Sourdough Tortillas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft homemade tortillas made with sourdough discard for unique flavor depth and chewy texture. Versatile for tacos, enchiladas, and other applications, they're a from-scratch alternative to store-bought.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 ½ cups all-purpose flour
- 1 teaspoon table salt ((or fine sea salt))
- ½ teaspoon baking powder
- 3 Tablespoons unsalted butter (cut into 6 pieces and softened (see note for dairy-free substitute))
- 3 Tablespoons neutral cooking oil (I use avocado oil, but canola or vegetable oil would work fine)
- ⅔ cup sourdough discard ((unfed))
- ½-⅔ cup warm water ((comfortably warm to the touch, about 110F/38C))
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 330mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 21mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.