Easy Sourdough Tortillas
Quick and easy, light and delicious sourdough tortillas. These come together quick and are perfect for using up excess discard.
Ingredients
- 1/2 cup sourdough discard
- 1/4 cup olive oil
- 1/3 cup water
- 1 2/3 cup all purpose flour
- 1/2 tsp salt
Instructions
- Add your 1/4 cup olive oil, 1/3 cup water, 1/2 tsp of salt, 1 2/3 cup flour, and 1/2 cup starter to a bowl and mix until all ingredients are incorporated. I prefer to mix with my hands.
- Next, cover your dough and allow to rest for 30 minutes.
- Pre-heat a skillet or griddle on medium heat.
- Remove dough from bowl and cut into eight equal pieces. I like to cut right down the center and then cut those down the center and continue this trend until I have all of my pieces.
- Roll each piece in a circle as thin as you can without it ripping. The thinner, the better. You should almost see your surface under through your dough.
- Carefully peel up your rolled out tortilla and transfer to your hot skillet or griddle. Allow to cook 1-2 minutes on each side. I usually flip when it starts to puff and bubble.
- Immediately transfer to a container with a lid to keep the heat in.
- Continue cooking until all tortillas are complete. Top with toppings and enjoy!
Notes
Tortillas keep for 3 to 5 days outside the fridge.
To freeze, wait for them to cool. Use an airtight container, and separate each tortilla with wax or parchment paper.
The recipe can be made with active sourdough as well: it won't change the final result.