Easy Sourdough Discard Tortillas
Soft, flexible homemade tortillas made with sourdough discard, bread flour, water, olive oil, and salt. They're lightly chewy with a subtle tang and delicious toasted spots.
Equipment
- Large mixing bowl
- Kitchen scale
- Rolling Pin
- Cast-iron skillet, griddle, or heavy frying pan
- Clean kitchen towel
- Dough scraper
- Measuring spoons
Ingredients
- 500 g bread flour
- 200 g sourdough discard
- 280 g water
- 15 g olive oil
- 15 g salt
Instructions
- Add the bread flour, sourdough discard, water, olive oil, and salt to a large mixing bowl.
- Mix until a rough, shaggy dough forms and no large areas of dry flour remain.
- Cover the bowl and let the dough rest for 30 minutes.
- Knead the dough for 8-10 minutes by hand, or until smooth and elastic.
- Cover the dough and let it ferment at room temperature for about 4 hours, or until it looks slightly puffy and relaxed.
- Transfer the dough to a lightly floured surface and divide it into 12 equal portions.
- Shape each portion into a smooth ball and cover with a clean kitchen towel.
- Let the dough balls rest for 30 minutes so the gluten can relax.
- Flatten one dough ball and roll it into a thin, round tortilla.
- Heat a dry skillet or griddle over medium-high to high heat.
- Place the tortilla on the hot skillet and cook for 45-60 seconds, until bubbles and golden-brown spots appear.
- Flip and cook for another 30-60 seconds.
- Remove the tortilla and immediately place it under a clean kitchen towel to keep it soft.
- Repeat with the remaining dough balls, stacking the cooked tortillas under the towel.
Notes
Approximate per tortilla:
- Calories: 235 kcal
- Carbohydrates: 43 g
- Protein: 7 g
- Fat: 3 g
- Saturated Fat: 0.4 g
- Fiber: 2 g
- Sodium: 1,000 mg
