These sourdough tortillas are a fun and tasty way to use up sourdough discard! They come together quickly and cook super fast, perfect for a weeknight meal!

Are you ready to revolutionize your taco nights with a touch of sourdough magic? Look no further than these homemade sourdough discard tortillas! In this recipe, we’ll transform that often-overlooked sourdough discard into tender, flavorful tortillas that will elevate your favorite fillings to new heights. Sourdough discard recipes are some of my favorite ways to incorporate sourdough into our meals because it doesn’t require much planning, but adds LOADS of flavor! Below I give you tips on getting the perfect sourdough discard tortilla. But first, let’s delve into what sourdough discard is and why it’s worth incorporating into your cooking, along with some tips on why homemade is the way to go.

stack of sourdough tortillas on towel with rolling pin in the background

What is Sourdough Discard?

Sourdough discard is the portion of sourdough starter that’s removed and discarded during the feeding process. It’s a blend of flour, water, and natural yeast that’s brimming with flavor. Instead of tossing it out, repurpose it to infuse your recipes with a delightful tanginess and depth of flavor.

Benefits of Using Sourdough Discard

Adding sourdough discard to your recipes not only reduces food waste but also enhances the flavor profile of your dishes. The fermentation process lends a unique tangy note that complements a variety of flavors, whether you’re making bread, pancakes, or, in this case, tortillas. Plus, sourdough discard contains beneficial bacteria and yeast that can contribute to gut health.

Homemade Goodness: Healthier and Cost-effective

Making tortillas from scratch is not only a fun culinary adventure but also a healthier and more cost-effective alternative to store-bought options. When you make your own tortillas, you control the ingredients, ensuring they’re free from preservatives and unnecessary additives. Plus, you can tailor them to your dietary preferences, whether you prefer whole wheat, gluten-free, or traditional flour tortillas.

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Supplies Needed:

Mixing bowl
Rolling pin
Skillet or griddle
Parchment paper
tortilla press (optional)

The Recipe: Sourdough Discard Tortillas

Ingredients (Gram Measurements):

350g all purpose flour (2 1/2 cups)
270g sourdough discard (1 cup)
60g melted butter, oil, lard, or tallow(my preference) (5 tbsp)
125g water (1/2 cup)
10g salt (1 1/2 tsp)
7g baking powder (1 1/2 tsp)

close up of hand holding folded tortilla with stack of tortillas in the background

Instructions:

In a small saucepan over medium heat, add the butter and water. Heat just until the butter, tallow, or lard is melted. (skip this step if using oil)
In a large bowl, add all the dry ingredients and stir them together. Then add in the sourdough discard and melted butter/water mixture. Mix until the dough is shaggy.
Turn the dough onto the counter lightly dusted with flour and hand knead for 3-5 minutes until it forms into a smooth ball.
Cover the bowl with a damp towel and let it sit for 30 minutes. (Can be wrapped with plastic wrap and stored in fridge for up to a week for longer fermentation)
Cut the dough into 12-16 equal wedges, then roll them into a ball. (I do 16 so I can roll them thin without making them too large. Think “soft taco” flour tortilla size from the store)
Cover and rest for 10 minutes.
Then take a rolling pin and roll them out. They likely won’t roll very thin at first, so what I do is roll them all as flat as they’ll stay, then roll them again into an 8″ (ish) circle right before I cook them. I roll the next one while one is cooking. (Also see tips below for shaping)
Heat a cast iron skillet over medium heat. Then add the flattened tortilla. Cook for 30-60 seconds until bubbles start to appear, then flip and cook for another 30 seconds. Set on a plate and cover with a tea towel.

Tips:

If you have a tortilla press, this can help speed up the process, but I find that the tortillas don’t get flat enough. So I press a few, let them rest while I roll one with a rolling pin. While one is cooking, I roll another, then just keep rotating until I work through all the dough!

To maintain the round shape, roll in a circular motion along the edge from the center out.

To maintain the shape while you transfer the tortilla to the pan, place a sheet of parchment paper on top of it and roll back to remove from the counter, then place into pan and use a spatula to hold the tortilla in the pan while you peel the parchment paper off.

Keep pre-shaped dough balls covered with plastic wrap while rolling out and cooking a few tortillas at a time to prevent them drying out.

Getting Started with Sourdough

If the idea of starting with sourdough seems daunting, don’t worry! I’ve got you covered with my free sourdough starter Ebook. This ebook walks you through starting and maintaining your starter and includes 2 bonus recipes to get your started!

Sourdough discard tortillas are a delicious way to put your sourdough discard to good use while enjoying the benefits of homemade goodness. With just a few simple ingredients and a bit of patience, you can create flavorful tortillas that will take your taco nights to new heights. So, gather your supplies, roll up your sleeves, and let’s get cooking!

close up of two egg and cheese tacos in sourdough tortillas on a plate with stack of tortillas on towel in the background

Don’t forget to pin this for later!

close up of a hand holding a folded tortilla with stack of tortillas in background with text overlay

Sourdough Discard Tortillas

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

resting time 40

Ingredients

350 g all purpose flour 2 1/2 cups
270 g sourdough discard 1 cup
60 g melted butter oil, lard, or tallow(my preference) (5 tbsp)
125 g water 1/2 cup
10 g salt 1 1/2 tsp
7 g baking powder 1 1/2 tsp

Instructions

In a small saucepan over medium heat, add the butter and water. Heat just until the butter, tallow, or lard is melted. (skip this step if using oil)
In a large bowl, add all the dry ingredients and stir them together. Then add in the sourdough discard and melted butter/water mixture. Mix until the dough is shaggy.
Turn the dough onto the counter lightly dusted with flour and hand knead for 3-5 minutes until it forms into a smooth ball.
Cover the bowl with a damp towel and let it sit for 30 minutes. (Can be wrapped with plastic wrap and stored in fridge for up to a week for longer fermentation)
Cut the dough into 12-16 equal wedges, then roll them into a ball. (I do 16 so I can roll them thin without making them too large. Think “soft taco” flour tortilla size from the store)
Cover and rest for 10 minutes.
Then take a rolling pin and roll them out. They likely won’t roll very thin at first, so what I do is roll them all as flat as they’ll stay, then roll them again into an 8″ (ish) circle right before I cook them. I roll the next one while one is cooking. (Also see tips below for shaping)
Heat a cast iron skillet over medium heat. Then add the flattened tortilla. Cook for 30-60 seconds until bubbles start to appear, then flip and cook for another 30 seconds. Set on a plate and cover with a tea towel.

Notes