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–+ servings
Close up of sourdough discard tortillas on a black countertop.

Sourdough Discard Tortillas

Make this ultimate quick and easy 100 % sourdough discard tortillas (no yogurt wraps) in no time. They are soft inside and crispy outside with a nutty-tangy flavor.
5 from 11 votes
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Prep Time 1 minute
Cook Time 17 minutes
Total Time 18 minutes
Course Side Dishes, Bread recipes
Cuisine American
Servings 8
Calories 69 kcal

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

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
8-inch cast-iron skillet 
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, beef burgers, grilled chicken, or roasted salmon. 

Nutrition

Serving: 1gCalories: 69kcalCarbohydrates: 11gProtein: 2gFat: 2gPolyunsaturated Fat: 2gSodium: 74mgFiber: 1g
Keyword sourdough, sourdough discard tortillas
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