Description
Delightful flatbreads made from sourdough starter discard, perfect for wrapping your favorite fillings.
Ingredients
Scale
- 1/2 cup active sourdough starter discard
- 1/4 cup olive oil (or avocado/sunflower oil)
- 1/3 cup water
- 1 2/3 cups flour (all-purpose or whole wheat)
- 1/2 teaspoon sea salt
Instructions
- Combine sourdough starter discard, olive oil, and water in a mixing bowl. Whisk until smooth.
- Gradually add flour and sea salt, mixing until it holds together. Knead on a floured surface for 3-5 minutes.
- Divide the dough into 8 pieces, roll into balls, and let rest covered for 15 minutes.
- Heat a skillet over medium-high heat. Roll each ball into a thin circle and cook for 1-2 minutes on each side until golden brown.
- Stack cooked tortillas on a plate under a towel to keep warm.
Notes
You can prepare the dough in advance, and rolled dough can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 150
- Sugar: 0g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sourdough, tortillas, flatbread, homemade, quick, easy