Description

This easy recipe for sourdough tortillas utilizes the power of sourdough discard to create soft and fluffy tortillas that are boosted with gut healthy fermented grains. They require only 6 ingredients and will quickly become a household staple.

Ingredients

Scale

3 cups all purpose flour
1/2 cup sourdough discard (active starter also works)
2 tbsp neutral flavored oil
1 tsp salt
1 tsp baking powder
1 cup hot water

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Instructions

In the bowl of a stand mixer fitted with a dough hook attachment, combine flour, sourdough discard, oil, salt, baking powder and water. Turn the mixer on low and mix until combined.
Turn the dough out onto a lightly floured work surface and begin to knead until the dough is nice and smooth, about 5 minutes. Cover with plastic wrap and let the dough rest for a few minutes.
Once the dough has had a chance to rest, use a bench scraper or sharp knife to divide the dough into 16 equal portions. Turn each piece to lightly coat with flour. Form each piece of dough into a ball and flatten with the palm of your hand.
Heat a large skillet on medium heat (I always use my trusty cast iron skillet).
Use a light amount of flour and rolling pin to roll each dough piece into a rough circle, about 5-6 inches in diameter.
When the skillet is hot, place one tortilla in the hot skillet and cook for 30-60 seconds. You should start to see golden brown spots and air bubbles forming. If you start to see bubbles, this is a good sign! Using tongs, flip the tortilla and cook for another 30-60 seconds. If they are browning too fast, turn the heat down. It can take a little adjusting to find the perfect temperature.
Remove the cooked tortilla and immediately wrap with a damp paper towel or place in a covered container. This will keep them nice and soft!
Enjoy warm or allow them to cool to room temperature. Store in an airtight container in the fridge for up to a week.

Notes

I recommend not stacking uncooked tortillas on top of each other- they will stick together!

To make this process even easier, you could always invest in a tortilla press.

Make sure to use a neutral flavored oil in the dough. My go-to is always avocado oil, but canola or vegetable oil will also work. I have also used refined coconut oil!

This recipe easily doubles. Sometimes I will make a double batch and freeze half of the tortillas for use at a later time.

Prep Time: 10 minutes
Cook Time: 1 minute