![The Best Sourdough Tortillas Recipe [using Sourdough Discard]](https://www.mydailysourdoughbread.com/wp-content/uploads/2022/09/blog-images-2023-02-10T212904.201-768x432.jpg)
Ingredients
Scale
- 125g sourdough starter discard
- 320g warm water
- 56g olive oil
- 2 tsp kosher salt
- ½ tsp baking powder
- 640g all purpose flour
Instructions
- In the bowl of a stand mixer, combine sourdough starter, water, oil, salt, baking powder, and 4 cups of flour. Use the dough hook to knead for 4-6 minutes, until the dough forms a smooth ball. If the dough is sticky, add a little more flour, until you achieve the appropriate consistency.
- Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap and let the dough rest at room temperature for half an hour.
- After 30 minutes, remove the dough and divide it into 32 equal pieces (30 grams each).
- Use the palms of your hands to roll each piece of dough into a ball, pressing down slightly. Use a little flour to prevent the dough from sticking to the surface.
- Cover the dough pieces with a towel and let them rest for 5 minutes.
- Grab a rolling pin, and start to roll each tortilla dough into a thin circle. Then heat a cast iron skillet over medium high heat.
- Once the pan is hot, add the tortilla, and cook on each side for 30 seconds to one minute.
- Lay your cooked tortillas on a baking sheet and let them cool before placing them into an airtight container.
Notes
- For this recipe you’ll need a sourdough discard, as well as your trusty cast iron skillet to cook them
- Prep Time: 41 mins
- Cook Time: 2 mins
- Category: bread
- Cuisine: Mexican