Mama’s homemade tortillas 🤎🤍

Using sourdough discard in homemade tortillas is a fantastic way to reduce food waste while adding a subtle tangy flavor that enhances the overall taste. When I first tried this recipe, I was pleasantly surprised by how soft and pliable the tortillas turned out, making them perfect for wraps or tacos. One tip I’ve found helpful is to adjust the water amount gradually, starting with 60 grams and adding more only if the dough feels dry. This ensures a smoother, less sticky dough that’s easier to handle. Rolling out the dough on a floured surface, as mentioned, is key to preventing sticking, especially since sourdough discard can vary in hydration. Cooking the tortillas on a dry, preheated pan requires attention; you'll know they’re ready when pockets form and light browning appears—usually after 60 to 90 seconds per side. To keep tortillas warm and soft after cooking, I like to wrap them in a clean kitchen towel. Avocado oil is a great choice here for its neutral flavor and health benefits, but you can experiment with other oils or fats like tallow for a richer taste. This approach not only honors the tradition of homemade tortillas but also creatively incorporates sourdough discard, giving the tortillas a unique twist that's easy to replicate at home.