Tortillas That Slap: Gettin’ Jiggy with Sourdough Discard

Hey homegirls!

I’ve got a recipe that'll take your tortilla game to the next level, and guess what... we’re using sourdough discard! So grab your ingredients, let’s roll (pun absolutely intended), and whip up some bomb homemade tortillas.

After 10-14 days, your sourdough starter will be ready to work its magic. You’ll know it’s go-time when it’s bubbling up like crazy and starts rising and falling (pic proof right here). Let’s get cookin', homegirl!

Look at all those BUBBLES! We just need a 1/2 cup of your sourdough discard for these tortillas!

Next up is 1/4 cup of oil...I use Organic Olive Oil

Don't forget the filtered agua...1/3 cup is all you need

Mix up the wet ingredients

Now add the dry ingredients: 1 2/3 of all-purpose flour

Time to get salty...1/2 teaspoon's worth

Don't be afraid to get those hands dirty...form the dough into a ball

Roll those tortillas out...not pictured cause ayyy I forget to snap a photo. Cook on a heated skillet and voila...TORTILLA'S!

• Ingredients:

  • ½ cup sourdough starter discard

  • ¼ cup olive oil

  • ⅓ cup water

  • 1 ⅔ cup all-purpose flour

  • ½ teaspoon salt

    
    

Instructions:

1. Mix it up: In a large bowl, combine that sourdough discard, olive oil, and water. Stir it up like you’re ready to get your grub on!

2. Flour power: Throw in your flour and salt, then mix it till you’ve got that dough lookin' fresh. Knead for 1-2 minutes until it’s all smooth. (If it’s still too sticky, just sprinkle a little more flour—no sweat.)

3. Chill, girl: Cover that dough with a damp towel and let it take a chill pill for 30 minutes. 😎

4. Heat it up: Preheat your skillet on high heat while the dough takes its breather.

5. Divide & conquer: Flour your surface, then split the dough into 8-10 pieces. Flatten each one like it’s ’bout to be the star of the show. 🎤

6. Roll with it: Bust out your rolling pin (or hit up that wine bottle, girl) and roll each dough ball thin, like paper-thin, about ¼ inch. This ain’t no time for thick tortillas, trust.

7. Cook it up: Slap those tortillas onto your hot skillet, one by one. Cook ‘em for about a minute on each side—flip it when the bubbles and brown spots pop up. It’s about to get mad real.

8. Store & serve: Let your tortillas cool, then stow ‘em in an airtight container. Serve warm, because cold tortillas are just wack. 🔥

Tips:

• These babies freeze like a charm—just cool them down first, separate with parchment paper, and stash in a ziplock bag.

• Want to keep it real with whole wheat? Swap ⅔ cup of all-purpose for whole wheat. Haven’t gone full wheat on these yet, but if you try it, holla at your girl!

Boom! There it is—tortillas that’ll have you saying, "I’m da bomb in the kitchen!" 💪🏽

Drop a comment and let me know how these turned out for you. ✌🏽💖 #HomegirlInTheKitchen #SourdoughTortillas #TooLegitToQuit