Tomato Tomatoe

sourdough discard tortillas

Wraps are a staple item that I love having on hand. When you don’t know what to make for dinner or lunch, wraps makes the perfect vessel! If you ever read the ingredients on store bought wraps you will notice that they can be loaded with chemicals and preservatives. You will be shocked by how easy it is to make homemade sourdough tortillas at home! After you try making these, you won’t want to buy them from the store again.

What I love about these this recipe is that it uses sourdough discard and you can shape them to any size you want. If you want to make small tortilla’s for tacos this can be done by weighing out the dough to your desired size. I usually make either small tortilla shells or large burrito sized wraps with this recipe. They take minutes to cook in a hot pan and they don’t require any oil for frying. You just roll out the dough and add it to the hot pan. Within minutes you will have fresh, delicious, homemade tortilla shells! I usually make a double batch of these because I love having them in my freezer. If you make large sized tortillas, the recipe will make 6. If you make a small tortilla sized wrap the recipe will make around 12. I hope you love this recipe as much as I do! It’s become a staple recipe in my house.

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sourdough discard tortillas

Ingredients

• 80 grams filtered water
• 53 grams olive oil
• 125 grams sourdough discard
• 200 grams AP flour
• 3 grams salt
  

Directions

1. In a medium sized bowl, add the water and sourdough discard. Mix to combine. Add the olive oil, salt and flour. Mix until all the ingredients are combines. Cover the dough with a clean kitchen towel and let it rest on the counter for 30 minutes.
2. Heavily flour a clean work surface and weigh the dough out into equal portions (the weight will vary depending on if you are making small or large wraps).
3. Heat a large non stick skillet to medium low heat.
4. Roll out one dough ball at a time ensuring that it’s rolled out as thin as possible. For a taco size, roll the dough to 5 to 6 inches (taco size) or 10 to 12 inches for a burrito size. Once the pan is hot, carefully transfer the dough. You may need to adjust it carefully with a spatula as the dough can sometimes fold in on itself. Cook the wrap for a few minutes or until golden. Flip and cook the other side. Repeat process until all of the dough has been rolled out.

Notes

• I typically freeze the wraps right after they have cooled. This will maximize their freshness
• Before you fill your wraps/ tortilla shell, heat them up on a low setting in the microwave or oven to make them plyable.
• The first few wraps/ tortillas may not turn out the best. This is normal.
• 6 to 8 inches (taco size) or 10 to 12 inches (burrito size)