Making Soft Sourdough Discard Tortillas is Easy and Delicious!
Take your taco night to the next level with our homemade delicious sourdough discard tortillas that are easy to make any day of the week.
Say goodbye to store-bought tortillas!
These tortillas are soft, flavorful, and made from sourdough discard, giving them a unique tang that will elevate your taco game. Easy to make and sure to impress, they add a fresh, homemade touch to any taco meal. Skip the storebought next time and taste the difference of a warm homemade perfectly crafted tortilla right at your dinner table!
Hip Tip: If you want to make homemade tortillas without the sourdough component, try this easy recipe!
What is sourdough discard?
This refers to the portion of sourdough starter that is removed before feeding the remaining starter with fresh flour and water. If you bake sourdough bread and feed a sourdough starter regularly then try making tortillas using your sourdough discard!
The dough is quick and easy to mix and the tortillas are ready to roll and cook on a cast iron skillet after just ten minutes of rest time. My basic measurements were inspired by a post on the helpful Facebook group Sourdough for Beginners. This is a great place to learn new recipes! I added the measurements in grams for those that like to weigh with a kitchen scale, and expanded the directions according to how I like to make tortillas.
Have you read our beginner guide to making sourdough starter and bread yet? This process is easy and rewarding to learn!
Sourdough Discard Tortillas
yield: 16 SERVINGS
prep time: 20 MINUTES
cook time: 15 MINUTES
total time: 35 MINUTES
Soft delicious homemade tortillas made from sourdough discard.
Ingredients
- 2 1/2 cups (300 grams) all-purpose flour
- 1 teaspoon (10 grams) salt
- 1/3 cup (42 grams) olive oil {or cooking oil of choice}
- 1 cup (220 grams) sourdough discard
- 1/2 cup (118 grams) warm water
Directions
1
In a large mixing bowl, whisk together the flour and salt. Add the oil, discard, and water. Use a dough whisk to stir into a dough. (If a little more water is needed you can add.)
2
Once the dough forms, knead it for about 2 minutes in the bowl. You can use your hands or a bowl scraper. Cover the bowl with a towel and let the dough rest for 10 minutes.
3
Divide the dough into 16 balls. Lightly dust the surface with flour and roll the tortillas into a thin circle using a rolling pin, about 6-8 inches round. Try to make them as round as possible, but they don’t need to be perfect!
4
Heat a cast iron skillet on the stove to medium/high heat. Cook for 30-60 seconds on each side until bubbles form and slightly browned.
5
Continue rolling out and cooking the remaining dough balls, stacking the cooked tortillas on a plate with a towel to keep warm, or use a tortilla keeper.
Extra tips for making this sourdough discard tortilla recipe:
- Olive oil works great here, but you can substitute in another oil or fat such as coconut or vegetable oil. Some people love using beef tallow.
- Be careful not to overwork the dough, as this can make the tortillas tough. Roll the dough as thin as possible, and ensure your cast iron skillet is heated to medium-high. These tips will help you achieve soft, tender tortillas!
- How should I store homemade tortillas? Place cooled tortillas in a plastic zip-top bag or airtight container to keep them fresh. If you plan to store them for more than a day, refrigerate them. They can stay fresh in the fridge for up to a week.
- Love my tortilla keeper? I bought mine at a local Mexican market, but here is a similar one! I also love the pouch-style tortilla keepers. You can also use a dish towel to keep them warm in a pinch.
I am enjoying all the sourdough discard recipes!
Last week, I made banana bread using sourdough discard, and this week my family has been enjoying these delicious sourdough tortillas. This morning, I made a tasty breakfast taco with eggs, sausage, cheese, and salsa.
Honestly, the taste and texture of these tortillas are mouthwatering. You can’t go wrong with a soft, fluffy tortilla for lunch, breakfast, or dinner! My favorite thing in the world is a warm, homemade tortilla with butter—SO GOOD! I think your family will enjoy this sourdough discard tortilla recipe too!
Make some easy shredded chicken taco meat in the slow cooker to eat with flour tortillas!
There is no need to ever discard any sourdough starter. Look up “no discard sourdough” online, on youtube.
Yes thanks Jodi! That’s a cool method for keeping just scrapings in a jar. It’s neat to see how sourdough has so many variations. I am loving the discard recipes though almost as much as just making sourdough! ha I saw a meme that said “Came for sourdough. Stayed for the discard.” I think that’s me! 🫣❤️
I’m going to have to check out the sourdough for beginners website! I tried making sourdough bread a few years ago, and I just couldn’t get it to work for me. I ended up with a hot mess here, lol I wasn’t discarding any of it, and maybe that method would be easier and might work for me? I don’t know. But I love sourdough bread, and so I think I’m going to try another go at it. Those tortilla’s look delicious too!
Sorry to hear it didn’t work out for you before, Gina! Hoping you might find this post helpful if you decide to give it another try! Wishing you all the best on your sourdough journey! ❤️🍞
Thank you! 🙂 Cross your fingers for me!
You bet! 🤞💗
Thank you all for all the recipes. You inspired me to get on the sourdough wagon. We are on day 4 of our own starter!
So happy to hear that, Tina! You’re very welcome and good luck! 💕
The instructions say to add the oil into the dough mixture… but the ingredients say the oil is for frying. Can you please clarify? Thank you.
Sorry for any confusion, Jess! 🤗 There is no oil needed in the pan. You’ll just add it directly to the dough! Hope this helps. ❤️
Where is the receipe for discard pancakes?
Hey Becky! We don’t currently have that recipe available – but it is coming soon! 🙌🥞 In the meantime, you can check out our other sourdough discard recipes – chocolate chip cookies, crackers, and banana bread. 💗