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!

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!

• 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

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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

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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