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You can easily make our homemade delicious sourdough abandoned tortillas for the day of the week.
Say goodbye to the store-bought tortillas!
These tortillas are soft, flavorful and made with sourdough discarding, giving you a unique tang that enhances your taco game. Easy to make and impressive, they add a fresh, homemade touch to any taco meal. Next time, skip what was purchased in the store and taste the difference between a warm, homemade, perfectly crafted tortilla at the dinner table!
What do sourdough discard?
This refers to the portion of the sourdough starter that is removed before supplying fresh flour and water to the remaining starter. If you’re baking sourdough bread and feeding your sourdough starter regularly, try making tortillas using sourdough discard!
The dough is quick and easy to mix, and the tortilla is ready to roll and cook in a cast iron skillet after just 10 minutes. My basic metering was inspired by a post from Sourdough, a useful Facebook group for beginners. This is the perfect place to learn new recipes! I added measurements to the grams for those who want to weigh on a kitchen scale and expanded the direction depending on how I made the tortilla.
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Sourdough throws away the tortilla
Yield: 16 servings
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
A soft, delicious homemade tortilla made from sourdough discarded.
1
In a large mixing bowl, whisk together the flour and salt. Add oil, discard and water. Use a dough whisk to stir into the dough. (If you need a little more water, you can add it.)
2
Once the dough has formed, knead it in a bowl for about 2 minutes. You can use a hand or bowl scraper. Cover the bowl with a towel and let the dough rest for 10 minutes.
3
Divide the dough into 16 bowls. Lightly dust flour on the surface and roll the tortilla into thin circles using round pins, about 6-8 inches round pins. Try to be as round as possible, but it doesn’t have to be perfect!
4
Heat the cast iron frying pan on the stove over medium/high heat. Cook for 30-60 seconds on each side until foam forms and slightly browned.
5
Continue rolling the remaining bowls of dough to cook, then stack the cooked tortillas on a plate with a towel to keep them warm, or use a tortilla keeper.
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Additional Tips for Throwing This Sourdough Tortilla Recipes:
Olive oil works well here, but can be used to replace another oil or fat, such as coconut or vegetable oil. Some people love using beef tallow. This can make the tortilla strong, so be careful not to overwork the dough. Make the dough as thin as possible and make sure the cast iron skillet is medium heated. These tips will help you achieve a soft, soft tortilla! How do I store my homemade tortillas? Place the cooled tortilla in a plastic zip-top bag or airtight container to keep it fresh. If you plan to store it for more than a day, refrigerate it. They can be kept fresh in the fridge for up to a week. Do you like my tortilla keeper? I bought mine at the local Mexican market and here is a similar market! I also love the pouch style tortilla keeper. You can also use a dish towel to keep it warm in a pinch.
I enjoy all of the sourdough discard recipes!
Last week I used sourdough discard to make banana bread. This week, my family is enjoying these delicious sourdough tortillas. This morning I made a delicious breakfast taco with eggs, sausages, cheese and salsa.
Honestly, the taste and texture of these tortillas is delicious. No mistake with a tender and fluffy tortilla for lunch, breakfast or dinner! My favorite in the world is the warm, homemade tortilla with butter. It’s very good! I’m sure your family will also enjoy this sourdough waste tortilla recipe!
Make simple shredded chicken taco meat in a slow cooker to eat with flour tortillas!
About the author:
Lina holds her bachelor’s degree from Northern Arizona University, has 11 years of blogging and photography experience, and is featured today on Martha Stewart, Country Live, Fox News, BuzzFeed and HGTV.
