Introduction

Sourdough Discard Tortillas are a fantastic way to use up leftover sourdough starter while making soft, flavorful flatbreads. These homemade tortillas are simple to prepare and perfect for wraps, tacos, or serving alongside your favorite dishes.

The image shows a stack of four soft flatbreads placed on a wooden board. Each flatbread is light golden with uneven brown spots and has a slightly puffed texture, showing gentle bubbles and folds. The flatbreads are layered loosely, with edges overlapping and irregular shapes visible. The background features a white marbled surface and some blurred objects including a candle and salt and pepper shakers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup sourdough starter discard
1/4 cup olive oil
1/3 cup water
1 2/3 cup flour
1/2 tsp sea salt

Instructions

Step 1: In a large mixing bowl, whisk together the sourdough discard, olive oil, and water until well combined. Add the flour and sea salt, then mix until a smooth dough forms. You can knead the dough using a dough hook on a stand mixer or by hand.
Step 2: Perform one set of stretch and folds by gently pulling one side of the dough up and folding it over itself. Rotate the bowl and repeat on all four sides to complete the stretch and fold.
Step 3: Cover the dough with a tea towel and let it rest for 30 minutes to allow gluten to relax.
Step 4: Divide the dough into eight even pieces. On a lightly floured surface or silicone mat, roll each piece into a thin round tortilla, as thin as possible without tearing. You can also use a tortilla press if you have one. To prevent sticking, place parchment paper between rolled tortillas.
Step 5: Heat a skillet or cast iron pan over medium-low heat. Cook each tortilla for 3–4 minutes per side until bubbles form and light browning appears. Avoid increasing heat too much to keep tortillas soft and prevent burning.
Step 6: Serve tortillas immediately or let them cool before storing. They keep in the fridge for up to a week or freeze well for up to 6 months.

Tips & Variations

For extra softness, cover cooked tortillas with a clean towel to keep them warm and pliable while cooking the rest.
Try adding herbs or garlic powder to the dough for flavored tortillas.
If the dough feels sticky, sprinkle a little extra flour while rolling, but avoid adding too much to keep tortillas tender.
Use a well-seasoned cast iron skillet for even cooking and better char.

Storage

Store cooled tortillas in an airtight container or zip-top bag in the refrigerator for up to one week. For longer storage, freeze tortillas separated by parchment paper to prevent sticking; they can be kept frozen for up to six months. To reheat, warm tortillas in a dry skillet over low heat or wrap in a damp paper towel and microwave for 20–30 seconds until flexible.

How to Serve

A close-up image of a stack of flatbreads with soft, uneven edges and a pale golden color, showing some light brown spots from cooking. The stack has about six flatbreads layered unevenly, each thin and slightly folded or curved. A woman's hand with dark purple nail polish is lifting the top flatbread, showing its soft, slightly puffy texture. The flatbreads rest on a light brown wooden board set on a white marbled surface, with blurred kitchen items and a white candle in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any flour for these tortillas?

All-purpose flour works best for tender tortillas, but you can experiment with whole wheat or a blend for a nuttier flavor. Keep in mind that whole wheat may result in a slightly denser texture.

What if I don’t have sourdough starter discard?

If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt or buttermilk to add moisture and a bit of tang, though the flavor and texture will differ slightly from the original recipe.