Transform your sourdough discard into delicious flour tortillas with this easy, foolproof recipe!
I love prepping these tortillas in the morning, about an hour before lunchtime. It’s as simple as mixing the ingredients together and letting the dough relax. Then, just before lunch, I shape, flatten, and cook the tortillas on the stovetop. The result? Fresh, homemade, warm tortillas for lunch!
These tortillas come out soft and tender, making them ideal for wrapping, rolling, or dipping. Whether you’re making tacos, burritos, or simply enjoying them with your favorite dip, these tortillas are a fantastic way to breathe new life to your sourdough discard in a simple and exciting way!
FAQs & Troubleshooting tips for making your tortillas
- My tortillas are too thick! What do I do?
You’ll need to roll out your tortillas thinner than you think! Aim for a thickness of about 1/8 inch for soft, pliable tortillas. - My tortilla dough is too sticky! How do I fix it?
You’re dough is most likely too wet! Try adding more flour gradually until the dough is manageable. It should be soft but not overly sticky. You can also let the tortilla dough rest to allow it to absorb the water and check again to see if it more manageable. - How long can I store leftover tortillas?
Store cooked tortillas in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. - How can I reheat leftover tortillas?
To reheat, place tortillas in a skillet over medium heat for about 15-20 seconds on each side. Alternatively, wrap them in a damp paper towel and microwave for 10-15 seconds. - Can I make the tortilla dough ahead of time?
Yes! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just let it come to room temperature before rolling out.
Looking for more sourdough discard recipes? Check these out!
- Sourdough Discard Noodles
- Quick and Easy Sourdough Crisps with just Sourdough Discard and Spices
- Sourdough Discard Pajeon (Korean Scallion Pancake)
- Sourdough Discard Dumpling Wrappers
Sourdough Discard Tortillas
Basic soft skillet tortillas made with sourdough discard
Servings: 8 medium tortillas
Ingredients
- 200 g sourdough discard
- 40 g hot water
- 150 g all purpose flour
- 50 g olive oil
- 3/4 tsp salt
Instructions
- Mix together oil, sourdough discard, and salt in a bowl. Mix in flour and then gradually add the hot water, mixing until the dough starts to come together. You may need to adjust the amount of water slightly, depending on your environment and the flour.
- Stretch & fold the dough a couple of times in the bowl, lightly kneading and shaping it into a ball. The dough should be a bit sticky but if it feels too sticky, you can add a little more flour. Cover and let the dough rest for about 45min.
- Divide the dough out into 8 equal pieces. Shape into balls, cover and let rest for 15min.
- Heat up a pan on medium high heat. Dust a work surface with flour and roll out the balls into thin disks about 8-10 inches in diameter and place it on the heated pan. Once you start seeing the tortillas expand with air, flip and cook the other side.
- Transfer to a kitchen towel and cover while you make the rest of the tortillas to prevent it from drying out.
