Sourdough Discard Tortillas
Soft, flavorful, and easy to make—these sourdough discard tortillas come together in under an hour with just five ingredients. A quick, delicious flatbread you’ll make again and again!
If you’ve ever thought homemade tortillas were too much work, let me show you just how easy (and absolutely worth it!) they can be—especially when you bring sourdough discard into the mix.
These sourdough tortillas are soft, flexible, and just the right amount of flavorful. The discard adds a subtle tang that makes these so much better than anything store-bought, and the dough is super simple—just five ingredients and a short rest before rolling and cooking. You can have fresh, homemade tortillas on the table in under an hour!
Whether you’re wrapping up tacos for Tuesday night dinner or using them for kid-friendly snack rollups, these tortillas are about to become your new favorite staple. And if you love sourdough discard recipes that are fast, simple, and delicious—this one’s a must.
Why you’ll love this recipe
- Quick, simple, and made with pantry staples
- A flavorful use for your sourdough discard
- Soft, flexible tortillas perfect for tacos, wraps, or snacking
If you loved how easy and delicious these sourdough tortillas were, you’ll definitely want to try a few more of my favorite flatbread recipes. My soft and pillowy sourdough naan is perfect for scooping up curry or serving with grilled meats, while sourdough pita bread is so fun to make—especially when you watch them puff up in the oven! For something a little heartier, sourdough discard focaccia brings big flavor with minimal effort and makes an amazing snack or side. And if pizza night is a regular thing in your house (it is in mine!), you’ll love my sourdough discard pizza dough for an easy, flavorful base that turns out great every time.
How to make tortillas with sourdough discard
The following is a quick overview for informational purposes. For the full recipe directions and ingredient amounts, please scroll down to the recipe card below.
Step One: Mix the dough
In a large mixing bowl, whisk together the flour and salt. Add your sourdough discard, warm water, and melted butter. Stir until a shaggy dough forms, then knead for just a minute or two until smooth and soft. Cover and let the dough rest for 30 minutes at room temperature—or refrigerate overnight for extra sourdough flavor.
Step Two: Divide the dough
Divide the rested dough into 12 equal balls. Cover with a towel or plastic wrap and let them rest for about 5 minutes. This short rest makes them easier to roll out.
Step Three: Roll and cook
Preheat a cast iron skillet (or two!) over medium-high heat. On a lightly floured surface, roll each dough ball into a circle about 6–8 inches wide. Don’t stress about making them perfect—rustic is part of the charm!
Place a tortilla onto the hot skillet and cook for about 30 seconds, until it starts to puff and you see golden brown spots. Flip and cook the other side for another 30 seconds. Don’t overcook or they’ll get stiff. Stack the cooked tortillas on a plate under a clean kitchen towel to keep them soft and warm.
Repeat with the remaining dough, adjusting the heat as needed.
How to store sourdough tortillas
On the Counter: Store cooled tortillas in an airtight container for 3–4 days.
In the Freezer: Freeze with parchment between each tortilla in a zip-top bag for up to 3 months.
To Reheat: Warm in a skillet for a few seconds on each side or pop in the microwave for 10–15 seconds.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Discard Tortillas
Soft, flavorful, and easy to make—these sourdough discard tortillas come together in under an hour with just five ingredients. A quick, delicious flatbread you’ll make again and again!
- Prep Time: 5 minutes
- Rest time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 12 tortillas 1x
- Category: Bread
- Method: Skillet
- Cuisine: American
Ingredients
- 1 1/2 cup all purpose flour
- 3/4 cup room temperature water
- 1/2 cup sourdough starter 100% hydration
- 1/4 cup butter melted
- 3/4 teaspoon salt
Instructions
Mix the dough
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In a large bowl, whisk together the flour and salt.
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Add in the water, sourdough starter and melted butter.
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Mix until a soft, shaggy dough forms.
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Knead for 1-2 minutes until you can get a ball of dough that is smooth and soft, but not overly sticky.
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Cover the bowl with plastic wrap or a tight fitting lid and allow the dough to rest for 30 minutes. You can also rest it in the fridge overnight for up to 24 hours to develop even more sourdough flavor.
Divide the dough
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Divide the dough into 12 equal balls.
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Cover with plastic wrap and allow to rest for 5 minutes.
Cook the tortillas
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Heat a 10 or 12” cast iron skillet over medium-high heat. If you have more than one, or a griddle, then heat it all up so you can cook more than one at a time. You want to make sure the cooking surface is nice and hot before you begin.
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Flour a work surface and a rolling pin.
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Working with one ball of dough at a time, roll the dough into a 6-8” circle. Try to get as close to a circle as you can, but don’t worry about it being perfect, its fine for these to be freeform and rustic, too.
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Place the tortilla on the heated skillet and cook until it begins to puff, about 30 seconds. You want there to be some dark spots on each side without being completely burnt.
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Turn the tortilla over and cook for 30 seconds on the other side. Do NOT overcook these or they will be hard!
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Stack the cooked tortillas on a plate and cover with a towel to keep warm.
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Repeat with remaining balls of dough, adjusting the temperature of the skillet as you go to maintain the right heat level.
Notes
