Soft and Fluffy: Sourdough Discard Tortilla Recipe
Sourdough tortilla
Why I’ll Never Go Back to Store-Bought Tortillas – Sourdough Discard Tortillas
Once you try homemade sourdough discard tortillas, there’s no going back. Store-bought tortillas might be convenient, but they’re often filled with preservatives, artificial flavors, and questionable ingredients to extend their shelf life. Making them at home not only allows you to control exactly what goes into them but also results in a far superior texture and flavor. Plus, using sourdough discard adds a depth of flavor you simply can’t get from anything off the grocery store shelf.
These tortillas are soft, flexible, and slightly tangy, making them perfect for tacos, wraps, and quesadillas. They’re incredibly easy to make, requiring just a handful of pantry staples and a bit of resting time to let the sourdough work its magic. Once you taste these fresh, homemade tortillas, you’ll never want to buy them again!
Why Homemade Sourdough Tortillas are Better
No Preservatives or Additives – Unlike store-bought versions, these tortillas contain only real, wholesome ingredients.
Better Flavor – The sourdough discard gives them a slight tang that enhances their taste.
Soft and Flexible – These tortillas stay soft and won’t crack when folded, making them perfect for wraps.
Cost-Effective – They’re cheaper to make at home than buying pre-packaged options.
Use Up Sourdough Discard – A great way to avoid waste and add nutrition to your meals.
Sourdough Discard Tortilla Recipe
Ingredients:
1 cup (240g) sourdough discard
2 ½ cups (315g) all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
3 tablespoons (45ml) olive oil or melted butter
½ cup (120ml) warm water
Instructions:
Mix the Dough – In a large bowl, combine the sourdough discard, flour, salt, baking powder, and oil. Gradually add the warm water, mixing until a rough dough forms.
Knead – Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.
Rest – Cover the dough with a damp towel and let it rest for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, making the tortillas easier to roll out.
Divide and Roll – Divide the dough into 8-10 equal portions. Roll each piece into a thin circle, about 6-8 inches in diameter. Keep them covered to prevent drying out.
Cook – Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 30-45 seconds on one side, until bubbles start forming, then flip and cook for another 30 seconds. The tortillas should have light brown spots and remain soft and pliable.
Keep Warm – Stack the cooked tortillas and wrap them in a clean kitchen towel to keep them warm and soft.
How to Store and Reheat
Storage: Keep tortillas in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
Reheat: Warm them on a dry skillet for 10-15 seconds per side or microwave them wrapped in a damp paper towel for about 20 seconds.
Final Thoughts
Once you experience the taste and texture of homemade sourdough discard tortillas, you won’t want to go back to store-bought. They’re simple, delicious, and made with ingredients you can trust. Try this recipe, and let me know how it changes your taco nights forever!