Have extra sourdough starter discard? Tortillas are the perfect recipe to make with sourdough discard. Use Sourdough Discard Tortillas for wraps, tacos, or a simple snack.
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Why you will love our Sourdough Flour Tortillas
- Versatile: Whether you're craving tacos, quesadillas, enchiladas, or simply need a wrap for your lunchtime sandwich, these sourdough discard tortillas are incredibly versatile, making them a pantry staple you'll reach for time and time again.
- Simple Ingredients: With just a handful of basic ingredients, including flour, water, salt, and of course, sourdough discard, this recipe proves that you don't need a long list of ingredients to create something truly delicious.
- Sustainable: By using up sourdough discard that might otherwise go to waste, reducing your food waste one tortilla at a time.
- Homemade Satisfaction: There's something incredibly satisfying about making your tortillas from scratch. Plus, the aroma of freshly cooked tortillas wafting through your kitchen is simply irresistible.
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Ingredients you will need
- Sourdough discard
- olive oil
- warm water
- flour
- sea salt
See recipe card for quantities.
Recipe Substitutions and Variations
- Flour- I prefer Organic flour, feel free to substitute with bread flour or gluten flour.
- Olive oil- you can use any light flavor oil.
These Sourdough tortillas can be used for tacos, enchiladas, or wraps.
Step by Step Instructions
Step 1: Make the Sourdough Tortilla Dough
In a large glass bowl add β cups of warm water, β cups sourdough discard, ΒΌ cup oil, 1 teaspoon salt, and 1 ΒΎ cups of flour. Knead 2-5 minutes the ingredients together until dough comes together. Cover with a damp paper towel and cover with plastic wrap let sit for 30 minutes.
Step 2: How to roll out Tortillas
Separate dough into 8-10 even pieces. Then flour a counter surface and with a rolling pin roll out into a thin circle or you can use a tortilla press.
Step 3: Cook Tortillas
Heat a skillet preferably heavy bottom or cast iron on medium heat. Drizzle some oil or butter place the dough tortilla and cook until golden and flip to the other side about 2-3 months per side.
How to Store Tortillas
Tortillas are best stored in an airtight container or a reusable bag for uptown 2 days at room temperature. Store in the refrigerator for 7-10 days in an airtight bag. Also, you can freeze for up to a year. If you would like to take out a tortilla at a time then line with parchment paper in-between each tortilla.
Equipment Recommendation
Top tip
Wrap the cooked tortillas in a linen towel while cooking this will help make the tortillas flexible and keep them warm longer.
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SOURDOUGH DISCARD TORTILLA
Equipment
- 1 cast iron skillet
- 1 tortilla press
- 1 Large bowl
Ingredients
- β cups sourdough starter discard
- ΒΌ cup light tasting olive oil
- β cup warm filtered water
- 1 ΒΎ cup Flour good quality
- 1 teaspoon sea salt
Instructions
- In a large glass bowl add β cups of warm water, β cups sourdough discard, ΒΌ cup oil, 1 teaspoon salt, and 1 ΒΎ cups of flour.
- Knead 2-5 minutes the ingredients together until dough comes together. Cover with a damp paper towel and cover with plastic wrap let sit for 30 minutes.
- Separate dough into 8-10 even pieces. Then flour a counter surface and with a rolling pin roll out into a thin circle or you can use a tortilla press.
- Heat a skillet preferably heavy bottom or cast iron on medium heat. Drizzle some oil or butter place the dough tortilla and cook until golden and flip to the other side about 2-3 months per side.
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