Sourdough Discard Tortillas

• servings: 8 servings
• active time: 5 minutes
• total time: 43 minutes

Ingredients

1/2 cup sourdough starter discard

1/4 cup olive oil

1/3 cup water

1 2/3 cup flour

1/2 tsp sea salt

Directions

Whisk together the sourdough discard, olive oil, and water until combined in a large mixing bowl (I use my KitchenAid Stand Mixer bowl). Add in the flour and sea salt. Mix until a dough forms and the dough is nice and smooth. I mix my dough together using my dough hook attachment on my KitchenAid mixer, but you can also do this by hand if you do not have one.

Perform 1 set of stretch and folds by grabbing your dough and gently pulling one side of the dough up and over, folding the dough back onto itself. Repeat this process by rotating the bowl and pulling from each side to complete a full set of four stretch and folds. Allow to rest for 30 minutes.

Form eight evenly sized pieces of dough. Roll each one out into a round tortilla shape, as thin as you can without tearing the dough. I roll mine out onto a lightly floured silicone mat so that there is no risk of them sticking to my surface.

Cook on a skillet over medium/low heat for about 3 to 4 minutes on each side. I like to use a cast iron skillet. You know that they are ready to flip when you see bubbles forming on the top. Be careful to not overcook them or turn the heat up too high, or they will burn and not be soft.

Use immediately or store in the fridge or freezer for later! They keep in the fridge for about a week and in the freezer for up to 6 months.

Nutrition

• Serving Size: 1 torilla
• Calories: 159
• Total Fat: 6.8 g
• Saturated Fat: 1 g
• Sodium: 145.3 mg
• Total Carbohydrate: 22.4 g
• Dietary Fiber: 0.8 g
• Total Sugars: 0.8 g
• Protein: 3.8 g