Sourdough Discard Tortilla Recipe

These homemade sourdough tortillas are soft, flavorful, and the perfect way to use up your sourdough discard. They have a slight tang, thanks to the fermentation, and are easy to roll, flexible, and cook quickly—making them perfect for tacos, burritos, or wraps.

Ingredients

• Bread Flour – Provides strength and chewiness to the tortillas.
• Water – Helps hydrate the flour and activate the gluten.
• Sourdough Starter (or Discard) – Adds flavor and aids in slight fermentation.
• Olive Oil – Enhances softness and elasticity.
• Salt – Balances the flavors and strengthens the dough.

Note: Ingredient measurements can be found in the recipe card below.

Instructions

Step 1: Mix the Dough

1. In a large mixing bowl, combine flour, water, sourdough starter, olive oil, and salt.
2. Mix until the ingredients form a shaggy dough.
3. Cover the bowl and let it rest for 30 minutes.

Step 2: Knead the Dough

1. Knead by hand for 10 minutes, or until the dough is smooth and elastic.
2. If using a stand mixer, knead with the dough hook for 4-6 minutes, until the dough pulls away from the sides.

Step 3: Bulk Fermentation

1. Place the dough in a greased bowl and cover with plastic wrap or a damp towel.
2. Let it rise for several hours, until it has increased by 30% in volume.
3. The dough should appear puffy with small bubbles on the surface.

Step 4: Divide & Rest

1. Flip the dough onto a floured surface, sticky side up.
2. Divide into 12 equal pieces (around 80g each).
3. Shape each portion into a loose ball.
4. Cover and let rest for 30 minutes to allow the gluten to relax.

Step 5: Roll Out the Tortillas

1. On a floured surface, flatten each dough ball into a thin circle using a rolling pin.
2. If the dough resists, let it rest for a minute and roll again.
3. Before cooking, gently stretch the tortillas with your hands to make them thinner.

Step 6: Cook the Tortillas

1. Heat a cast iron skillet or frying pan over high heat.
2. Once hot, place a tortilla in the pan and cook for 1 minute per side, until it bubbles and develops brown spots.
3. Flip and cook for another 30-60 seconds.
4. Remove and stack under a clean dish towel to keep warm and soft.

this Recipe

How to Serve

These sourdough tortillas are versatile and can be used for:

• Tacos & Burritos – Load them with your favorite fillings.
• Quesadillas – Layer with cheese and grill for a crispy treat.
• Wraps & Sandwiches – A great alternative to store-bought wraps.

Make Over

Make Ahead

• The dough can be refrigerated overnight after the first knead.
• Let it come to room temperature before rolling and cooking.

Storing

• Store cooked tortillas in an airtight container at room temperature for up to 3 days.
• Freeze between parchment paper in a zip-top bag for up to 2 months.

Reheating

• Stovetop: Warm in a dry skillet for 30 seconds per side.
• Microwave: Wrap in a damp paper towel and heat for 20 seconds.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?
Yes! All-purpose flour will make softer tortillas with less chew.

Why are my tortillas tough?
If overcooked, tortillas can become hard and dry. Keep the cooking time short, and stack them under a towel to stay warm.

Can I ferment the dough overnight?
Yes! For deeper sourdough flavor, refrigerate the dough overnight, then let it come to room temperature before rolling.

These sourdough tortillas are incredibly soft, flexible, and packed with flavor—a perfect way to use up discard and elevate homemade meals!

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