Sourdough Discard Tortillas

Homemade sourdough discard tortillas are a fantastic way to make use of that leftover starter. If you’ve been baking sourdough bread, you probably have plenty of sourdough discard just sitting in your fridge. Instead of tossing it, why not whip up some tasty tortillas? These are not just scrumptious but also super easy to make! Picture this: warm, soft, and slightly tangy tortillas ready for your favorite fillings. They come together quickly and have a delightful flavor that will impress everyone at the dinner table. Whether it’s for tacos on Taco Tuesday or quesadillas for a cozy movie night, these tortillas fit the bill perfectly. Plus, they save you from throwing away that sourdough discard, making your cooking both economical and sustainable. So, roll up your sleeves, and let’s turn that discard into something amazing!

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Why This Recipe Works

Homemade sourdough discard tortillas leverage the natural fermentation of sourdough to create a unique flavor profile and tender texture. This recipe not only eliminates waste from your sourdough starter but also provides a healthier alternative to store-bought options. The simplicity of the ingredients ensures that you can whip up a batch quickly, while the easy cooking method makes them perfect for any meal.

Why You’ll Love This Homemade Sourdough Discard Tortillas

You’ll be amazed by how delicious and versatile these tortillas are! Whether you’re using them for tacos, burritos, or enjoying them with dips, they elevate every dish. Plus, they’re freezer-friendly, so you can always have fresh tortillas on hand when cravings strike. Even your pickiest eaters will appreciate the soft, flavorful bite of these homemade delights.

Ingredients

• 3 cups (360 grams) all-purpose flour
• 1 ½ teaspoons (12 grams) salt
• ½ cup (113 grams) softened butter
• 1 cup (250 grams) sourdough discard
• ⅔ cup (150 grams) warm water

Preparing the Tortilla Dough

Mix Flour and Salt

In a large bowl, combine the all-purpose flour and salt thoroughly.

Incorporate Softened Butter

Using a dough hook, fork, or pastry blender, work the softened butter into the flour mixture until it resembles pea-sized crumbs.

Add Sourdough Discard and Water

Stir in the sourdough discard and warm water. Mix the ingredients until a shaggy dough begins to form.

Knead the Dough

Turn the dough out onto a floured surface and knead for about a minute until it becomes a smooth ball. If the dough is sticky, sprinkle with extra flour.

Portion the Dough

Cut the dough into 16 equal pieces (or 8-10 pieces for larger burrito-size tortillas) and roll each piece into a ball.

Let Dough Rest

Cover the dough balls with a damp kitchen towel and let them rest for 30 minutes. For a more developed flavor, you can refrigerate them for 12-24 hours.

Roll Out the Tortillas

Lightly dust a work surface and a rolling pin with flour. Roll each dough ball into a thin circle about 9 inches in diameter. Keep turning and flipping the dough as needed, adding more flour to prevent sticking.

Cook the Tortillas

Heat a large skillet over medium heat. Place the rolled-out tortillas in the hot skillet, cooking for about 60 seconds on each side, until bubbling and lightly browned. Stack the cooked tortillas and cover them with a towel to keep warm and soft.

Serving Suggestions

• Serve with your favorite taco fillings such as grilled chicken, sautéed vegetables, or beans.
• Pair with homemade salsa, guacamole, or dips for a delightful snack.
• Use as a base for quesadillas loaded with cheese and your choice of protein.

Tips for Success

• Ensure your sourdough discard is fresh for the best flavor and texture.
• Adjust the thickness of the tortillas based on your preference, but aim for paper-thin for the best results.

Variations

• Try adding spices like cumin or chili powder to the dough for an extra flavor kick.
• Substitute some of the all-purpose flour with whole wheat for a nuttier taste.
• Experiment with additional toppings like herbs or seeds incorporated into the dough for a gourmet twist.

Storage Tips

• Store leftover tortillas in an airtight container in the fridge for up to one week.
• For longer storage, place cooked tortillas in a freezer-safe bag with parchment paper between them and freeze for up to three months.

Pairing Ideas

• Enjoy these tortillas with a side of zesty Mexican street corn salad.
• Pair with a refreshing cucumber and tomato salad for a balanced meal.
• Serve alongside hearty soups or stews for a comforting dinner option.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be substituted; just note that it may change the texture slightly.

2. How do I reheat frozen tortillas?
You can reheat frozen tortillas directly from the freezer in a skillet on low heat for a few seconds on each side until warm.

3. Can I make these tortillas gluten-free?
To make gluten-free tortillas, use a gluten-free all-purpose flour blend. The texture may differ, but they will still be delicious!

4. How long can I store these tortillas?
They can be stored in the fridge for up to a week or in the freezer for up to three months.

5. Why is my dough sticky?
If your dough is sticky, try adding a bit more flour while kneading until it reaches a smooth consistency.

Experience the joy of homemade tortillas that are easy, delicious, and perfect for any occasion! With the right balance of flavors and textures, these sourdough discard tortillas can transform your meals and make your kitchen feel warm and inviting. Whether you’re preparing a family feast or a simple snack, this recipe will surely become a staple in your cooking repertoire. Enjoy the satisfaction of making something fresh from scratch while minimizing waste!

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