the rested dough into eight equal pieces and roll each into a ball.
- On a lightly floured surface, roll each ball into a thin round, about 1–2 mm thick, using a tortilla press if available.
- Warm a cast iron or heavy skillet over medium-low heat until hot but not smoking.
- Cook each tortilla for 3–4 minutes per side, until small bubbles form and light brown spots appear.
Serving
- Serve warm, or cool completely before refrigerating or freezing.
Notes
For a richer tortilla, swap half the olive oil for melted butter or lard. For gluten-free, this recipe would need reworking; the gluten gives stretch and pliability. Keep the dough covered while working to prevent drying.