Sourdough Discard Spinach Tortillas
These soft and flavorful spinach tortillas are made using sourdough discard, adding a subtle tang to every bite. Packed with fresh spinach, they’re perfect for wraps, tacos, or as a healthy side to your favorite meals. A simple way to make the most of your sourdough discard while adding a nutritious twist to your everyday 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.
