If you’re a sourdough enthusiast, you’ve likely found yourself with a surplus of sourdough discard. Instead of tossing it out, why not transform it into something delicious and practical? These sourdough discard tortillas are soft, pliable, and full of that subtle tangy flavor that sourdough brings. They’re perfect for wraps, tacos, quesadillas, or even as a side to your favorite meal. This recipe is simple, requires minimal ingredients, and is a great way to reduce food waste.
Ingredients
1 cup (240g) sourdough discard (unfed starter, straight from the fridge)
1 1/2 cups (190g) all-purpose flour (plus extra for dusting)
1/2 teaspoon kosher salt
1/4 teaspoon baking powder (optional, for extra softness)
2 tablespoons (30ml) neutral oil (such as avocado, vegetable, or olive oil)
1/3 to 1/2 cup (80-120ml) warm water (adjust as needed)
Equipment
Mixing bowl
Rolling pin
Skillet or griddle (preferably cast iron)
Measuring cups and spoons
Kitchen scale (optional but helpful for accuracy)
Plastic wrap or a clean kitchen towel
Instructions
Step 1: Make the Dough
Combine Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of baking powder (if using).
Add Wet Ingredients: Add 1 cup of sourdough discard and 2 tablespoons of neutral oil to the dry ingredients. Mix with a wooden spoon or your hands until the dough starts to come together.
Add Water Gradually: Slowly add warm water, 1-2 tablespoons at a time, until the dough forms a cohesive ball. You may not need all the water, or you may need a bit more depending on the hydration of your sourdough discard. The dough should be soft but not sticky.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Step 2: Rest the Dough
Shape and Rest: Divide the dough into 8 equal pieces (about 50-60g each). Roll each piece into a ball and place them on a plate or baking sheet. Cover with plastic wrap or a clean kitchen towel and let the dough rest for 30 minutes. This allows the gluten to relax, making the tortillas easier to roll out.
Step 3: Roll Out the Tortillas
Preheat the Skillet: While the dough is resting, preheat a skillet or griddle over medium-high heat. A cast iron skillet works best for even heat distribution.
Roll the Dough: Lightly flour your work surface and rolling pin. Take one dough ball and flatten it slightly with your hand. Roll it out into a thin circle, about 6-8 inches in diameter. If the dough springs back, let it rest for another minute or two before continuing.
Keep Them Thin: The thinner you roll the tortillas, the softer and more pliable they’ll be. Don’t worry if they’re not perfectly round—rustic tortillas have charm!
Step 4: Cook the Tortillas
Cook on the Skillet: Place one rolled-out tortilla onto the preheated skillet. Cook for 30-60 seconds, or until bubbles form on the surface and the bottom has light brown spots.
Flip and Cook: Flip the tortilla and cook for another 30-60 seconds on the other side. The tortilla should puff up slightly, which is a good sign!
Keep Warm: Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep them soft and warm. Repeat with the remaining dough balls.
Step 5: Serve and Store
Serve Immediately: These tortillas are best served warm. Use them for tacos, wraps, or as a side to your favorite dishes.
Store for Later: If you have leftovers, let the tortillas cool completely, then store them in an airtight container or zip-top bag. They’ll keep at room temperature for 1-2 days or in the refrigerator for up to a week. Reheat in a skillet or microwave before serving.
Notes
Sourdough Discard Hydration: The hydration level of your sourdough discard can vary. If your discard is very thick, you may need to add more water to the dough. If it’s very runny, you may need to add a bit more flour.
Baking Powder: The baking powder is optional but helps make the tortillas softer and more pliable. If you prefer a more traditional tortilla texture, you can omit it.
Flour Variations: You can substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just keep in mind that whole wheat flour absorbs more water, so you may need to adjust the water accordingly.
Cooking Tips:
Don’t overcook the tortillas, or they’ll become dry and brittle. They should be soft and pliable with light brown spots.
If your tortillas aren’t puffing up, try pressing them gently with a spatula while cooking to encourage air pockets to form.
Freezing: These tortillas freeze well. Place a piece of parchment paper between each tortilla to prevent sticking, then store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat directly from frozen.
Customizations:
Add 1/2 teaspoon of garlic powder or smoked paprika to the dough for a flavorful twist.
For a richer flavor, substitute the neutral oil with melted butter or lard.
Time and Temperature Breakdown
Dough Preparation: 10 minutes
Dough Resting: 30 minutes
Rolling and Cooking: 20-30 minutes (depending on your skillet size and experience)
Total Time: Approximately 1 hour
These sourdough discard tortillas are a fantastic way to use up your sourdough starter while creating something delicious and versatile. They’re easy to make, require minimal ingredients, and are a great addition to your kitchen repertoire. Enjoy
