Sourdough tortillas are an easy and fun sourdough discard recipe that is soft, flavorful, and delicious. This 5 ingredient recipe is ready in under an hour - a perfect quick sourdough recipe!
In a large bowl, whisk together the flour and salt.
Add in the water, sourdough starter and melted butter.
Mix until a soft, shaggy dough forms.
Knead for 1-2 minutes until you can get a ball of dough that is smooth and soft, but not overly sticky.
Cover the bowl with plastic wrap or a tight fitting lid and allow the dough to rest for 30 minutes. You can also rest it in the fridge overnight for up to 24 hours to develop even more sourdough flavor.
Divide the dough
Divide the dough into 12 equal balls.
Cover with plastic wrap and allow to rest for 5 minutes.
Cook the tortillas
Heat a 10 or 12” cast iron skillet over medium-high heat. If you have more than one, or a griddle, then heat it all up so you can cook more than one at a time. You want to make sure the cooking surface is nice and hot before you begin.
Flour a work surface and a rolling pin.
Working with one ball of dough at a time, roll the dough into a 6-8” circle. Try to get as close to a circle as you can, but don’t worry about it being perfect, its fine for these to be freeform and rustic, too.
Place the tortilla on the heated skillet and cook until it begins to puff, about 30 seconds. You want there to be some dark spots on each side without being completely burnt.
Turn the tortilla over and cook for 30 seconds on the other side. Do NOT overcook these or they will be hard!
Stack the cooked tortillas on a plate and cover with a towel to keep warm.
Repeat with remaining balls of dough, adjusting the temperature of the skillet as you go to maintain the right heat level.
Notes
These can be stored in an air tight container on the counter for 3-4 days.