Sourdough Tortillas

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Whipping up your own sourdough tortillas is like going on a tasty adventure that’s part easy-peasy and part high-five worthy. Stirring those ingredients together is like the first step in a secret dance, and when those tortillas start sizzling, your kitchen becomes a happy aroma zone. Homemade beats store-bought any day, bringing that extra sprinkle of joy to your taco nights!

Where I get my Cast Iron Skillet.

Sourdough Tortillas: The Simplicity and Joy of Making

Imagine stepping into a chill zone where time takes a break and making sourdough tortillas feels like a tasty escape. It’s all about simplicity—flour, water, salt, and that cool sourdough starter—coming together for a flavor fiesta.

Sourdough Tortilla Magic: The Ingredient Fusion

Start with the basics: flour, water, salt, and that wizardly sourdough starter. It’s like a cooking story unfolding—flour as the star, water doing its thing, salt for balance, and that starter? It’s the secret sauce behind the tang. Stirring those ingredients feels like conducting a delicious orchestra. The mix turns into living dough, like a before-and-after makeover scene, thanks to fermentation’s magical touch.

Therapeutic Dough Work: Kneading Vibes

Kneading the dough? It’s therapy time. You’re not just shaping dough; you’re connecting with ages past, sculpting tradition with every press and fold.

Dough’s Big Moment

Watch the dough rise—it’s like waiting for a plot twist in your favorite show. That once-flat dough gets bubbly and puffy, filling the air with that oh-so-comfy kitchen smell. Shaping the dough into balls, then flattening them into tortillas? It’s like arts and crafts for your taste buds. Each pat and roll is a step closer to crispy, golden-brown perfection.

Time To Cook Your Sourdough Tortillas

Time to cook! The tortillas hit the hot pan with a sizzle that’s like applause for your cooking skills. They puff up and get those crispy spots, ready for their tasty debut.

Savoring Success

That first bite? It’s a flavor explosion, a reward for your patience and effort. Making sourdough tortillas is about slowing down, embracing tradition, and relishing the joy of homemade goodness.

Sourdough Discard Tortillas-Fluffy and Easy!

Now, to carry forth this delightful tradition, here’s a simple recipe for sourdough tortillas:

Sourdough Discard Tortilla Recipe

Easy and fluffy Sourdough Discard Tortilla Recipe
Print Recipe
Sourdough Discard Tortillas
Prep Time:1 day
Cook Time:30 minutes

Equipment

  • 2 mixing bowls
  • 1 fork or whisk
  • 1 Castiron skillet

Ingredients

  • 1.5 Cup purified water
  • 1 Cup Sourdough Discard
  • 6 Cups All purpose flour I use my all purpose einkorn flour
  • 3 tsp course salt I use crucial four salt
  • 2 tsp baking powder
  • 4 tbsp olive oil I use PJ KABOS olive oil

Instructions

  • Mix your water, and sourdough stater in a mixing bowl and set aside
  • In another bowl, mix all remaining ingredients (except your sourdough/water mixture in a separate bowl). Mix until the ingredients begin to feel slightly clumpy like sand or fine dirt. It should not stick together, yet.
  • Now pour your water/sourdough starter mixture together in the same bowl as the remaining ingredients and hand mix until there are no small pieces of flour left in the bowl. The mixture should form too a ball easily, but not stick to your hands too much. After it has gotten to this consistency, cover it with plastic wrap or a plate on top of the bowl and let sit for 30 mins.
  • On a baking sheet, separate into 16 small/medium size balls. Let sit for 30 minutes covered with a towel.
  • About 25 minutes into your tortilla balls sitting, heat your skillet over medium-low heat. I like to use a cast iron skillet with butter!
  • Doing one tortilla ball at a time, either roll out with a floured rolling pin or hand press into 6-inch circles. Cook one tortilla at a time in your skillet. Flipping over once bubbles start to rise or it looks slightly charred. Cook on the remaining side for about half the amount of time it was on the first side.
  • Continue until you get through all the tortilla balls. Keep warm in a slightly damp warm paper towel or cloth towel. Serve immediately.

Notes

  • Your Tortillas will last up to 4 days in the fridge in a tightly sealed storage bag
  • Reheat in the microwave or on low heat in a skillet
  • You can freeze your tortillas for up to 4 months in a plastic gallon baggy. Make sure to wrap the tortillas in parchment paper before putting them in the baggy and into the freezer. 
    • To reheat, let your tortillas thaw out and you can reheat on low heat in the skillet. 
Servings: 32

Want More Sourdough Discard Recipes? Check out these!

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