Sourdough discard tortilla are a delightful way to use up extra sourdough starter while creating delicious, soft, and flexible tortillas. Perfect for wraps, tacos, quesadillas, or as a simple accompaniment to your favorite dips, these tortillas are easy to make and packed with flavor. By incorporating the tangy taste of the sourdough discard, they offer a unique twist on traditional tortillas.
A Brief History of Sourdough Discard Tortillas
While sourdough has been a staple in baking for centuries, tortillas have been a cornerstone of Latin American cuisine for just as long. Combining the tangy depth of sourdough with the soft, pliable nature of tortillas creates a culinary fusion that offers both tradition and innovation. Sourdough discard tortillas are not only a way to reduce waste by using your leftover sourdough starter, but they also provide a more complex flavor compared to standard flour tortillas.
Why Use Sourdough Discard?
Using sourdough discard in your tortillas adds a slight tang and enhances the texture, making them softer and more flavorful. Sourdough discard also has nutritional benefits, as it contains natural yeasts and bacteria that aid in digestion.
Ingredients for Sourdough Discard Tortillas
| Ingredient | Amount |
|---|---|
| Sourdough discard (unfed) | 1 cup |
| All-purpose flour | 2 ½ cups |
| Warm water | ¾ cup |
| Olive oil | 3 tablespoons |
| Baking powder | 1 teaspoon |
| Salt | 1 teaspoon |
Step-by-Step Instructions
1. Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. These dry ingredients will form the base of your dough and provide structure.
2. Add the Sourdough Discard
Next, pour in the sourdough discard. Make sure it’s at room temperature so it mixes easily with the other ingredients. The discard will add both moisture and that signature tangy flavor to your tortillas.
3. Incorporate Water and Oil
Slowly add the warm water and olive oil to the mixture, stirring continuously with a wooden spoon or your hands. The dough should start to come together, forming a slightly sticky but manageable consistency. If it’s too dry, add a tablespoon of water at a time; if too sticky, sprinkle in a little more flour.
4. Knead the Dough
Turn the dough onto a lightly floured surface and knead it for about 5 minutes until it’s smooth and elastic. This step is crucial for developing the gluten in the flour, which will help make the tortillas soft and stretchy. The dough should feel soft but not sticky.
5. Rest the Dough
Place the kneaded dough in a bowl, cover it with a damp cloth, and let it rest for 30 minutes. Resting the dough allows the gluten to relax, making it easier to roll out. It also helps the sourdough flavors develop.
6. Divide the Dough
After the dough has rested, divide it into 12 equal pieces for smaller tortillas or 8 pieces for larger ones. Roll each piece into a ball and cover them with a damp cloth to prevent drying out.
7. Roll Out the Tortillas
On a lightly floured surface, use a rolling pin to roll each dough ball into a thin, round tortilla, about 8-10 inches in diameter. Try to roll the dough evenly so the tortillas cook uniformly.
8. Cook the Tortillas
Heat a dry cast-iron skillet or griddle over medium heat. Once hot, place a tortilla on the skillet and cook for about 30 seconds to 1 minute on each side. The tortilla should puff slightly and develop golden brown spots. Flip it when the underside has a few light brown spots. Repeat with the remaining tortillas.
9. Keep Warm
As you cook the tortillas, stack them and cover with a clean towel to keep them warm and soft. The tortillas will stay flexible as long as they remain warm.
How to Store and Reheat Sourdough Tortillas
If you have leftover sourdough discard tortillas, here’s how to store and reheat them:
- Storing: Wrap the tortillas in aluminum foil or place them in an airtight container. They can be stored at room temperature for up to 2 days or refrigerated for up to a week.
- Freezing: If you want to make a larger batch, you can freeze the cooked tortillas. Place a piece of parchment paper between each tortilla to prevent sticking, then store in a freezer-safe bag for up to 3 months.
- Reheating: To reheat tortillas, place them in a dry skillet over medium heat for 30-60 seconds per side. You can also microwave them for 10-15 seconds, wrapped in a damp paper towel to maintain moisture.
Why You’ll Love These Tortillas
Sourdough discard tortillas are not only a fantastic way to use up extra starter, but they’re also versatile and incredibly tasty. Whether you’re using them for tacos, burritos, wraps, or even as a flatbread substitute, these tortillas deliver a soft, tangy flavor that elevates any meal.
Creative Ways to Use Your Sourdough Discard Tortilla
- Tacos: Load these tortillas with your favorite taco fillings such as grilled chicken, beef, or roasted veggies for a homemade taco night.
- Quesadillas: Layer cheese between two tortillas and cook until crispy and melted.
- Breakfast Wraps: Fill them with scrambled eggs, bacon, and avocado for a delicious breakfast on the go.
- Flatbread Pizza: Use your tortillas as a base for personal-sized pizzas. Top with marinara, cheese, and any toppings you like, then bake until crispy.
Common Mistakes to Avoid
- Overworking the Dough: Kneading too much can lead to tough tortillas. Knead just until the dough becomes smooth and elastic.
- Not Resting the Dough: Skipping the rest time will make the tortillas harder to roll out and less tender.
- Using a Cold Skillet: The skillet needs to be hot to cook the tortillas properly and create those signature golden brown spots.
Nutritional Information
While exact nutrition will vary depending on the size of your tortillas and any added toppings or fillings, here’s a rough estimate for a medium-sized sourdough discard tortilla:
- Calories: 180
- Carbohydrates: 28g
- Protein: 4g
- Fat: 6g
- Fiber: 2g