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The Best Sourdough Discard Tortillas

Soft, flavorful, and made with just a few pantry staples, these sourdough discard tortillas are the kind you’ll want to make over and over. Perfect for taco night, wraps, or snacking straight from the pan, they’re way better than anything store-bought.
Print Recipe
sourdough discard tortillas
Prep Time:45 minutes
Cook Time:20 minutes

Equipment

Ingredients

  • ½ cup (120g) sourdough starter discard
  • 2½ tbsp (34g) olive oil 
  • 2½ tbsp (34g) melted butter 
  • 8 tbsp (120g) warm water
  • 2⅓ cups (292g) all-purpose flour 
  • 1 tsp (6g) salt

Instructions

  • Add the flour, warm water, melted butter, olive oil, salt, and sourdough discard to the bowl of a stand mixer. Use the dough hook and mix on low for about 5 minutes, until the dough comes together into a soft, smooth ball. No stand mixer? You can mix it by hand in a large bowl using a sturdy spoon or dough whisk. It just takes a little more time.
  • Leave the dough in the bowl and cover it with a towel or plastic wrap. Let it rest at room temperature for 30 minutes so the gluten has time to relax. This makes rolling much easier later on.
  • Transfer the dough to a lightly floured surface or pastry mat. Cut into 10 equal pieces (a kitchen scale helps if you want them the same size) and roll each one into a ball. No need to be exact, imperfect tortillas are part of the fun!
  • Preheat a cast iron skillet or dry non stick pan over medium-high heat. You want it very hot before you start cooking.
  • Roll out each dough ball on a lightly floured surface using a rolling pin. Aim for about 6 - 8 inches wide for tacos or up to 10 - 12 inches for burritos. The dough should be thin enough that you can almost see the countertop underneath. If the dough keeps shrinking back, cover it with a damp towel and let it rest 5 - 10 more minutes.
  • Place the first tortilla on the hot pan and cook for 30 seconds to 1 minute. You’ll see bubbles start to form and a few puffy spots. Flip and cook the other side for another 30 seconds to 1 minute, until you see golden brown spots and the tortilla looks done. Be sure not to overcook.
  • Stack the cooked tortillas under a clean kitchen towel or tea towel to keep them warm and soft while you cook the rest. The steam helps them stay perfectly pliable.
  • Serve warm or let cool completely before storing in an airtight container or ziplock bag. They’re just as good the next day!
Servings: 10 tortillas