Sourdough Discard Tortillas Recipe

Don’t waste sourdough discard! Make delicious tortillas with this easy recipe. Perfect for tacos, burritos & more!

STEP-BY-STEP INSTRUCTIONS

1. In a large bowl, combine the sourdough discard, flour, baking powder, and salt. Mix well.

2. Then add the vegetable oil and warm water to the dry ingredients.

3. Mix until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.

4. Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic.

5. Place the dough back in the bowl, cover it with a damp cloth, and let it rest for about 30 minutes.

6. Divide the dough into 8-10 equal portions, depending on how large you want your tortillas.

7. Roll each portion into a ball. Using a rolling pin, roll each ball into a thin circle, about 1/8 inch thick.

8. Over medium-high heat Preheat a non-stick skillet or griddle.

9. Place one rolled-out tortilla onto the hot skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom has light brown spots.

10. Flip your tortilla and cook the other side for 1 to 2 minutes.

11. Then remove your tortilla from the skillet, place it on a plate, and cover it with a clean towel to keep it warm and soft.

12. Repeat with the remaining dough.

13. Serve your sourdough discard tortillas warm with your favorite fillings or toppings.

Sourdough Discard Tortillas Ingredients

INGREDIENTS:

• 1 cup sourdough discard (unfed starter)
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (or olive oil)
• 1/4 cup warm water you can add more if needed)

INSTRUCTIONS:

Mix the Dough:

1. In a large bowl, combine the sourdough discard, flour, baking powder, and salt. Mix well.
2. Then add the vegetable oil and warm water to the dry ingredients.
3. Mix until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.

Knead the Dough:

1. Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic.
2. Place the dough back in the bowl, cover it with a damp cloth, and let it rest for about 30 minutes.

Divide and Shape:

1. Divide the dough into 8-10 equal portions, depending on how large you want your tortillas.
2. Roll each portion into a ball. Using a rolling pin, roll each ball into a thin circle, about 1/8 inch thick.

Cook the Tortillas:

1. Over medium-high heat Preheat a non-stick skillet or griddle.
2. Place one rolled-out tortilla onto the hot skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom has light brown spots.
3. Flip your tortilla and cook the other side for 1 to 2 minutes.
4. Then remove your tortilla from the skillet, place it on a plate, and cover it with a clean towel to keep it warm and soft.
5. Repeat with the remaining dough.

Serve:

1. Serve your sourdough discard tortillas warm with your favorite fillings or toppings.

Check out my other sourdough recipes:

How To Make Sourdough Starter

Sourdough Blueberry Muffins Recipe

The Best Sourdough Brownies

Sourdough English Muffins Recipe

Yield: 10

Sourdough Tortillas Recipe

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Don't waste sourdough discard! Make delicious tortillas with this easy recipe. Perfect for tacos, burritos & more!

Prep Time 15 minutes

Cook Time 2 minutes

Total Time 17 minutes

Ingredients

• 1 cup sourdough discard (unfed starter)
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (or olive oil)
• 1/4 cup warm water you can add more if needed)

Instructions

1. In a large bowl, combine the sourdough discard, flour, baking powder, and salt. Mix well.
2. Then add the vegetable oil and warm water to the dry ingredients.
3. Mix until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.
4. Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic.
5. Place the dough back in the bowl, cover it with a damp cloth, and let it rest for about 30 minutes.
6. Divide the dough into 8-10 equal portions, depending on how large you want your tortillas.
   Roll each portion into a ball. Using a rolling pin, roll each ball into a thin circle, about 1/8 inch thick.
7. Over medium-high heat Preheat a non-stick skillet or griddle.
8. Place one rolled-out tortilla onto the hot skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom has light brown spots.
9. Flip your tortilla and cook the other side for 1 to 2 minutes.
10. Then remove your tortilla from the skillet, place it on a plate, and cover it with a clean towel to keep it warm and soft.
11. Repeat with the remaining dough.
12. Serve your sourdough discard tortillas warm with your favorite fillings or toppings.

Notes

1. The consistency of your starter can affect the dough, so be prepared to adjust the amount of flour or water.
2. For best results, make sure your skillet is hot before starting to cook the tortillas.
3. Store leftover tortillas in an airtight container in the refrigerator and reheat before serving.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving:Calories: 81Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 156mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 2g