These soft and flexible Sourdough Discard Tortillas are the perfect way to use up extra sourdough discard without wasting it. Made with simple pantry ingredients, they roll out beautifully thin and cook quickly in a skillet.
They’re perfect for tacos, wraps, quesadillas, or even as a side with dinner. Once you make homemade tortillas, it’s hard to go back.
Why You’ll Love These Sourdough Discard Tortillas
• A great way to use sourdough discard
• Soft, flexible, and easy to roll thin
• Made with simple pantry staples
• Cook in just minutes on the stovetop
• Perfect for tacos, wraps, and meal prep
This recipe is simple enough for beginners but still delivers that homemade texture and flavor you can’t get from store-bought tortillas.
Ingredients You’ll Need
Sourdough discard adds subtle flavor and softness, while flour and melted butter create a pliable dough that’s easy to roll.
A short rest period makes the dough smooth and easier to shape.
• Sourdough discard
• Flour
• Warm water
• Melted butter
• Salt
👉 Scroll down to the recipe card for exact measurements.
How to Make Sourdough Discard Tortillas
Start by combining all of the ingredients in a bowl and mixing until a shaggy dough forms. Let the dough rest on the counter so it can relax and hydrate.
Remove the dough from the bowl and shape it into a ball. Divide into equal pieces depending on the size tortillas you want.
Roll each piece into a small ball, flour your surface generously, and roll them out very thin — thin enough that you can slightly see through them.
Cook each tortilla in a skillet over medium-low heat for about one minute per side. As the pan gets hotter, you’ll need to slightly shorten the cooking time.
Remove from the pan and enjoy warm.
Sourdough Discard Tortillas
Ingredients
Method
- Combine all of the ingredients above and make a shaggy dough.
- Let it rest on the counter for 20–30 minutes.
- Remove from the bowl and shape into a ball.
- Divide into 16 equal pieces (for mid-size tortillas, cut less pieces for larger tortillas).
- Roll up the small pieces in your hand.
- Flour the surface a lot and roll out with a rolling pin or glass jar, anything round.
- Roll them out to be so thin you can see through them.
- Cook in a pan on medium-low heat for about 1 minute per side. You will have to shorten the time per side as you continue to cook because the pan will be hotter.
- Take them out of the pan and enjoy.
Notes
• Adjust size depending on how many pieces you divide the dough into.
• Keep cooked tortillas covered with a towel to stay soft.
Tips for the Best Sourdough Discard Tortillas
• Roll the dough very thin for soft, flexible tortillas
• Use plenty of flour when rolling
• Keep cooked tortillas covered with a towel to stay soft
• Adjust the size by dividing the dough into fewer pieces for larger tortillas
Frequently Asked Questions
Do I need active sourdough starter?
No. This recipe uses sourdough discard only.
Can I make these ahead of time?
Yes. Store them in the refrigerator and reheat briefly before serving.
Why are my tortillas stiff?
They may be rolled too thick or slightly overcooked. Roll thinner and cook just until lightly golden.
Can I freeze them?
Yes. Stack with parchment paper between each tortilla and freeze.
Storage and Reheating
Storage
Allow tortillas to cool completely. Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Warm in a skillet or microwave briefly until soft and flexible again.
Freezer Instructions
Freezing
Stack tortillas with parchment paper between them and store in a freezer-safe bag for up to 2 months.
Thawing and Reheating
Thaw at room temperature and warm briefly in a skillet before serving.
Found my new favorite recipe with sourdough discard!