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.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 90mgFiber: 1g
Notes
Store in an airtight container or wrapped in plastic. They can be kept in the refrigerator for up to a week or frozen for up to 6 months. Consider adding spices or herbs to the dough for extra flavor.
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