Sourdough Discard Green Tortillas
These homemade green tortillas are chock full of nutritious greens, a great way to get extra veggies into even the pickiest eater!
Equipment
- Stand Mixer
- Food Processor
- Rolling Pin
Ingredients
- 4-5 cups spinach (packed) (200 grams)
- 1/2 cup sourdough discard (125 grams)
- 1/4 cup avocado or coconut oil (56 grams)
- 2 cups all-purpose flour (plus more for dusting) (250 grams)
- 1/2 tsp salt
Instructions
- Rinse the spinach and place it in a large skillet over medium-low heat. Cover and steam for a few minutes until wilted and soft, stirring occasionally.
- While the spinach is steaming, start preparing the rest of the tortilla ingredients. Add the flour, sourdough discard, oil, and salt to the bowl of a stand mixer fitted with a dough hook.
- When the spinach is soft, remove it from the pan along with any remaining water, and place it in a food processor or blender and blend until smooth. You can also just finely chop it with a chef's knife on a cutting board.
- Add the spinach, along with any remaining water/juices into the flour mixture. With the dough hook and a low-medium setting (setting number 4 on my mixer), knead the dough for 3 minutes until smooth. While it kneads, sprinkle in small amounts of flour as needed to keep the dough from sticking to the sides. Alternatively, you can knead by hand for 5 minutes.
- You can now let your dough rest, covered, for 30 minutes to 2 hours. Or if you are in a hurry, they do work to roll out right away. The timing is pretty flexible.
- When you are ready to cook your tortillas, divide the dough into 12 equal parts. Shape each piece into a ball and roll out as thin as you can into a circle, sprinkling flour on your work surface as needed to keep the tortilla from sticking.
- Lightly grease a cast iron skillet with avocado oil and preheat it on medium-low. Cook each tortilla for 30 seconds to 1 minute on each side, until light bubbles form.
- Transfer each the tortilla to a platter and cover with aluminum or a towel to keep warm until ready to use.
Notes
This recipe makes 12 medium size tortillas but can easily be doubled if you need more. Consider using 2-3 cast iron pans at a time to speed up the cooking time.
To store: Allow to cool and wrap in a towel or cover with plastic for up to 1 day.
To freeze: Allow to cool completely and layer with wax paper between each tortilla. Store in a gallon freezer ziplock or a freezer-safe container for up to 3 months.
To reheat: Let the tortillas thaw completely and then reheat in a pan on the stove.