Sourdough Discard Tortillas Recipe

Introduction

If you’re an avid sourdough baker, you know that sourdough discard can quickly accumulate. These Sourdough Discard Tortillas offer a delicious and healthy way to transform that discard into soft, homemade tortillas. Easy to make and perfect for wraps or tacos, they bring a fresh twist to your meals.

Ingredients

• 1/2 cup sourdough starter discard (unfed starter, room temperature)
• 1/4 cup olive oil (organic, extra virgin)
• 1/3 cup water (filtered, warm)
• 1 2/3 cup flour (organic, all purpose)
• 1/2 tsp sea salt

Instructions

1. Step 1: In a large bowl, whisk together the sourdough discard, olive oil, and warm water until fully combined. Add the flour and sea salt, then mix until a smooth dough forms. You can knead the dough using a stand mixer with a dough hook or by hand.
2. Step 2: Perform one set of stretch and folds by gently pulling one side of the dough up and folding it over itself. Rotate the bowl and repeat on all four sides.
3. Step 3: Cover the dough with a tea towel and let it rest for 30 minutes.
4. Step 4: After resting, divide the dough into eight equal pieces. On a lightly floured surface, roll each piece as thinly as possible into a round tortilla shape without tearing. You may use a silicone mat or a tortilla press to prevent sticking; placing parchment paper between tortillas helps too.
5. Step 5: Heat a skillet over medium-low heat. Cook each tortilla for 3–4 minutes on each side until bubbles appear, taking care not to increase the heat too much to avoid burning.
6. Step 6: Serve tortillas immediately or let them cool before storing.

Tips & Variations

• For easier handling, chill the dough for 10 minutes before rolling to reduce stickiness.
• Try adding herbs or spices like chili powder or cumin to the dough for extra flavor.
• Use a cast iron skillet for the best heat distribution and tortilla texture.
• Place parchment paper between rolled tortillas to prevent sticking when stacking.

Storage

Store cooled tortillas in an airtight container or zip-top bag in the refrigerator for up to one week. For longer storage, freeze them for up to six months. Reheat tortillas in a warm skillet or wrapped in a damp towel in the microwave for soft results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fed sourdough starter instead of discard?

While this recipe is designed for unfed starter discard, you can use fed starter, but the dough may be more active and ferment faster. Adjust resting time accordingly and watch for over-fermentation.

What type of flour works best?

All-purpose flour is recommended for a soft, pliable tortilla, but you can experiment with whole wheat or other flours. Keep in mind different flours absorb liquid differently and may require adjustment of water.

Sourdough Discard Tortillas Recipe

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★★★★★

4.4 from 74 reviews

• Author: Lila
• Total Time: 43 mins
• Yield: 8 tortillas 1x
• Diet: Vegetarian

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Description

Sourdough Discard Tortillas are an inventive and delicious way to use leftover sourdough starter discard. These tortillas are easy to make, soft, and healthier than many store-bought options. Perfect for wraps, tacos, or as a side, they bring a slight tang and great texture to any meal.

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Ingredients

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Ingredients

• 1/2 cup sourdough starter discard (unfed starter, room temperature)
• 1/4 cup olive oil (organic, extra virgin)
• 1/3 cup water (filtered, warm)
• 1 2/3 cup all purpose flour (organic)
• 1/2 tsp sea salt

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Instructions

1. Prepare the Dough: In a large mixing bowl, whisk together the sourdough discard, olive oil, and warm water until well combined. Add the flour and sea salt. Mix until a smooth dough is formed. You can knead the dough using a dough hook on a stand mixer or by hand.
2. Stretch and Fold: Perform one set of stretch and folds by gently pulling one side of the dough up and over itself, then rotate the bowl and repeat from all four sides. This helps develop the dough’s structure.
3. Rest the Dough: Cover the dough with a tea towel and let it rest at room temperature for 30 minutes to relax and hydrate.
4. Shape the Dough: Divide the rested dough into eight equal pieces. On a lightly floured surface, roll each piece into a thin, round tortilla shape without tearing the dough. You may also use a tortilla press. Use parchment paper between rolled tortillas to prevent sticking.
5. Cook the Tortillas: Heat a skillet or cast iron pan over medium-low heat. Cook each tortilla for 3–4 minutes on each side until bubbles form and it is cooked through. Avoid high heat to prevent burning and keep tortillas soft.
6. Store or Serve: Serve immediately or cool completely and store in the refrigerator for up to one week or freeze for up to 6 months.

Notes

• Use a non-toxic, breathable tea towel to cover the dough for resting.
• To prevent tortillas sticking, flour your rolling surface lightly and use parchment paper between tortillas.
• Cook on medium-low heat to avoid burning and ensure soft tortillas.
• These tortillas can be frozen for extended storage and thawed when needed.
• Nutrition information is approximate and may vary slightly due to ingredient variations.

• Prep Time: 5 mins
• Cook Time: 8 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: sourdough discard tortilla recipe, homemade tortillas, sourdough recipes, easy tortillas, healthy tortillas, cast iron skillet tortillas