Ooh, sourdough flour tortillas? That’s such a fun twist on a classic—soft, tangy, and a little chewy. Want a simple recipe to make them, or are you looking for something specific like how to incorporate discard, or maybe make them extra fluffy or thin?
Here’s a basic Sourdough Flour Tortilla recipe using discard to get us started:
Sourdough Flour Tortillas (with discard)
Ingredients:
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2 cups all-purpose flour (you can sub in part whole wheat if you like)
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1 tsp salt
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1/2 tsp baking powder (optional, but helps a bit with softness)
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1/4 cup sourdough starter (unfed/discard is fine)
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2 tbsp oil (olive oil, avocado, or melted butter all work)
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~3/4 cup warm water (adjust as needed)
Instructions:
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Mix it up: In a large bowl, whisk together flour, salt, and baking powder (if using). Add the sourdough starter and oil, then slowly add water while mixing until a soft dough forms—not too sticky, not too dry.
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Knead: Knead the dough for about 5–7 minutes until smooth and elastic. You can do this in the bowl or on a floured surface.
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Rest: Cover and let the dough rest for at least 30 minutes (up to 2 hours at room temp). This helps relax the gluten and makes rolling easier.
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Divide & Roll: Divide into 8–10 balls (depending on size). Roll each ball into a thin circle—around 6–8 inches diameter. Dust with a little flour if sticky.
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Cook: Heat a dry skillet (cast iron is perfect) over medium-high. Cook each tortilla for 30–45 seconds per side, until bubbles form and you get some nice brown spots. Don’t overcook or they’ll get too crisp.
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Wrap & Rest: Stack cooked tortillas and wrap in a clean towel to keep warm and soft.
