These 4 Ingredient Easy Sourdough Discard Tortillas are a simple and tasty way to use up your sourdough starter discard. Made with just sourdough starter, flour, water, and a pinch of salt, these tortillas are soft, pliable, and perfect for wraps or tacos. The slight tang from the sourdough adds a nice twist to the traditional tortilla flavor.
I love how quick and fuss-free these tortillas are to make. There’s no need to worry about yeast or long rising times, which makes it great for busy days. Plus, making these is a fun way to reduce waste in the kitchen because you’re turning sourdough discard into something delicious instead of throwing it away.
My favorite way to enjoy these tortillas is fresh off the pan, warm and flexible enough to fold around your favorite fillings. Whether it’s a simple bean and cheese combo or a full veggie and meat spread, these tortillas hold everything together nicely. Give them a try next time you have some sourdough discard—you might find they become your go-to wrap!
Key Ingredients & Substitutions
Sourdough starter discard: This is the star of the recipe and adds a subtle tang and moisture. You can use discard that’s been fed or unfed, but room temperature works best for easy mixing. If you don’t have discard, a mix of plain yogurt or buttermilk might give a similar flavor twist.
All-purpose flour: I recommend all-purpose for good texture and stretch. You can swap in whole wheat flour for a nuttier flavor, but the tortillas will be less soft. For gluten-free options, try a gluten-free flour blend, but expect a different texture.
Water: This keeps the dough soft and workable. Add it slowly and adjust based on your flour’s absorbency. If you want richer tortillas, you can replace part of the water with milk or even add a little oil.
Salt: Enhances flavor, so don’t skip it. You can experiment with adding a pinch of garlic powder or smoked paprika for extra taste.
How Do I Get Soft, Flexible Tortillas Without Tearing?
Soft tortillas come down to dough texture, resting, and rolling.
- Knead until smooth: Kneading builds gluten, which gives elasticity. Stop when the dough feels soft and smooth, not sticky.
- Rest the dough: A 20-30 minute rest lets the gluten relax, making it easier to roll thin without tearing.
- Roll thin but even: Dust your surface lightly to prevent sticking. Roll gently to a uniform thickness (about 7-8 inches wide). Avoid pressing too hard or unevenly.
- Cook on a hot pan: Use medium-high heat and cook until bubbles form, flipping quickly to keep softness inside.
One extra tip: Store wrapped in a kitchen towel right after cooking to keep them warm and soft. If tortillas cool uncovered, they can dry out and crack. Practice helps, and soon you’ll be rolling tortillas like a pro!
Equipment You’ll Need
- Mixing bowl – big enough to mix and knead your dough comfortably.
- Rolling pin – helps you roll the dough thin and even for soft tortillas.
- Cast iron skillet or nonstick pan – heats evenly and gives nice brown spots on tortillas.
- Measuring cups and spoons – to get your flour, water, and salt just right.
- Clean kitchen towel – perfect for covering dough during resting and keeping tortillas warm.
Flavor Variations & Add-Ins
- Add chopped fresh herbs like cilantro or chives into the dough for a fresh, bright flavor.
- Mix in a pinch of chili powder or smoked paprika for a mild smoky kick.
- Swap some flour for whole wheat to add a nutty taste and extra fiber.
- Brush finished tortillas with garlic butter or olive oil for a richer taste before serving.
4 Ingredient Easy Sourdough Discard Tortillas
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed or fed, at room temperature)
- 1 ½ cups all-purpose flour, plus extra for rolling
- ½ teaspoon salt
- 2 tablespoons water (adjust as needed)
- Optional: 1 tablespoon olive oil or melted butter for softness
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and mix the dough, plus 20-30 minutes of resting time to make rolling easier. Cooking each tortilla only takes about 30-45 seconds per side, so overall you’ll be done in under an hour.
Step-by-Step Instructions:
1. Mix the Dough
In a mixing bowl, combine the sourdough discard, flour, and salt. Stir until the mixture forms a shaggy dough.
2. Knead the Dough
Gradually add water while kneading by hand or with a stand mixer fitted with a dough hook. Knead until the dough is smooth and elastic but not sticky, about 5-8 minutes. Adjust with more flour or water if needed.
3. Rest the Dough
Cover the dough with a clean towel or plastic wrap and let it rest for 20-30 minutes. This helps relax the gluten for easier rolling.
4. Shape and Roll
Divide the dough into 8–10 equal pieces and roll each into a ball. On a floured surface, roll each ball into a thin circle, about 7-8 inches wide.
5. Cook the Tortillas
Heat a dry skillet or cast iron pan over medium-high heat. Place one tortilla in the pan and cook for 30-45 seconds until bubbles form and golden brown spots appear on the bottom. Flip and cook the other side for another 30 seconds until lightly browned.
6. Keep Warm and Serve
Remove cooked tortillas and keep warm wrapped in a clean kitchen towel. Repeat with remaining dough balls. Serve warm with your favorite fillings like tacos, wraps, or quesadillas.
Can I Use Frozen Sourdough Discard for These Tortillas?
Yes, you can! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before using. This helps the dough mix smoothly and results in a better texture.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, cover the dough tightly and refrigerate for up to 24 hours. Let it come to room temperature before rolling and cooking your tortillas for best results.
How Should I Store Leftover Tortillas?
Wrap cooled tortillas in a clean kitchen towel or place them in an airtight container. Store at room temperature for a day or freeze for up to 2 months. Reheat gently in a hot pan or microwave, covered with a damp paper towel to keep them soft.
Can I Substitute the Flour?
You can swap all-purpose flour for whole wheat flour for a heartier flavor, but the tortillas will be less soft and pliable. For gluten-free options, use a gluten-free flour blend but expect a different texture and handle the dough more gently.
