There’s something magical about the smell of freshly cooked tortillas wafting through the kitchen. I remember making tortillas with my grandmother, her hands skillfully shaping the dough as we shared stories and laughter. Sourdough Discard Tortillas hold a special place in my heart because they remind me of those cherished moments. With each bite, you experience the tangy flavor of sourdough paired with the simplicity of homemade tortillas. Using sourdough discard creates a delightful way to reduce waste while enjoying a delicious, nutritious treat that becomes a canvas for your favorite fillings. This recipe not only gives life to leftover starter but also opens up a world of flavor and tradition.
Why Make This Recipe
Making Sourdough Discard Tortillas is a wonderful way to make use of your sourdough starter. Instead of tossing out that extra discard, you can create something utterly delicious and versatile. These tortillas are soft, flavorful, and perfect for tacos, wraps, or enchiladas. Plus, they’re quick to make and use pantry staples that you likely already have. By incorporating sourdough discard, you’re not only reducing waste but also adding a unique tang to each tortilla. It’s a satisfying way to enjoy a homemade staple while nurturing your culinary skills.
How to Make Sourdough Discard Tortillas
Ingredients
- 1/2 cup sourdough starter discard
- 1/4 cup olive oil
- 1/3 cup water
- 1 2/3 cup flour
- 1/2 tsp sea salt
Directions
- Prepare the Dough: In a large mixing bowl, whisk together the sourdough discard, olive oil, and water until well combined. Then, add the flour and sea salt, mixing until a smooth dough forms. If you have a KitchenAid Stand Mixer, use the dough hook attachment for kneading. However, kneading by hand is an option too.
- Stretch and Fold: Perform one set of stretch and folds. Gently pull one side of the dough up and over, folding it back onto itself. Rotate the bowl and repeat, folding from each side to complete all four stretches. Cover the dough with a tea towel and let it rest for 30 minutes.
- Shape the Dough: After resting, divide the dough into eight evenly sized pieces. On a lightly floured surface, roll each piece into a round tortilla shape as thin as possible without tearing. A lightly floured silicone mat can be very helpful to prevent sticking, or you can use a tortilla press if you have one. Place parchment paper between each rolled-out tortilla to avoid sticking.
- Cook the Tortillas: Heat a skillet or pan over medium/low heat. A cast iron skillet works wonders here. Once hot, cook each tortilla for 3–4 minutes on each side, or until bubbles form on the top. Keep the heat low to prevent burning, which can make the tortillas tough.
- Store or Serve: Serve the tortillas immediately, or let them cool before storing. These tortillas will keep in the fridge for up to a week or in the freezer for up to 6 months.
How to Serve Sourdough Discard Tortillas
Sourdough Discard Tortillas are incredibly versatile. You can fill them with grilled vegetables, meats, or cheese for delightful tacos or wraps. Top with salsa, guacamole, or sour cream for added flavor. They also make a perfect base for quesadillas or enchiladas. The options are endless, making them a great addition to any meal.
How to Store Sourdough Discard Tortillas
To store your tortillas, place them in an airtight container or wrap them in plastic wrap. They can be kept in the refrigerator for up to a week. If you want to store them for a longer period, freeze them. Just be sure to separate each tortilla with parchment paper before freezing to make thawing easier.
Tips to Make Sourdough Discard Tortillas
- If the dough is too sticky, add a bit more flour until it reaches the right consistency.
- Be patient while cooking; low heat ensures a softer tortilla.
- Experiment with adding spices or herbs to the dough for extra flavor.
Variation
You can try using whole wheat flour instead of all-purpose flour for a nuttier flavor and added nutrients. Also, consider adding a bit of cumin or chili powder for a touch of spice that can elevate your tortillas.
FAQs
1. Can I use a different type of oil?
Yes, you can substitute olive oil with another oil like avocado or sunflower oil if you prefer.
2. What do I do if my tortillas are tough?
If your tortillas come out tough, it might be due to kneading too much or cooking at too high a temperature. Cook them at a lower heat for a shorter time, and be gentle while handling the dough.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time and keep it in the fridge, covered, for up to 24 hours before shaping and cooking the tortillas. Just allow it to come to room temperature before rolling.
Sourdough Discard Tortillas
Ingredients
Dough Ingredients
- 1/2 cup sourdough starter discard Use active sourdough starter discard.
- 1/4 cup olive oil Can substitute with avocado or sunflower oil.
- 1/3 cup water
- 1 2/3 cup flour Can use all-purpose or whole wheat flour.
- 1/2 tsp sea salt
Method
Preparation
- In a large mixing bowl, whisk together the sourdough discard, olive oil, and water until well combined.
- Add the flour and sea salt, mixing until a smooth dough forms. Knead with a KitchenAid Stand Mixer or by hand.
Stretch and Fold
- Perform one set of stretch and folds by pulling one side of the dough up and over, folding back onto itself. Rotate and repeat for all sides.
- Cover the dough with a tea towel and let it rest for 30 minutes.
Shape the Dough
- Divide the dough into eight evenly sized pieces.
- On a lightly floured surface, roll each piece into a round tortilla shape as thin as possible.
- Place parchment paper between each rolled tortilla to avoid sticking.
Cook the Tortillas
- Heat a skillet or pan over medium/low heat.
- Cook each tortilla for 3-4 minutes on each side, or until bubbles form on top.
- Keep the heat low to prevent burning.
Serve or Store
- Serve the tortillas immediately, or cool before storing in the fridge or freezer.