Revived my sourdough starter yesterday. They have a nice tangnto them. Will go perfectly with my spicy Cuban beans 🙂
Sourdough Discard Tortillas
Prep time: 15 minutes | Rest time: 30 minutes | Cook time: 15 minutes
Ingredients
1 cup (approx. 240g) sourdough discard (unfed)
1 ¾ to 2 cups all-purpose flour (plus extra for dusting)
¼ cup neutral oil (like avocado, grapeseed, or melted coconut oil)
1 tsp salt
Warm water (only if the dough feels too dry)
Instructions
Mix the Dough: In a large bowl, whisk together the sourdough discard, oil, and salt. Gradually add the flour, stirring until a shaggy dough forms.
Knead: Turn the dough onto a lightly floured surface. Knead for about 3–5 minutes until the dough is smooth and elastic. If it’s sticking to your hands, add a tablespoon of flour at a time.
Rest: Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten so the tortillas don't shrink back when you roll them.
Divide: Cut the dough into 10–12 equal-sized pieces and roll them into small balls.
Roll Out: On a floured surface, roll each ball into a thin circle (about 6–8 inches). Aim for "see-through" thin for the best texture.
Cook: Heat a heavy skillet or cast-iron pan over medium-high heat (no oil needed in the pan). Place a tortilla in the hot pan. Cook for about 45–60 seconds until bubbles form and the bottom has golden-brown spots. Flip and cook for another 30 seconds.
Steam: Place the cooked tortillas in a clean kitchen towel or a covered container immediately after removing them from the heat. The steam keeps them soft and pliable rather than crispy.
by Cemetery-Bunny