Easy Soft Sourdough Discard Tortillas
These sourdough discard tortillas are soft, tangy, and waste-free! Short rest time, makes 8 medium sized tortillas in less than an hour.
Servings: 8
Calories: 176kcal
Equipment
- 1 skillet or griddle
Ingredients
- 1¾ cups all purpose flour 240 g
- ½ cup sourdough discard (unfed) 137 g
- ½ cup warm water 118 mL
- ¼ cup olive oil 50 g
- ½ teaspoon salt 4 g
Instructions
- In a medium sized bowl combine the flour, sourdough discard, warm water, oil, and salt.
- Mix with a spoon until combined and then knead for 2-3 minutes until dough is smooth and elastic.
- Divide the dough into 8 equal portions, between 66-70 grams each.
- Roll the dough into round balls, spray with baking spray, cover, and let them rest for 30 minutes or up to 2 hours at room temperature.
- Spread out a little bit of flour on a work surface. Roll each tortilla out to 9-10 inches wide with a rolling pin, very thin. They should be almost the thickness of a penny.
- Preheat a skillet or griddle on medium/high heat with a little oil. Cook each tortilla for 30-45 seconds on each side until barely golden brown. Overcooking can cause them to be crispy and stiff.
- Let rest in a dish towel covered or on a plate covered until ready to serve warm.
Notes
The more you work the dough after resting the harder it is to roll out thin, so make sure to rest it AFTER you divide it into sections.
Using a griddle you can cook 2 tortillas at a time instead of 1 on a skillet.
Troubleshooting:
- Tortillas are too stiff
- 1. You may be rolling the tortillas too thick: make sure they are rolled to a penny thickness, thin enough to see light through. Remember: working the dough too much makes it tough and harder to roll out. Resting it long enough matters!
- 2. Overcooking: just cook until barely golden spots appear on each side. Otherwise they can end up crispy and stiff.
- Dough is too sticky or too dry
- Adjust by adding small amounts of flour or water as needed during mixing, a teaspoon of either at a time.
- Weigh your ingredients for accurate, consistent results!
- Lack of puffiness
- Make sure your skillet or griddle is properly preheated and the dough is rolled out evenly.
- Room Temperature: in an airtight container for up to 3 days.
- Freeze: in a freezer safe container/bag for up to 3 months.
- Reheat: Reheat on a skillet over medium heat until warm. Or wrap in foil and warm in the oven at 350°F for 10–15 minutes.
Nutrition
Calories: 176kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 147mg | Potassium: 30mg | Fiber: 1g | Sugar: 0.1g | Calcium: 5mg | Iron: 1mg
