If you’ve ever wondered what to do with your sourdough discard besides composting or tossing it out, I have the perfect kitchen adventure for you. The Sourdough Discard Tortillas Recipe transforms that extra starter into the most delightful homemade tortillas you’ll want to wrap everything in. These tortillas are soft, slightly tangy, and offer a wonderful chewiness that only naturally fermented batter can give. Plus, they’re incredibly easy to make with just a handful of pantry staples. Let me share this gem with you so your sourdough discard never goes to waste again!

Ingredients You’ll Need

A white bowl on a white marbled surface holds a ball of beige dough with a rough, slightly cracked texture. Inside the bowl lies a wooden spoon with a smooth light brown handle and a bright red tip, resting on the right side of the dough. The image captures a simple mixing scene, showing the dough as soft and dense, centrally placed in the bowl. photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly simple yet essential for building the perfect tortilla dough. Each element plays a distinct role, from lending tenderness and flavor to ensuring the right pliability for rolling and cooking.

Sourdough discard (1 cup): This tangy base adds depth and uniqueness to the tortillas, plus a wonderful fermented aroma.
All-purpose flour (2 ½ cups): The sturdy structure provider, it helps create that perfectly soft but sturdy wrap.
Baking powder (½ teaspoon): Just a pinch for extra puffiness and softness, giving your tortillas a lovely lightness.
Salt (1 teaspoon): Essential for enhancing flavor and balancing the sour notes from the discard.
Neutral oil (¼ cup): I like avocado or light olive oil to keep the tortillas tender and supple without overpowering flavor.
Warm water (¼ cup, adjust as needed): Helps bring the dough together smoothly and makes it easier to work with.

How to Make Sourdough Discard Tortillas Recipe

Step 1: Combine the Dry Ingredients

Start by whisking together the all-purpose flour, baking powder, and salt in a large mixing bowl. This ensures the raising agent and salt distribute evenly, setting a balanced foundation for your dough.

Step 2: Add the Wet Ingredients

Next, pour in your sourdough discard and oil. Begin mixing with a wooden spoon or your hands, then gradually add the warm water. Add just enough water until the dough comes together in a soft but not sticky ball. This part is key because the hydration may vary slightly depending on your flour and discard consistency.

Step 3: Knead the Dough

Turn your dough out onto a lightly floured surface. Knead it gently for about 5 to 7 minutes until smooth and elastic. You’re aiming for a pliable dough that springs back when you press it lightly—this elasticity will help your tortillas stay tender and flexible after cooking.

Step 4: Rest the Dough

Cover the dough with a clean towel or plastic wrap and let it rest for at least 30 minutes. This rest period hydrates the flour fully and relaxes the gluten, making it easier to roll out those beautiful thin tortillas.

Step 5: Shape and Cook the Tortillas

Divide the rested dough into 10 to 12 equal pieces, rolling each into a small ball. On a floured surface, roll each ball out into a thin circle, about 6 to 8 inches in diameter. Warm a skillet or griddle over medium-high heat and cook each tortilla 1 to 2 minutes per side until puffed and lightly golden spots appear. Keep them warm wrapped in a clean towel while you finish cooking the rest.

How to Serve Sourdough Discard Tortillas Recipe

The image shows two side-by-side scenes. On the left, there are two flat, round dough pieces with a smooth, light beige color placed on white paper on a white marbled surface. A wooden rolling pin lies nearby. On the right, a light beige flat dough with some slightly darker brown toasted spots lies in the middle of a black skillet, set on a white marbled surface. The skillet and rolling pin add a rustic feel to the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While tortillas might seem plain, the beauty is how well they pair with fresh garnishes. I love adding chopped cilantro, a squeeze of lime, or a sprinkle of flaky sea salt right before serving to elevate every bite. These simple accents bring brightness and that just-made freshness that makes homemade tortillas truly irresistible.

Side Dishes

These tortillas shine paired with slow-cooked meats, smoky grilled veggies, or a hearty bean and rice filling. Think fish tacos with crunchy cabbage slaw, carnitas dripping with mojo sauce, or even a vegan avocado and black bean wrap. The slight sourness from the discard provides a lovely contrast to rich or spicy sides.

Creative Ways to Present

Don’t stop at tacos! Use your sourdough discard tortillas as homemade soft taco shells, quesadilla bases layered with melty cheese, or rolled around vibrant breakfast scrambles. You can even cut them into triangles and crisp them up for chips—no extra effort needed and much tastier than store-bought versions.

Make Ahead and Storage

Storing Leftovers

If you have leftover tortillas, stack them with parchment paper between layers and store them in an airtight container or zip-top bag at room temperature for a day or two. For best texture, enjoy them fresh, but proper wrapping will keep them from drying out too fast.

Freezing

For longer storage, the sourdough discard tortillas freeze beautifully. Wrap stacks tightly in plastic wrap and place in a freezer-safe bag. They can stay fresh up to 3 months. When ready to use, thaw overnight in the fridge or at room temperature for a few hours.

Reheating

To bring frozen or leftover tortillas back to life, warm them gently in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 20 to 30 seconds. This brings back softness and pliability so they won’t crack or break when you fold them.

FAQs

Can I use fed sourdough starter instead of discard?

Yes! While this recipe is designed for discard, you can absolutely substitute equal amounts of fed starter. Just keep in mind that fed starter can be more active and may affect the tanginess slightly.

What if I don’t have baking powder? Can I skip it?

You can omit baking powder, but it helps give tortillas a bit of extra softness and puff. Without it, your tortillas might be a little denser but still delicious.

Can I make these tortillas gluten-free?

This recipe relies on all-purpose flour’s gluten for elasticity, so a gluten-free version will need flour blends designed for baking and probably xanthan gum for structure. It’s a fun experiment but may require some adjustments.

How thin should I roll out the tortillas?

Aim for about 1/8 inch thick or a bit thinner. Too thick and they’ll be doughy; too thin and they might tear during cooking. With practice, you’ll find the perfect thickness that cooks up soft but sturdy.

Can I season the dough with herbs or spices?

Absolutely! Adding a teaspoon of ground cumin, chili powder, or chopped fresh herbs to the dough gives a delightful flavor twist and pairs wonderfully with your favorite fillings.

Final Thoughts

Making your own sourdough discard tortillas is truly rewarding and a fantastic way to honor your sourdough starter journey. I hope this Sourdough Discard Tortillas Recipe inspires you to roll up your sleeves and create comforting, fresh tortillas that enhance every meal. Once you taste the tender texture and subtle tang, you’ll never want to reach for store-bought again!