Description
Soft, flavorful sourdough discard tortillas that reduce waste and elevate your homemade meals with a tangy twist.
Ingredients
- 1 ⅔ cups all-purpose flour
- ½ cup sourdough discard
- ¼ cup olive oil (or melted butter, coconut oil, or lard)
- ⅓ cup warm water
- ½ teaspoon salt
- Optional: 1½ teaspoons baking powder
Instructions
- In a bowl, whisk sourdough discard, olive oil, and warm water until smooth.
- Add flour, salt, and optional baking powder. Stir until a rough dough forms.
- Knead 1–2 minutes (or 4–6 minutes in mixer) until smooth and slightly tacky.
- Cover and rest dough for 30 minutes at room temperature.
- Divide dough into 8–12 balls, depending on tortilla size.
- Preheat a dry skillet over medium-high heat.
- Roll each ball into a very thin circle on a floured surface.
- Cook each tortilla 30–45 seconds per side until light golden spots appear.
- Stack cooked tortillas and wrap in a towel to keep warm.
- Store in airtight container for 2–3 days or freeze up to 3 months.
Notes
Use discard at room temperature. Don’t overcook keep tortillas soft and pliable. For gluten-free, use a 1:1 gluten-free flour blend and roll between parchment sheets.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican