Sourdough Discard Tortillas
Ya’ll. These tortillas. They’re EVERYTHING. Like, seriously. They’re soft, they’re the perfect size, they’re sugar free, and they’re sourdough (gut healthy — yay!). They’re just perfect. I don’t know if I can rave about them enough. Our family devours them — and Brodie was excited that they tasted slightly soured! I based the tortilla recipe on Half Baked Harvest’s Tortilla recipe — changing the measurements to fit the sourdough discard element. So, if you’re not feeling the sourdough idea, just make her recipe! I’m sure they’re great.
Sourdough Discard Tortillas
45 minutes - 15-17 tortillas
500 grams Maida (all purpose flour)
2 tsp baking powder
1 tsp salt
5 heaping TBS softened butter
200-250 grams filtered water
150-200 grams sourdough discard
Mix the dry ingredients together in a bowl.
Stir in the softened butter so that its evenly incorporated into the flour mixture.
In a separate bowl stir together the discard and water. Pour into the flour mixture and stir until a dough forms. I used my stand mixer for this process and then kneaded it on the 2nd power for 5 minutes. If you’re not using a stand mixer and dough hook, knead for 5-7 minutes until the dough is smooth.
Let the dough rest for 30 minutes.
Divide the dough into 15 - 17 equal dough sizes. Let the dough balls rest for 10 minutes.
Heat a tawa or skillet over medium high heat.
Roll the balls out into flat 6 inch circles.
Place the flattened circle on the skillet and cook until bubbles start to form, about 45-60 seconds. Flip and cook for an additional 45 seconds until slightly golden.
Serve warm with your favorite tacos like my Pineapple Chicken Tacos!
**depending on how much protein is in your flour, you’ll want to adjust the amount of water to get a solid, non-sticky dough
Check out more Sourdough Recipes!
Sourdough Discard Lemon Blueberry Muffins
Your New Favorite Sourdough Sandwich Loaf