These sourdough discard tortillas are soft, flexible, and full of flavor, making them a practical from-scratch staple for everyday meals.
Made with simple pantry ingredients and unfed homemade sourdough starter, they transform leftover discard into tender tortillas with just a hint of tang. The overnight rest improves texture and digestibility while fitting naturally into a traditional kitchen rhythm.
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Quick Look at This Recipe
- ✅ Recipe Name: Sourdough Discard Tortillas
- ✅ Ready In: 30 minutes hands-on time
- ✅ Yield: 12 to 16 tortillas
- ✅ Calories: Approximately 180 per tortilla
- ✅ Tools: Mixing bowl, fork, rolling pin, griddle or skillet
- ✅ Freezer Friendly: Yes
- ✅ Why You'll Love It: Simple, nourishing, and a great way to use sourdough discard
- ✅ Tip: Resting the dough fully makes rolling much easier
What Makes This Recipe Unique?
If you are looking for an easy way to stretch ingredients, reduce waste, and put from-scratch cooking on the table, sourdough discard tortillas are a reliable option that works for busy weeks and slow cooking days alike.
- Superior Flavor - Naturally fermented for improved texture and flavor.
- Versatile - Soft and pliable for wraps, tacos, and quesadillas. Try them in this white chicken enchilada recipe or this savory beef tongue recipe (aka fajitas de lengua).
- Resourceful - Just like these easy sourdough pancakes and this fudgy sourdough brownie recipe, this tortilla recipe uses up extra sourdough discard rather than letting it go to waste.
- Simple - No special equipment required and made with basic pantry staples you likely already have on hand.
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Flour - Provides structure while keeping the tortillas soft and flexible.
- Sourdough Starter - Unfed discard adds flavor and gentle fermentation benefits.
- Lard or Butter - Creates tender tortillas. Rendered lard gives a classic texture, while this homemade butter recipe adds richness.
- Milk - Adds softness and helps hydrate the dough evenly.
Sourdough Discard Tortilla Instructions
Step 1: In a large bowl, mix the flour and salt together with a fork. Cut in the fat until it resembles small peas. Add the milk and sourdough starter.
Step 2: Mix until fully combined. Cover the bowl and place it in a warm spot for 8 to 12 hours.
Step 3: Preheat a griddle or large skillet over medium-high heat. Divide the dough into 12 to 16 pieces. Roll each piece into a ball and keep covered.
Step 4: Lightly flour a clean work surface. Roll each ball into a thin circle without tearing.
Step 5: Place one tortilla on the hot griddle and cook for 2 minutes. Flip and cook another 2 to 3 minutes. Transfer to a towel-lined basket and keep covered.
Step 6: Serve warm or reheat on the griddle, sprinkling lightly with water to keep them moist.
Recipe Tips
- Allow the dough to fully rest to make rolling easier
- Keep cooked tortillas covered to retain moisture
- Roll thinner than you think for the best flexibility
Storage Instructions
Store cooled tortillas in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze with parchment paper between each tortilla for up to 3 months. Reheat directly from frozen on a warm griddle.
FAQs
Yes, sourdough discard works beautifully in tortillas, adding flavor and tenderness while putting leftover starter to good use.
Sourdough discard cannot fully replace flour, but it can replace part of the liquid and flour in a recipe while contributing structure and fermentation.
Sourdough discard is perfect for pancakes, waffles, crackers, muffins, flatbreads, and quick breads.
Sourdough discard can be a healthy addition when used in recipes because fermentation supports digestibility and makes better use of simple ingredients.
The Homestead Kitchen
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Sourdough Discard Tortillas
Equipment
- Mixing Bowl
- pastry cutter
- griddle or large skillet
- Rolling Pin
- spatula
Ingredients
- 3 ½ cups flour
- 2 teaspoons salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
- ½ cup lard or butter Rendered lard gives a classic texture, while this homemade butter recipe adds richness.
- 1 cup milk
- 1 cup sourdough starter Use a homemade sourdough starter if you have it.
Instructions
- In a large bowl, mix the flour and salt together with a fork. Cut in the fat until it is the size of peas, then add the milk and sourdough.
- Mix everything together well, then cover the bowl and set it in a warm place for 8 to 12 hours.
- When you're ready to make tortillas, preheat a griddle or large skillet over medium-high heat.
- Divide the dough into 12 to 16 pieces, depending on what size of tortillas you want.
- Roll each piece of dough into a ball and place it back in the bowl, covering the bowl between.
- Dust a clean work surface with flour. Roll each ball of dough into as thin a circle as you can without breaking it.
- Carefully set one tortilla on the griddle and cook for 2 minutes. Flip and cook for another 2 to 3 minutes, then transfer the tortilla to a towel-lined basket.
- Cook all of the tortillas, keeping the basket covered when you aren't using it.
- Serve the tortillas warm or reheat them on a griddle. When you reheat them, sprinkle each one with a bit of water to keep it moist.
Notes
- Allow the dough to fully rest to make rolling easier
- Keep cooked tortillas covered to retain moisture
- Roll thinner than you think for the best flexibility
