The Best Sourdough Tortillas (Easy Discard Recipe)
These soft, slightly tangy tortillas are the perfect base for everything from tacos and quesadillas to enchiladas. Not only are they a fantastic way to use up your leftover starter, but they also pack an extra flavor punch, taking your favorite Mexican dishes to the next level.
Equipment
- Stand Mixer
- Large Mixing Bowl
- Cookie Sheet
- Cast Iron Pan or Skillet
Ingredients
- 3 Cups All Purpose Flour
- 1 Cup Sourdough Discard or active starter
- 2 Teaspoons Salt
- 1/2 Cup Butter Melted
- 2/3 Cup Water room temperature
Instructions
- First, melt the butter. Next, combine all ingredients and mix well until shaggy dough. I prefer to use a dough hook and my kitchen aide mixer.
- Next, on a lightly floured work surface, form a smooth dough ball.
- Divide the dough ball into 10 to 16 equal pieces. Form each portion of dough into a small dough ball.
- Arrange the dough balls onto a cookie sheet and cover with a damp clean kitchen towel. Let the dough rest for 30 minutes to 2 hours.
- Heat a cast iron skillet on medium heat or medium-low heat. Roll out each dough ball with a rolling pin until paper thin.
- Add each tortilla to the cast-iron skillet (or any hot skillet) for 1-2 minutes. When the tortilla starts to bubble on the first side, it is time to flip the tortilla over to cook the other side. You will notice brown spots on the tortillas where the bubbles form and the rest of the tortilla will turn a nice golden brown.
Notes
Pro Tip: Make a double batch and enjoy on taco night as well as have extra tortillas to use for prepping breakfast burritos for the freezer!
Nutrition
Serving: 1tortillaCalories: 169kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 20mgSodium: 53mgPotassium: 34mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.02mgCalcium: 5mgIron: 2mg
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