Sourdough Discard Tortillas
Soft, skillet-cooked sourdough discard tortillas made with just a few simple pantry staples. They’re flexible, golden in spots, and full of flavor—perfect for wraps, tacos, or snacking warm right out of the pan.
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.