Description
Delicious and tender tortillas made from sourdough discard, perfect for tacos, burritos, or quesadillas.
Ingredients
Scale
- 360 grams all-purpose flour
- 12 grams salt
- 113 grams softened butter
- 250 grams sourdough discard
- 150 grams warm water
Instructions
- In a large bowl, mix the flour and salt together.
- Work in the softened butter until the mixture resembles pea-sized crumbs.
- Add the sourdough discard and warm water; mix until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 2–3 minutes until smooth.
- Divide the dough into 16 equal pieces for smaller tortillas, or 8–10 for larger ones. Roll into balls.
- Cover the dough balls with a damp towel and let them rest for 30 minutes to 3 hours.
- Roll each ball into a paper-thin circle, about 9 inches across.
- Heat a cast iron skillet or griddle over medium heat. Cook each tortilla for about 30 seconds on each side, until bubbles form and they’re lightly golden.
- Stack cooked tortillas on a plate and cover to keep warm.
Notes
These tortillas can be filled with a variety of ingredients such as grilled veggies, meats, or beans and cheese. They can also be frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: tortillas, sourdough, homemade, cooking, recipes