212g Sourdough Discard100% Hydration
88g All Purpose Flouror 50% wholemeal
16g Olive Oil
0.5 teaspoon Salt
0.5 teaspoon Baking Powder
as needed. rice flourOr plain flour
Since we discovered these, we are totally hooked! This is an amazing way to use up sourdough discard. Another way is to make sourdough crackers. These were so darn amazing too! Super duper addictive and a healthier snack.
So anyway, a friend shared the recipe with me and because we are so craving for Mexican and we have sourdough discard on hand, we decided to give this a shot. And no regrets! The original recipe is here. We made some adjustments to the recipe so as to maximise the use of starter discard and add as little additional flour as possible and no more water, so it is even simpler! We also made some changes to the technics to try and simplify things.
NOTES AND TIPS
The standard size for each tortilla is about 30g. But we sometimes like them a little bigger and 40g works fine for that.
You can dust them with rice flour, wheat flour or semolina flour. We use rice flour just because that is what we are used to when we bake sourdough breads and we find that it acts better as a moisture barrier to keep the dough surfaces dry. If you want a more even distribution of dusting, it helps to use a fine sieve or a tea strainer like this.
The original recipe asked to rest the bulk dough for 30 min then roll out portion and rest another 5 min. But we did it other way round as we found it more time efficient to rest the big dough for 5 min then roll out etc and let the little guys rest 30min or even up to an hour and we can use them whenever we feel like we want to start meal prep. Either way works I guess. Longer rest time makes the dough easier to work with when you roll them out. Do leave a little space between the balls for them to proof.
Flatten the ball of dough with your palm first. You can then roll the dough with a rolling pin or a pasta machine on number 5 setting. Our household’s official roller tried both and he prefers the pasta machine. I am not sure I agree but oh well, he is the one doing the job! Do let me know your vote.
Do not overcook the tortillas or they may get too hard. Use medium low heat so that the dough has time to cook before it browns. It is a good idea to roll and toast at the same time especially if you are prepping a big batch.
Keeping them warm and soft:
Once the tortillas are cooked, remember to cover them with a cloth so that it keeps them warm and soft as you cook.
Storing excess tortillas:
We like to cook them all in one shot so that we can eat to heart’s content then store the excess wrapped up in the fridge or freezer. I don’t bother to portion them since we usually finish them in 2 seatings. But if you want, you can portion them into maybe 8 per bag or something. To use, just steam them on a steamer rack and it will be soft and warm. We pack 8 to a foil wrap and then put all the bundles in a big ziplock bag. (We usually have about 4 each).
You can also wrap up excess dough and freeze them. When you need to use them, thaw in chiller overnight and then proceed to portion and roll them.
Usually we prep the ingredients for the Tacos either partially beforehand or we do it while the dough balls are resting. Or you can also pre-make the tortillas up to 1 day before and store in chiller wrapped in foil or ziplock and just steam them before using.
We have tried making fish tacos using Jamie Oliver’s recipe and we LOVED the idea of the kiwi salsa (though again we made some modifications). We also loved the halibut in this recipe.
We have also made Chicken Tacos using this paprika spiced chicken with the kiwi salsa, guacamole, sour cream, fried peppers and tomato salsa.
You can also simply eat it with hummus or other dips.
Making Tortilla Chips:
Yes, you can cut them into triangles and then brush some olive oil over them toast them till they are crispy and golden brown (aboutt 5 minutes) in the oven. Remove from oven and while hot, add some salt, paprika, etc and toss it all together. Simply yumz!!!!
Combine all the ingredients
Combine all the ingredients in a stand mixer bowl and knead with a dough hook till it comes together in a smooth, non-sticky ball of dough.
If it is too sticky, you can add some flour a little at time till it is the right consistency.
If you have no stand mixer, panic not. Just mix all the ingredients in with your hands on a clean counter top and knead with your hands. It will just work up the appetite a bit more.
Resting the dough
Once done, form a neat ball and place in the bowl and cover with a towel for 5 min. This will relax the dough.
Portion out the dough at about 30-40g per piece depending on how big you want your tortillas to be. Roll them into balls and place them spaced apart on a flour dusted tray and cover with a cloth and let them rest for 30 min. You can rest it a little longer if you wish. It will just proof a little more.
Feel free to dust the dough with a little flour as and when needed for easier handling. We dust it with a fine sieve or u can just use your hands.
Heat up 1 or 2 flat based non-stick pans or cast iron pans on medium to medium-low heat. Once pan is heated, add the tortillas.
We like to make roll out 2-3 then start cooking them as we roll. Keep an eye on the doughs on the fire. If 2 pans are too stressful to manage, just start with 1. It should usually take about 1 min to so to cook on first side and only about 30 seconds on other side.
You may see the dough ballooning (fun!!!!) or it may not.
Keeping them warm
Lay a clean cloth kitchen towel on a plate and create a sort of cosy. Once the tortillas are cooked, I will put them on the towel and cover it up with other end of towel or another towel to keep the tortillas warm and soft.