Description

Soft, flexible sourdough tortillas made with sourdough discard for a lightly tangy flavor, perfect for wraps, tacos, and everyday meals using simple pantry ingredients.

Ingredients

1 cup sourdough starter (210 g)

3/4 cup water (160 g)

1/4 cup extra virgin olive oil (60 g)

1 1/2 teaspoons salt (11 g)

3 cups unbleached all-purpose flour (360 g)

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Instructions

In a large bowl, whisk together sourdough starter, water, olive oil, and salt until well combined.
Gradually add the flour, mixing until a shaggy dough forms.
Transfer dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Place dough in a lightly greased bowl, cover, and rest at room temperature for 12–24 hours.
Divide rested dough into 12 equal pieces and roll each into a ball.
Roll each ball into a thin circle about 8 inches wide on a floured surface.
Heat a dry skillet over medium-high heat.
Cook each tortilla for 30–45 seconds until bubbles form, flip, and cook another 20–30 seconds until lightly golden.
Stack cooked tortillas and cover with a towel to keep warm and soft.

Notes

Resting the dough is key for flexibility and flavor.

Add small amounts of water if dough feels too stiff.

Cast iron skillets give the best browning.

Keep cooked tortillas covered to prevent drying out.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Bread
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tortilla
Calories: 190
Sugar: 1g
Sodium: 290mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg