sourdough discard tortillas

Tortillas are a staple in many kitchens, and when you have leftover sourdough discard, why not put it to good use? These sourdough discard tortillas are a perfect way to reduce food waste while creating soft, flavorful, and slightly tangy tortillas that are ideal for tacos, wraps, or quesadillas. The addition of sourdough discard gives the tortillas a subtle depth of flavor and makes them even more delicious.

Making tortillas from scratch is easier than you might think, and with sourdough discard in the mix, you get the added bonus of incorporating your sourdough starter into your meals. Whether you’re new to making tortillas or a seasoned pro, this recipe will give you a fun and tasty way to use your sourdough discard.

Recipe Overview:

Dish Name: Sourdough Discard Tortillas
Cuisine: Mexican, Tex-Mex
Preparation Time: 15 minutes
Resting Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 55 minutes
Serves: 8-10 tortillas
Difficulty Level: Easy

Ingredients:

For these soft and tangy sourdough discard tortillas, you’ll need the following ingredients:

1 cup sourdough discard (unfed, straight from your starter)
2 cups all-purpose flour (plus extra for rolling)
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup olive oil or melted butter (for a richer flavor)
1/3 cup warm water (more as needed)

Preparation Time:

Active Preparation: 15 minutes (for mixing, kneading, and resting the dough)
Resting Time: 30 minutes (for dough to relax)
Cooking Time: 10 minutes (depending on how many tortillas you’re cooking at once)

Total Time: About 55 minutes (with resting)

Intensity Level:

These sourdough discard tortillas are very easy to make. The dough comes together quickly, and there’s no need for any complex techniques. The most time-consuming part is letting the dough rest, but the payoff is soft, flavorful tortillas that are better than store-bought ones. This recipe is perfect for anyone, including beginners.

Instructions:

Step 1: Prepare the Dough

Mix dry ingredients: In a large mixing bowl, whisk together the flour, salt, and baking powder.
Add the wet ingredients: To the flour mixture, add the sourdough discard, olive oil (or melted butter), and warm water. Use a spoon or your hands to bring the dough together. It may be a little shaggy at first.
Knead the dough: Transfer the dough to a clean surface and knead for about 3-5 minutes. The dough should be smooth and soft but not sticky. If it’s too dry, add a tablespoon more water at a time; if it’s too sticky, add a little more flour.
Rest the dough: Once the dough is smooth, cover it with a damp towel or plastic wrap and let it rest for 30 minutes. This resting period helps the dough relax, making it easier to roll out.

Step 2: Roll Out the Tortillas

Divide the dough: After resting, divide the dough into 8-10 even pieces (depending on how large you want your tortillas). Roll each piece into a ball.
Roll out the dough: On a lightly floured surface, use a rolling pin to roll each dough ball into a thin circle, about 6-8 inches in diameter. Try to keep the thickness even, but don’t worry if the shapes aren’t perfect — rustic tortillas are part of the charm!
Tip: If the dough sticks to the rolling pin, lightly dust it with more flour. You can also roll the dough between two pieces of parchment paper to avoid sticking.

Step 3: Cook the Tortillas

Heat a skillet: Place a large, dry skillet or griddle over medium-high heat. It should be very hot but not smoking.
Cook the tortillas: One at a time, place each tortilla into the hot skillet. Cook for about 30 seconds on the first side, until you see bubbles starting to form. Flip it over and cook for another 15-20 seconds on the other side. The tortilla should have golden brown spots.
Stack the tortillas: Once cooked, remove the tortilla from the skillet and place it in a clean kitchen towel to keep warm. Repeat the process with the remaining dough balls.
Serve and enjoy: Serve the tortillas warm with your favorite fillings, whether it’s tacos, burritos, wraps, or quesadillas.

Tips for Success:

Use a Cast Iron Skillet: A cast iron skillet provides excellent heat retention and produces nice brown spots on the tortillas. However, a non-stick skillet will also work well.
Resting the Dough: The resting time is crucial. It allows the gluten to relax, which makes rolling the tortillas easier and results in a softer texture.
Storage: If you have leftovers, store the tortillas in an airtight container or zip-top bag. They will stay fresh for 2-3 days at room temperature. You can also freeze them by placing parchment paper between each tortilla and sealing them in a freezer bag for up to 2 months.
Don’t Overcook: The tortillas cook quickly. Be sure not to overcook them, or they will become too crisp and not soft enough for folding.
Flavor Variations: You can add a bit of garlic powder, onion powder, or cumin to the dough for additional flavor if desired.

Nutritional Information (per tortilla, based on 8 tortillas):

The following nutritional information is approximate and based on a recipe yielding 8 tortillas:

Calories: 140 kcal
Protein: 3 g
Fat: 6 g
- Saturated Fat: 1 g
Carbohydrates: 19 g
- Fiber: 1 g
- Sugars: 0 g
Cholesterol: 0 mg
Sodium: 140 mg
Potassium: 60 mg
Vitamin A: 0%
Vitamin C: 0%
Calcium: 2%
Iron: 8%

Conclusion:

These Sourdough Discard Tortillas are an easy and flavorful way to use up your sourdough starter, reducing food waste and adding a touch of tang to your tortillas. Whether you’re making tacos, wraps, or just enjoying them with a little butter, these soft, slightly chewy tortillas will become a staple in your kitchen. The process is simple, and the results are incredibly satisfying, making these tortillas perfect for anyone who enjoys homemade bread and wants to try something new with their sourdough discard.

The next time you have some sourdough discard on hand, try making these tortillas and experience how a little bit of sourdough can elevate your cooking. Enjoy!