These sourdough discard tortillas are a fun twist on a classic! Made with leftover sourdough starter, they’re soft, tasty, and super easy to whip up.
Honestly, they’re perfect for taco night or just as a snack with some butter. Plus, I love that I’m not wasting any of that precious sourdough starter! 🌟
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! Using unfed sourdough starter gives the tortillas a unique tangy flavor. If you don’t have any on hand, you can use plain yogurt or buttermilk for a similar taste.
All-Purpose Flour: Standard choice for tortillas! If you want a healthier option or a different flavor, try using whole wheat flour or a gluten-free all-purpose blend. Just keep in mind that it might affect the texture slightly.
Vegetable Oil or Melted Butter: While I prefer using olive oil for a richer flavor, you can stick to vegetable oil or melted coconut oil. If you’re feeling adventurous, a flavored oil (like chili oil) can add a nice kick!
Warm Water: The amount needed can vary based on the humidity and the flour. Just be patient and add it gradually. If your dough is too sticky, sprinkle a bit more flour when rolling out.
How Do I Achieve the Perfect Dough Texture?
The right dough texture is key for soft tortillas. After mixing your ingredients, it’s essential to find that sweet spot between too sticky and too dry. Here’s how to get there:
- Combine the starter, flour, and salt well before adding oil.
- Gradually incorporate warm water, mixing after each addition until you reach a soft dough.
- If the dough feels sticky after kneading, dust your hands and the surface with flour.
- Knead for 3-4 minutes until smooth; it should spring back slightly when pressed.
Don’t skip the resting time! This lets the gluten relax, making rolling easier.
How to Make Sourdough Discard Tortillas
Ingredients You’ll Need:
For the Tortillas:
- 1 cup sourdough starter discard (unfed, at room temperature)
- 1 cup all-purpose flour (plus extra for rolling)
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil or melted butter
- 2 to 3 tablespoons warm water (adjust as needed)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and an additional 20-30 minutes for the dough to rest. In total, you can expect to spend around 35-45 minutes to make these delicious tortillas!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a mixing bowl, combine the sourdough starter discard, all-purpose flour, and salt. Use a spatula or your hands to mix them together until they are well incorporated.
2. Adding the Fat:
Next, pour in the vegetable oil or melted butter. Start mixing the ingredients together again. This will give your tortillas a lovely taste and texture!
3. Forming the Dough:
Now, gradually add warm water, one tablespoon at a time. Mix after each tablespoon until the dough forms a soft, non-sticky, yet pliable consistency. The dough should hold together well without sticking too much to your hands.
4. Kneading the Dough:
Turn the dough onto a lightly floured surface. Knead it for about 3-4 minutes until it’s smooth and elastic. Don’t worry if it seems a bit sticky—just add a little more flour to your hands or the surface if needed!
5. Letting the Dough Rest:
Once kneaded, cover the dough with a clean towel or plastic wrap. Let it rest for 20-30 minutes. This resting period helps relax the gluten, making your tortillas easier to roll out.
6. Dividing the Dough:
After resting, divide the dough into 8 equal portions—this will be the number of tortillas you’ll make! Roll each piece into a ball.
7. Rolling Out the Tortillas:
Using a rolling pin, roll each dough ball on a lightly floured surface into a thin circle, about 6-8 inches in diameter. Aim for evenly shaped tortillas for better cooking!
8. Cooking the Tortillas:
Heat a dry skillet or griddle over medium-high heat until it’s hot. Place one rolled tortilla onto the skillet, cooking for about 30-45 seconds, or until bubbles start to form and golden brown spots appear on the bottom.
9. Flipping the Tortilla:
Carefully flip the tortilla with a spatula and cook the other side for another 30 seconds. You want both sides nicely cooked but not too dark!
10. Keeping the Tortillas Warm:
Remove the tortilla from the skillet and keep it warm by wrapping it in a clean towel. This helps maintain their softness. Repeat this process with the remaining tortillas.
11. Serving Suggestions:
Once all the tortillas are cooked, serve them warm with your favorite dishes. They’re perfect for wraps, tacos, or quesadillas, and you’ll love the slight tang from the sourdough discard!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter if you have it, just keep in mind it will be more tangy! You might also need to slightly adjust the amount of flour and water since the active starter contains more moisture.
What If My Dough Is Too Sticky?
If your dough feels sticky after mixing, simply sprinkle a little more flour onto the surface where you’re rolling it out. Dust your hands with flour as well to help shape and handle the dough without it sticking.
How Should I Store Leftover Tortillas?
Store any leftover tortillas in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, you can freeze them by placing parchment paper between each tortilla and storing them in a freezer-safe bag for up to 3 months.
Can I Use Whole Wheat Flour?
Absolutely! Whole wheat flour can be a great substitute for a healthier option. Just be aware that it may yield firmer tortillas, so you might need to add a bit more water to achieve the right dough consistency.
