My tortillas used to come out hard and crunchy, flaking and cracking when I tried to roll them into burritos. That’s why I’m stoked to share this recipe!
Ingredients: – 250g sourdough discard – 160g warm water – 106g avocado oil – 400g all-purpose flour – 6g sea salt
Soft, slightly tangy tortillas made with sourdough discard. Perfect for tacos, quesadillas, or wraps. No need to toss your discard when you can turn it into a batch of these tasty, flexible tortillas!
In a large bowl, whisk together the sourdough discard, warm water, and avocado oil until well combined. Slowly add in the flour and sea salt, mixing until a dough forms. It should feel soft and not sticky to the touch.
Let the dough rest for 30 minutes to relax. After resting, divide the dough into balls. Roll each dough ball into your ideal tortilla size using a rolling pin. See the Notes section for how many grams of dough you need for different tortilla sizes!
How Many You Get: – Street taco size: 35 tortillas – Fajita size: 29 tortillas – Soft taco size: 19 tortillas – Burrito size: 12-13 tortillas – Big burrito size: 8 tortillas Grams and Sizes: – Street taco size: 26g balls rolled into 4-5" rounds – Fajita size: 32g balls rolled into 6.5" rounds – Soft taco size: 49g balls rolled into 7.5-8.5" rounds – Burrito size: 70-75g balls rolled into 9.5-10.5" rounds – Big burrito size: 109g balls rolled into 12-13" rounds
Heat a cast iron skillet, comal, griddle, or Blackstone over medium heat.
Cook each tortilla on your ungreased skillet for 30-60 seconds per side until golden brown spots form and the tortilla is cooked through.
Once done, immediately place the cooked tortilla in a warmer or in a tea towel to keep warm and soft.
Whether you’re whipping up tacos, quesadillas, or burritos, these tortillas are sure to be a hit. Plus, with the option to freeze them, you’ve got a ready-made stash for quick, tasty meals anytime.