Soft and easy sourdough discard tortillas — homemade wraps with simple ingredients, perfect for tacos, quesadillas, and sandwiches.
Q: What is “sourdough discard”?
A: It’s the leftover sourdough starter you remove before feeding. It adds flavor and texture without needing active fermentation.
Q: Can I use active sourdough starter instead?
A: Yes, but reduce water slightly as active starter contains more liquid; otherwise dough may be too sticky.
Q: How do I store these tortillas?
A: Store in an airtight container in the fridge for 3–4 days. Freeze up to 2 months with parchment between each tortilla.
Q: Best ways to reheat?
A: Warm on a dry skillet, in the oven wrapped in foil, or microwave with a damp paper towel.
Q: What can I fill them with?
A:
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Classic tacos (meat, beans, veggies)
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Quesadillas with cheese & salsa
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Chicken wraps with greens and sauce
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Mediterranean bowls with hummus and grilled veg — uses similar versatility as other tortillas.
Serving & Pairing Suggestions
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Mexican Style: Fill with spiced beef/chicken, lettuce, tomatoes, cheese, and salsa.
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Veggie Wrap: Grilled peppers, zucchini, hummus, avocado, and herbs.
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Breakfast Tortilla: Scrambled eggs, cheese, black beans, and hot sauce.
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Mediterranean Twist: Olives, feta, cucumbers, tzatziki.
Sourdough Discard Tortillas
Ingredients
- 110 g sourdough discard
- 55 g olive oil
- 80 g water
- 220 g all‑purpose flour
- ½ tsp salt
- Cornstarch (for rolling)
Instructions
- Combine Base: In a large bowl, mix sourdough discard, olive oil, and water until evenly combined.
- Add Dry Ingredients: Add flour and salt; mix to form a dough. Knead 1–2 minutes until cohesive and smooth.
- Rest: Cover with a damp cloth and let rest for about 30 minutes.
- Shape: Divide into 8 pieces; roll each into a ball. Lightly flour your work surface and roll each into a thin circle.
- Cook: Heat a dry skillet over high heat. Cook each tortilla ~1 minute per side, until light brown spots appear and edges set.
- Serve: Cool slightly and serve warm, ideal for fillings or as a side
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