Sourdough Discard Tortillas

5 from 8 votes

Sourdough Discard Tortillas

These sourdough discard tortillas are soft, chewy, and absolutely delicious. They are what every taco night dreams of! Stuff them with your favorite fillings and fermented salsa for tacos, or use them for a quick chicken shawarma wrap.

Prep Time10

Cook Time20

Resting Time1

Total Time1 30

Course: Sourdough

Cuisine: American

Servings: tortillas

Calories: 113kcal

Author: Rebecca Warfield

Equipment

Ingredients

190 g water
100 g sourdough starter active or inactive
350 g all-purpose flour plus more as needed
7 g coarse kosher salt
5 g baking powder
60 g avocado oil

US - Metric

Instructions

In a small bowl, whisk together the water and sourdough starter. Set aside.
190 g water, 100 g sourdough starter
In a large mixing bowl, thoroughly combine the flour, salt, and baking powder.
350 g all-purpose flour, 7 g coarse kosher salt, 5 g baking powder
Pour the avocado oil into the flour mixture. Use your hands to combine. It will have a clumpy/sandy consistency at this point.
60 g avocado oil
Pour the water-starter mixture into the dry ingredients.
Use a wooden spoon to combine the ingredients until they come together, with no dry flour remaining.
Keep the dough in the bowl and knead it with your hands for 1 minute. If the dough is very sticky, add one tablespoon of flour at a time until you can handle it. I usually need one or 2 additional tablespoons. The dough should be a little sticky, but it should not make a mess of your hands.
Cover the dough and let it rest for 30 minutes.
Lightly flour the counter and a large piece of parchment paper. Then, turn the dough out onto the floured counter.
Divide the dough into 16 equal portions.
Shape each portion into a ball and place it on the floured parchment paper. Cover the dough with a towel and let it rest for 30 minutes.
Preheat a cast iron skillet over medium-low heat.
Working with one dough ball at a time, dust the top of the dough with flour. Then, roll it out into thin circle about 6" or so in diameter (it doesn't have to be a perfect circle). Try to roll the dough as thin as possible without tearing it. Add flour as needed to prevent sticking.
Transfer the rolled dough to the preheated skillet. Cook until bubbles form, about 1 minute. Then, flip it over and cook for 30 seconds or until the tortilla is cooked through and has small char marks.
Repeat with the rolling and cooking process with the remaining dough.

Video

Notes

Stock your freezer with a month of bread with my Batch Baking Sourdough ebook! Includes 5 core recipes, freezing and thawing instructions, serving guides, and more!
If I have burritos or wraps on the menu, I divide the dough into 8 pieces rather than 16, so we have larger tortillas.
Your dough's consistency depends on your starter's hydration, the flour brand, and other factors. While kneading, add one tablespoon of flour at a time as needed.
The dough needs to rest so the gluten can relax. Otherwise, the tortillas will be hard to roll out. Once divided, you can let the dough rest for up to two hours.
Don't worry about rolling perfectly shaped tortillas. Mine are rarely perfectly shaped. I think it gives them a rustic homemade aesthetic.
If the dough shrinks back, let it rest a little longer before rolling.
If you have to oil the pan to prevent sticking, that's fine. But don't get heavy-handed with the oil. The first time I made tortillas, I used too much oil and ended up with greasy, fried tortillas.

Nutrition