EASY 5 INGREDIENT SOURDOUGH DISCARD TORTILLAS

I make these tortillas every week at my house, They make it super easy to make quick lunches, dinners and even breakfasts!

Why should you make tortillas homemade?

These tortillas have just 5 ingredients, water, flour, butter, discard, and salt, and since discard is also just water and flour technically its just 4 ingredients! Compared to most store bought tortillas which have over ten ingredients, including many things we know to be harmful to us, like seed oils, added sugars, and unnecessary gums and fillers. The extra 10 minutes it takes to roll out and fry a few tortillas instead of using packaged ones is well worth it knowing what you are eating is made up of only real healthy ingredients.

What can you make with homemade tortillas?

Some of my favourite ways to use homemade tortillas is to meal prep breakfast burritos, or to use for lunches, check out my recipe for HIGH PROTEIN LUNCH CHICKEN BACON RANCH WRAPS. or another favorite of mine is this recipe for these HEALTHY HOT HONEY CRISPY CHICKEN WRAPS . I also use them for quesadillas a lot or for burritos or tacos for an easy dinner!

Ingredients

3/4 cup or 185 grams of water

1/4 cup or 58 grams of melted butter

1/3 cup or 100grams of sourdough discard

3 cups or 375 grams of flour

1 tsp or 5 grams of salt

How to make these?

Making tortillas is very easy, start off by melting your butter, and in the bowl of your stand mixer add the water, melted butter and whisk in your sourdough discard.

Next add in the flour and salt then set your stand mixer to medium and mix it until it comes together to form a dough, it should clean the sides of the bowl. Once the dough has come together turn the stand mixer to low and let it knead for a few minutes.

Turn the dough out onto the counter, if you need to add a little flour, but it shouldn’t be too sticky.

Divide it into ten equal pieces, they should be about 72 grams each. Form them into balls, I find the easiest way to do this is to take them in one hand and make a circular motion against the counter top. Press down on them gently to slightly flatten them, then cover them with a tea towel and let them rest for about 30 minutes

When your are ready to cook the tortillas, heat a lightly greased cast iron pan on medium, and roll the tortillas out one by one flipping multiple times and using as much flour as needed to make sure they don’t stick to the counter. Place a tortilla in the hot pan and cook until air pockets start to form on the top side then flip and cook for about 15 more seconds, when cooking multiple tortillas, if they start to get little burnt patches on them instead of light brown patches, just turn down the heat. Cook as many tortillas as you plan to use, and store the rest of the individual portions of dough.

How to store?

The best way to store these tortillas is to store the raw individual portions of dough as opposed to storing the cooked tortillas. I like to make a batch of the dough on Sunday and use them throughout the week, I store the dough balls by wrapping them individually in plastic wrap then adding them all to a big Ziploc, and keeping them in the fridge. Alternatively if you wont use them within a week I recommend storing the individual portions in the freezer. They only take about ten minutes to defrost.