Sourdough Discard Tortillas

Elevate your taco night with these easy-to-make sourdough tortillas! Using sourdough discard adds a unique flavor and helps reduce waste. Perfect for wrapping up your favorite fillings or enjoying on their own.

Servings: 8-10 tortillas

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Ingredients:

250g sourdough discard
160g warm water
100g olive oil
400g flour
6g salt

Instructions:

Mix the Wet Ingredients: In a mixing bowl, combine the warm water, sourdough discard, olive oil, and salt. Mix well until combined.
Add Flour: Gradually add the flour to the mixture and stir until a dough begins to form.
Knead the Dough: Turn the dough out onto a clean counter and knead for 5-10 minutes. You can also use a stand mixer with a dough hook.
Rest the Dough: Let the dough rest for 20 minutes to relax.
Divide the Dough: Lightly flour your counter and divide the dough into 8-10 equal sections. For larger tortillas, divide into 6; for smaller, divide into 12.
Shape and Roll: Roll each section into a ball, then use a rolling pin to flatten them into tortillas.
Cook the Tortillas: Spray a hot pan with avocado oil and cook each tortilla for about 30 seconds on each side, or until lightly browned and cooked through.
Enjoy: Serve warm and savor the deliciousness of your sourdough tortillas!

Additional Tips:

Customization: Add spices or herbs to the dough for extra flavor.
Substitutions: Use different oils or flours (like whole wheat) if desired.
Common Mistakes: Avoid over-kneading, which can make the tortillas tough.

Storing Instructions:

Leftovers: Store leftover tortillas in an airtight container at room temperature for up to 3 days.
Freezing: Freeze tortillas layered with parchment paper in a freezer-safe bag for up to 3 months.
Reheating: Warm frozen tortillas on a skillet or in the microwave wrapped in a damp paper towel.