Sourdough Discard Tortillas Recipe

Introduction

Sourdough discard tortillas are a fantastic way to use up leftover starter while creating soft, flavorful tortillas. These homemade tortillas are simple to make and perfect for tacos, wraps, or dipping.

Ingredients

• 190 g water
• 100 g sourdough starter (active or inactive)
• 350 g all-purpose flour (plus more as needed)
• 7 g coarse kosher salt
• 5 g baking powder
• 60 g avocado oil

Instructions

1. Step 1: In a small bowl, whisk together the water and sourdough starter. Set aside.
2. Step 2: In a large mixing bowl, thoroughly combine the flour, salt, and baking powder.
3. Step 3: Pour the avocado oil into the flour mixture and use your hands to combine until the mixture is clumpy and sandy in texture.
4. Step 4: Pour the water-starter mixture into the dry ingredients.
5. Step 5: Use a wooden spoon to mix everything until the dough comes together and no dry flour remains.
6. Step 6: Keep the dough in the bowl and knead it by hand for 1 minute. If sticky, add one tablespoon of flour at a time until manageable; the dough should remain slightly sticky but not messy.
7. Step 7: Cover the dough and let it rest for 30 minutes.
8. Step 8: Lightly flour a countertop and a large piece of parchment paper. Turn the dough out onto the floured surface.
9. Step 9: Divide the dough into 16 equal portions.
10. Step 10: Shape each portion into a ball and place on the floured parchment paper. Cover with a towel and let rest for another 30 minutes.
11. Step 11: Preheat a cast iron skillet over medium-low heat.
12. Step 12: Working with one dough ball at a time, dust the top with flour and roll it out into a thin circle about 6 inches in diameter, adding flour as needed to prevent sticking.
13. Step 13: Transfer the rolled dough to the skillet. Cook until bubbles form, about 1 minute. Flip and cook for 30 seconds or until lightly charred and cooked through.
14. Step 14: Repeat with the remaining dough balls until all tortillas are cooked.

Tips & Variations

• If you don’t have avocado oil, substitute with olive oil or a neutral vegetable oil.
• For extra flavor, add a pinch of garlic powder or cumin to the dry ingredients.
• Keep cooked tortillas warm by wrapping them in a clean kitchen towel until serving.
• Flour the rolling surface lightly to avoid tearing thin tortillas but avoid adding too much flour to keep them tender.

Storage

Store cooled tortillas in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat tortillas in a dry skillet over medium heat or wrapped in a damp towel in the microwave until warm and pliable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use inactive sourdough starter?

Yes, you can use either active or inactive sourdough starter for this recipe. Both will work well and contribute to the flavor and texture of the tortillas.

What if my dough is too sticky to handle?

If the dough feels very sticky, add flour one tablespoon at a time while kneading until it is manageable but still slightly sticky. Avoid adding too much flour to keep the tortillas soft.

Sourdough Discard Tortillas Recipe

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These Sourdough Discard Tortillas are a delicious and resourceful way to use up excess sourdough starter. Soft, pliable, and lightly charred, they are perfect for tacos, wraps, or as a side for your favorite meals. Made with simple ingredients and cooked on a skillet, these tortillas offer a unique tangy flavor and wonderful texture.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 16 tortillas 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Dough Ingredients

• 190 g water
• 100 g sourdough starter (active or inactive)
• 350 g all-purpose flour (plus more as needed)
• 7 g coarse kosher salt
• 5 g baking powder
• 60 g avocado oil

Instructions

1. Mix Water and Starter: In a small bowl, whisk together the water and sourdough starter. Set this mixture aside to incorporate flavors.
2. Combine Dry Ingredients: In a large mixing bowl, thoroughly combine the all-purpose flour, coarse kosher salt, and baking powder ensuring even distribution.
3. Add Avocado Oil: Pour the avocado oil into the flour mixture and use your hands to combine until the texture becomes clumpy or sandy.
4. Incorporate Wet Ingredients: Pour the water and starter mixture into the dry ingredients carefully.
5. Mix the Dough: Use a wooden spoon to combine all ingredients until they come together with no dry flour remaining.
6. Knead the Dough: Still in the bowl, knead the dough by hand for 1 minute. If the dough is too sticky, add flour one tablespoon at a time until manageable. The dough should be slightly sticky but not messy.
7. Rest the Dough: Cover the dough and let it rest for 30 minutes to allow hydration and gluten relaxation.
8. Prepare Workspace: Lightly flour the countertop and a large piece of parchment paper. Turn the dough out onto the floured surface.
9. Divide the Dough: Portion the dough into 16 equal pieces.
10. Shape Dough Balls: Shape each piece into a ball and place on the floured parchment paper. Cover with a towel and allow them to rest for another 30 minutes.
11. Preheat Skillet: Heat a cast iron skillet over medium-low heat until hot and ready.
12. Roll Out Tortillas: Working one ball at a time, dust the top with flour and roll out into thin circles approximately 6 inches in diameter, adding flour as needed to prevent sticking. Aim for thin tortillas without tearing.
13. Cook Tortillas: Place the rolled dough onto the preheated skillet. Cook until bubbles form, about 1 minute. Flip and cook the other side for 30 seconds or until cooked through with small char marks.
14. Repeat Cooking: Continue rolling and cooking each remaining dough ball following the same technique until all tortillas are done.

Notes

• Using active or inactive sourdough starter is fine, both yield great flavor.
• The dough should remain slightly sticky but manageable—adding too much flour can make tortillas tough.
• Resting the dough balls twice improves elasticity and makes rolling easier.
• If you don’t have a cast iron skillet, a non-stick skillet preheated over medium-low heat works well.
• Store cooked tortillas wrapped in a clean towel to keep them soft and warm.
• These tortillas can be frozen after cooking; reheat on a skillet when ready to serve.

Keywords: sourdough discard tortillas, homemade tortillas, sourdough recipes, easy flatbread, skillet tortillas