Sourdough Tortillas

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Sourdough tortillas are super easy and a great way to use up some of your discard. Try out this easy recipe for your next Mexican night!

Ingredients

400 grams flour (2 ¾ cups)

10 grams sea salt (2 tsp)

60 grams olive oil (¼ cup)

175 grams of warm water (3/4 cup)

100 grams discard (½ cup)

Instructions

1. Mix together flour and salt in a stand mixer or mixing bowl
2. Stir the olive oil into the flour mixture
3. Slowly add warm water and sourdough discard. Doing this while mixing is helpful.
4. Knead with a dough hook or by hand for 3-4 minutes, or longer, until the dough comes together into a smooth ball. The goal is for it not to stick to the work surface (or side of the stand mixer bowl).
5. Let the dough rest for 30 minutes.
6. Turn the dough onto the work surface and cut it into 10 pieces using a bench scraper or other tool.
7. Using your hands, roll each piece into a ball. At this point, you can let them rest for another 30 minutes or not. You can also put them in an airtight container and refrigerate overnight.
8. When you’re ready to cook tortillas, heat a cast-iron pan over medium-high heat
9. Use a tortilla press or a rolling pin to roll out each ball as thinly as possible.
10. Once the pan is heated (this won’t work well if it isn’t), one by one, lay the tortillas in the pan for about 1 minute per side, or until they look done. If you overcook them, they will get crunchy.
11. Repeat the process until all tortillas are cooked.
12. Either eat right away or let cool before storing in an airtight container.

Jodie Randolph

Sourdough Tortillas

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 16 minutes mins

Rest Time 30 minutes mins

Total Time 1 hour hr 1 minute min

Servings: 16 tortillas

Course: Bread

Cuisine: Mexican

Calories: 141

Ingredients Equipment Method

Ingredients

  

• 400 grams flour 3 cups
• 10 grams sea salt 2 tsp
• 60 grams olive oil ¼ cup
• 175 grams warm water 3/4 cup
• 100 grams sourdough discard ½ cup

Equipment

• 1 stand mixer
• 1 cast iron pan
• 1 tortilla press

Method

 

1. Mix together flour and salt in a stand mixer or mixing bowl
   400 grams flour, 10 grams sea salt
2. Stir the olive oil into the flour mixture
   60 grams olive oil
3. Slowly add warm water and sourdough discard. Doing this while mixing is helpful.
   175 grams warm water, 100 grams sourdough discard
4. Knead with a dough hook or by hand for 3-4 minutes, or longer, until the dough comes together into a smooth ball. The goal is for it not to stick to the work surface (or side of the stand mixer bowl).
5. Let the dough rest for 30 minutes.
6. Turn the dough onto the work surface and cut it into 10 pieces using a bench scraper or other tool.
7. Using your hands, roll each piece into a ball. At this point, you can let them rest for another 30 minutes or not. You can also put them in an airtight container and refrigerate overnight.
8. When you’re ready to cook tortillas, heat a cast-iron pan over medium-high heat
9. Use a tortilla press or a rolling pin to roll out each ball as thinly as possible.
10. Once the pan is heated (this won’t work well if it isn’t), one by one, lay the tortillas in the pan for about 1 minute per side, or until they look done. If you overcook them, they will get crunchy.
11. Repeat the process until all tortillas are cooked.
12. Either eat right away or let cool before storing in an airtight container.