Best Sourdough Tortillas (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1/2 cup sourdough starter discard
02 -
1/4 cup good quality olive oil
03 -
1/3 cup warm water
→ Dry Ingredients
04 -
1⅔ cups all-purpose flour, plus extra for rolling
05 -
1/2 teaspoon salt
# Instructions:
01 -
Grab a large bowl and mix together your sourdough discard, olive oil, and water until well combined.
02 -
Add the flour and salt to your wet ingredients. Mix everything together and give it a quick knead for a minute or two until you've got a smooth, uniform dough with no dry spots. If it feels too sticky, just sprinkle in a bit more flour.
03 -
Cover your dough with a damp kitchen towel and let it hang out for about 30 minutes. This helps the flour hydrate and makes the dough easier to work with.
04 -
Lightly flour your work surface and divide the dough into 8 pieces. Press each piece flat with your palm, then roll them into thin circles - they should be about 1/4 inch thick and almost see-through.
05 -
Get a large skillet nice and hot over high heat. Cook each tortilla for about a minute per side - you'll know it's ready to flip when bubbles form and the edges start looking firm. You're looking for some nice brown spots on both sides.
# Notes:
01 -
These tortillas stay fresh for 3-5 days at room temperature in an airtight container
02 -
You can use active sourdough starter instead of discard - it works just as well
03 -
Try using part whole wheat flour for a heartier tortilla - mix 3/4 cup all-purpose with 2/3 cup whole wheat