Soft Sourdough Discard Tortillas

Depth Recipe Guide

Introduction

If you’re maintaining a sourdough starter, you probably face the ongoing dilemma of what to do with the discard. Rather than throwing it away, why not turn it into something soft, chewy, and delicious? These Soft Sourdough Discard Tortillas are the perfect solution. With just a few pantry staples, you can make homemade tortillas that are more flavorful and healthier than store-bought varieties. Whether you’re making tacos, burritos, or wraps, this recipe will become a staple in your kitchen.

Why Use Sourdough Discard for Tortillas?

Sourdough discard is simply unfed starter that’s removed before feeding. It still contains flavor and a bit of leavening potential, making it ideal for flatbreads like tortillas. Using discard not only reduces kitchen waste but also infuses your tortillas with a subtle tang that enhances any filling.

These tortillas offer the perfect combination of flexibility, softness, and flavor. They’re easy to roll out, don’t tear easily, and cook up with beautiful golden-brown spots. And the best part? You don’t need any fancy equipment.

Nutritional Benefits

Besides being an excellent way to use discard, this recipe offers several nutritional upsides:

No artificial preservatives – Unlike many store-bought tortillas.
Good source of fiber and protein – Thanks to the fermentation process in sourdough.
Digestive-friendly – Some people find fermented grains easier to digest.

Ingredient Breakdown

Here’s a quick look at the key ingredients and why they work:

Sourdough Discard (250g): Adds flavor, moisture, and a tender texture.
All-Purpose Flour (400g): The base structure of the dough.
Warm Water (160g): Helps bind the dough and activate the gluten.
Avocado Oil or Melted Butter (106g): Enhances flexibility and softness.
Sea Salt (6g): Rounds out the flavor.

All ingredients are easy to find, budget-friendly, and work together harmoniously to create a dough that’s easy to roll and yields pliable tortillas.

Step-by-Step Process

1. Combine the Wet Ingredients

Start by whisking together the sourdough discard, warm water, and oil in a large mixing bowl. Stir until everything is well blended.

2. Mix in the Dry Ingredients

Slowly add the flour and sea salt. Mix until a shaggy dough begins to form. Knead the dough by hand or with a dough hook until it becomes smooth and elastic—about 5 to 7 minutes.

3. Rest the Dough

Cover the dough and let it rest for 30 minutes at room temperature. This resting period helps relax the gluten, making the dough easier to roll out.

4. Divide and Shape

Divide the dough into 12 equal portions. Roll each portion into a smooth ball. This will ensure evenly sized tortillas.

5. Roll Out the Tortillas

On a lightly floured surface, use a rolling pin to roll each ball into a thin circle. Aim for 6–8 inches in diameter. The thinner you roll them, the more tender they will be.

6. Cook the Tortillas

Preheat a dry skillet or cast-iron pan over medium heat. Place one tortilla in the pan and cook for 30–60 seconds, until bubbles form and golden spots appear. Flip and cook the other side. Repeat for all tortillas.

7. Keep Warm & Serve

Place cooked tortillas in a clean kitchen towel to keep them warm and soft. Serve fresh or store for later use.

Notes & Tips

Make-Ahead Friendly: You can make the dough up to 24 hours ahead and refrigerate it. Let it come to room temp before rolling out.
Perfect Thickness: Too thick? They may be chewy. Too thin? They might tear. Aim for a happy medium.
Non-Stick Skillet: A heavy pan like cast iron works best, but a non-stick pan will do the job in a pinch.
Storage: Store leftovers in an airtight container at room temp for up to 2 days or refrigerate for up to 5. Reheat wrapped in a damp towel in the microwave.
Freezer-Friendly: These freeze beautifully. Stack between parchment paper and freeze in a zip-top bag for up to 2 months.

Serving Ideas

🌮 Tacos: Load with grilled veggies, meats, or beans.
🌯 Wraps: Make protein-packed lunches with eggs, hummus, or chicken salad.
🧀 Quesadillas: Add cheese, fold, and toast until melty.
🍳 Breakfast Tortillas: Fill with scrambled eggs, avocado, and salsa.

Quick Recipe Summary

Soft Sourdough Discard Tortillas

Description:
Soft, flexible tortillas made with sourdough discard. Great for tacos, wraps, or quesadillas. Quick, easy, and naturally flavorful.

Prep Time: 40 minutes
Cook Time: 20 minutes
Rest Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 12 tortillas

🛒 Ingredients

250g sourdough discard
160g warm water
106g avocado oil or melted butter
400g all-purpose flour
6g sea salt

👩‍🍳 Instructions

In a large bowl, combine sourdough discard, warm water, and oil. Mix well.
Add flour and sea salt. Knead into a smooth dough.
Cover and rest for 30 minutes.
Divide into 12 balls.
Roll each ball into a thin circle.
Cook each tortilla in a hot skillet for 30–60 seconds per side.
Stack cooked tortillas in a towel to keep warm.