Sourdough Discard Tortillas (Soft, Flexible & No Waste)
If you bake sourdough regularly, you know how quickly discard can pile up. Instead of throwing it away, turn it into something incredibly useful and delicious: sourdough discard tortillas. These tortillas are soft, tender, and lightly tangy, with just enough structure to hold fillings without tearing.
Unlike store-bought tortillas, these are made with simple pantry ingredients and no preservatives. They cook quickly in a skillet and are perfect for tacos, wraps, quesadillas, and burritos.
Why You’ll Love These Sourdough Discard Tortillas
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Great use for sourdough discard (active or inactive)
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Soft and pliable, not dry or brittle
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Light tangy flavor from the sourdough
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Quick skillet recipe—no oven required
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Freezer-friendly and meal-prep friendly
They’re ideal for anyone who wants to reduce waste while baking something practical and tasty.
What Is Sourdough Discard?
Sourdough discard is the portion of starter removed during feeding. It doesn’t have enough strength to rise bread on its own, but it’s full of flavor and perfect for recipes like pancakes, crackers, and tortillas.
For this recipe, discard can be:
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Recently fed or unfed
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Cold from the fridge
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Mild or more tangy
Ingredients
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1 cup sourdough discard
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1 ½ cups all-purpose flour (plus extra for rolling)
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2 tablespoons olive oil or melted butter
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½ teaspoon salt
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¼ cup warm water (add gradually, as needed)
How to Make Sourdough Discard Tortillas
Step 1: Mix the Dough
In a large bowl, combine sourdough discard, flour, oil, and salt. Begin mixing with a spoon or your hands.
Add warm water a little at a time until a soft, slightly tacky dough forms. The dough should be smooth and easy to handle, not sticky.
Step 2: Knead and Rest
Turn the dough out onto a lightly floured surface and knead for 3–5 minutes, until smooth and elastic.
Cover the dough with a towel or wrap and let it rest for 20–30 minutes. This resting period relaxes the gluten and makes rolling much easier.
Step 3: Divide and Shape
Divide the dough into 8 equal pieces (for medium tortillas). Roll each piece into a ball.
On a lightly floured surface, roll each ball into a thin circle, about 7–8 inches in diameter.
Step 4: Cook the Tortillas
Heat a dry cast-iron or non-stick skillet over medium-high heat.
Cook each tortilla for 30–60 seconds per side, until bubbles form and light brown spots appear. Do not overcook, or they will become stiff.
Transfer cooked tortillas to a clean towel and cover to keep warm while cooking the remaining dough.
Tips for Soft, Flexible Tortillas
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Don’t overcook—light browning is enough
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Keep cooked tortillas covered to trap steam and maintain softness
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Resting the dough is essential for easy rolling
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Use a hot skillet for quick cooking and better texture
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If tortillas stiffen, reheat briefly in a pan or microwave
Variations
Whole Wheat Sourdough Tortillas
Replace ½ cup all-purpose flour with whole wheat flour. Add a little extra water if needed.
Dairy-Free or Vegan
Use olive oil or avocado oil instead of butter.
Extra Soft Tortillas
Add 1 tablespoon plain yogurt or milk to the dough for extra tenderness.
Thicker Flatbreads
Roll slightly thicker and cook a bit longer for naan-style wraps.
Storage & Freezing
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Room Temperature: Up to 24 hours, wrapped
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Refrigerator: Up to 5 days in an airtight bag
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Freezer: Freeze tortillas with parchment between layers for up to 2 months
To reheat, warm in a dry skillet or microwave briefly under a damp towel.
How to Use Sourdough Discard Tortillas
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Tacos (soft or pan-fried)
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Burritos or wraps
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Quesadillas
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Breakfast wraps
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Flatbread pizzas
They’re sturdy enough for hearty fillings but soft enough to fold and roll.
Final Thoughts
These sourdough discard tortillas are a simple, practical way to reduce waste while adding flavor to everyday meals. Soft, flexible, and lightly tangy, they’re easy to make and far better than store-bought alternatives.
Once you try them, you may find yourself keeping extra discard just to make another batch.