Sourdough discard tortillas
Sourdough discard tortillas
I do not usually have a lot of discard because I use the scrapings method, but when I do, this is a good, simple recipe. It can also be made with active starter.
Yields: 8 small tortillas
Ingredients
100 grams sourdough discard (my starter is a 100% hydration rye starter)
210 grams all-purpose flour
100 grams water
40 grams solid coconut oil
7 grams non-iodized salt
Steps
Mix the discard, water and salt together in a medium bowl. In a larger bowl, mix the oil in the flour. Add the liquid mixture to the flour mixture. Work it until you can form a ball. Knead it until it is smooth.
Let it rest 30 minutes or you can put it in the fridge overnight.
If you are using it that day. Divide into 8 balls about 55 grams each.
Heat a pan on the stove top to medium high. Place one ball between two pieces of parchment paper. Use a tortilla press or a rolling pin to roll the dough as thin as possible.
Place the tortilla in the hot pan. Cook for about a minute on each side. Place the tortillas in a warm towel until you are ready to serve them or reheat them just before you are ready to use them.
