Sourdough Tortillas
These sourdough tortillas are thin, pliable, and full of flavor, perfect for tacos, wraps, and more using leftover sourdough discard.
Ingredients
For the dough
- 1/2 cup sourdough starter discard unfed or recently fed discard both work
- 1/4 cup olive oil substitute neutral oil if preferred
- 1/3 cup water may need an extra tablespoon if discard is thick
- 1 2/3 cup all-purpose flour swap up to 25% with whole wheat for firmer texture
- 1/2 tsp salt
Instructions
Preparation
- Combine sourdough discard, olive oil, and water in a large bowl. Stir until smooth.
- Add the flour and salt. Mix until a shaggy dough forms.
- Knead by hand for 1–2 minutes until the dough looks homogeneous and has no dry spots. Stop when it's smooth.
- Cover the bowl with a damp towel and let the dough rest for 30 minutes at room temperature.
Cooking
- Heat a large skillet over high heat until very hot.
- Lightly flour your work surface. Divide the dough into 8–10 equal pieces and flatten each ball.
- Roll each piece into a thin circle about 1/4 inch thick.
- Cook each tortilla on the hot skillet for about 1 minute per side until brown spots appear.
- Stack cooked tortillas on a plate and cover with a towel to keep warm.
Notes
For richer tortillas, replace half the oil with melted butter or ghee. Store them in an airtight container for up to 2 days at room temperature, 5 days in the fridge, or freeze for up to 2 months.