Sourdough Discard Tortillas
Learn how to make these easy and quick sourdough discard tortillas in no time with 100% sourdough discard and no other ingredients. They have a perfect combination of nutty-tangy flavors. Easy, delicious, and nutritious, these sourdough discard tortillas will be your next best no-knead, no-rolled, no-wait, no-yeast favorite bread.
Want the best recipe to use 100 % sourdough discard with minimum afford? Try these sourdough discard tortillas that are sooo simple to make, with no need to roll them. Instead, pour a thin layer into a well-heated cast-iron skillet over the stovetop, and cook. You get the full benefit of homemade sourdough bread with minimum effort. You can make this simple recipe perfect with practice!
We make these sourdough discard naans almost every day. No need for an oven; cook these sourdough discard naans on a stovetop and customize the flavor to your liking by using seeds, herbs, and spices. You are going to love this bread.
These simple, quick sourdough discard tortillas are easy and practical to make freshly every day at home in no time since sourdough discard is always available too as long as you keep feeding your sourdough starter.
Some of my other tasty sourdough recipes include this sourdough discard breakfast recipe, sourdough discard flatbread, or fried sourdough starter.
What is it?
Sourdough tortilla is a type of flat/ thin bread/tortilla. It is made without dry yeast with wild naturally occurring yeast and bacteria. As a result, it has a nutty and tangy flavor as well as a chewy texture.
Ingredients
- Sourdough discard. Please note that an active sourdough starter can be used too. When the bubbles escape the sourdough starter becomes flat (sourdough discard).
- Salt to taste. I cook them without salt.
- Oil as needed. I use avocado oil just a little to grease the skillet.
- Sesame seeds as needed for garnish. Optional.
- Water as needed.
How to Make Sourdough Tortilla
Follow along with my step by step instructions to see how to make sourdough tortilla in your own kitchen.
1. Remove one cup of sourdough discard. One cup yields about eight medium-sized naans.
2. Turn the stove on medium-low heat and let the cast-iron skillet heat evenly.
3. Spray a thin layer of oil on the cast-iron skillet. This will prevent the sourdough discard from sticking to the skillet. I greased the skillet with a paper towel and avocado oil.
4. Pour a thin layer ( about one tablespoon full) of sourdough discard into a well-heated skillet. You will hear a sizzling sound.
5. Spread it in a circular motion and even it out. To avoid stickiness, damp spoon into a bowl of water beforehand and repeat as necessary.
6. Sprinkle some salt to taste and sesame seeds over it while it is still wet.
7. Let the naan cook for 1 minute or until golden brown.
8. Turn the naan around and let the other side cook for 1 minute.
9. Let it cool. Add your favorite topping and ENJOY!
Tips
- Prepare the skillet. Preferably use a cast iron skillet, heat it well, and grease it with oil. This prevents sourdough discard from sticking to the skillet. A cast-iron skillet is like a miniature oven, cooks evenly, and makes a beautiful crust.
- Let them cook. Let the naans cook completely on one side before turning them around.
- Sprinkle seeds, herbs, or spices. Add any seeds you like over the sourdough discard. Sesame seeds, sunflowers seeds, pumpkin seeds, chia seeds, and flax seeds are great examples. The seeds get nice and toasty and stick well to the naans. Dry or fresh herbs such as thyme, rosemary, oregano, basil, mint, dill, chive, parsley, and tarragon work great. Try some garlic and onion powder, other spices, and parmesan cheese.
- Add smoky flavor/color (optional). Turn the gas stovetop on very low and heat both sides of the naans briefly. Watch out, so they do not get burned.
Substitutes
Substitute wheat with various wheat flour (e.g. whole wheat, all-purpose), rye flour, barley flour, or einkorn flour to make a sourdough starter.
Equipment
I used a 8-inch cast-iron skillet to make them. Everything tastes extra delicious when cooked in cast-iron cookware.
Storage and reheat
First, let the sourdough discard naan cool completely. Next, transfer them into an airtight container or plastic bag. Store them in a cool, dry place over the counter for 3 days. They freeze well too! Heat them on a stovetop or microwave them in a kitchen towel.
How to serve it
Serve them with breakfast or dinner dishes such as egg and beans, lean beef burgers, oven grilled chicken, or roasted salmon.
You can easily master this best sourdough discard naan recipe. It is incredibly quick and easy to make with no need to wait. It has a nice crispy edge and chewy interior and it is sooo good!
Let me know how you did it. I love to hear from you!
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FAQ
Have you ever looked at the ingredients list in store-bought naans? You need a magnifying glass to read all the ingredients. It is a book of ingredients!
Unfortunately, store-bought naans have many ingredients full of additives and preservatives. These homemade sourdough discard naans are healthy alternatives in comparison. They are made with only a few simple ingredients wheat flour, water, and salt.
They have an excellent unique flavor that store-bought naans do not. Wild yeast and lactic acid bacteria in sourdough bread are very beneficial. They make sourdough bread easier to digest and absorb nutrients. Sourdough bread has less gluten and phytate -antinutrient substance in grains like wheat. Wild yeast fermentation produces carbon dioxide. Carbon Dioxide makes bread light and bubbly. Lactic acid bacteria neutralize phytate. You can read more about the benefits of sourdough bread.
Usage for sourdough naans
Work great as a thin pizza crust alternative.
Use them as a soft taco.
Serve them as a side dish.
Great as dipping chips.
Switch them for pie crust.
Sourdough Discard Tortillas
Ingredients
- One cup of sourdough discard. Please note that an active sourdough starter can be used too. When the bubbles escape the sourdough starter becomes flat sourdough discard.
- Salt to taste
- Oil as needed to grease the skillet
- Sesame seeds as needed for garnish. Optional
- Water as needed
Instructions
- Remove one cup of sourdough discard. One cup yields about eight medium-sized naans.
- Turn the stove on medium-low heat and let the cast-iron skillet heat evenly.
- Spray a thin layer of oil on the cast-iron skillet. This will prevent the sourdough discard from sticking to the skillet. I greased the skillet with a paper towel and avocado oil.
- Pour a thin layer ( about one tablespoon full) of sourdough discard into a well-heated skillet. You will hear a nice sizziling sound!
- Spread it in a circular motion and even it out. To avoid stickiness, damp spoon into a bowl of water beforehand and repeat as necessary.
- Sprinkle some salt to taste and sesame seeds over it while it is still wet.
- Let the naan cook for 1 minute or until golden brown.
- Turn the naan around and let the other side cook for 1 minute.
- Let it cool. Add your favorite topping and ENJOY!
Notes
- Prepare the skillet. Preferably use a cast iron skillet, heat it well, and grease it with oil. This prevents sourdough discard from sticking to the skillet. A cast-iron skillet is like a miniature oven, cooks evenly, and makes a beautiful crust.
- Let them cook. Let the naans cook completely on one side before turning them around.
- Sprinkle seeds, herbs, or spices. Add any seeds you like over the sourdough discard. Sesame seeds, sunflowers seeds, pumpkin seeds, chia seeds, and flax seeds are great examples. The seeds get nice and toasty and stick well to the naans. Dry or fresh herbs such as thyme, rosemary, oregano, basil, mint, dill, chive, parsley, and tarragon work great. Try some garlic and onion powder, other spices, and parmesan cheese.
- Add smoky flavor/color (optional). Turn the gas stovetop on very low and heat both sides of the naans briefly. Watch out, so they do not get burned.
