Sourdough Discard Tortillas

Not that I need a reason to make some delicious Tex-Mex food, but if I was looking for one, Cinco de Mayo would be an excellent reason to make this easy recipe for Sourdough Discard Tortillas.

If you’re like me and always looking for a simple recipe to use up your sourdough discard, look no further than these tortillas.

Start by mixing the discard with a little water in a small bowl, and then set aside.

In a separate bowl, whisk together the dry ingredients of all-purpose flour, salt, and baking soda.

Using the tines of a fork, or your hands, work a tablespoon of butter into the flour mixture until it has a fine, sandy texture.

Pour the sourdough/water mixture into the flour mixture and stir to combine until their are no dry bits.

Cover and let rest for at least 30 minutes before dividing the dough pieces and rolling into a ball.

This recipe makes approximately 8 taco-sized tortillas, or 4 burrito-sized tortillas.

Let the dough pieces rest on a parchment lined baking sheet and cover with a towel. Allow the dough to rest for at least another 30 minutes.

If you are making these tortillas in advance (either hours or a few days), the dough balls can be placed in fridge to rest until ready to cook.

When ready to cook, work with one dough ball at a time. Use a rolling pin or tortilla press to flatten the dough into about a 6-inch diameter (for taco-sized tortillas).

Use flour as needed to prevent sticking.

Place the pressed tortilla into a pre-heated cast iron skillet over medium-low heat.

Allow the tortilla to cook until bubbles start to form and the bottom is slightly browned.

Flip it over and cook on the other side.

Repeat with the remaining dough while keeping the cooked tortillas warm in a wrapped kitchen towel until ready to serve.