Homemade Sourdough Discard Tortillas
Soft, pliable flatbreads that utilize leftover sourdough discard, yielding a subtle tang and a pillowy texture. These sourdough discard tortillas cook quickly on a hot skillet and make the perfect base for tacos, wraps, or a simple snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough discard
- ¼ –½ cup warm water adjust as needed
- 1 teaspoon salt
- 2 tablespoons oil olive or neutral oil
(Optional) Spices like cumin, oregano, or chili powder for flavor
Instructions
- In a mixing bowl, whisk flour and salt.
- Stir in sourdough discard until the dough starts to form.
- Add oil and a little warm water at a time. Mix into a soft, cohesive dough.
- Knead lightly on a floured surface for 2–3 minutes.
- Let dough rest, covered, for 15 minutes.
- Divide into 8–10 balls and roll each into a thin circle.
- Cook on a hot skillet over medium-high heat, about 30 seconds to 1 minute per side.
- Stack tortillas and keep them covered with a clean cloth until ready to serve.
Notes
Be mindful of hydration—if your discard is on the thicker side, you might need a little more water. Conversely, if it’s very runny, reduce added water so the dough doesn’t get overly sticky.