Description
These soft and flavorful sourdough discard tortillas are the perfect way to use up extra starter. They are easy to make, require minimal ingredients, and are great for tacos, wraps, or quesadillas.
Ingredients
Units
Scale
- 500 g bread flour
- 280 g water
- 200 g sourdough starter (or sourdough discard)
- 15 g olive oil (or coconut oil)
- 15 g salt
Instructions
- Mix Dough: In a large bowl, combine all the ingredients and mix until a shaggy dough forms. Cover and let rest for 30 minutes.
- Knead: Knead by hand for about 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4-6 minutes.
- First Rise: Place the dough in a greased bowl, cover, and let rise at room temperature until it increases by about 30% (this may take several hours).
- Divide and Rest: Turn the dough onto a floured surface, divide into 12 equal portions (about 80g each), and roll into balls. Cover and let rest for 30 minutes.
- Roll Out: Roll each ball into a thin round tortilla using a rolling pin. If needed, lightly dust with flour to prevent sticking.
- Cook: Heat a dry skillet over medium-high heat. Cook each tortilla for about 1 minute per side until bubbles form and golden brown spots appear.
- Serve: Stack cooked tortillas and keep covered with a towel to stay soft.
Notes
- Flour Choice: Bread flour gives a chewier texture, while all-purpose flour works well for a softer tortilla.
- Resting Time: Allowing the dough to rest makes rolling easier.
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Serving Suggestion: Reheat in a skillet for a few seconds before serving for best texture.
Nutrition
- Serving Size: per tortilla
- Calories: 160 kcal
- Sodium: 300mg
- Fat: 3g
- Carbohydrates: 30
- Protein: 4g