Sourdough Tortillas (uses discard or active starter)
A tasty way to use sourdough discard — these tortillas pick up a subtle tang that pairs beautifully with savory fillings. Great bridge between your sourdough audience and tortillas.
Servings 9 Tortillas
Equipment
- Mixing bowl
- Rolling pin (or press)
- Skillet or griddle
Ingredients
- 1 cup 240 g active sourdough starter or discard (100% hydration)
- 1½ cups 190 g all-purpose flour
- 2 tbsp neutral oil or melted butter
- ½ tsp fine sea salt
- 1 –2 tbsp warm water if needed
Instructions
- Mix ingredients. In a bowl, stir starter, flour, oil, and salt. If mixture is too dry, add 1 tbsp warm water at a time until it forms a soft dough.
- Knead lightly. Knead 30–60 seconds in the bowl until cohesive.
- Rest. Cover and let rest 10–20 minutes (starter flavor integrates; resting makes rolling easier).
- Divide. Divide into 8–10 balls and flatten.
- Roll/press. Roll or press to ~1/8″ thickness.
- Cook. Cook on preheated skillet 30–60 seconds per side until lightly spotted and cooked through. Keep warm.