Discard Tortillas
Tortillas might be the most popular discard recipe I’ve posted! They may be a bit fiddly to roll out, but they’re delicious and they hold together so, so well.
Ingredients:
320g flour
160g warm water
70g sourdough discard
30g canola oil
1/4 tsp baking powder
1 tsp salt
Process:
Mix all the ingredients together in the bowl of a stand mixer or in a medium sized mixing bowl.
Knead with the dough hook for about 4 minutes on speed 2. If kneading by hand, knead until you form a not-too-sticky ball. Add a bit more flour if necessary. It should feel smooth.
Lightly oil a bowl and let the dough rise, covered, in a warm spot for at least 30 minutes (longer is fine, too).
Portion out the tortillas (I usually do about 35g each). Roll them out until they’re about 5-6 inches across. You can also pass them through a pasta sheet roller on setting 5 (much faster than hand rolling!).
Heat a cast iron pan over medium heat. When it’s screaming hot, add one tortilla at a time. If you have a baking steel, you can do the same thing but light 2 burners under the steel (that way you can also cook 2-3 tortillas at a time).
Cook for about 30-45 seconds per side. Keep a close eye on them! Repeat until you’ve cooked all the tortillas. Enjoy!
Tortillas will keep in an air tight container at room temperature for about one day, after which point I recommend moving them to the fridge or freezer. You can pop a couple in the toaster oven to warm them up, or microwave them inside a paper towel for 15-20 seconds.
If you make these, I’d love to see! Tag @nokneadtoworry on Instagram.
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