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Have extra sourdough starter discard? Tortillas are the perfect recipe to make with sourdough discard. Use Sourdough Discard Tortillas for wraps, tacos, or a simple snack.
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Why you will love our Sourdough Flour Tortillas
- Versatile: Whether you're craving tacos, quesadillas, enchiladas, or simply need a wrap for your lunchtime sandwich, these sourdough discard tortillas are incredibly versatile, making them a pantry staple you'll reach for time and time again.
- Simple Ingredients: With just a handful of basic ingredients, including flour, water, salt, and of course, sourdough discard, this recipe proves that you don't need a long list of ingredients to create something truly delicious.
- Sustainable: By using up sourdough discard that might otherwise go to waste, reducing your food waste one tortilla at a time.
- Homemade Satisfaction: There's something incredibly satisfying about making your tortillas from scratch. Plus, the aroma of freshly cooked tortillas wafting through your kitchen is simply irresistible.
Jump to:
- Why you will love our Sourdough Flour Tortillas
- Ingredients you will need
- Recipe Substitutions and Variations
- Step by Step Instructions
- How to Store Tortillas
- Equipment Recommendation
- Top tip
- SOURDOUGH DISCARD TORTILLA
Ingredients you will need
- Sourdough discard
- olive oil
- warm water
- flour
- sea salt
See recipe card for quantities.
Recipe Substitutions and Variations
- Flour- I prefer Organic flour, feel free to substitute with bread flour or gluten flour.
- Olive oil- you can use any light flavor oil.
These Sourdough tortillas can be used for tacos, enchiladas, or wraps.
Step by Step Instructions
Step 1: Make the Sourdough Tortilla Dough
In a large glass bowl add ⅔ cups of warm water, ⅔ cups sourdough discard, ¼ cup oil, 1 teaspoon salt, and 1 ¾ cups of flour. Knead 2-5 minutes the ingredients together until dough comes together. Cover with a damp paper towel and cover with plastic wrap let sit for 30 minutes.
Step 2: How to roll out Tortillas
Separate dough into 8-10 even pieces. Then flour a counter surface and with a rolling pin roll out into a thin circle or you can use a tortilla press.
Step 3: Cook Tortillas
Heat a skillet preferably heavy bottom or cast iron on medium heat. Drizzle some oil or butter place the dough tortilla and cook until golden and flip to the other side about 2-3 minutes per side.
How to Store Tortillas
Tortillas are best stored in an airtight container or a reusable bag for uptown 2 days at room temperature. Store in the refrigerator for 7-10 days in an airtight bag. Also, you can freeze for up to a year. If you would like to take out a tortilla at a time then line with parchment paper in-between each tortilla.
Equipment Recommendation
Top tip
Wrap the cooked tortillas in a linen towel while cooking this will help make the tortillas flexible and keep them warm longer.
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SOURDOUGH DISCARD TORTILLA
Julie Chelombitko
Have extra sourdough starter discard? Tortillas are the perfect recipe to make with sourdough discard. Use Sourdough Discard Tortillas for wraps, tacos, or a simple snack.
2 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Rise Time 30 minutes mins
Total Time 55 minutes mins
Course Appetizer, bread, Side Dish
Servings 10 tortillas
Equipment
1 cast iron skillet
1 tortilla press
1 Large bowl
Ingredients
- ⅔ cups sourdough starter discard
- ¼ cup light tasting olive oil
- ⅔ cup warm filtered water
- 1 ¾ cup Flour good quality
- 1 teaspoon sea salt
Instructions
In a large glass bowl add ⅔ cups of warm water, ⅔ cups sourdough discard, ¼ cup oil, 1 teaspoon salt, and 1 ¾ cups of flour.
Knead 2-5 minutes the ingredients together until dough comes together. Cover with a damp paper towel and cover with plastic wrap let sit for 30 minutes.
Separate dough into 8-10 even pieces. Then flour a counter surface and with a rolling pin roll out into a thin circle or you can use a tortilla press.
Heat a skillet preferably heavy bottom or cast iron on medium heat. Drizzle some oil or butter place the dough tortilla and cook until golden and flip to the other side about 2-3 minutes per side.
Notes
Storage Recommendation:
Tortillas are best stored in an airtight container or a reusable bag for uptown 2 days at room temperature. Store in the refrigerator for 7-10 days in an airtight bag. Also, you can freeze for up to a year. If you would like to take out a tortilla at a time then line with parchment paper in-between each tortilla.
Keyword grinder sandwich, tacos, tortilla, wraps
More SOURDOUGH RECIPES
- RUSTIC WHOLE WHEAT SOURDOUGH BREAD RECIPE
Reader Interactions
Comments
Heather says
24 hours made the dough so delicate, and really sour. Other than the multiple pans, not a lot of tips on cooking the darn things. I salvaged a few that might be serviceable for pizza. My dog loved themReply
JULIE'S APRON says
I'm sorry you are having trouble with this recipe. In the directions it says to let it rise for 30 minutes this will make sure your dough won't turn too sour. Also, I explain how to portion the dough and roll it out and in the last step it explains how to cook it on a skillet. In my recipe, only one pan is required. I hope you can try the recipe again and if you read the steps before starting It should help clarify any questions.
Reply
Katie says
it says cover with a wet paper towel and plastic wrap then rest for 30 minutes. do I cover with both or just one or is this a typo or preference? seems kind of redundant to use both....
Reply
JULIE'S APRON says
I like to do both because the paper towel adds moisture and the plastic wrap seals in the moisture. You can defiantly use one of them but I find the paper towel drys out fast with out the plastic wrap.
Reply
