Sourdough Discard Tortillas: Easy Homemade Recipe

Sourdough discard tortillas are the perfect way to use up leftover starter while making soft, flavorful homemade tortillas. I discovered this recipe when I was tired of tossing my discard and wanted something practical and delicious. These tortillas have a subtle tang that elevates every taco, quesadilla, or wrap you make.

I’ll never forget the first time I rolled out these sourdough discard tortillas in my kitchen. The dough felt smooth under my hands, and when that first tortilla puffed up in my hot skillet, I knew I’d found a keeper. What makes this recipe so special is how it transforms something you’d normally throw away into warm, pillowy tortillas that taste better than store-bought. Whether you’re making easy weeknight tacos or meal prepping for the week, these tortillas are simple, satisfying, and use ingredients you already have. Plus, the sourdough tang adds a depth of flavor that regular flour tortillas just can’t match.

What You’ll Need for Sourdough Discard Tortillas

Before you start rolling, let me share what I’ve learned about ingredients. I always use active discard when possible because it gives the best rise and texture, but unfed discard works beautifully too. Pro tip: room temperature ingredients mix more easily and create a smoother dough.

• 1 cup (about 250g) active sourdough starter or sourdough discard, at room temperature
• 1 cup (120g) all-purpose flour (I prefer unbleached for better flavor)
• 1/2 cup (120ml) warm water (not hot, just comfortably warm)
• 1 tablespoon olive oil or avocado oil (avocado oil makes them extra soft)
• 1/2 teaspoon salt (I use fine sea salt for even distribution)

Personal tip: If your discard is particularly thick or thin, you may need to adjust the water slightly. The dough should be soft but not sticky when kneaded.

How to Make Perfect Sourdough Discard Tortillas

I recommend having your rolling surface and skillet ready before you start because these cook quickly. Once you get the rhythm down, you’ll be amazed how fast homemade tortillas come together.

Step 1: In a medium bowl, combine the sourdough discard, all-purpose flour, warm water, olive oil, and salt. Mix with a wooden spoon or your hands until a shaggy dough forms. Don’t worry if it looks rough at this stage.

Step 2: Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes, until smooth and elastic. You’ll feel the texture change as the gluten develops. The dough should bounce back when poked.

Step 3: Divide the dough into 8 equal pieces using a bench scraper or knife. Each piece should weigh about 60 to 65 grams if you want perfectly consistent sourdough discard tortillas.

Step 4: Roll each piece into a ball and cover with a damp cloth or plastic wrap. This prevents them from drying out while you work.

Step 5: Working with one ball at a time, flatten it with your palm on a lightly floured surface. Use a rolling pin to roll it out into a thin, 6 to 7 inch circle. I rotate the dough a quarter turn after each roll to maintain a round shape. The tortilla should be thin and nearly translucent (about 1/16 inch thick), but not so thin you can see completely through it.

Step 6: Heat a cast iron skillet or non-stick pan over medium-high heat. Do not add oil. The pan is ready when a few drops of water sizzle and evaporate within 2 to 3 seconds. Pro tip: too hot and the tortillas will burn before cooking through; too cool and they’ll turn out tough.

Step 7: Place a tortilla in the hot pan and cook for 30 to 60 seconds per side, or until it puffs up and develops light brown spots. You should see bubbles forming on the surface. Common mistake: flipping too early prevents proper puffing.

Step 8: Transfer the cooked tortilla to a plate and cover with a clean towel to keep warm and soft. Stack them as you go. The steam helps keep them pliable.

Step 9: Repeat with the remaining dough balls, adjusting heat as needed between tortillas.

Best Ways to Serve Sourdough Discard Tortillas

These versatile tortillas pair beautifully with both mild and bold flavors, making them perfect for any meal.

Classic Beef Tacos: The subtle sourdough tang complements seasoned ground beef without overpowering it. Add favorite toppings like shredded cheese, lettuce, and salsa.

Cheese Quesadillas: The tortillas crisp up perfectly when pan-fried with melted cheese inside. The sourdough flavor adds an unexpected gourmet twist to this simple favorite.

Breakfast Burritos: Fill with scrambled eggs, bacon, and avocado for a hearty morning meal. The tortillas are sturdy enough to hold generous fillings without tearing.

Simple Butter and Salt: Sometimes the best sides for sourdough discard tortillas are the simplest. Brush with melted butter while warm and sprinkle with flaky salt for an addictive snack.

Veggie Wraps: The pliable texture makes them ideal for cold wraps filled with hummus, roasted vegetables, and fresh greens. They stay soft even when refrigerated.

More Ways to Use Your Sourdough Discard

If you love finding creative uses for sourdough starter, these tortillas are just the beginning. Transform your discard into fluffy Sourdough Discard Pancakes for weekend breakfast, or try the savory Sourdough Discard Naan that pairs perfectly with curries and dips. For a sweet treat, the Classic Sourdough Discard Chocolate Chip Cookies and Brown Butter Sourdough Discard Chocolate Chip Cookies deliver incredible depth of flavor that regular cookies can’t match.

Storing Your Homemade Sourdough Discard Tortillas

I recommend storing leftover tortillas in an airtight container or zip-top bag. They’ll stay soft at room temperature for up to 2 days, which is perfect if you’re using them quickly. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.

To reheat sourdough discard tortillas, warm them directly in a dry skillet over medium heat for 10 to 15 seconds per side. You can also wrap a stack in foil and warm them in a 300°F oven for 10 minutes. The microwave works in a pinch, wrapped in a damp paper towel for 15 seconds, though they won’t be quite as good.

Pro tip: To freeze, stack tortillas with parchment paper between each one, place the stack in a freezer-safe bag, and freeze flat. You can pull out just what you need without thawing the whole batch. This makes meal prep so much easier for busy weeknights.

Common Questions About Sourdough Discard Tortillas

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