Sourdough Discard Tortillas
Comforting and versatile tortillas made from sourdough discard, perfect for tacos, wraps, and more. A zero-waste recipe that adds warmth to your meals.
Ingredients
Main Ingredients
- 1 cup active sourdough discard (unfed) Adds tang, moisture, and flavor; room temperature.
- 1 cup warm water Helps the dough come together smoothly.
- 2 tablespoons olive oil Keeps tortillas soft and pliable (can swap for avocado oil).
- 2 teaspoons baking powder Gives a little lift for tender tortillas.
- 1 teaspoon salt Balances the tang and enhances flavor.
- 2 to 2.5 cups all-purpose flour Adjust as needed for dough texture; can use half whole wheat.
- 1 teaspoon garlic powder Optional for savory flavor.
- 1 tablespoon chopped fresh herbs Optional for a savory twist.
Instructions
Preparation
- In a large bowl, whisk the sourdough discard, warm water, and olive oil until smooth.
- Add the baking powder and salt, stirring to incorporate.
- Gradually stir in 2 cups of flour. Turn the dough onto a lightly floured surface and knead gently for 1 to 2 minutes, adding up to 1/2 cup more flour if the dough is too sticky.
- Divide the dough into 8 equal pieces and roll each into a ball. Cover with a clean towel and let rest for 15 minutes.
Cooking
- Heat a heavy skillet or cast-iron pan over medium-high heat.
- Roll each ball into a thin circle (about 7 to 8 inches).
- Cook each tortilla for about 45 seconds to 1 minute per side, until golden spots and gentle puffing appear.
- Stack cooked tortillas on a plate and wrap in a towel to keep warm and soft while finishing the batch.
Notes
Short-term storage: Keep wrapped in a clean towel or airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days or freeze for up to 2 months. Reheat straight from frozen.