I love turning extra sourdough discard into something soft, flexible, and incredibly useful. These sourdough discard tortillas are tender, lightly tangy, and perfect for tacos, wraps, quesadillas, or even flatbread pizzas. I make them whenever I have leftover starter that I do not want to waste.
Why You’ll Love This Recipe
I love this recipe because it helps me reduce waste while making something practical and delicious. The tortillas turn out soft and pliable with just a slight tang from the sourdough discard. I also appreciate that the dough comes together quickly with simple pantry staples. I can cook them in minutes on a skillet, and they stay flexible enough to fold without cracking. Whether I use them for savory fillings or even sweet spreads, they always work beautifully.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup sourdough discard (240 g) 1 1/2 cups all-purpose flour (180 g), plus extra for rolling 3 tablespoons olive oil or melted butter (45 ml) 1/2 teaspoon salt (3 g) 1/2 teaspoon baking powder (2 g) 1/4 to 1/2 cup warm water (60–120 ml), as needed
directions
I combine the sourdough discard, flour, salt, and baking powder in a large mixing bowl.
I add the olive oil or melted butter and mix until crumbly.
I gradually pour in warm water, a little at a time, mixing until a soft dough forms. I adjust the water as needed depending on the consistency of my discard.
I knead the dough for about 3–5 minutes until smooth and elastic.
I cover the dough and let it rest for 20–30 minutes to relax the gluten.
I divide the dough into 8 equal pieces and roll each into a ball.
On a lightly floured surface, I roll each ball into a thin circle, about 6–8 inches in diameter.
I heat a dry skillet over medium-high heat and cook each tortilla for about 30–60 seconds per side, until bubbles form and light golden spots appear.
I stack the cooked tortillas in a clean towel to keep them soft and warm.
Servings and timing
I usually get 8 medium tortillas from this recipe.
Prep time: 15 minutes Rest time: 20–30 minutes Cook time: 10 minutes Total time: about 45–55 minutes
Variations
I sometimes swap half of the all-purpose flour for whole wheat flour to create a heartier flavor and texture. When I want richer tortillas, I use melted butter instead of olive oil. For a dairy-free option, I stick with olive oil. I also like adding dried herbs, garlic powder, or a pinch of chili powder to the dough for extra flavor. If I want slightly fluffier tortillas, I let the dough rest a bit longer before rolling.
storage/reheating
I store cooled tortillas in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days or freeze them with parchment paper between each tortilla for up to 2 months.
To reheat, I warm them in a dry skillet for about 20–30 seconds per side or microwave them wrapped in a damp towel for 15–20 seconds until soft and pliable again.
FAQs
Can I use active sourdough starter instead of discard?
I can use active starter, but the flavor will be milder and the texture may change slightly. I still get good results either way.
Why are my tortillas tough?
If my tortillas turn out tough, I may have added too much flour or overcooked them. I make sure to roll them thin and cook them just until light golden spots appear.
Can I make the dough ahead of time?
I often prepare the dough ahead and store it in the refrigerator for up to 24 hours. I let it come to room temperature before rolling and cooking.
Do I need baking powder?
I like adding baking powder because it makes the tortillas slightly softer and lighter. If I leave it out, they still work but may be a bit denser.
Can I freeze the dough instead of cooked tortillas?
I prefer freezing the cooked tortillas, but I can freeze portioned dough balls as well. I thaw them in the refrigerator and let them rest at room temperature before rolling out.
Conclusion
I find these sourdough discard tortillas to be one of the easiest and most satisfying ways to use extra starter. They are soft, versatile, and simple to prepare with everyday ingredients. Whenever I make them, I feel like I am turning something that might have been wasted into a staple I can use in so many meals.
Soft, flexible sourdough discard tortillas with a light tang, perfect for tacos, wraps, quesadillas, or flatbread pizzas. An easy and practical way to use leftover sourdough starter and reduce waste.
Ingredients
1 cup sourdough discard (240 g)
1 1/2 cups all-purpose flour (180 g), plus extra for rolling
3 tablespoons olive oil or melted butter (45 ml)
1/2 teaspoon salt (3 g)
1/2 teaspoon baking powder (2 g)
1/4 to 1/2 cup warm water (60–120 ml), as needed
Instructions
Combine the sourdough discard, flour, salt, and baking powder in a large mixing bowl.
Add the olive oil or melted butter and mix until crumbly.
Gradually pour in warm water, a little at a time, mixing until a soft dough forms. Adjust the water as needed depending on the consistency of the discard.
Knead the dough for about 3–5 minutes until smooth and elastic.
Cover the dough and let it rest for 20–30 minutes to relax the gluten.
Divide the dough into 8 equal pieces and roll each into a ball.
On a lightly floured surface, roll each ball into a thin circle, about 6–8 inches in diameter.
Heat a dry skillet over medium-high heat and cook each tortilla for about 30–60 seconds per side, until bubbles form and light golden spots appear.
Stack the cooked tortillas in a clean towel to keep them soft and warm.
Notes
Swap half of the all-purpose flour for whole wheat flour for a heartier flavor.
Use melted butter for richer tortillas or olive oil for a dairy-free option.
Add dried herbs, garlic powder, or chili powder for extra flavor.
Let the dough rest longer for slightly fluffier tortillas.
Store at room temperature for up to 2 days, refrigerate up to 5 days, or freeze up to 2 months.
Reheat in a dry skillet for 20–30 seconds per side or microwave wrapped in a damp towel for 15–20 seconds.
