Sourdough Discard Tortillas

Ingredients

• 1 cup active sourdough discard (unfed) (Adds tang, moisture, and flavor; room temperature.)
• 1 cup warm water (Helps the dough come together smoothly.)
• 2 tablespoons olive oil (Keeps tortillas soft and pliable (can swap for avocado oil).)
• 2 teaspoons baking powder (Gives a little lift for tender tortillas.)
• 1 teaspoon salt (Balances the tang and enhances flavor.)
• 2 to 2.5 cups all-purpose flour (Adjust as needed for dough texture; can use half whole wheat.)
• 1 teaspoon garlic powder (Optional for savory flavor.)
• 1 tablespoon chopped fresh herbs (Optional for a savory twist.)

Instructions

1. 1

   --- Preparation ---

2. 2

   In a large bowl, whisk the sourdough discard, warm water, and olive oil until smooth.

3. 3

   Add the baking powder and salt, stirring to incorporate.

4. 4

   Gradually stir in 2 cups of flour. Turn the dough onto a lightly floured surface and knead gently for 1 to 2 minutes, adding up to 1/2 cup more flour if the dough is too sticky.

5. 5

   Divide the dough into 8 equal pieces and roll each into a ball. Cover with a clean towel and let rest for 15 minutes.

6. 6

   --- Cooking ---

7. 7

   Heat a heavy skillet or cast-iron pan over medium-high heat.

8. 8

   Roll each ball into a thin circle (about 7 to 8 inches).

9. 9

   Cook each tortilla for about 45 seconds to 1 minute per side, until golden spots and gentle puffing appear.

10. 10

    Stack cooked tortillas on a plate and wrap in a towel to keep warm and soft while finishing the batch.