Sourdough Tortillas
This is a great recipe to use up your sourdough discard and jazz up homemade tacos or burritos.
Ingredients
- ½ cup sourdough starter
- ⅓ cup water
- 3 tablespoons vegetable oil
- ¾ teaspoon salt
- 1 ½ cups all-purpose flour (spooned and levelled)
Instructions
- In a stand mixer bowl, whisk the sourdough starter, water, oil, and salt together. Add the flour and mix with the dough hook for 5-6 minutes until no longer sticky.
- Divide the dough: 10 pieces for mini tacos, 6 for burritos. Shape into balls and cover with plastic wrap. Let rest for 30 minutes at room temp (or up to 24 hours in the fridge).
- Turn the dough onto a floured surface. Roll to about 1/16 inch thick, or as thinly as possible. About 5-6 inches for tacos and 8-10 inches for burritos.
- Heat a large nonstick pan over medium-high heat (do not add oil). Cook the tortillas 30-60 seconds per side until puffed and lightly browned. Adjust the heat as needed.
- Cool the tortillas, then store them in an airtight bag in the fridge for up to 5 days.