Sourdough Discard Tortillas: Easy Sourdough Tortillas for Everyday Meals

I fell in love with sourdough discard tortillas the first time I used up a weekend’s worth of starter scraps to make a quick dinner wrap. I was short on time, and rather than toss the discard, I mixed it into a simple dough and rolled out soft, slightly tangy tortillas that turned plain roasted veggies into something singing with flavor. There’s something deeply satisfying about turning “waste” into a versatile staple—plus the flavor and texture a little discard brings makes these tortillas stand out. Tortillas themselves have a long cultural history in Mexico and Central America as everyday bread made by hand; combining that tradition with the modern zero-waste sourdough movement feels like a small, delicious act of conscious cooking.

Who is this recipe for?

• This recipe is for busy home cooks, sourdough keepers who want to use discard, and anyone who loves soft, homemade flatbreads.

Core ingredients overview:

• This recipe combines 1/2 cup sourdough starter discard, 1/4 cup olive oil, 1/3 cup water, 1 2/3 cup flour, and 1/2 tsp sea salt to make a simple, pliable dough that rolls into thin, flavorful tortillas.

Tools & Ingredients

Tools (you’ll need)

• Large mixing bowl (or the bowl of your stand mixer)
• KitchenAid stand mixer (optional) with dough hook attachment
• Dough hook (if using mixer)
• Rolling pin or tortilla press
• Silicone mat or lightly floured surface
• Parchment paper (for stacking)
• Cast iron skillet or heavy-bottomed frying pan
• Measuring cups and spoons
• Bench scraper or knife (to divide dough)
• Tea towel (to cover dough)
• Spatula or tongs (to flip tortillas)

Ingredients (with benefits)

• 1/2 cup sourdough starter discard – adds mild tang, depth of flavor, and reduces waste
• 1/4 cup olive oil – improves dough tenderness and flavor, and keeps tortillas pliable
• 1/3 cup water – hydrates the dough for the right texture and helps gluten form
• 1 2/3 cup flour – provides structure; use all-purpose for a tender tortilla
• 1/2 tsp sea salt – enhances flavor and balances the tang from the discard

Instructions

1. Prepare the dough: In a large mixing bowl (I use my KitchenAid Stand Mixer bowl), whisk together the sourdough discard, olive oil, and water until well combined.
2. Add dry ingredients: Add the flour and sea salt to the wet mixture. Mix until a smooth dough forms. Tip: I use the dough hook attachment on my KitchenAid mixer to knead the dough, but you can also knead by hand if you prefer.
3. Stretch and fold: Perform one set of stretch and folds. To do this, gently pull one side of the dough up and over, folding it back onto itself. Rotate the bowl and repeat, folding from each side to complete all four stretches.
4. Rest the dough: Cover the dough with a tea towel and let it rest for 30 minutes. Pro Tip: Use my favorite non-toxic tea towels from Loom for an eco-friendly option. Use code COOKINGKATIELADY for a discount.
5. Divide the dough: After resting, divide the dough into eight evenly sized pieces. Use a bench scraper or knife to portion them neatly.
6. Shape the tortillas: On a lightly floured surface, roll each piece into a round tortilla shape as thin as possible without tearing the dough. I prefer rolling them on a lightly floured silicone mat to prevent sticking even more. Alternatively, you can use a tortilla press if you have one rather than rolling them out by hand. Tip: To prevent sticking, place parchment paper between each rolled-out tortilla.
7. Heat your pan: Heat a skillet or pan over medium/low heat. I like using a cast iron skillet for even heat. Make sure it’s hot before cooking the first tortilla.
8. Cook the tortillas: Once the skillet is hot, cook each tortilla for 3–4 minutes on each side, or until bubbles form on the top and light brown spots appear underneath. Important: Don’t increase the heat too much, as this can burn the tortillas, making them less soft.
9. Keep warm or cool: Serve the tortillas immediately, stacked and wrapped in a towel to stay soft, or let them cool before storing. These tortillas will keep in the fridge for up to a week or in the freezer for up to 6 months.

FAQ

Q: Can I freeze these tortillas?
A: Yes — once cooled, stack parchment between tortillas, place them in a freezer-safe bag, and freeze for up to 6 months. Thaw in the fridge or at room temperature and reheat gently in a skillet.

Q: What can I use instead of olive oil?
A: You can substitute neutral vegetable oil, melted butter, or even avocado oil. Olive oil gives a pleasant flavor and tenderness, but other fats will also work.

Q: Can I use active sourdough starter instead of discard?
A: Yes, but if you use active starter you may get slightly more rise and tang. You can reduce the water a touch if the dough becomes too sticky, since active starter can be more hydrated.

Q: Can I make the dough ahead of time?
A: Yes — after step 3, you can refrigerate the dough for a slow cold rest up to 24 hours. Bring to room temperature before dividing and rolling.

Tips & Tricks

• Roll thinly but carefully: Aim for very thin rounds, but don’t press so hard that holes form — thin tortillas puff and cook beautifully.
• Keep a towel on hand: Stack cooked tortillas and wrap in a clean tea towel to keep them soft and warm while you finish cooking the batch.
• Control the heat: Medium/low heat is key — too hot and the outsides will brown before the middle cooks, leaving a less pliable tortilla.
• Prevent sticking: Use parchment between rolled tortillas to stack and prevent them from sticking together during cooking or storage.

Conclusion

If you want more inspiration and variations, these recipes are excellent references: Sourdough Flour Tortillas (with discard or not) | Alexandra’s Kitchen shows a classic approach and helpful photos, The Best Sourdough Tortillas (with sourdough discard) – Milk and Pop dives into texture tips, and Sourdough Tortillas Recipe (Discard) – Little Spoon Farm offers another practical take on discard tortillas.

Enjoy making these tortillas — share them with family and friends, or keep them for your favorite weeknight meals. Always add

tag after Directions.