The Best Sourdough Discard Tortillas Ever
A quick and tasty way to repurpose leftover sourdough starter into fluffy, tangy flatbreads. Sourdough discard tortillas bring a lively twist to mealtime—ideal for tacos, wraps, and beyond.
Equipment
- Mixing bowl
- Rolling Pin
- Skillet or griddle (cast iron preferred)
- Spatula or tongs
Ingredients
- 2 cups all-purpose flour
- ½ cup sourdough discard
- ¼ –½ cup water as needed
- 2 tablespoons oil vegetable or olive
- 1 teaspoon salt
(Optional) Additional herbs or spices as desired
Instructions
- In a large bowl, whisk together flour, salt, and any optional spices.
- Add sourdough discard and oil, mixing until the dough begins to form coarse crumbs.
- Gradually pour in water, starting with ¼ cup, and stir to form a soft dough.
- Knead lightly on a clean surface for 2–3 minutes.
- Let the dough rest, covered, for 15–20 minutes.
- Divide into 8–10 balls.
- Roll each ball into a thin circle, about 6–8 inches in diameter.
- Heat a dry skillet over medium-high heat. Cook each tortilla for 30–45 seconds per side, until golden spots appear.
- Stack cooked tortillas in a towel-lined container to keep warm.
Notes
For those with dietary restrictions, consider using a gluten-free flour blend or incorporating alternative flours in moderation. Always ensure your sourdough discard is fresh, free from mold, and has a pleasant, tangy aroma.