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Collection: Main
Recipe By: alexskeen1
Sourdough Discard Tortillas
Ingredients
- 1 cup sourdough discard (unfed, straight from the fridge works fine)
- • 1–1 ½ cups flour (all-purpose or bread flour; can also use part whole wheat)
- • 2–3 tbsp fat (olive oil, butter, or lard)
- • ½ tsp salt
- • About ¼ cup water (adjust depending on flour and discard hydration)
- Half recipe;
- • 125 g sourdough starter (semi-active or discard is fine)
- • 150 g (about 1 cup) plain flour (you can sub part whole wheat if you like)
- • 20 g (1½ tbsp) olive oil, melted butter, or lard
- • ½ tsp salt
- • 20–40 g water (start with 20g, add more if dough is dry)
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Directions
- 1. Mix dough: Combine discard, flour, salt, and fat. Add water slowly until you get a soft, smooth dough.
- 2. Rest: Cover and let the dough rest for 30 minutes (this relaxes the gluten and makes rolling easier).
- 3. Divide & roll: Divide into 8–10 balls, then roll each one out thinly on a lightly floured surface.
- 4. Cook: Heat a dry skillet over medium-high. Cook tortillas for about 1 minute per side until you get light brown spots.
- 5. Wrap: Keep them warm in a towel while you cook the rest — they stay pliable that way.
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