These homemade Sourdough Discard Tortillas are a great recipe and an easy way to use up your discard. If you are looking for more sourdough recipes you can check out my Recipes For Discarded Sourdough Starter for recipes and inspiration.
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I have been making tortillas at home for many many years. Sometimes I press them out by hand, sometimes using a rolling pin, and other times I use a tortilla press.
It really will not matter how you press out your homemade tortillas, it will only make a difference in how quickly you will be able to make them and how thick they will be. I will show you a couple of different pictures with thickness below.
Can You Freeze Flour Tortillas?
Yes! Even with fermented tortillas (sourdough) and we freeze our tortillas a couple of different ways.u003cbr/u003eu003cbr/u003eu003cstrongu003eRoll in a ballu003c/strongu003e The simplest method upfront to save your tortillas. But it always requires me to be a little more organized and planning when it comes to last minute meals. u003cbr/u003eu003cbr/u003ePlace the among of tortillas balls you would like to save on a lined cookie sheet and place in the freezer for 2 – 4 hours or until frozen. u003cbr/u003eu003cbr/u003eThen place in a container to store in your freezer. You can take out the amount you need when you plan your meals.u003cbr/u003eu003cbr/u003eu003cstrongu003eRoll in a ball and then press or roll out into shapeu003c/strongu003e This is my favorite method. It means I can make a last minute decision to have tortillas and they can sit out until I am ready to cook in my pan. u003cbr/u003eu003cbr/u003eOnce the tortilla is rolled out. Do not cook it. Lay it on a piece of parchment paper. u003cbr/u003eu003cbr/u003eThen add a piece of parchment paper on top of the tortilla and add another tortilla. Continue until you have the amount you want saved and then place in a freezer bag, wrap in plastic wrap or an airtight container. Then put in the freezer.
How Long Are Tortillas Good For?
Well, in our family, if I make them I have never had the chance to find out. I mean we make homemade flour tortillas with butter and a little bit of cinnamon and sugar and we have a dessert that takes a few seconds and is delish! We also use this as a side for our eggs. u003cbr/u003eu003cbr/u003eOf course, we also enjoy u003cstrongu003eu003ca href=u0022https://thehappymustardseed.com/sourdough-tacos/u0022u003etaco nightu003c/au003eu003c/strongu003e and enchiladas too! u003cbr/u003eu003cbr/u003eTypically I would say until they show signs of mold. We have kept them for about 3-5 weeks when we traveled and left the cooked ones in the fridge. Because these are fermented,u003cbr/u003eu003cbr/u003eI would not plan on them lasting more than a few days to a week on the counter or in the fridge.u003cbr/u003eu003cbr/u003eMost of the time I leave them on the counter and they are gone in a day or two.u003cbr/u003e
Knead your dough, add additional flour if too sticky
Steak Tacos: Want to have steak tacos? We have a 5 minute marinade that will make you want to slap your mama! Check out our steak marinade
Most of the time I leave them on the counter and they are gone in a day or two.
Sourdough starter discard recipes: Sourdough tortillas Ingredients
- 1 cup sourdough discard (levening agent)
- 2 ½ cups all purpose flour
- 1 tsp salt (pink Himalayan salt)
- ⅓ cup oil (I use Crisco but you can also use olive oil or vegetable oil)
- ½ cup water
Things to make with tortillas: We filled ours this day with sauteed veggies, sauerkraut, salsa,cheese, Greek yogurt, beans and leftover meat we had from the days before.
This is what my starter mixture looks like before placing on surface to knead
My dough is usually a little wet, and I reserve some flour for the rolling out part.
It is such a fun and easy recipe that you can make fresh tortillas whenever you want!
Easy Sourdough Tortillas – 15 minute (Made with Sourdough Discard)
- 1 cup sourdough discard
- 2 ½ cups all purpose flour
- 1 tsp salt pink Himalayan salt
- ⅓ cup oil I use Crisco but you can also use olive oil or vegetable oil
- ½ cup water
- Add the sourdough starter, flour, salt and water to a mixing bowl
- Combine all ingredients in bowl
- Lightly dust your surface
- Put mixture on surface
- Combine well not more than a minute or two to combine (the mixture should come together quickly)
- Form a ball
- Divide into 25 balls
- Roll out each ball to a tortilla (should be thin almost to the point of being too thin)
- Place one tortilla in a pan that is on high heat (I use 4 pans so that I can cook them faster)
- Once tortilla starts to bubble, flip over
- Repeat the process until you have 12 cooked. You can store the balls in the fridge or freezer to make hot fresh tortillas whenever you like)