Sourdough Discard Tortillas

Prepare the Dough: In a large mixing bowl (I use my KitchenAid Stand Mixer bowl), whisk together the sourdough discard, olive oil, and water until well combined. Add the flour and sea salt. Mix until a smooth dough forms. Tip: I use the dough hook attachment on my KitchenAid mixer to knead the dough, but you can also knead by hand if you prefer.

Stretch and Fold: Perform one set of stretch and folds. To do this, gently pull one side of the dough up and over, folding it back onto itself. Rotate the bowl and repeat, folding from each side to complete all four stretches.

Cover the dough with a tea towel and let it rest for 30 minutes. Pro Tip: Use my favorite non-toxic tea towels from Loom for an eco-friendly option. Use code the code COOKINGKATIELADY for a discount.

Shape the Dough: After resting, divide the dough into eight evenly sized pieces. On a lightly floured surface, roll each piece into a round tortilla shape as thin as possible without tearing the dough. I prefer rolling them on a lightly floured silicone mat to prevent sticking even more. Alternatively, you can use a tortilla press if you have one rather than rolling them out by hand. Tip: To prevent sticking, place parchment paper between each rolled-out tortilla.

Cook the Tortillas: Heat a skillet or pan over medium/low heat. I like using a cast iron skillet. Once hot, cook each tortilla for 3–4 minutes on each side, or until bubbles form on the top. Important: Don’t increase the heat too much, as this can burn the tortillas, making them less soft.

Store or Serve: Serve the tortillas immediately, or let them cool before storing. These tortillas will keep in the fridge for up to a week or in the freezer for up to 6 months.