sourdough discard tortillas

Making sourdough discard tortillas is a fantastic way to use up leftover starter! They’re soft, flavorful, and super easy — no yeast, no baking powder, and no long fermenting. Just mix, rest, roll, and cook!

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🌮 Sourdough Discard Tortillas

🕒 Prep Time: 15 minutes

⏱️ Rest Time: 20–30 minutes

🔥 Cook Time: 20 minutes

🍽️ Makes: 8 tortillas (6–8 inch)

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📝 Ingredients

• 1 cup all-purpose flour

• ½ cup sourdough discard (unfed, can be cold)

• 2 tbsp oil (olive, avocado, or melted butter)

• ¼ tsp salt

• ¼ cup warm water (adjust as needed)

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👩‍🍳 Instructions

🔹 1. Mix the Dough

1. In a medium bowl, combine flour, sourdough discard, oil, and salt.

2. Add warm water, a little at a time, and mix until a soft dough forms.

3. Knead by hand for 2–3 minutes until smooth (or use a stand mixer with dough hook).

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🔹 2. Rest

• Cover the dough and let it rest for 20–30 minutes.

• This relaxes the gluten, making rolling easier.

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🔹 3. Divide & Roll

• Divide dough into 8 equal balls

• Roll each ball into a thin circle (about 6–8 inches)

💡 Tip: Dust lightly with flour to prevent sticking, but try not to over-flour or they’ll be dry.

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🔹 4. Cook

1. Heat a dry skillet (cast iron or non-stick) over medium-high heat

2. Cook each tortilla for about 30–60 seconds per side — bubbles will form, and light brown spots appear

3. Stack cooked tortillas under a towel to keep warm and soft

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🧊 Storage

• Store in a zip-top bag at room temp for 2 days

• Freeze for up to 2 months (separate with parchment)

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🔁 Variations

• Add 1 tsp baking powder for a fluffier tortilla

• Swap ½ cup flour for whole wheat for a nutty taste

• Add herbs or garlic powder for flavor-packed wraps

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Let me know if you’d like a gluten-free version, or want to ferment the dough overnight for extra tang!