The thing I love the most about these sourdough discord tortillas is that the batter is pourable. This means you do not have to roll anything out or painstakingly shape any tortillas. I do also have a more classic style coming soon, but for now please enjoy the easiest, laziest, sourdough discard tortilla recipe ever.
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To make this recipe, you will need:
- Organic, unbleached bread flour
- An active sourdough starter
- Filtered water
- Natural Mineral salt
- Olive oil
Sourdough Discard Tortillas
Ingredients
- 2 cups flour
- 1 tsp salt
- ⅓ c olive oil
- ½ cup sourdough discard
- 1-2 cups very warm filtered water
Instructions
- Mix dry ingredients in a medium glass, ceramic, or stainless steel bowl until fully combined
- Create a well at the center of the dry ingredients
- Add wet ingredients (except water) to the well and slowly mix to incorporate, this is best done with a dutch dough whisk
- Warm up your water. I like to do this with my electric kettle, but make sure to keep the temperature below 120 F so you do not kill the live yeast!
- Slowly add water, mixing well until the batter looks like a thin pancake or crepe batter
- Don’t worry if you don’t use all the water, or if you need to add a little bit more to reach the right consistency
- Cover and rest the batter for at least 1 hour, and up to 12 hours in the fridge
- When you’re ready to cook, preheat your cast iron skillet for a few minutes over medium heat.
- Add a little oil of your choice to the pan (just enough to coat the surface, no more)
- Pour around ½ cup of the batter into the pan and gently swirl the pan to distribute the batter. You can also use the flat edge of a bench scraper to create an even, thin layer of batter
- Cook the tortilla until there is bubbling and steam. When you check the underside you should see some browning
- Flip and cook on the other side until completely cooked through. You may need to test this one and make adjustments as necessary
- Place the tortillas in a slightly damp tea towel as they cool
- Once cooled, store the tortillas in an airtight container in the refrigerator for a week or in the freezer for a few months
- To reheat, place the tortilla on a hot pan or in a hot oven for a minute or two to become soft and pliable
How to cook sourdough discard tortillas
The most important part of cooking sourdough discard tortillas is making sure the batter is very thin on the pan. You also want to make sure that the pan has a little bit of oil so the batter does not stick. Usually, the first tortilla is more of a tester for me. It doesn’t always turn out super well, so I just snack on it while I make adjustments for the other tortillas.
Shaping sizes
The Size of your tortillas really depend on the size of your cast-iron skillet. If you want more of a taco size, use a smaller skillet, or a larger skillet for burrito size. I love that. These are so customizable all you have to do is spread the batter out in the right size skillet.
Reheating sourdough discard tortillas
In the spirit of these lazy tortillas, I usually reheat them over the same pan I’m cooking food in. So if I am heating up veggies for a bean burrito while the veggies finish cooking, I will place the cold tortilla on top of that hot skillet with veggies. This warms up the tortilla pretty quickly and I don’t have to get another cooking dish dirty!
How to serve sourdough discard tortillas
I like to heat mine up on a cast iron or pop them into a warm oven for less than a minute. You don’t want them to get overcooked so that they don’t roll. We use these for tacos, burritos, quesadillas, wraps, or even cut and baked into tortilla chips!
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