These Sourdough Discard Tortillas are soft, fluffy, and ideal for taco or burrito nights. The dough uses unfed sourdough discard, but you can substitute active starter if you prefer. This recipe works with either butter or oil, so choose whichever you like best.
Similar to my Sourdough Discard Pizza Dough, these tortillas make a versatile base for all your favorite fillings and toppings.
Why you’ll love this recipe
- This is an easy recipe with under 30 minutes of hands-on time.
- No special equipment required — a rolling pin works best; I don’t recommend a tortilla press.
- Use either butter or oil to suit your taste.
- Make tortillas any size you like: small for street tacos or large for hearty burritos.
- Make ahead: keep wrapped in a clean towel to stay warm and soft, or reheat briefly in the microwave before serving.
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Ingredients
You’ll need just a few simple ingredients to make these tortillas.
- Sourdough discard: Use unfed discard at room temperature. This recipe assumes a 1:1 starter feeding ratio (equal parts flour and water). If your starter uses a different ratio, you may need to adjust the recipe slightly.
- Unsalted butter, olive oil, or vegetable oil: Use melted butter or oil depending on your preference; neutral oils work fine if you prefer.
See the full recipe card below for exact measurements and step-by-step instructions.
Substitutions & Variations
This recipe is flexible. A few easy swaps and variations:
- Butter or oil: Swap unsalted butter, olive oil, or a neutral oil interchangeably.
- Active starter: Replace discard with 200g active starter if you prefer; no other changes needed.
- Different sizes: Divide the dough into more pieces for smaller tortillas or fewer pieces for larger ones.
If you try other variations, share your results — feedback helps improve future recipes.
How to Make Sourdough Discard Tortillas
Follow these simple steps to make the tortillas.
- Step 1: In a large bowl, combine the flour, baking powder, and salt. Add the sourdough discard, hot water, and melted butter or oil. Mix until the dough begins to come together, then turn it out and knead 1–2 minutes until smooth. Avoid over-kneading.
- Step 2: Divide the dough into 12–16 pieces depending on the size you want. Shape each piece into a ball, flatten slightly, cover, and let rest for 30 minutes so the gluten relaxes.
- Step 3: Working one piece at a time, roll each ball with a rolling pin into an approximately 8-inch round. Roll them as thin as possible. Cook in a hot skillet (cast iron works well) over medium-high heat until bubbles form and golden brown spots appear, about 30–45 seconds per side.
- Step 4: Stack cooked tortillas and wrap them in a clean kitchen towel to keep warm and soft. Serve warm or let cool completely before storing.
Expert Baking Tips
- Don’t over-knead: Knead just until smooth. Overworking develops too much gluten and makes the dough harder to roll.
- Let the dough rest: Resting relaxes the gluten so the tortillas roll out more easily. If you skip the rest, expect a bit more resistance while rolling.
- Use a rolling pin: A tortilla press is not recommended for this dough because it tends to spring back. Roll the dough very thin instead.
- Adjust tortilla size: Divide the dough into more pieces for smaller tortillas or fewer pieces for larger ones. A kitchen scale helps for even portions.
Storage
Room temperature: If using within a few hours, wrap tortillas in a clean towel or paper towels. Reheat in the microwave 10–15 seconds if needed to soften.
- Store in an airtight container or zip-top bag at room temperature for 2–3 days.
Refrigerator: Keep cooled tortillas in an airtight container or bag for 5–7 days. Reheat 15–30 seconds in the microwave to warm and soften.
Freezer: Freeze cooled tortillas in a freezer-safe bag or container for up to 3 months. Thaw and microwave about 30 seconds to reheat.
Recipe FAQs
Yes. Replace the sourdough discard with 200g active starter and keep the other ingredients the same.
Divide the dough into 16 or more pieces for smaller tortillas. Divide into 12 pieces for larger burrito-sized tortillas. A kitchen scale helps keep sizes consistent.
Use a rolling pin rather than a tortilla press and roll the dough as thin as possible. Work one piece at a time and keep the remaining dough covered to prevent drying out.
Store at room temperature for 2–3 days, refrigerated for 5–7 days, or frozen up to 3 months. Keep warm and soft by wrapping in a towel if serving soon; otherwise reheat briefly in the microwave before serving.
More Sourdough Discard Recipes
- Sourdough Discard Cornbread
- Sourdough Discard Rolls
- Sourdough Discard Naan
- Sourdough Discard Garlic Pull Apart Bread
If you tried this Sourdough Discard Tortillas Recipe or another recipe on the site, please leave a ⭐ star rating and a comment below — I’d love to hear how it went. Happy baking!
Sourdough Discard Tortillas
Jessica Vogl
Pin Recipe
Equipment
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Kitchen scale (optional)
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Rolling pin
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Skillet or cast iron pan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 200 grams sourdough discard unfed, at room temperature (about ¾ cup)
- ⅓ cup hot water
- ¼ cup unsalted butter, olive oil, or vegetable oil melted
Instructions
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In a large bowl, whisk together flour, baking powder, and salt. Add the sourdough discard, hot water, and melted butter or oil. Stir until a rough dough forms, then turn it out and knead 1–2 minutes until smooth.
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Divide the dough into 12–16 pieces, shape each into a ball, and flatten slightly. Cover and let rest for 30 minutes to relax the gluten.
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Working with one piece at a time, roll each ball into an 8-inch round (or your preferred size) as thin as possible. Keep unused dough covered.
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Heat a skillet over medium-high heat and cook each tortilla 30–45 seconds per side, until bubbly with golden brown spots.
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Stack and wrap the cooked tortillas in a clean towel to keep warm and soft. Serve warm or cool completely for storage.
Notes
You can make the dough in a stand mixer if you prefer: mix until a rough dough forms, then knead briefly by hand to finish.
Using active starter: Replace the discard with 200g active starter and leave the rest of the ingredients unchanged.