These easy sourdough discard tortillas are one of those humble, from-scratch recipes that quickly become a staple in your kitchen.

If you’re already making my sourdough discard sandwich bread or fluffy sourdough discard pancakes, this is another simple way to make use of that extra starter. Soft, flexible, and made with just a handful of ingredients, these tortillas are perfect for tacos, wraps, or even warm off the pan with a bit of butter.

This sourdough discard sandwich bread is a soft, fluffy loaf with just a hint of tang, perfect for everyday use. This easy recipe combines the depth of sourdough flavor with the convenience of instant yeast for a quicker rise. Whether you’re making sandwiches, toast, or French toast, this homemade bread is a delicious way to use up your extra discard!

If you love using up sourdough discard, you might also enjoy my sourdough discard waffles or cozy sourdough discard peanut butter cookies for weekend baking.

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Why You’ll Love This Recipe

  • Full of flavor: The long fermentation time gives these tortillas a rich, slightly tangy taste—just like you’d expect from a good sourdough. If you love that subtle tang, you’ll also enjoy my sourdough discard sandwich bread or soft and fluffy sourdough discard rhubarb pancakes.
  • Soft and flexible: They roll and fold beautifully for tacos, burritos, and wraps without cracking. Try them with my cast iron western frittata for a hearty breakfast wrap.
  • Healthier than store-bought: These tortillas are made with simple ingredients—no preservatives, no hidden junk. Just like my homemade lemonade concentrate, it’s all about keeping things wholesome and homemade.
  • Easy to make: Don’t let sourdough scare you—this recipe is beginner-friendly with minimal hands-on time. If you’ve tried my sourdough discard mac and cheese, you know how simple sourdough cooking can be.
  • Versatile: Use them for tacos, quesadillas, flatbread pizzas, or even as a snack with butter and honey. They pair perfectly with garden-fresh meals or cozy comfort food like cast iron shepherd’s pie.
  • Budget-friendly: Homemade tortillas cost just pennies each, making them a smart pantry staple—especially when you’re living simply and cooking from scratch, like with my homemade whipped chive butter or farmhouse-style strawberry lemonade.

Ingredients

  • Sourdough starter: Active starter is best, but you can easily make this a discard recipe.
  • Water: Filtered for best results
  • Extra virgin olive oil
  • Salt
  • Flour: unbleached all-purpose flour

Recipe Tips

Use a well-fed starter: While discard works fine, a recently fed starter will yield a slightly softer texture.

Adjust hydration if needed: If the dough feels too dry, add a teaspoon of water at a time; if too sticky, dust with a little more flour while kneading.

Let the dough rest fully: The 12–24 hour fermentation develops flavor and improves the dough’s flexibility—don’t skip it!

Roll evenly: Try to keep the tortillas a consistent thickness so they cook evenly and don’t burn in spots. This tip also applies when prepping crusts for recipes like strawberry cream cheese pie, where even layers make all the difference.

Cook over medium-high heat: If the tortillas are cooking too fast and burning before puffing, lower the heat slightly.

Stack cooked tortillas and cover them with a clean towel to trap steam and keep them pliable. This works well if you’re prepping ahead for something like a breakfast wrap using cast iron skillet western frittata.

Reheat properly: Warm tortillas in a dry pan for a few seconds on each side, or wrap them in a damp towel and microwave for 10–15 seconds.

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New to baking with discard? Be sure to check out my beginner’s sourdough discard bread for another easy loaf that doesn’t require a stand mixer.

Instructions

  1. Mix the dough: In a large mixing bowl, whisk together the sourdough starter, water, olive oil, and salt until combined. Gradually add the flour, mixing until a shaggy dough forms.
  2. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
  3. Rest the dough: Place the dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rest at room temperature for 12–24 hours. This fermentation period enhances the flavor and improves the dough’s flexibility.
  4. Divide and shape: After resting, cut the dough into 12 equal pieces and roll each into a ball. Lightly flour a surface and roll each ball into a thin circle, about 8 inches in diameter.
  5. Cook the tortillas: Heat a dry cast iron skillet or nonstick pan over medium-high heat. Once hot, cook each tortilla for 30–45 seconds on one side until bubbles form, then flip and cook for another 20–30 seconds. The tortillas should have golden brown spots.
  6. Keep warm and serve: Stack the cooked tortillas on a plate and cover them with a clean towel to keep them soft. Enjoy fresh or store in an airtight container for up to 3 days.

FAQ

Yes! A bubbly, recently fed starter will give your tortillas a slightly softer texture and milder tang.

Letting the dough rest for 12–24 hours helps develop that signature sourdough flavor and makes the dough more pliable. But if you’re in a rush, a shorter rest (at least 4–6 hours at room temp) will still work.

Keep them wrapped in a clean towel or in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat before serving to bring back that soft, fresh texture.

Make sure your pan is hot enough and that your dough is rolled evenly. Uneven thickness can stop them from puffing. Just like when making cast iron lemon garlic asparagus, a steady, even heat makes all the difference.

es, they freeze beautifully. Let them cool completely, then stack with parchment between each one and freeze in a sealed bag. Reheat in a dry skillet or wrap in a damp towel and microwave.

I like to batch bake and freeze as many recipes as possible. My Simple Kitchen Printable Bundle helps me stay organized when cooking from scratch.

Absolutely. Add garlic powder, cumin, or even chopped herbs to the dough. For a simple herb butter to go with them, try my whipped chive butter.

Recipe Variations

  • No sourdough discard?: You can use a fed sourdough starter or even try a mix of flour and yogurt (about ½ cup each) for a similar texture and tang. If you’re not sure how to maintain a starter, my easy beginner sourdough bread post is a good place to start learning.
  • Make them whole wheat: Swap up to half the all-purpose flour with whole wheat flour for a heartier texture and richer flavor. You may need to add a bit more water since whole wheat flour absorbs more moisture.
  • Add-ins for flavor: Stir in dried herbs, garlic powder, or even a pinch of smoked paprika to the dough for extra flavor.
  • Make mini tortillas: Roll the dough smaller for appetizer-sized tortillas—perfect for kids, lunchboxes, or snacks with whipped chive butter.
    Use as flatbread: Skip the rolling pin and press the dough into rustic rounds with your hands—great for quick flatbread pizzas.

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Easy Sourdough Tortillas

These easy sourdough discard tortillas are soft, flexible, and full of flavor—perfect for tacos, wraps, and everyday meals. Made with simple pantry ingredients and your sourdough starter discard, they’re a budget-friendly way to bring homemade goodness to your table. With just a bit of planning for fermentation, you’ll never want to go back to store-bought.
Print Recipe Pin Recipe
Prep Time:5 minutes
Cook Time:2 minutes
Rest Time:1 day

Equipment

  • Large mixing bowl
  • Measuring cups and scale
  • Wooden spoon or dough whisk
  • Rolling Pin
  • Flour for dusting
  • Cast iron skillet or nonstick pan
  • Tongs or spatula
  • Damp towel or plastic wrap
  • Plate with a clean kitchen towel

Ingredients

  • 1 cup sourdough starter 210 g
  • ¾ cup water 160 g
  • ¼ cup extra virgin olive oil 60 g
  • 1½ teaspoons salt 11 g
  • 3 cups unbleached all-purpose flour 360 g

Instructions

  1. Mix the dough: In a large mixing bowl, whisk together the sourdough starter, water, olive oil, and salt until combined. Gradually add the flour, mixing until a shaggy dough forms.
  2. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
  3. Rest the dough: Place the dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rest at room temperature for 12–24 hours. This fermentation period enhances the flavor and improves the dough’s flexibility.
  4. Divide and shape: After resting, cut the dough into 12 equal pieces and roll each into a ball. Lightly flour a surface and roll each ball into a thin circle, about 8 inches in diameter.
  5. Cook the tortillas: Heat a dry cast iron skillet or nonstick pan over medium-high heat. Once hot, cook each tortilla for 30–45 seconds on one side until bubbles form, then flip and cook for another 20–30 seconds. The tortillas should have golden brown spots.
  6. Keep warm and serve: Stack the cooked tortillas on a plate and cover them with a clean towel to keep them soft. Enjoy fresh or store in an airtight container for up to 3 days.

Notes

  • Use a well-fed starter: While discard works fine, a recently fed starter will yield a slightly softer texture.
  • Adjust hydration if needed: If the dough feels too dry, add a teaspoon of water at a time; if too sticky, dust with a little more flour while kneading.
  • Let the dough rest fully: The 12–24 hour fermentation develops flavor and improves the dough’s flexibility—don’t skip it!
  • Roll evenly: Try to keep the tortillas a consistent thickness so they cook evenly and don’t burn in spots.
  • Cook over medium-high heat: If the tortillas are cooking too fast and burning before puffing, lower the heat slightly.
  • Keep them warm and soft: Stack cooked tortillas and cover them with a clean towel to trap steam and keep them pliable.
Reheat properly: Warm tortillas in a dry pan for a few seconds on each side, or wrap them in a damp towel and microwave for 10–15 seconds.

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2 Comments

  1. These are very tasty and I love that they are sourdough! How do you keep them from becoming too sticky to work with?

    Reply