Name: How to Make Perfect Sourdough Discard Tortillas (Soft & Easy!)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 171g all-purpose flour; 19g whole wheat flour; 95g sourdough discard; 38g olive oil; 72g water; 4g salt

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Last updated on March 4th, 2025 at 12:30 pm

In my house, we make these sourdough discard tortillas all the time. They’re soft, flexible, and perfect for quick meals, making dinner so much easier. Whether we’re using them for tacos, wraps, or just dipping into sauces, they always disappear fast. Plus, they’re a great way to use up extra sourdough discard without any waste.

sourdough discard tortilla wrapped up in a towel

A Staple in My Kitchen and My Career

I love making tortillas because they make meals effortless, especially with two young kids at home. My daughters love tearing them up, dipping them into sauces, or rolling up their favourite fillings, and I love that I can throw together a fast lunch using whatever proteins or leftovers we have on hand.

Tortillas also played a big role in my time working in restaurants. They were a staple in staff meals, often paired with curries, braised meats, and flavourful sauces. I learned that the best tortillas are soft, warm, and flexible enough to wrap around anything—exactly what this sourdough discard version delivers (just don’t roll them too thin!). Now, they’ve become part of our weekly routine at home, bringing the same comfort and versatility to family meals.

a sourdough discard tortilla in a Smithey cast iron pan

Why Use Sourdough Discard in Tortillas?

Using sourdough discard in tortillas isn’t just about reducing waste—it also enhances the flavour, texture, and flexibility of the tortillas. Unlike traditional sourdough bread, which requires a long fermentation, these tortillas come together quickly while still benefiting from the unique qualities of sourdough.

What Does Sourdough Discard Do?

Adds a mild tangy flavour – The natural acidity in sourdough discard gives a subtle depth of flavour, but since there’s no extended fermentation, the taste remains mild.
Creates a softer, more flexible tortilla – The enzymes in discard help break down the gluten slightly, making the tortillas more pliable and easier to roll.
Reduces waste – Instead of throwing away discard when feeding your starter, this recipe gives it a purpose in your kitchen.
Works with both active and inactive starter – Whether your discard is fresh or a few days old, it can be used in this recipe without impacting the final result.

Unlike traditional flour tortillas, which rely on baking powder or another leavening agent, sourdough discard naturally creates lighter, softer tortillas without needing anything extra.

Why You’ll Love This Sourdough Discard Tortilla Recipe

Simple, Pantry-Friendly Ingredients – You only need a handful of basic ingredients—flour, sourdough discard, oil, salt, and water. No specialty items are required.
Versatile for Any Meal – These tortillas work for tacos, wraps, quesadillas, or even as a side with dips. They are great for meal prep and can be stored or frozen for later.

Equipment You’ll Need

Before you start, make sure you have the right tools for the best results.

I’ve collected cast iron pans for years, and they’re my favourite tool for cooking tortillas. A well-seasoned cast iron skillet holds heat evenly, creating beautiful charred spots while keeping the tortillas soft. They last a lifetime, and once you start using one, it’s hard to go back.

If you don’t have a cast iron pan, a nonstick crepe pan is a great alternative for easy flipping and even cooking.

Other Essential Tools:

Damp Kitchen Towel – Keeps tortillas warm and soft after cooking.
Mixing Bowl or Stand Mixer – A stand mixer with a dough hook makes kneading easier, but you can mix by hand.
Rolling Pin – Essential for rolling out evenly thin tortillas.
Bench Scraper or Knife – Used for dividing the dough into equal portions.
Kitchen Scale – Helps ensure accurate ingredient measurements.
Tweezers – I like to use these to flip the sourdough tortillas.

a sourdough discard tortilla in a Smithey cast iron pan with tweezers

Ingredients for Sourdough Discard Tortillas

Ingredient	Weight (g)	Volume (Cups)	Baker’s %
AP Flour	171g	1 ⅓ cups	90%
WW Flour	19g	⅛ cup	10%
Sourdough Discard	95g	About ⅓ cup	50%
Olive Oil	38g	3 tbsp	20%
Water	72g	5 tbsp	38%
Salt	4g	¾ tsp	2%
Total	400g	–	210%

Ingredient Breakdown & Functions

Salt – Enhances flavour and strengthens gluten development for a balanced dough.
All-Purpose Flour (AP Flour) – Forms the base of the dough, providing structure while keeping the tortillas soft.
Whole Wheat Flour (WW Flour) – Adds a bit of whole grain flavour and slight chewiness. You can swap this for more AP flour if preferred.
Sourdough Discard – Brings a subtle tangy flavour and helps create a soft, flexible texture. Using discard also reduces waste!
Olive Oil – Adds richness and makes the tortillas tender while preventing them from drying out.
Water – Adjusts dough hydration, ensuring it’s pliable and easy to roll.

sourdough discard tortilla ingredients in containers

Optional Ingredients & Variations

Whole Wheat Version – Use 100% whole wheat flour for a heartier, more rustic tortilla. Just note that this will impact the hydration of the dough and you might need to use more fat and water.
Butter or Lard – Swap olive oil for melted butter or lard for a more traditional tortilla texture.
Milk or Yogurt – Replace some of the water with milk or yogurt for extra softness.
Herbs & Spices – Add garlic powder, smoked paprika, or dried herbs for flavoured tortillas.

How to Make Sourdough Discard Tortillas (Step-by-Step)

Mix the Dough

In the bowl of a stand mixer, combine sourdough discard, all-purpose flour, whole wheat flour, water, olive oil, and salt.
Use a dough hook attachment and knead on low speed for 4-6 minutes until the dough comes together into a smooth, non-sticky ball.
If kneading by hand, mix the ingredients in a large bowl, then knead on a lightly floured surface for about 8-10 minutes until the dough is soft and elastic.
Consistency Tip: The dough should be soft and slightly tacky but not sticky. If it’s too dry, add a teaspoon of water at a time. If too wet, sprinkle in a little extra flour.

Sourdough discard and olive oil in a bowl for sourdough discard tortilla recipe

ingredients for sourdough discard tortillas in a mixing bowl

Resting & Kneading the Dough

Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap.
Let it rest at room temperature for 30 minutes to allow the gluten to relax, making rolling easier.
If making ahead, refrigerate for up to 24 hours and bring it to room temp before rolling.
Why Resting is Important: Resting helps the flour fully hydrate, improves dough elasticity, and makes the tortillas easier to roll out.

sourdough discard tortilla dough in a lightly oiled cambro container

Extended Fermentation Option

For a deeper flavour and improved texture, you can let the dough rest in the refrigerator for up to 24 hours before rolling. This extended fermentation allows the sourdough discard to develop more complexity while making the tortillas even softer and easier to roll.

When ready to use, remove the dough from the fridge and let it sit at room temperature for about 20–30 minutes before shaping and rolling.

Why Resting is Important

Resting helps the flour fully hydrate, improves dough elasticity, and makes the tortillas easier to roll out. Longer fermentation can also enhance digestibility, as the natural acids in the sourdough discard help break down the gluten.

Rolling & Shaping the Tortillas

Divide the dough into 8 equal pieces (about 50g each).
Pinch each piece together, turn it over, and gently shape it into a smooth ball.
On a lightly floured surface, use a rolling pin to roll each dough ball into a 7-inch circle.
Keep the thickness even—aim for ⅛ inch thick for soft, pliable tortillas.

a piece of sourdough discard tortilla dough in a basket of flour

hands and a rolling pin rolling out sourdough discard tortilla dough

Cooking the Sourdough Discard Tortillas

Heat a dry cast iron skillet or nonstick pan over medium-high heat until hot.
Place one tortilla in the pan and cook for 30-45 seconds until bubbles form and the bottom has golden brown spots.
Flip and cook for another 30 seconds on the second side.
Remove and place them stacked directly on top of each other on a clean kitchen towel to keep them warm and soft.

a stack of rolled out sourdough discard torilla lined with parchment between on a sheet pan

Pro Tips for the Best Sourdough Discard Tortillas

Let the dough rest properly – Allowing at least 30 minutes of rest relaxes the gluten, making the tortillas easier to roll and preventing them from shrinking during cooking.
Use the right amount of hydration – A slightly wetter dough results in softer tortillas. If your dough feels too dry, add a teaspoon of water at a time until it’s soft and pliable.
Don’t overcook – Cooking too long makes tortillas dry and stiff. 30-45 seconds per side is enough. Look for light brown spots but avoid making them crispy.
Stack & cover immediately – Right after cooking, stack the tortillas on a tray lined with a towel, fold the towel over, and let them steam themselves to stay soft and pliable.

Storage & Reheating Tips

Homemade sourdough discard tortillas store well and can be easily reheated to keep their soft, flexible texture. Here’s how to store them properly and bring them back to life when you’re ready to eat.

How to Store Sourdough Discard Tortillas

At Room Temperature (Best for Short-Term Use)

Store tortillas in an airtight container or a zip-top bag at room temperature for up to 24 hours.

In the Freezer (Best for Long-Term Storage)

Allow tortillas to cool completely before freezing.
Stack them with parchment paper between each tortilla, then place them in a freezer-safe bag or container.
Store for up to 3 months.
For best results, thaw frozen tortillas in the fridge overnight or on the counter for 30 minutes before reheating.

How to Reheat Sourdough Discard Tortillas

On the Stovetop (Best for Fresh Texture)

Heat a dry skillet over medium heat.
Warm each tortilla for 15-20 seconds per side until soft and pliable.
Wrap in a kitchen towel to keep warm.

In the Oven (Best for Reheating Multiple Tortillas)

Wrap a stack of tortillas in foil and warm in a 300°F (150°C) oven for 10 minutes.
This method steams the tortillas, keeping them soft.

In the Microwave (Quickest Method)

Stack tortillas and cover them with a damp paper towel.
Microwave in 15-20 second bursts until warmed through.
This helps retain moisture, preventing them from drying out.

What to Serve with Sourdough Discard Tortillas

Sourdough discard tortillas are incredibly versatile, working well for tacos, burritos, wraps, and more. They also make a great side for dips and spreads. Here are some serving ideas to try:

Dipped in Sauce

Serve warm tortillas with hummus, baba ganoush, or tzatziki.
Try them dipped in gazpacho for a light, refreshing appetizer.
If you love homemade flatbreads, you might also enjoy making Whole Wheat Pita Bread—perfect for stuffing with falafel or roasted veggies.

Middle Eastern & Mediterranean-Inspired

Falafel & Veggie Wrap – Fill with falafel, crunchy vegetables, and tahini sauce.
Shredded Roast Chicken – Toss with cabbage, pickles, and garlic sauce.
Braised Lamb Shoulder – Pair with pickled onions and crumbled feta for a Mediterranean twist.

Tacos & Burritos

Classic Soft Tacos – Fill with grilled chicken, beef, or roasted veggies.
Breakfast Tacos – Scrambled eggs, avocado, and salsa.
Burrito Wraps – Stuff with rice, beans, cheese, and your protein of choice.

Vegetarian & Cheese-Filled Options

Roasted Veggie Wrap – Fill with grilled zucchini, peppers, and a drizzle of tahini.
Cheesy Tortillas – Toast with cheese inside for a simple snack or quesadilla.

Breakfast & Sweet Options

Nut Butter & Banana – Spread with almond butter and top with bananas & honey.
Avocado & Egg Wrap – Scrambled eggs, avocado, and hot sauce.

sourdough discard tortilla with roast chicken, labneh and cucumber salad

Troubleshooting Common Tortilla Issues

Even the best recipes can have a learning curve. If your tortillas aren’t turning out quite right, here are some common issues and how to fix them.

Tortillas Are Stiff or Dry. Possible Causes & Fixes:

The dough was too dry → Next time, add a little more water or oil for a softer dough.
Overcooked → Cook for only 30-45 seconds per side to keep them pliable.
Not stored properly → Keep tortillas wrapped in a clean kitchen towel immediately after cooking to trap steam.

Tortillas Crack When Folded. Possible Causes & Fixes:

Overcooked or rolled too thin → Try slightly thicker tortillas and remove them from heat a few seconds earlier.
Dried out after cooking → Reheat stacked tortillas wrapped in a damp towel in the microwave for 15-20 seconds.

Tortillas Didn’t Puff Up. Possible Causes & Fixes:

The skillet wasn’t hot enough → Make sure your pan is fully preheated before adding the dough.
The dough wasn’t rested enough → Allow the dough to rest at least 30 minutes so the gluten can relax.
Not enough moisture → Slightly increase the water content if the dough feels dry.

Tortillas Shrink Back When Rolling. Possible Causes & Fixes:

The dough is too cold → If stored in the fridge, bring it to room temperature for 20-30 minutes before rolling.
Gluten is too tight → Let the dough rest for another 10 minutes before rolling.

FAQs About Sourdough Discard Tortillas

Can I make the dough ahead of time?

Yes! You can prepare the dough in advance and store it in the refrigerator for up to 24 hours. When ready to use, let it sit at room temperature for 20–30 minutes before rolling out the tortillas. This helps relax the gluten, making them easier to shape.

Can I freeze sourdough discard tortillas?

Absolutely. To freeze, let the tortillas cool completely, then stack them with parchment paper between each one to prevent sticking. Place in an airtight bag or container and freeze for up to 3 months. To reheat, warm them in a dry skillet, microwave (wrapped in a damp towel), or oven at 300°F (150°C) for 10 minutes.

What if I don’t have sourdough discard?

If you don’t have sourdough discard, you can substitute it with an equal weight of water and flour (50/50 split). For example, if the recipe calls for 95g of sourdough discard, and replace it with 47g water + 47g flour. Keep in mind that this will remove the slightly tangy flavour that sourdough provides.

Final Thoughts + Sourdough Discard Tortilla Recipe Card

These sourdough discard tortillas are a fantastic way to use up extra discard while making something soft, flexible, and packed with flavour. They’re incredibly versatile—perfect for tacos, wraps, or simply enjoyed with dips. Plus, they’re easy to make and can be stored or frozen for later, making meal prep effortless.

Having go-to staples like these makes family meals easier and more flexible. Whether it’s a quick lunch with leftovers or a fun hands-on meal with my kids, these tortillas always come in handy. Knowing I can throw just about anything on them and have a meal ready saves time and effort—and that counts.

Watch the Recipe in Action

Want to see how it’s done? Check out my YouTube channel for step-by-step tutorials on sourdough discard recipes, flatbreads, and more.

More Ways to Use Sourdough Discard

Looking for other ways to use your sourdough discard? Try these recipes:

Sourdough Discard Biscuits – Light, flaky, and a great way to use discard.
Sourdough Waffles – Crisp on the outside, fluffy inside—ideal for breakfast or brunch.
Sourdough Discard Crackers – Crispy, flavorful crackers made with sourdough discard.
Sourdough English Muffins – Perfect for breakfast sandwiches or slathered in butter.

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