Why Make This Recipe
Sourdough tortillas are a delightful twist on the traditional tortilla. Using sourdough starter discard not only reduces waste but also adds a unique flavor and a slight tang to your tortillas. These tortillas are perfect for wraps, tacos, or simply enjoying with a warm dip. They are easy to make, require minimal ingredients, and are sure to be a hit at any meal.
How to Make the Best Sourdough Tortilla
Ingredients:
- 1/2 cup sourdough starter discard (110g)
- 1/4 cup olive oil (54g)
- 1/3 cup water (80g)
- 1 2/3 cup all-purpose flour (210g)
- 1/2 tsp salt (4g)
Directions:
- In a large bowl, mix the sourdough discard, olive oil, and water. Stir to combine.
- Add the all-purpose flour and salt, mixing until the dough is formed. Knead for 1 to 2 minutes, just until everything is well combined and the dough looks homogeneous, with no dry spots. You can use a stand mixer if you prefer. If your dough is too sticky, add 1 tablespoon more of all-purpose flour and knead until absorbed.
- Cover the dough with a damp towel and let it rest for 30 minutes.
- Preheat a large skillet on high heat.
- Flour lightly the surface you’re opening the dough. Divide the dough into 8 to 10 pieces. Flatten each ball with the palm of your hand.
- Roll each piece of dough into a circle using a rolling pin or a wine bottle. The tortillas should be rolled thin (about 1/4 inch thickness) and will look almost see-through.
- Cook individually on high heat for about 1 minute on each side. Flip it as soon as bubbles appear and the edges look firm; the tortilla should have nice brown spots.
- Allow them to cool before storing in an airtight container. Serve them warm.
How to Serve the Best Sourdough Tortilla
These sourdough tortillas are versatile! You can serve them warm with your favorite fillings for tacos, burritos, or wraps. They pair well with grilled vegetables, meats, beans, or hearty dips like guacamole and salsa. You can also enjoy them with butter or a sprinkle of salt for a quick snack.
How to Store the Best Sourdough Tortilla
Store the cooled tortillas in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just place a piece of parchment paper between each tortilla to prevent sticking, then place them in a freezer-safe bag. They will last in the freezer for up to 2 months.
Tips to Make the Best Sourdough Tortilla
- Ensure your sourdough starter is active; this will enhance the flavor.
- Use a non-stick skillet for easier cooking.
- Don’t skip the resting time as it helps relax the dough, making it easier to roll out.
- Adjust the thickness of your tortillas based on your personal preference; thinner tortillas will cook faster.
Variation
You can add spices to the dough, like cumin or chili powder, for enhanced flavors. Alternatively, feel free to incorporate herbs like cilantro or parsley for a fresh taste.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may change the texture and flavor slightly.
2. What can I do with leftover sourdough starter?
You can use it in many recipes like pancakes, muffins, or bread, or simply discard it to keep your starter healthy.
3. How do I know when the skillet is hot enough?
You can sprinkle a few drops of water; if they sizzle and evaporate immediately, the skillet is ready for cooking your tortillas.
Sourdough Tortillas
Ingredients
Method
- In a large bowl, mix the sourdough discard, olive oil, and water. Stir to combine.
- Add the all-purpose flour and salt, mixing until the dough is formed. Knead for 1 to 2 minutes, just until everything is well combined and the dough looks homogeneous, with no dry spots.
- Cover the dough with a damp towel and let it rest for 30 minutes.
- Preheat a large skillet on high heat.
- Flour lightly the surface you’re opening the dough. Divide the dough into 8 to 10 pieces. Flatten each ball with the palm of your hand.
- Roll each piece of dough into a circle using a rolling pin or a wine bottle. The tortillas should be rolled thin (about 1/4 inch thickness) and will look almost see-through.
- Cook individually on high heat for about 1 minute on each side. Flip it as soon as bubbles appear and the edges look firm; the tortilla should have nice brown spots.
- Allow them to cool before storing in an airtight container.