Sourdough Discard Tortillas
Make use of that discard with this versatile tortilla recipe. So many different flour, fat and milk options to make soft tortillas.
Ingredients
- 2 cups flour*
- pinch of salt
- 2 tablespoons olive oil, melted lard, or melted butter
- ½ cup water or milk
- ½ cup sourdough starter This can be at any stage as long as it has doubled. So it could be nice and doubled, or fallen and ready to discard.
Instructions
- Mix flour, salt, and oil/lard together.
- In a measuring cup, combine starter and water/milk.
- Combine the wet and dry ingredients and gently knead into a uniform dough.
- Let sit 6-18 hours; but 12 is best. If you want to push it to 24 hours, leave it in the fridge for the full 24 hours.
- Divide into golf ball-sized balls, and roll thin as you can.
- In a cast iron frying pan on medium heat with no oil, cook for 30-60 seconds a side, until there are little brown spots/bubbles.
Notes
- These keep really well! Our preferred method is to wrap in a cotton or linen tea towel right away after they're cooked. When they're cooled, put the whole bundle in a plastic bag.
- To eat after they're cold, we prefer a refresh in the toaster oven or on a hot skillet.
- *Any of the following have been tested and work out dandy: all-purpose, soft white wheat, hard red wheat, hard white wheat, khorasan/kamut, red fife, einkorn, or spelt.
Nutrition
Calories: 112kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 4mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 16IUCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!