Flour sourdough torillas are a great use for sourdough discard. The sourdough adds a subtle taste and provides a small amount of leavening avoiding the need for adding baking powder or soda. Homemade torillas taste so good when freeze and last pretty well for a day or two. Extra tortillas can also be frozen. I like making the tortillas in the morning for breakfast burritos and extra tortillas can be used for lunch quesadillas. Extras can also be cut into tortilla chips.
When making the dough they the balls can be rested for 30m to make easier to roll but works with a few minutes rest. Use liberal amounts of flour to keep from sticking. I used a hot cast iron pan to fry the tortillas. They absorb oil so in between each tortilla I add a bit of oil and spread to make a thin coating.
Found the recipe from this website https://alexandracooks.com
Ingredients
- 210g (1.5c) all purpose flour
- 7g (1.25t) kosher salt
- 56g (1/2 stick) butter softened
- 100g water, room temp
- 100g (1/2c) sourdough starter, fed
- neutral oil for frying
Steps
- mix flour, salt
- cut butter into 1/2” cubes
- mix into flour and break up with fingers until resembles coarse pebbles
- add water and starter
- mix with wooden spoon until dough forms a ball
- knead for a 1-2 minutes on a floured surface and becomes smooth, some gluten forms
- cut into 6-10 pieces depending on desired size, shape into a ball
- cover and wrap, rest for 30m or can leave overnight in fridge
- roll each ball into thin circle on floured parchment paper making sure does not stick
- heat cast iron pan or saute pan with oil
- place tortilla on pan, adjust heat, after 60s bottom side should have dark speckles
- flip and cook another 60s
- can stack on plate
breakfast burrito
- really nice with scrambled eggs, sausage, black beans, queso, hot sauce
