I learned to make these sourdough discard tortillas on a weeknight when I had extra starter and no tortillas in the fridge. They’re an easy, satisfying way to use discard and yield soft, pliable wraps perfect for tacos, lunch wraps, or a quick quesadilla. The dough is forgiving, the hands-on time is short, and the flavor has a faint, pleasant tang that lifts simple fillings.
Why you’ll love this dish
These tortillas turn sourdough discard into something both practical and delicious. They’re:
- Frugal: Turn discard into food instead of tossing it.
- Fast: Minimal hands-on work and a 30-minute rest.
- Versatile: Use for tacos, wraps, quesadillas, or grilled sandwiches.
- Kid-friendly: Soft, foldable, and easy for little hands.
“Soft, slightly tangy, and rolled thinner than store-bought—my family ate them warm straight off the pan. A brilliant way to use discard!” — home cook review
How this recipe comes together
Short overview so you know what to expect:
- Whisk discard, oil, and water until smooth.
- Add flour and salt; mix into a smooth dough and knead briefly.
- Do one set of stretch-and-folds, then rest 30 minutes.
- Divide into eight pieces and roll/transmit into thin rounds.
- Cook briefly in a hot skillet until bubbles form and light brown spots appear.
Yield: about 8 tortillas. Total active time: ~20–30 minutes; total time including rest: ~1 hour.
What you’ll need
- 1/2 cup sourdough starter discard (at room temperature)
- 1/4 cup olive oil (sub: neutral oil like vegetable if you want less olive flavor)
- 1/3 cup water (add a tablespoon at a time if dough feels dry)
- 1 2/3 cups all-purpose flour (sub up to 25% whole wheat for nuttiness; expect a slightly denser tortilla)
- 1/2 tsp sea salt
Notes: If you prefer a richer tortilla, swap half the olive oil for melted butter or lard. For gluten-free, this recipe would need reworking; the gluten gives stretch and pliability.
Directions to follow
- Combine wet ingredients. In a large bowl, whisk the sourdough discard, olive oil, and water until smooth.
- Add dry ingredients. Sprinkle the flour and sea salt over the wet mix. Stir until a shaggy dough forms.
- Knead briefly. Knead by hand on a lightly floured surface for 2–3 minutes until smooth, or use a stand mixer with the dough hook for 1–2 minutes.
- Stretch and fold. Pull one side of the dough up and fold it over. Rotate the bowl and repeat from each side until you’ve folded all four sides once.
- Rest. Cover the bowl with a clean tea towel and let the dough rest for 30 minutes. (This relaxes the gluten and makes rolling easier.)
- Portion the dough. Divide the rested dough into eight equal pieces and roll each into a ball.
- Roll thin. On a lightly floured surface or a silicone mat, roll each ball into a thin round. Use a tortilla press if you have one. Place parchment between tortillas to prevent sticking.
- Heat the pan. Warm a cast iron or heavy skillet over medium–low heat until hot but not smoking.
- Cook the tortillas. Cook each tortilla 3–4 minutes per side. Look for small bubbles and light brown spots. Keep the heat moderate so tortillas stay soft.
- Serve or store. Serve warm, or cool completely before refrigerating or freezing.
Best ways to enjoy it
- Tacos: Fill with roasted vegetables, grilled chicken, or carnitas and top with pickled onions and cilantro.
- Breakfast: Fold around scrambled eggs, cheese, and salsa for a breakfast burrito.
- Quesadillas: Layer with cheese and fillings, cook until golden, then slice.
- Picnic wraps: Spread hummus, add greens and roasted peppers, then roll and slice.
Storage and reheating tips
- Fridge: Store cooled tortillas in an airtight container or zip-top bag for up to 1 week.
- Freezer: Stack with parchment between them and seal in a freezer bag. Freeze for up to 6 months.
- Reheat: Warm directly in a skillet over medium heat for 15–30 seconds per side, or wrap in a damp paper towel and microwave 15–20 seconds. For crisp edges, finish in a hot dry pan.
Food safety: Cool completely before refrigerating. Use within the suggested times to avoid off-flavors or spoilage.
Pro chef tips
- Roll thin but not paper-thin. Aim for about 1–2 mm; thinner tortillas are more pliable but tear more easily.
- Keep the dough covered while you work to prevent drying.
- If dough resists rolling back, let it rest 5–10 more minutes to relax the gluten.
- Use a moderately hot skillet. Too hot = quick burn and dryness; too cool = no blistering or quick cooking.
- Brush the cooked tortillas lightly with olive oil or butter to keep them soft if you’re stacking for later use.
Creative twists
- Herb tortillas: Add 1–2 tbsp finely chopped cilantro, parsley, or chives to the dough.
- Garlic-lime: Mix 1 tsp garlic powder and 1 tsp lime zest into the flour for a bright flavor.
- Spiced: Add 1 tsp smoked paprika or cumin for a southwestern note.
- Whole-grain: Substitute up to 1/3 cup of whole-wheat flour for a heartier texture.
- Vegan/neutral fat: Use coconut oil or avocado oil instead of olive oil for different flavor profiles.
Helpful answers
Q: Can I use active starter instead of discard?
A: Yes. If your starter is active and bubbly, you can use it. You may notice a slightly stronger tang and a touch more lift. Reduce added water by a tablespoon if the starter is very loose.
Q: How thin should I roll each tortilla?
A: Roll until you can almost read newsprint through it—about 1–2 mm thick. If you go thinner, work carefully and use parchment between layers.
Q: Can I make the dough ahead?
A: Yes. After kneading and the initial rest, refrigerate the dough for up to 24 hours. Bring to room temperature before rolling for best flexibility.
Q: Will whole-wheat flour work?
A: Yes, but expect a denser, less elastic tortilla. Replace up to one-third of flour with whole-wheat to maintain pliability.
Conclusion
If you want more ideas and variations for sourdough tortillas, try this detailed guide on Sourdough Flour Tortillas (with discard or not) | Alexandra’s Kitchen for troubleshooting and technique tips. For another tested version with helpful photos and notes on cooking temperature, see The Best Sourdough Tortillas (with sourdough discard) – Milk and Pop.
Sourdough Discard Tortillas
Ingredients
Wet Ingredients
- 1/2 cup sourdough starter discard (at room temperature)
- 1/4 cup olive oil Sub: neutral oil like vegetable if you want less olive flavor
- 1/3 cup water Add a tablespoon at a time if dough feels dry
Dry Ingredients
- 1 2/3 cups all-purpose flour Sub up to 25% whole wheat for nuttiness; expect a slightly denser tortilla
- 1/2 tsp sea salt
Instructions
Preparation
- In a large bowl, whisk together the sourdough discard, olive oil, and water until smooth.
- Sprinkle the flour and sea salt over the wet mix and stir until a shaggy dough forms.
- Knead the dough by hand on a lightly floured surface for 2–3 minutes until smooth.
- Perform a set of stretch-and-folds by pulling one side of the dough up and folding it over. Rotate and repeat for all sides.
- Cover the bowl with a clean tea towel and let the dough rest for 30 minutes.
Cooking
- Divide the rested dough into eight equal pieces and roll each into a ball.
- On a lightly floured surface, roll each ball into a thin round, about 1–2 mm thick, using a tortilla press if available.
- Warm a cast iron or heavy skillet over medium-low heat until hot but not smoking.
- Cook each tortilla for 3–4 minutes per side, until small bubbles form and light brown spots appear.
Serving
- Serve warm, or cool completely before refrigerating or freezing.
