Why This Sourdough Discard Tortilla Recipe Works

• Sourdough discard adds flavor and tenderness without long fermentation
• High heat + short cook time keeps tortillas flexible, not stiff
• Resting the dough relaxes gluten, making tortillas easy to roll with no shrinkage

Ingredients (Makes 8 Tortillas, 8–9 Inches)

• 120g sourdough discard (½ cup), unfed, room temperature
• 240g all-purpose flour (2 cups), plus more for dusting
• 6g fine sea salt (1 teaspoon)
• 30g neutral oil (2 tablespoons)
• or melted butter/lard for richer tortillas
• 120g warm water (½ cup), plus 1–2 tablespoons as needed

Optional

• 1 teaspoon baking powder (extra softness)
• ½ teaspoon garlic powder or 1 tablespoon dried herbs (extra flavor)

Discard Note:
This recipe assumes 100% hydration discard (equal flour + water by weight). Adjust water slightly if your discard is thicker or thinner.

Equipment Needed

• Mixing bowl
• Rolling pin
• Cast iron skillet or heavy pan (10–12")
• Clean kitchen towel or tortilla warmer

How to Make Sourdough Discard Tortillas

1) Mix the Dough (5 Minutes)

Whisk flour, salt, and baking powder (if using). Add sourdough discard and oil. Pour in warm water and mix until shaggy.

Knead 2–3 minutes until smooth.

• Too sticky? Dust lightly with flour.
• Too dry? Add water 1 teaspoon at a time.

Dough texture: soft, smooth, barely tacky.

2) Rest the Dough (20–30 Minutes)

Cover and rest at room temperature.
This step prevents shrinking and makes rolling effortless.

3) Divide and Shape (5 Minutes)

Divide into 8 equal balls (65–70g each). Roll smooth and keep covered.

4) Roll Out

Lightly flour the counter. Roll each ball into an 8–9 inch circle.

Tip: If dough snaps back, rest it 5 more minutes.

5) Cook the Tortillas (1 Minute Each)

Heat a dry skillet over medium-high until hot.

• Cook 30–45 seconds until bubbles form and brown spots appear
• Flip and cook 20–30 seconds more

Adjust heat as needed:

• Too dark? Lower heat slightly
• Pale and stiff? Increase heat

6) Steam to Keep Soft

Stack cooked tortillas under a towel or in a warmer.
The trapped steam keeps them pliable.

Troubleshooting Sourdough Tortillas

Tortillas crack or feel stiff

• Pan too cool or cooked too long
• Stack immediately after cooking
• Add 1–2 teaspoons more oil next time

Dough shrinks or won’t roll

• Rest longer
• Roll → rest 2 minutes → roll again

Tortillas tear

• Dough too dry → add water 1 tsp at a time
• Too much bench flour dries edges

No bubbles or browning

• Skillet not hot enough

Make-Ahead & Storage

• Room temp: 1 day, tightly wrapped
• Fridge: Up to 4 days (reheat dry skillet 10–15 sec per side)
• Freezer: Up to 2 months with parchment between tortillas

Variations

Whole Wheat Sourdough Tortillas
Replace 60g flour with whole wheat. Add 1–2 tsp water if needed.

Soft Flour-Style Tortillas
Use butter or lard and roll slightly thicker.

Garlic Herb Tortillas
Add garlic powder + dried oregano or cilantro.

Serving Ideas

• Breakfast burritos (eggs, cheese, salsa)
• Chicken taco wraps
• Veggie quesadillas
• Peanut butter + banana dessert wraps

FAQ: Sourdough Discard Tortillas

Can I use active starter instead of discard?
Yes. Flavor will be slightly less tangy.

Can I ferment the dough for more sour flavor?
Yes. Ferment 2–6 hours at room temperature, then proceed.

Do I need baking powder?
No. It’s optional for extra tenderness.

Recipe Card: Sourdough Discard Tortillas

Prep: 10 min
Rest: 20–30 min
Cook: 10 min
Total: ~45 min
Yield: 8 tortillas

1. Mix flour + salt. Add discard, oil, and water; knead 2–3 minutes.
2. Rest covered 20–30 minutes.
3. Divide into 8 balls.
4. Roll 8–9 inches.
5. Cook hot skillet 30–45 sec per side.
6. Stack under towel to steam.