If you’ve ever looked at your sourdough jar and thought, “What am I supposed to do with all this extra?” — you’re not alone. I’ve been there, too, standing in my kitchen with a bowl full of starter and no idea what to do next. That’s exactly how these sourdough discard tortillas became a regular thing in our home.
They’re soft, simple to shape, and made with a handful of everyday ingredients you likely already have in your kitchen. No special equipment. No fuss. Just a simple, satisfying way to make something useful and delicious out of what you already have on hand.
In this post, I’ll walk you through every step: from mixing the dough and rolling it out, to getting those beautiful golden spots in the pan. You’ll also find my favorite tips, variations, and how to store them so they’re ready whenever you need them. Let’s get started — you’re going to love having these tortillas in your weekly routine.
Why You’ll Love These Sourdough Discard Tortillas
There’s something truly satisfying about turning what you might usually toss into something warm, soft, and oh-so-useful, like these sourdough discard tortillas. If you love a hands-on recipe that’s both practical and full of flavor, this is one to keep close. Whether you’re cooking for a busy weeknight or planning a taco night with the family, these tortillas are a dependable go-to. Here’s why they’ll win you over:
Family-friendly and fuss-free
These tortillas are soft, flexible, and mild in flavor—great for little ones and picky eaters. You can fill them with just about anything from scrambled eggs to grilled chicken.
Simple pantry staples
You’re working with flour, sourdough discard, oil, salt, and water—no need to hunt down specialty ingredients or make a trip to the store.
Customizable for any meal
Want a whole-wheat version? Easy. Need them smaller for taco night? Totally doable. These are the kind of tortillas that flex to fit your day.
A great use for your discard
If you’re baking with sourdough regularly, chances are you have extra discard on hand. Instead of tossing it, this recipe turns it into something delicious and useful.
Cooks fast and stores well
After a quick roll and rest, they’re ready to hit the skillet—each one cooks up in just a minute or so. Wrap them in a clean towel as they come off the heat, and they’ll stay warm and flexible until you’re ready to serve.
Way better than store-bought
There’s nothing like pulling a warm tortilla off the skillet—soft, with those perfect little golden spots. Once you taste them fresh, you’ll want to keep a batch ready every week.
There’s a cozy rhythm to making these that just feels good—mix, roll, sizzle, and stack. And trust me, once you’ve made these once, you’ll be making them again in no time.
Ready to get started? Let’s gather your ingredients next—most of them are probably already in your kitchen.
What You’ll Need to Make Sourdough Discard Tortillas
Let’s start by gathering everything you’ll need to make these sourdough discard tortillas—just a few simple ingredients, nothing fancy, but each one plays an important role. If you’ve got a sourdough starter waiting in the fridge, you’re already halfway there.
Here’s what to grab:
Basic Ingredients
- 2 ½ cups all-purpose flour – This gives the tortillas structure while still keeping them soft and easy to roll.
- 1 cup sourdough discard – Use your unfed starter here; it brings moisture and a gentle, tangy flavor to the dough.
- ¼ cup warm water – Helps loosen the dough and makes it easier to knead and shape.
- 3 tablespoons neutral oil – Think avocado, sunflower, or vegetable oil. This adds tenderness and flexibility to the final tortillas.
- 1 ½ teaspoons fine sea salt – Just the right amount to balance flavor without overpowering the natural sourdough notes.
Optional Add-Ins
Want to get creative? These extras can give your tortillas a little personality:
- ½ teaspoon smoked paprika – Adds a warm, earthy color and a hint of depth.
- 1 tablespoon finely chopped herbs – Try parsley, cilantro, or chives for a fresh twist.
- A pinch of cumin or chili powder – Great if you’re planning a Tex-Mex meal.
Pro Tip:
Want to give your tortillas a global flair? For Mediterranean-style wraps, try adding dried oregano and a bit of garlic powder. Craving something Indian-inspired? A dash of turmeric and coriander goes a long way.
Next up, let’s roll up our sleeves and make this dough come to life. You’ll love how easy and satisfying it is from start to finish.
How to Make Sourdough Discard Tortillas Step by Step
Alright, now for the fun part—turning those few ingredients into soft, warm tortillas. Don’t worry, I’ll walk you through it like we’re side-by-side in the kitchen. It’s simple, a little hands-on, and totally worth it.
Step-by-Step Instructions
1- Mix the dry base
In a large bowl, whisk together the flour and salt until they’re evenly combined. This helps make sure every bite has the right flavor and structure.
2- Add your discard and liquids
Pour in the sourdough discard, warm water, and oil. Use a wooden spoon or your hands to bring the dough together—it’ll look shaggy at first, and that’s perfectly fine.
3- Knead until smooth and soft
Turn the dough onto a lightly floured surface. Knead it for about 3–4 minutes until it feels soft, stretchy, and just a little tacky (not sticky). If the dough feels dry, add a splash more water; if too sticky, dust with a touch more flour.
4- Let the dough rest
Gently form the dough into a ball and return it to the bowl. Drape a clean kitchen towel over the top and let it sit for about 20 minutes. This short pause gives the dough time to relax, making it much easier to roll out in the next step.
5- Divide and shape the dough
Once the dough has rested, slice it into 12 equal pieces. Roll each into a smooth ball. While you’re working, cover the remaining pieces with a towel so they stay soft and don’t dry out.
6- Roll out the tortillas
On a lightly floured surface, roll each ball into a thin circle about 6–7 inches wide. Don’t stress about perfect circles—rustic is charming!
7- Preheat your pan
Place a dry cast-iron or nonstick skillet over medium-high heat. It’s hot enough when a flick of water dances across the surface and quickly vanishes.
8- Cook each tortilla
Place one tortilla in the hot pan. Cook for 30–45 seconds, or until bubbles form and golden spots appear underneath. Turn it over and cook for another 20 to 30 seconds until both sides are evenly cooked.
9- Repeat and enjoy
Continue rolling and cooking the rest of the dough. Adjust your heat if needed to avoid burning. Once you get a rhythm going, it’s a breeze.
There’s just something comforting about making tortillas from scratch—especially when they’re this easy and full of flavor. Up next, I’ll share some handy tips and fun ways to customize them to fit your family’s style.
Helpful Tips and Fun Twists for Sourdough Discard Tortillas
Once you’ve mastered the basics, there’s plenty of room to play. These tips will help you avoid common hiccups and make your sourdough discard tortillas even more enjoyable.
Helpful Tips to Improve Every Batch
- Go easy with the flour when rolling. A light dusting goes a long way—too much and the tortillas may start to feel dry around the edges.
- Let the dough relax. A short rest makes the dough easier to roll and shape. If it keeps springing back, just give it a few more minutes to sit.
- Keep an eye on your skillet temperature. If it’s cranked too high, the tortillas can cook too quickly and stiffen. Too low, and they might not puff or color nicely. Medium-high is usually just right.
- Try a heavy skillet if you have one. Cast iron works especially well for even heat and those beautiful golden spots.
Fun Variations to Try
- Add spices to the dough. Mix in chili powder, cumin, garlic powder, or smoked paprika for a flavor twist that matches your meal.
- Toss in fresh herbs. Chopped parsley, chives, or cilantro folded into the dough can add a fresh pop of flavor (and color!).
- Make mini tortillas. Great for snack plates or kid-sized meals—just divide the dough into 16 pieces instead of 12.
- Try whole wheat flour. Swap in half whole wheat for a slightly nuttier taste. Add 1–2 tablespoons extra water if the dough feels dry.
Small changes like these let you personalize each batch and keep things interesting in the kitchen. And once you’ve got your stack of warm tortillas, the real fun begins—let’s talk about what to serve them with next.
Creative Ways to Serve Sourdough Discard Tortillas
There’s something special about pulling warm sourdough discard tortillas off the skillet and building a meal right around them. Whether it’s a quick weekday dinner or a weekend spread, these tortillas can carry just about anything you love.
Ideas for Every Occasion
- Classic taco night – Fill with grilled chicken, sautéed veggies, or shredded beef and your favorite toppings.
- Breakfast wraps – Fill them with scrambled eggs, melted cheese, and crispy potatoes for a warm and hearty start to the day.
- Quesadillas – Sprinkle cheese and fillings between two tortillas and cook until melty and golden on both sides.
- Flatbread pizza – Use them as a quick pizza base; just add sauce, toppings, and toast in the oven for a few minutes.
- Sweet roll-ups – Spread with peanut butter and banana, roll it up, and you’ve got a snack everyone loves.
- Homemade tortilla chips – Cut into triangles, brush with oil, and bake until crispy for a fun snack or appetizer.
These are just a few ways to enjoy them—once you start, you’ll find yourself reaching for these tortillas again and again. Next, let’s go over the best way to store leftovers so they stay soft and ready when you are.
Best Ways to Store and Reheat Sourdough Discard Tortillas
One thing I really love about making sourdough discard tortillas at home? You can make a batch ahead and enjoy them for days. With just a little prep, they’ll stay fresh and ready to roll when you are.
How to Store Them
- At room temperature (1–2 days): Let them cool fully, then layer with parchment and seal in a bag or container.
- Refrigerator (up to 5 days): Keep them in an airtight container with parchment between each to keep them from sticking or drying out.
- Freezer (2 to 3 months): Stack them with parchment between each and tuck into a freezer-safe bag. Laying them flat will help them keep their shape.
How to Reheat
- Stovetop: Place a tortilla in a dry skillet over medium heat and warm for 15 to 30 seconds on each side. It’ll soften right up and pick up a little fresh toastiness.
- Microwave: Wrap in a slightly damp paper towel and heat for about 20–30 seconds to bring back the softness
- From frozen: No need to thaw—just reheat straight from the freezer using either method above.
There’s nothing like pulling a warm tortilla from the pan, even days after you made them.
More Recipes You May Love
If you enjoyed making these sourdough discard tortillas, here are a few more delicious ideas to round out your meal or inspire your next kitchen adventure:
- Cornbread Without Eggs – A soft and flavorful skillet classic, made egg-free.
- Calabacitas Recipe – A cozy mix of zucchini, corn, and warm seasonings.
- Old-Fashioned Pimento Cheese Recipe – A creamy, tangy spread perfect for dipping or sandwiches.
- Purple Sweet Potato Recipe – Colorful, comforting, and great with savory meals.
- Hibachi Noodles Recipe – Stir-fried noodles with bold flavor, just like your favorite grill spot.
- Charro Beans Recipe – Hearty, smoky beans that pair beautifully with tortillas.
Sourdough Discard Tortillas
Equipment
- Large mixing bowl
- Rolling Pin
- Cast-iron or nonstick skillet
- Wooden Spoon or Spatula
- Clean kitchen towel
- Measuring cups and spoons
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unfed sourdough discard
- ¼ cup warm water
- 3 tablespoons neutral oil e.g., avocado or vegetable oil
- 1 ½ teaspoons fine sea salt
Optional Add-Ins:
- ½ teaspoon smoked paprika
- 1 tablespoon finely chopped fresh herbs parsley, cilantro, or chives
- A pinch of cumin or chili powder
Instructions
- Whisk flour and salt together in a large bowl.
- Add sourdough discard, warm water, and oil. Mix to form a shaggy dough.
- Knead on a floured surface for 3–4 minutes until smooth and soft.
- Cover and rest the dough for 20 minutes.
- Divide into 12 pieces and roll each into a ball.
- Roll each piece into a 6–7 inch round.
- Heat a dry skillet over medium-high heat.
- Cook each tortilla 30–45 seconds per side, until puffed and golden in spots.
- Stack cooked tortillas in a towel to keep them warm and soft.
Notes
Use sourdough discard that smells fresh and clean—no off odors or signs of spoilage. If you’re using whole wheat flour, add a bit more water for a smooth dough.Key Takeaways
- A simple way to use up extra sourdough discard
- Soft, flexible tortillas with rich, homemade flavor
- Just a handful of basic pantry ingredients
- Quick to make and easy to customize
- Great for tacos, wraps, snacks, and more
- Stores well and reheats beautifully
Ready to try them out? Let’s wrap up with answers to common questions before you head to the kitchen.
FAQs About Sourdough Discard Tortillas
Can I swap in an active starter instead of sourdough discard?
Yes! A bubbly starter works too and tends to make the tortillas a little puffier. If the dough feels too soft, just cut back the warm water by a tablespoon.
Do these tortillas taste strong or tangy?
Not at all. These sourdough discard tortillas have a light, pleasant tang, similar to how yogurt tastes. If you let the dough rest longer, that flavor will deepen slightly, so feel free to adjust based on your preference.
Why are my tortillas turning out stiff?
A couple of things might be causing that: too much flour during rolling or cooking on a pan that isn’t hot enough. Try dusting your surface lightly and make sure your skillet is well-heated before cooking.
Can I make the dough in advance?
Definitely. After kneading, coat the dough lightly with oil, cover it, and refrigerate for up to 24 hours. When you’re ready, let it rest on the counter for about 15 minutes so it’s nice and easy to roll out.
Is whole wheat flour an option for this recipe?
Yes, it is. You can swap in half whole wheat flour if you’d like a slightly earthier taste. Just add a tablespoon or so of warm water to keep the dough smooth and easy to handle.
How do I roll out neat, round tortillas?
The trick is to rotate the dough a little after each roll. If you’re after perfectly round shapes, you can gently trim the edges using a bowl as a guide—totally optional, of course.
Have more questions as you go? Don’t worry—once you’ve made these a couple of times, they’ll become second nature in your kitchen. Let’s wrap things up with a final thought!
Conclusion
There’s something so comforting about a recipe that’s simple, flexible, and just plain useful—and that’s exactly what these sourdough discard tortillas bring to the table. They’ve become a favorite in my kitchen, and I hope they find a spot in yours too.
If you give them a try, I’d love to hear how they turned out! Share your thoughts or leave a review—it truly helps and means so much.
