SOURDOUGH DISCARD TORTILLAS I am just going to start out by being honest. I am pretty picky about my tortillas. I really do not like the store-bought Mission Tortillas. To me they are just too fluffy and thick. When I bought tortillas, I had to buy the refrigerated brands that you have to cook up yourself. I always loved how thin they were and not to mention, they tasted the closest to the tortillas that all the local Taco Shops in San Diego wrapped their mouthwatering burritos in. The downfall about the store bought, take home and make kind, was not only the higher price of them but have you ever read the ingredients? Admittedly, the list is fairly short, considering. But there are preservatives in all of them. Who knows how long it took to get from the production plant to your grocery store shelf and how long they sat in their rotational spot on the shelf before landed in my shopping cart. By the time you get them home and open, they still last for a week or 2, uncooked! That is just crazy. I can only imagine the amount of preservatives that would go into those things (and the mission tortillas) to make them keep as long as they do! Anyway, I have been on my own mission to create the perfect tortilla at home. I mean, years you guys, YEARS is how long I have spent searching for different recipes and combination of ingredients to get those amazing, light, thin, deliciously Authentic Mexican tortillas. I am happy to say that I have found the recipe that is 99% close to those taco shop tortillas! YAY! (This calls for a toast, like, for real) I say 99% because although I was never raised in their culture, they are made differently and if I am being honest not being raised around home cooked tortillas, I will probably never know the secret. These sourdough tortillas though, they are so good and totally meet my expectations of how a tortilla should taste. And guess what? THEY ARE RIDICULOUSLY EASY. Its literally just dump all the ingredients and mix kind of thing. My favorite 😉 Ready to learn how to make the best tortillas of your life? LET'S DO THIS! (This is our exact recipe we use for the tortillas we sell at our local farmers markets!) **WARNING, THESE ARE SO EASY AND SO GOOD THAT YOU MAY NEVER BUY STORE BOUGHT TORTILLAS AGAIN.... LIKE. EVER** SOURDOUGH DISCARD TORTILLAS Ingredients:
* 1 2/3 Cup All-purpose flour
* 1/2 tsp Salt
* 1/2 Cup Sourdough Starter Discard
* 1/4 Cup Olive Oil
* 1/3 Cup Water
Instructions:
1. If you have a stand mixer (or even if you don't), measure out and dump in all your ingredients above into your mixing bowl (yep, that's the kind of easy I appreciate 😄)
2. Mix well until all the ingredients are combined and there are no dry spots in the dough.
3. Cover your bowl with plastic wrap or a slightly damp towel and let rest for 30 min.
4. Divide the dough in 1/2 and then divide each half into 4-5 equal sized balls of dough. You can easily adjust the size of your tortillas by making fewer, larger balls or smaller in size dough balls for street sized tortillas.
5. Take a rolling pin (or a glass or wine bottle if you do not have a rolling pin) and roll them out very thin. I roll mine out thin enough that I begin to see the marbling of my counter top showing slightly through the dough. If you happen to like the fluffier tortillas, simply roll them less thin. I recommend rolling and cooking each one out at a time and keeping the balls waiting, covered with a damp cloth so they do not dry out.
6. Heat your skillet to a medium low to medium heat and cook each tortilla for minute on one side, flip over, and cook 1 more minute on the other side and remove from heat and stack on a plate or in a tortilla warmer. (if using a plate, I like to put a dry towel over the top of them to keep them warm and soft) Repeat until all tortillas are cooked.
Then try not to eat every single one 😅
That's it. They are that easy. You can store them in an airtight container or zip lock on the counter for about 4-5 days or you can freeze them and take them out as needed. This recipe makes about 8-10 tortillas.
NOTE** You may use a tortilla press on these if you have one. However, to get them really thin, you will still need to roll them out after pressing with your rolling pin. I use my press just to get the rounder shape and roll out thin. If you don't care about them circular, skip this step and just go straight for the rolling pin method.
SCROLL DOWN BELOW FOR STEP-BY-STEP PHOTOS AND AFFILATE LINKS TO MY PESONAL RECOMMENDED TOOLS FOR THIS RECIPE (if an affiliate link is used, I may get a small commission from purchases made and it will in no way, cost you anything extra!)
Here is what your dough will look like after it's had a good mix, incorporating all the ingredients, with no dry spots in the dough
Do not expect the dough to rise with the 30 min rest. It is just simply for the sourdough to taste to take hold. Due to the short resting time of the dough, it will have a very mild, almost nonexistent sourdough flavor. If you want more sourdough flavor to come through in these, you can let them rest for an hour. Just make sure you use a damp towel to cover your bowl that the dough rests in.
Make 8-10 equally sized dough balls
If rolling by hand, they may not come out in perfectly round circles but that is ok. They still taste fabulous!
Roll each dough ball out as flat and this and as you can get it. If you look closely at this photo above, you can see the almost translucent appearance of them. You can see some of the marble coloring of my countertop coming through, that's how you know you have made them nice and thin
Cook each flattened tortilla on a skillet over a medium low to medium heat for 1 min.
Flip your tortilla over and cook the other side for 1 more minute. They will begin to brown and bubble quickly. The cooking process is very fast, if you walk away or get distracted you can easily over cook or burn them
A delicious stack of Sourdough Discard Tortillas ready to be eaten! For some ideas of how to use them, we love to eat them with EVERYTHING LOL!
Soup, Salads, Taco Tuesday (The obvious amiright LOL), with your breakfast (huevos rancheros, breakfast tacos or just rolled up on the side with your scrambled eggs), snack time (we love spreading peanut butter on them and rolling up around a banana and cut into little 'sushi' or pinwheel pieces)
If you cook these up, don't forget to snap a photo of your end result and what dish you served them with (if they made it that far HAHA!) and tag us in it on social media or comment below!
This is the Tortilla Press that I use, I purchased it here:
This is the cast iron skillet I use. It not only is great for cooking tortillas, but it also comes in handy for when you get started with baking along with us on our Sourdough Artisan Breads:
If you would like to look around on our Amazon Storefront for products we use and recommend from our family ran homestead, click here: (we are constantly adding our favorite products for all things lifestyle. You don't even have to live on a homestead yourself for our recommended items!)
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