Description
These easy sourdough discard tortillas are a smart, delicious way to use up leftover starter. With just four basic ingredients and no yeast required, you’ll get soft, flexible tortillas with a gentle tang—perfect for tacos, wraps, and quesadillas. They cook quickly in a skillet and taste far better than store-bought.
Ingredients
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1 cup sourdough discard (unfed)
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1½ cups all-purpose flour (plus extra for dusting)
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¼ cup olive oil or melted butter
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½ teaspoon salt
Instructions
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Make the Dough:
In a bowl, mix sourdough discard, flour, oil, and salt until a dough forms. -
Knead Briefly:
Turn onto a lightly floured surface and knead for 3–4 minutes until smooth and slightly tacky. -
Rest:
Divide into 8 balls. Cover and rest for 20 minutes to relax the dough. -
Roll:
Roll each ball into a thin 6–8 inch circle on a floured surface. -
Cook:
Heat a dry skillet over medium-high heat. Cook each tortilla 30–60 seconds per side until bubbles form and brown spots appear. -
Keep Warm:
Stack cooked tortillas in a clean towel to keep them soft.
Notes
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Don’t skip the rest: Resting makes rolling easier and tortillas softer.
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Adjust flour as needed: Discard thickness varies—add a little flour if sticky, or a splash of water if dry.
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For extra softness: Keep tortillas covered while warm to trap steam.
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Storage: Refrigerate up to 5 days or freeze up to 3 months. Reheat in a dry skillet.