What’s the best way to enjoy veggies? Sneak them into your carbs! Now you can pack double the veggies into one meal. And if you decide to skip the veggies, you don’t have to feel bad because well… you actually didn’t skip it 😉!
These Spinach Tortillas are a delicious way to use sourdough discard and fresh spinach. To achieve a vibrant green color, start by blanching the spinach—just skip the ice bath! This method allows you to mix the flour with hot water and spinach, helping to relax the dough and keep it soft.
The goal is to create soft tortillas. After mixing the dough, let it rest for about 30 minutes. Then, divide the dough into portions and roll each piece out into very thin disks. Cook them on a skillet until they begin to puff up, then flip and repeat until all tortillas are cooked and have spots of toasty color.
If you have any extras, store them in a zip-tight container at room temperature for a few days. You can also keep them in the fridge for longer or freeze them for an even longer shelf life. When you’re ready to use them, simply defrost and lightly heat them in a skillet!
No sourdough discard? Thats just fine! Replace the weight of sourdough starter/discard with equal weight flour and water (or a liquid of choice, like milk) ex. replace 60g sourdough discard with 30g flour and 30g water
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 stove top discard recipes? Check these out:
- Sourdough Discard Okonomiyaki
- Sourdough Discard Jian Bing: Scallion Egg Crepe Roll
- Sourdough Haemul Pajeon: Seafood Scallion Pancake
- Zhima Dabing: Sesame Scallion Flatbread (Sourdough or Yeasted)
Sourdough Discard Spinach Tortillas
Equipment
- pot for boiling water
- Blender or food processor
- kitchen scale
- Rolling Pin
- pan, skillet, or griddle for cooking the tortillas
- large plate
- kitchen towel
Ingredients
- 150 g all purpose flour
- 150 g water not all of this is going in the dough. see instructions.
- 60 g spinach
- 50 g sourdough discard
- 35 g olive oil
- 1/2 tsp salt
Instructions
- Add water to a pot and bring it to a boil. Then, blanch the spinach for about 1 minute, or until it turns a vibrant green.
- Place the container of a blender or food processor on a scale and tare (zero) it out. Add the blanched spinach and then pour in the blanching water until the total weight reaches 90g. Blend.
- Mix salt and flour together. Mix in oil and then sourdough discard until a crumbly dry dough forms. Gradually add the blended spinach mixture mixing until the dough starts to come together. You may not need to use all of the spinach mixture.
- Transfer the dough onto a work surface and lightly knead. The dough should be soft. If the dough feels too wet to handle, add some more flour, no more than a tablespoon at a time. If the dough is too dry, you can add more blanching water.
- Divide the dough into balls: use 8 balls for taco-sized tortillas, 6 balls for medium-sized tortillas, or 4 balls for large tortillas. Roll each portion into a ball, dust with flour, cover and allow the dough to rest for 30 minutes.
- Flatten the balls and using a rolling pin, roll out the tortillas into a thin circle. Dust with flour and repeat with the rest.
- Heat up a pan on medium high heat and cook one side until you start to see large air pocket bubbles start to form. Flip and cook the other side for another ~1 minutes or until the bubbles on the bottom starts browning. To keep your tortillas soft, do not overcook. Transfer to a plate and cover with a towel to prevent it from drying out. Repeat with the rest of the tortillas.
What is the reserves spinach water for? I don’t see anything in the recipe saying where it’s being used. Thank you.
Hi Barb, you can find it outlined in step 2 in the recipe card: “Weigh out 90g of the spinach and reserve hot water and blend in a blender or food processor. Add salt and flour and pulse, scraping down the sides until a rough mixture forms. Add oil and sourdough discard and pulse to incorporate.”
So is the reserved water being blended with the spinach?
Hi Caila. Yes, I’ll update the recipe to make it more clear. In step 2 when it says “Weigh out 90g of the spinach and reserve hot water and blend…” this means you measure the blanched spinach, which should be heavier than the original 60g used because of additional water weight. If the blanced spinach weighs less than 90g, top it off with some reserve water until you have 90g.