Sourdough Tortillas
Looking for the best sourdough discard tortillas recipe that’s quick, flexible, and delicious? Whether you have a tortilla press or not, this easy method will show you how to turn your sourdough starter into soft, flour tortillas in no time.
Ingredients
- 450 grams flour
- 245 grams sourdough starter (active or discard)
- 50 grams olive oil
- 180 grams water
- 7 grams salt
- olive or coconut oil for coating the skilled
Instructions
- In a large mixing bowl, whisk together the water and sourdough starter until well combined, with no clumps remaining.
- Add the flour, olive oil, and salt to the sourdough starter.
- If using a stand mixer, use a dough hook and mix for about 5 minutes on low speed, until the dough pulls away from the sides of the bowl.
- If mixing by hand: Mix the dough ingredients using a wooden spoon until they form a shaggy ball. Then, turn the dough out onto a floured surface and knead with the heel of your hand for 8-10 minutes.
- The dough should be soft, smooth, and elastic. If it feels too wet to handle, or it isn't pulling away from the bowl, add additional flour one tablespoon at a time until the dough comes together. If the dough is too dry, add water one tablespoon at a time until it comes together.
- Transfer dough to a well-greased bowl and cover with plastic or a damp dish towel. Set the dough aside to ferment at room temperature or in the refrigerator for 8-12 hours or overnight. Alternatively, you can skip fermentation and proceed directly to the next step.
- Turn the dough out onto a floured cutting board. For standard-sized tortillas, cut the dough into 12 equal pieces. For burrito-sized tortillas, cut the dough into six equal pieces. Roll the pieces into uniform balls.
- Let the dough balls rest for 15–30 minutes under a towel—this relaxes the gluten, making them easier to roll.
- Lightly flour your work surface and rolling pin to prevent sticking. Place one dough ball on the floured surface and gently flatten it with your hand. Roll from the center outward, rotating the dough a quarter turn between rolls to maintain a round shape. Roll the dough until it is very thin, almost translucent, without tearing.
- Stack tortillas between sheets of parchment paper or paper towels to prevent sticking.
- Heat a large cast-iron skillet over medium heat (any pan will do). When the pan is preheated, lightly brush it with olive oil or coconut oil.
- Cook tortillas one at a time for 1-2 minutes per side. Bubbles will form on the tortilla when it's time to flip.
- Continue cooking until all the tortillas are cooked. Store at room temperature for 1-2 days, or in the freezer for 3-6 months.