Description
Soft and flavorful sourdough discard tortillas made with only 5 ingredients. Use your sourdough discard for a healthier, delicious homemade alternative to store-bought tortillas. Freeze for later use.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup butter, softened
- 1 cup sourdough discard
- 1/4 cup warm water
Instructions
- In a large bowl, whisk together the flour and salt.
- Cut in the softened butter until the mixture resembles coarse crumbs.
- Add the sourdough discard and warm water to the flour mixture.
- Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Divide the dough into 8 equal pieces and roll each piece into a ball.
- Let the dough balls rest, covered, for 15 minutes.
- On a lightly floured surface, roll out each dough ball into a thin circle, about 6-8 inches in diameter.
- Heat a dry skillet or griddle over medium-high heat.
- Cook each tortilla for about 30-60 seconds per side, until puffed and lightly browned in spots.
- Stack the cooked tortillas and wrap them in a clean kitchen towel to keep them warm and soft.
Notes
- For softer tortillas, you can add an extra tablespoon of butter.
- If your sourdough discard is very wet, you may need to reduce the water slightly.
- These sourdough discard tortillas freeze well. Wrap them individually in plastic wrap and then place them in a freezer bag.
- Reheat frozen tortillas in a dry skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Bread/Flatbread
- Method: Griddle/Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tortilla
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg