Easy Sourdough Discard Tortillas — Sourdough Discard Tortillas Recipe for Homemade Tortillas
I fell in love with Sourdough Discard Tortillas the first time I turned a fridge-full of starter discard into something warm and comforting. I was tired of tossing my weekly discard and wanted a simple, zero-waste way to stretch it into something the whole family could enjoy. The result was soft, slightly tangy tortillas that felt both familiar and new — a humble, homey twist on a beloved staple. Tortillas have a long history across many Latin American cultures as everyday bread, and folding in sourdough discard adds a little fermentation magic and depth of flavor while honoring that tradition in a modern, sustainable way.
Who is this recipe for?
- This recipe is for busy home bakers, eco-conscious cooks, and anyone who loves fresh, homemade tortillas without fuss.
Core ingredients overview:
- This recipe combines 1/2 cup sourdough starter discard, 1/4 cup olive oil, 1/3 cup water, 1 2/3 cup all-purpose flour, and 1/2 tsp sea salt to make soft, pliable tortillas with a touch of tang.
Tools & Ingredients
Tools (you’ll need)
- Large mixing bowl — for combining wet and dry ingredients easily.
- Whisk — to incorporate the discard, oil, and water smoothly.
- Measuring cups and spoons — for accurate, consistent results.
- Bench scraper or knife — to divide the dough into even portions.
- Rolling pin — to roll thin, even tortillas.
- Skillet or cast-iron pan — for quick, high-heat cooking that creates bubbles and brown spots.
- Tea towel — to cover and keep cooked tortillas soft and warm.
- Spatula or tongs — to flip tortillas safely.
Ingredients (with benefits)
- 1/2 cup sourdough starter discard — adds tangy flavor and reduces waste by using what would otherwise be thrown away.
- 1/4 cup olive oil — improves tenderness and adds a mild, fruity richness.
- 1/3 cup water — hydrates the dough and helps bring it together.
- 1 2/3 cup all-purpose flour — provides structure while keeping tortillas soft and flexible.
- 1/2 tsp sea salt — enhances overall flavor and balances the discard’s tang.
Instructions
- In a large mixing bowl, whisk together the sourdough discard, olive oil, and water until well combined.
- Add the flour and sea salt to the wet mixture. Mix until a smooth dough forms.
- Perform one set of stretch and folds by gently pulling one side of the dough up and over, rotating the bowl, and repeating this for each side.
- Cover the dough with a tea towel and let it rest for 30 minutes.
- After resting, divide the dough into eight evenly sized pieces using a bench scraper or knife.
- Roll each piece into a thin round tortilla shape on a lightly floured surface.
- Heat a skillet or pan over medium/low heat.
- Cook each tortilla for 3–4 minutes on each side, until bubbles form and light brown spots appear.
- Serve immediately, stacked and wrapped in a towel to stay soft, or let cool for storage.
FAQ
Q: Can I freeze these tortillas?
A: Yes — stack cooled tortillas with parchment between each, place in a freezer-safe bag, and freeze up to 2 months. Reheat from frozen in a warm skillet or microwave wrapped in a damp towel.
Q: What can I use instead of sourdough discard?
A: If you don’t have discard, you can use 1/2 cup plain yogurt or 1/2 cup buttermilk for some tang, but the texture and flavor will vary slightly.
Q: Can I make these gluten-free?
A: Gluten-free versions are possible but trickier. Use a gluten-free flour blend designed for baking, and expect a different feel — consider adding a binder like xanthan gum for elasticity.
Q: How do I reheat leftover tortillas?
A: Reheat on a hot skillet for 20–30 seconds per side, or microwave stacked tortillas wrapped in a damp paper towel for 20–30 seconds until warm and pliable.
Tips & Tricks
- Keep the heat moderate: If the pan is too hot, tortillas will brown too fast and remain doughy inside. Medium/low heat yields the best puff and texture.
- Roll them thin but not paper-thin: Aim for about 1–2 mm thickness so they cook evenly and stay flexible for folding or rolling.
- Let them rest after rolling: If the dough resists, let shaped rounds sit for 5 minutes — the gluten relaxes and rolling becomes easier.
- Store smartly: For short-term storage, stack and wrap in a towel in a warm place. For longer storage, cool completely before freezing.
Conclusion
If you want more variations, tips, and inspiration for using sourdough discard in tortillas, check out this detailed guide: Sourdough Flour Tortillas (with discard or not) | Alexandra’s Kitchen. For another take with helpful troubleshooting and photos, see The Best Sourdough Tortillas (with sourdough discard) – Milk and Pop. And for a simple, tested discard tortilla recipe that echoes this one, visit Sourdough Tortillas Recipe (Discard) – Little Spoon Farm.
Enjoy your warm tortillas — roll them with your favorite fillings and share the love (and the recipe) with friends and family.
Sourdough Discard Tortillas
Ingredients
- 1/2 cup sourdough starter discard Adds tangy flavor and reduces waste.
- 1/4 cup olive oil Improves tenderness.
- 1/3 cup water Hydrates the dough.
- 1 2/3 cup all-purpose flour Provides structure.
- 1/2 tsp sea salt Enhances flavor.
Method
- In a large mixing bowl, whisk together the sourdough discard, olive oil, and water until well combined.
- Add the flour and sea salt to the wet mixture. Mix until a smooth dough forms.
- Perform one set of stretch and folds by gently pulling one side of the dough up and over, rotating the bowl, and repeating this for each side.
- Cover the dough with a tea towel and let it rest for 30 minutes.
- After resting, divide the dough into eight evenly sized pieces using a bench scraper or knife.
- Roll each piece into a thin round tortilla shape on a lightly floured surface.
- Heat a skillet or pan over medium/low heat.
- Cook each tortilla for 3–4 minutes on each side, until bubbles form and light brown spots appear.
- Serve immediately, stacked and wrapped in a towel to stay soft, or let cool for storage.
