Sourdough Tortillas

If you live in the world of sourdough baking, these Sourdough Tortillas are a great way to use up the starter discard. These tortillas are really easy to make with just a few basic ingredients, and you don’t need any special equipment, so what are you waiting for?

What if I don’t have a sourdough starter?

If you haven’t jumped aboard sourdough making, then you can just check out a different recipe for something else on our blog, because these are specifically for using up sourdough discard. If you want to start making your own sourdough at home, I highly recommend checking out these sourdough starter guides (here, here, or here) to learn more and get started! Or this post on the Secret to Perfect Sourdough.

Do the Sourdough Discard Tortillas taste like sourdough?

Nope. I would bet you wouldn’t even notice that the sourdough discard was even in this recipe! They taste like a great homemade flour tortilla.

Do I need a tortilla press or other equipment?

Nope. We used a good old rolling pin to make these tortillas flat, and cooked them in a dry cast iron skillet. Also, we mix the dough using a food processor, but this can easily be done by hand, or in a stand mixer with a dough hook.

I made the Sourdough Tortillas, now what?

Here are some recipes you can make along with the tortillas!

• Marinated Skirt Steak Street Tacos
• Blackened Garlic Shrimp Tacos with Cilantro Cream Sauce
• Teriyaki Steak Tacos
• Polynesian Pulled Pork Tacos
• Korean Short Rib Tacos

If you enjoy this Sourdough Tortilla Recipe, leave us a comment below or tag us on Instagram @cooking_with_wine!

Sourdough Tortillas

Recipe by Angela and Mark Course: BreadsCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

2

minutes

Resting Time

4

minutes

Total time

36

minutes

Ingredients

• 270 g all purpose flour

• ½ tsp salt

• ¼ tsp baking powder

• 50 g melted butter

• 80 g unfed sourdough starter

• 115 g warm water

Directions

• MAKE THE DOUGH
• Add flour, salt, and baking powder to a food processor. Pulse to combine.
• Drizzle in melted butter and pulse. You should begin to see small clumps.
• Add sourdough starter and pulse again several times.
• Turn processor on low and slowly drizzle warm water (you may not need all of it). Continue to process until the dough comes together.
• Remove dough and place on generously floured surface.
• Knead for a minute or two until you can form a smooth ball, then wrap in plastic wrap and set on counter at room temp for 4 hours.
• COOK THE TORTILLAS
• Heat a dry cast iron skillet on high.
• Flour a surface to roll out tortillas.
• Pull off small pieces of dough and roll between your palms briefly then flatten ball on floured surface.
• Using a rolling pin, roll out dough into 4 inch round tortillas. Alternatively you can make the tortillas as small or large as you want. You want your tortilla dough to be fairly thin.
• Place each round in a dry skillet for about 1-2 minutes per side, then remove and place in a towel. Enjoy!

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