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Homemade sourdough discard tortillas rolled thin and cooking in a skillet.

Sourdough Discard Tortillas

5 from 1 vote
These soft and flexible Sourdough Discard Tortillas are made with simple pantry ingredients and leftover sourdough discard. They’re easy to roll thin, cook quickly in a skillet, and are perfect for tacos, wraps, or quesadillas.
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Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 30 minutes
Total Time 50 minutes
Servings: 16 tortillas
Course: Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 125 g sourdough discard
  • 200 g flour
  • 80 g warm water
  • 50 g melted butter
  • 7 g salt

Method
 

  1. Combine all of the ingredients above and make a shaggy dough.
  2. Let it rest on the counter for 20–30 minutes.
  3. Remove from the bowl and shape into a ball.
  4. Divide into 16 equal pieces (for mid-size tortillas, cut less pieces for larger tortillas).
  5. Roll up the small pieces in your hand.
  6. Flour the surface a lot and roll out with a rolling pin or glass jar, anything round.
  7. Roll them out to be so thin you can see through them.
  8. 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.
  9. Take them out of the pan and enjoy.

Notes

• Roll very thin for soft, flexible tortillas.

• Adjust size depending on how many pieces you divide the dough into.

• Keep cooked tortillas covered with a towel to stay soft.