The Best Sourdough Tortilla

• servings: 8 servings
• active time: 5 minutes
• total time: 37 minutes

Ingredients

1/2 cup sourdough starter discard (110g)

1/4 cup olive oil (54g)

1/3 cup water (80g)

1 2/3 cup all purpose flour (210g)

1/2 tsp salt (4g)

Directions

In a large bowl, mix the sourdough discard, olive oil and water. Stir to combine.

Add the all-purpose flour and salt, mixing until the dough is formed. Knead for 1 to 2 minutes, just until everything is well combined and dough looks homogeneous, with no dry spots. You can use a stand mixer if you prefer. If your dough is too sticky, add 1 tablespoon more of all-purpose flour and knead until absorbed.

Cover the dough with a damp towel and let it rest for 30 minutes.

Preheat a large skillet on high heat.

Flour lightly the surface you’re opening the dough. Divide the dough into 8 to 10 pieces. Flatten each ball with the palm of your hand.

Roll open each piece of dough into a circle, using a rolling pin or a wine bottle. The tortillas should be rolled thin (about 1/4 inch thickness), and will look almost see-through.

Cook individually on high heat for about 1 minute on each side. Flip it as soon as bubbles appear and the edges look firm: the tortilla should have nice brown spots.

Allow them to cool before storing into an airtight container. Serve them warm.

Nutrition

• Serving Size: 1 g
• Calories: 182 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Sodium: 147 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 1 g
• Protein: 4 g