Easy sourdough tortillas

Those who have made their own totillas from scratch find it hard to go back to the store bought variety. These tortillas rely on sourdough discard. I can hardly think of a better way to use up your sourdough discard while getting delicious and complex tortillas for fajitas, burritos, quesadillas, wraps or just what every you fancy doing. The mixing of the dough is super easy, since I use vegetable oil in the dough, but feel free to substitute it with lard or butter.

The technique of rolling out and cooking the tortillas is a bit more complicated, but nothing to stress over. Here you’ll find a step by step guide on how to do them. I use an Icelandic pancake pan to cook them, but you can certainly cook them in any kind of pan, but I would recommend using a very wide pan or a pan with a very low rim, if possible.

Here’s what you do when your ready to cook you tortillas

• Cut out two baking sheets that a a bit larger than a regular tortilla
• Apply a little bit of oil to your working surface, your hands and to your baking sheets (not too much though).
• With a regular table spoon, take a good scoop of dough, roll it into a ball and place it between your baking sheets.
• Press down on your dough ball with the heel of your hand to make a flat circle, feel free to keep flattening the dough until you have quite a thin, large circle.
• Take you rolling pin and finish flattening and smoothing out your dough.
• Carefully take the top baking sheet off and place the tortilla on the pan, with the bottom baking paper still on, but facing up (tortilla touching the pan completely).
• Carefully remove the second baking sheet of the tortilla, using a spatula. The more you have cooked the tortilla, the easier this step is.
• Flip the tortilla once it begins to bubble and continue to bake on other side.
• Repeat the process until you run out of dough