Sourdough tortillas, made with discard, are an excellent alternative to store bought flour tortillas. Sourdough starter discard adds slight tang and makes these tortillas extra soft.
If you’re like us, you’re always looking for more ways to use up discard. Enter sourdough tortillas! Easy enough for everyday, they’re a really great way to utilize discard in a way that really adds something special to the recipe.
In this case, there’s a hint of sourdough tang and we find that adding the discard helps to soften the tortillas, making them particularly flexible. The flavour is phenomenal, too.
Pictured are Sophie’s jackfruit carnitas but this recipe lends itself well to any time you’d use tortillas or wraps. While the added discard keeps them fresh a little bit longer compared to normal homemade tortillas, they’re still best fresh.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Add the flour, salt, and baking soda to a large bowl and mix to combine. Make a well in the centre of the mixture.
Add the hot water, discard, and olive oil. Use a wooden spoon or spatula to stir until a shaggy dough forms.
Knead the dough a few times, either in the bowl or on a lightly floured work surface. Dust with flour as needed to prevent sticking. The dough will be soft but not sticky when it’s ready.
Divide the dough into 12 approximately equal pieces. Use a rolling pin to roll the dough into thin rounds, about 18cm (7 inches) in diameter. If you have enough space, all of the dough can be rolled before cooking. If not, roll each out once the previous one is in the pan.
Heat a frying pan over medium heat. Once the pan is hot, add a drizzle of olive oil (brush it over the base of the pan if preferred). Add a tortilla and cook about 30 seconds each side, or until bubbles form and the surface is just golden.
Repeat until all of the tortillas are cooked, covering with a tea towel while cooking to prevent them from drying out. The tortillas are best fresh, but will keep for a day or two in an airtight container at room temperature.
Tips and Notes
Some people swear by the thinnest tortillas possible and roll the dough through a pasta maker. Depending on your personal preference, you might want them a bit thicker or thinner. These are middle of the road and work well for any tacos, wraps, or quesadillas.
If you don’t often have discard (if you use levain, for example) you can use active starter here too. It doesn’t make a difference as there’s no active rising time.
Be sure not to overcook the tortillas, as that’s often the biggest reason for hard, inflexible breads. A quick cook on either side, until just golden, is perfect.
If you have too many leftovers and know you won’t be able to finish them, make chips! Cut them into pieces and mix with a little olive oil and some spices, then bake at 400°F (200°C) for 10-15 minutes, or until crisp.
Substitutions
Use up to 50% whole grain flour for whole wheat tortillas. This recipe is adapted from Alex’s spelt tortillas and works well with lower gluten flours like spelt and khorasan.
Any light tasting oil can be used in place of olive. Avocado, canola, whatever you use most.
Olive oil, coconut oil, and ghee are good options to cook the tortillas in. Butter tastes good but tends to splatter here.
More Sourdough Discard Recipes
Sourdough Blueberry Muffins with Cinnamon Streusel
Sourdough Waffles
One Bowl Sourdough Banana Bread
Sourdough Crackers with Homemade Za’atar
Sourdough Pumpkin Bread
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
Recipe
Sourdough Tortillas
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- Wooden spoon or spatula
- Frying pan
Ingredients
- 2 ¼ cups flour
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ¾ cup hot water
- ½ cup sourdough discard
- 3 tablespoons olive oil, plus more for cooking
Instructions
- Add the flour, salt, and baking soda to a large bowl and mix to combine. Make a well in the centre of the mixture.
- Add the hot water, discard, and olive oil. Use a wooden spoon or spatula to stir until a shaggy dough forms.
- Knead the dough a few times, either in the bowl or on a lightly floured work surface. Dust with flour as needed to prevent sticking. The dough will be soft but not sticky when it’s ready.
- Divide the dough into 12 approximately equal pieces. Use a rolling pin to roll the dough into thin rounds, about 18cm (7 inches) in diameter. If you have enough space, all of the dough can be rolled before cooking. If not, roll each out once the previous one is in the pan.
- Heat a frying pan over medium heat. Once the pan is hot, add a drizzle of olive oil (brush it over the base of the pan if preferred). Add a tortilla and cook about 30 seconds each side, or until bubbles form and the surface is just golden.
- Repeat until all of the tortillas are cooked, covering with a tea towel while cooking to prevent them from drying out.
- The tortillas are best fresh, but will keep for a day or two in an airtight container at room temperature.
Margo says
These are amazing. For someone who’s allergic to corn including cornstarch, I appreciate this simple ingredient and easy recipe so much. Do you think you can freeze some of the dough for later after you divide it into pieces — and before rolling out and cooking?
Alexandra Daum says
Hi Margo, I always freeze the dough as is in a container before dividing, but it would certainly be possible. Maybe like cookie dough? Divide into pieces, freeze on a lined sheet tray, then pop into a bag or container once frozen. Then thaw in the fridge (individually, or placed onto a tray again to prevent sticking) and roll and cook as usual. Hope this helps!