Sourdough Discard Tortillas
Ingredients
- 350 g all purpose flour 2 1/2 cups
- 270 g sourdough discard 1 cup
- 60 g melted butter oil, lard, or tallow(my preference) (5 tbsp)
- 125 g water 1/2 cup
- 10 g salt 1 1/2 tsp
- 7 g baking powder 1 1/2 tsp
Instructions
- In a small saucepan over medium heat, add the butter and water. Heat just until the butter, tallow, or lard is melted. (skip this step if using oil)
- In a large bowl, add all the dry ingredients and stir them together. Then add in the sourdough discard and melted butter/water mixture. Mix until the dough is shaggy.
- Turn the dough onto the counter lightly dusted with flour and hand knead for 3-5 minutes until it forms into a smooth ball.
- Cover the bowl with a damp towel and let it sit for 30 minutes. (Can be wrapped with plastic wrap and stored in fridge for up to a week for longer fermentation)
- Cut the dough into 12-16 equal wedges, then roll them into a ball. (I do 16 so I can roll them thin without making them too large. Think “soft taco” flour tortilla size from the store)
- Cover and rest for 10 minutes.
- Then take a rolling pin and roll them out. They likely won't roll very thin at first, so what I do is roll them all as flat as they'll stay, then roll them again into an 8" (ish) circle right before I cook them. I roll the next one while one is cooking. (Also see tips below for shaping)
- Heat a cast iron skillet over medium heat. Then add the flattened tortilla. Cook for 30-60 seconds until bubbles start to appear, then flip and cook for another 30 seconds. Set on a plate and cover with a tea towel.
Notes
Tips:
If you have a tortilla press, this can help speed up the process, but I find that the tortillas still don’t get flat enough. So I press a few, let them rest while I roll one with a rolling pin. While one is cooking, I roll another, then just keep rotating until I work through all the dough!
To maintain the round shape, roll in a circular motion along the edge from the center out.
To maintain the shape while you transfer the tortilla to the pan, place a sheet of parchment paper on top of it and roll back to remove from the counter, then place into pan and use a spatula to hold the tortilla in the pan while you peel the parchment paper off.
Keep pre-shaped dough balls covered with plastic wrap while rolling out and cooking a few tortillas at a time to prevent them drying out.