Sourdough Discard Tortillas

Preparation Time: 15 minutes
Resting Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 1 hour
Servings: Makes about 12 tortillas

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup warm water
• 2 tablespoons olive oil or melted butter

Instructions:

1. Mix Ingredients:
   • In a large mixing bowl, combine the sourdough discard, all-purpose flour, and salt. Gradually add the warm water and olive oil or melted butter. Mix until a dough forms.
2. Knead Dough:
   • Transfer the dough to a lightly floured surface and knead it for about 5 minutes until smooth and elastic. Add more flour if the dough is too sticky, or a little more water if it’s too dry.
3. Rest Dough:
   • Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rest at room temperature for about 30 minutes.
4. Divide Dough:
   • After resting, divide the dough into 12 equal portions and roll each portion into a ball.
5. Roll Out Tortillas:
   • On a lightly floured surface, roll out each dough ball into a thin circle, about 6-7 inches (15-18 cm) in diameter. You may need to dust the dough with additional flour to prevent sticking.
6. Cook Tortillas:
   • Heat a skillet or griddle over medium-high heat. Once hot, place a rolled-out tortilla onto the skillet and cook for about 1-2 minutes on each side, or until lightly golden brown and bubbles form. Repeat with the remaining dough balls.
7. Keep Warm:
   • As you cook the tortillas, stack them on a plate and cover them with a clean kitchen towel to keep them warm and prevent them from drying out.
8. Serve:
   • Serve the sourdough discard tortillas warm with your favorite fillings, such as grilled chicken, beef, beans, vegetables, cheese, salsa, guacamole, and sour cream.
9. Enjoy:
   • Enjoy these homemade sourdough discard tortillas as a delicious and versatile addition to your meals!

Note: These tortillas can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Reheat them in a dry skillet or microwave before serving if desired.