Sourdough Discard Tortillas (Print-Friendly Version)
Turn extra sourdough starter into delicious, soft tortillas with just 5 ingredients and minimal effort for perfect homemade flatbreads.
# Ingredients List:
01 -
1/2 cup sourdough starter discard, unfed and at room temperature
02 -
1/4 cup organic extra virgin olive oil
03 -
1/3 cup filtered warm water
04 -
1 2/3 cup organic all-purpose flour
05 -
1/2 teaspoon sea salt
# How to Make It:
01 -
In a large mixing bowl, whisk together the sourdough starter discard, olive oil, and water until well combined. Add the flour and sea salt. Mix until a smooth dough forms. Use a stand mixer with a dough hook attachment or knead by hand until properly combined.
02 -
Perform one set of stretch and folds. Gently pull one side of the dough up and over, folding it back onto itself. Rotate the bowl and repeat, folding from each side until all four stretches are complete.
03 -
Cover the dough with a tea towel and let it rest for 30 minutes before proceeding.
04 -
Divide the dough into eight equal pieces. On a lightly floured surface, roll each piece into a round, thin tortilla shape without tearing the dough. Optionally, use a tortilla press for easier shaping. Use parchment paper between tortillas to prevent sticking.
05 -
Heat a skillet or pan over medium-low heat. Cook each tortilla for 3–4 minutes per side, or until bubbles form on the surface, ensuring they do not burn by maintaining moderate heat.
06 -
Serve tortillas immediately, or cool completely before storing. Store in the fridge for up to one week or freeze for up to six months.
# Extra Tips:
01 -
Resting the dough allows gluten development for better texture.
02 -
Using filtered water enhances the dough's flavor by eliminating impurities.