These sourdough discard tortillas are soft, flexible, and incredibly easy to make. They come together in under an hour and are the perfect way to use up extra sourdough discard instead of throwing it away.

They cook in seconds in a hot skillet and make the best tacos, wraps, quesadillas, and breakfast burritos.

Once you start making tortillas at home, it is very hard to go back to store-bought.

This recipe is beginner friendly and uses simple ingredients you likely already have in your kitchen.

Ingredients

Makes 8–10 tortillas

120 g sourdough discard

240 g all-purpose flour

120 g warm water

40 g olive oil or avocado oil

5 g fine sea salt

Optional for extra soft tortillas:

½ teaspoon baking powder

Instructions

1. Mix the Dough

In a bowl or stand mixer combine:

sourdough discard

warm water

olive oil

flour

salt

Mix until a shaggy dough forms.

Knead for about 3–4 minutes until the dough becomes smooth.

The dough should feel:
soft
slightly tacky
not sticky

If the dough feels sticky, add 1 tablespoon of flour at a time until manageable.

Using a stand mixer: You can also mix and knead the dough in a stand mixer fitted with a dough hook. Add all ingredients to the bowl and mix on speed 1 for about 30 seconds to combine, then increase to speed 2 and knead for 3–4 minutes until the dough becomes smooth and pulls away from the sides of the bowl.

The dough should be soft and slightly tacky but not sticking heavily to the bowl.

2. Let the Dough Rest

Cover the dough and let it rest at room temperature for 30 minutes.

This step is important because it allows the gluten to relax and makes the tortillas much easier to roll thin.

You will often notice the dough becomes smoother and less sticky after this rest.

3. Divide the Dough

Divide the dough into 8–10 equal pieces (about 55–60 g each).

Roll each piece into a smooth ball.

Cover the dough balls with a towel and let them rest for another 10 minutes.

This second rest prevents the tortillas from shrinking when rolling them out.

4. Roll the Tortillas

On a lightly floured surface roll each dough ball very thin.

Almost see-through thin is ideal. Thinner tortillas will cook faster and remain soft and flexible.

If the dough shrinks back while rolling, allow it to rest another few minutes before trying again.

Bread Coach Tip

If you plan on making tortillas regularly, a tortilla press is an amazing tool to have in your kitchen. It helps flatten the dough quickly and evenly, making the process much faster when you’re preparing multiple tortillas. Place the dough ball between two pieces of parchment paper or plastic wrap and press gently until flattened.

Once flattened, carefully peel away the parchment and transfer the tortilla to your hot pan.

5. Cook the Tortillas

Heat a dry skillet or cast iron pan over medium-high heat.

Place the tortilla in the hot pan and cook for:

30–45 seconds on the first side

20–30 seconds on the second side

You should see small bubbles forming and light golden spots appearing.

Do not overcook the tortillas or they may become stiff.

6. Keep Them Soft

Immediately stack the cooked tortillas inside a clean kitchen towel.

The trapped steam helps keep them soft and flexible.

Optional Long Fermentation

For deeper sourdough flavor and improved digestibility, you can ferment the dough longer.

After mixing the dough, cover it and refrigerate for 12–24 hours.

When ready to cook, allow the dough to come to room temperature before dividing and rolling the tortillas.

How to Tell When a Tortilla Is Done

A properly cooked tortilla should have:

light golden brown spots

small air bubbles

a soft and flexible texture

If the tortilla becomes crispy, the pan is likely too hot or it cooked too long.

Storage

Room temperature: Store wrapped in a towel or container for up to 2 days

Refrigerator: Store in an airtight container for 3–5 days

Freezer: Freeze tortillas with parchment between each one for up to 3 months

Reheat in a hot skillet for best texture.

Why Make Tortillas With Sourdough Discard

Using sourdough discard adds incredible flavor while also helping reduce food waste. Instead of throwing away extra starter, you can turn it into delicious homemade tortillas in less than an hour.

Sourdough also offers some nutritional benefits compared to many store-bought tortillas. The natural fermentation process helps break down some of the gluten and phytic acid in flour, which can make the tortillas easier to digest for many people. It can also support better mineral absorption and may help create a lower glycemic response compared to conventional breads.

Another big advantage is that when you make tortillas at home, you control the ingredients. Many store-bought tortillas contain preservatives, additives, and unnecessary oils, while homemade sourdough tortillas use just a few simple ingredients.

The result is a tortilla that is not only soft and flavorful, but also a more wholesome option for tacos, wraps, quesadillas, and more.

Want to Learn Even More About Sourdough?

If you’re just getting started with sourdough, using discard recipes like these tortillas is a great way to build confidence in the kitchen. But if your goal is to bake beautiful, consistent sourdough bread from start to finish, I created a course to walk you through the entire process step by step.

Inside Sourdough Made Simple, I teach you exactly how to:

• create and maintain a healthy starter

• mix, ferment, shape, and bake sourdough bread successfully

• troubleshoot common problems

• build confidence so sourdough becomes part of your everyday kitchen

The lessons are simple, beginner-friendly, and designed so anyone can follow along.

And if you’re still early in your sourdough journey, make sure to grab my free beginner sourdough recipe.

Happy baking!