Sourdough Tortilla Recipe
Ingredients
- 3/4 cup water
- 1/2 cup sourdough starter discard
- 3 cups + 2 tablespoons all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon baking powder
- 2 tablespoons coconut oil
or olive oil
Directions
- 1
Mix the water and sourdough starter discard together in a small bowl and set aside.
- 2
In a medium mixing bowl, whisk the flour, salt and baking powder. Add the coconut oil and use your hands to work it into the flour mixture. (It will have a fine, sandy consistency.)
- 3
Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl. Cover and let rest for 30 minutes on the counter. (The dough will be stiff.)
- 4
Divide the dough into 16 pieces and roll each one into a ball. Place the dough balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. (Alternately, you can place the dough in the fridge, covered, to ferment until you are ready to cook them.)
- 5
Preheat a cast iron skillet over a medium-low heat until it is very hot. Working with one dough ball at a time, use a rolling pin to roll it into a thin round, about 6" in diameter. Use flour as needed to prevent sticking.
- 6
Carefully lay the dough on the hot skillet and allow it to cook until bubbles start to form on top and the bottom is slightly charred. Flip it over and continue cooking on the other side until cooked through.
- 7
Repeat with the remaining dough balls, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve.
Sourdough Tortilla Recipe
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About this Recipe
Taco night will never be the same once you've tried the incredible difference of homemade sourdough tortillas! Forget those store-bought versions; this recipe transforms your sourdough discard into something truly special, bringing soft, chewy perfection to every bite.
Why This Sourdough Tortilla Recipe Works
The magic lies in using sourdough discard, which contributes a subtle tang and an amazing chewiness that elevates these tortillas far beyond what you'd expect. It's an effortless way to use up that discard while also creating a superior product. The simple combination of flour, leavening, and a touch of oil ensures a pliable, delightful wrapper that holds up beautifully to any filling.
What to Expect
Prepare for tortillas that are wonderfully soft, incredibly pliable, and possess a gentle chewiness. They'll have a faint, appealing sourdough aroma and a delicate flavor that complements fillings without overpowering them. Imagine warm, fresh tortillas straight from the pan, ready to cradle your favorite taco ingredients or become the base for a savory quesadilla. They are surprisingly easy to make, a quick project that yields incredibly rewarding results for any home cook looking to upgrade their meal.
Customization & Variations
This recipe is quite versatile. If you don't have coconut oil on hand, feel free to use olive oil as a direct substitute. For a slightly different texture, you could experiment with the amount of water to achieve your desired dough consistency. While the recipe is fantastic as written, the core technique is adaptable once you master it.
Serving & Context
These homemade sourdough tortillas are perfect for elevating any taco night, making ordinary meals feel extraordinary. Beyond tacos, they're fantastic for burritos, wraps, or simply enjoyed on their own with a sprinkle of salt. Serve them warm for the best experience, perhaps wrapped in a clean kitchen towel to keep them soft at the table.