Sourdough Discard Tortillas
- Sarah
- May 1
- 3 min read
These are one of the easiest things you can make with your sourdough discard!
They are so soft, and hold up really well compared to store bought.
Only 5 ingredients, and they freeze well too!
Soft, pliable, and full of subtle tang from the starter, these homemade tortillas are a game-changer for everything from taco night to lunch wraps. And the best part? There’s no rising time—you can go from discard to dinner in under 30 minutes.
Why Make Tortillas with Sourdough Discard?
Sourdough discard doesn’t just reduce waste, it adds amazing texture and depth of flavor to baked goods. In this case, it gives these tortillas a slight chew and mild tang that plays beautifully with savory fillings.
These tortillas are:
Easy to make with pantry staples
Unbelievably soft and flexible they don’t crack when folded
Ready fast no fermentation or long rest required
A great way to use up discard without more baking (no more endless crackers and pancakes!)
Sourdough Discard Tortillas
Ingredients You’ll Need
2½ cups organic all-purpose flour – The base for structure and softness
1 tsp salt – Enhances the overall flavor
⅓ cup olive oil or tallow – Fat makes the tortillas tender and pliable; tallow gives a rich, traditional flavor
½ cup warm water – Helps bind the dough
1 cup sourdough discard – Unfed starter straight from the fridge works perfectly
Step-by-Step: How to Make Sourdough Discard Tortillas
Start with the dry ingredients
In the bowl of a stand mixer, add the flour and salt. Give it a quick stir with the dough hook to distribute evenly.
Add the wet ingredients
Pour in the sourdough discard, olive oil or tallow, and warm water. Mix on low until the dough begins to come together.
Tip: If the dough feels too sticky, add a tablespoon of flour at a time. If it’s dry and crumbly, drizzle in a little more water.
Knead briefly
Let the mixer knead the dough for 2–3 minutes until smooth and elastic. This develops the gluten just enough to roll easily but keeps the texture soft.
Let the dough rest
Cover and let the dough rest for 10 minutes. This step relaxes the gluten, making it easier to roll thin without springing back.
Divide and shape
Transfer the dough to a floured surface. Divide into 16 equal pieces, then roll each into a smooth ball.
Roll them out
Use a rolling pin to flatten each dough ball into a very thin round—aim for about 6–7 inches wide. Keep your surface floured to prevent sticking.
Cook in a hot skillet
Preheat a dry cast iron skillet or griddle over medium-high heat. Cook each tortilla for 30–45 seconds per side, until you see bubbles and light golden spots.
Don't overcook! You want them soft and flexible—not crisp.
Keep warm and soft
Place finished tortillas in a clean tea towel and cover to trap steam. This keeps them warm and prevents drying out.
Serving Ideas
Taco night with your favorite protein and toppings
Breakfast burritos filled with scrambled eggs, avocado, and cheese
Quesadillas for quick snacks or lunches
Wraps with grilled veggies, hummus, or leftover roast chicken
Even homemade chips—just cut, brush with oil, and bake!
Storage & Reheating
Room Temp: Keep in a sealed bag for up to 3 days.
Freezer: Freeze stacked with parchment between them. Wrap tightly and store for up to 2 months.
To Reheat: Warm in a dry skillet for 10–15 seconds per side, or microwave wrapped in a damp towel for about 30 seconds.
Sourdough discard doesn't have to mean pancakes and crackers on repeat. These tortillas are a satisfying, flexible, and quick way to make something useful and tasty out of your leftovers. Once you try them, you might just skip the store-bought version for good.
Let me know if you make these! I'd love to see your tortilla creations, tag me on social media or leave a comment below.
The Recipe:
Did you try making these Sourdough Discard Tortillas? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!
Comments