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A stack of fresh homemade flour tortillas with golden brown spots resting in a cloth-lined wooden bowl.

Sourdough Discard Tortillas (Quick Dinner Idea for Busy Nights)

A flexible and quick recipe for soft, chewy tortillas using unfed sourdough discard. Perfect for tacos, quesadillas, or as a side, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 tortillas
Course: Main Course, Side Dish
Cuisine: American, Mexican
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the Tortillas
  • 1 cup Sourdough Discard unfed, 100% hydration preferred (approx. 240g)
  • 1.5 cups All-Purpose Flour (approx. 180g)
  • 2 tbsp Olive Oil or other neutral oil like avocado or vegetable oil
  • 0.5 tsp Salt
  • 0.5 tsp Baking Powder optional, for extra softness and puff
  • 2-4 tbsp Warm Water as needed, depending on discard consistency

Equipment

  • Large Mixing Bowl
  • Rolling Pin
  • Cast Iron Skillet or Heavy-Bottomed Non-stick Pan
  • Damp Kitchen Towel

Method
 

Prepare the Dough
  1. In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder (if using).
  2. Add the sourdough discard and olive oil to the dry ingredients. Mix with a sturdy spoon or your hands until a shaggy, cohesive dough begins to form.
  3. If the dough seems too dry or crumbly, add warm water one tablespoon at a time, mixing after each addition, until the dough comes together. Knead the dough directly in the bowl or on a lightly floured surface for 1-2 minutes until it becomes smooth and elastic. It should be soft to the touch but not sticky. Cover the bowl with a damp kitchen towel and let the dough rest for 10 minutes. This rest period allows the gluten to relax, making the dough easier to roll.
Shape and Cook
  1. While the dough rests, heat a cast iron skillet or heavy-bottomed non-stick pan over medium-high heat. Ensure the pan is dry; no oil is needed for cooking the tortillas.
  2. After resting, divide the dough into 8 equal pieces (each approximately 40-45 grams). Roll each piece into a smooth, tight ball. Keep the unused dough balls covered with the damp towel to prevent them from drying out.
  3. Lightly flour a clean work surface. Take one dough ball and flatten it slightly with your hand. Using a rolling pin, roll it out into a thin circle, approximately 6-8 inches in diameter. Aim for an even thickness, making it as thin as possible without tearing.
  4. Carefully place one rolled tortilla into the hot, dry skillet. Cook for 30-60 seconds on the first side, or until small bubbles appear on the surface and the underside has light brown spots. Flip the tortilla and cook for another 30-60 seconds on the second side until it puffs up slightly and develops more brown spots.
  5. Remove the cooked tortilla from the pan and immediately transfer it to a stack wrapped in a clean, damp kitchen towel. This helps keep the tortillas warm, soft, and pliable. Repeat the rolling and cooking process for the remaining dough balls.
Serve
  1. Serve the sourdough discard tortillas warm with your favorite fillings, such as tacos, quesadillas, or as a side to chili or soup.

Notes

Consistency: The amount of flour or water may vary slightly depending on the hydration and thickness of your sourdough discard. Adjust as needed to achieve a soft, pliable, and non-sticky dough. Storage: Leftover tortillas can be stored in an airtight container or zip-top bag at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in a dry skillet or microwave until soft and pliable again. Serving Ideas: These versatile tortillas are perfect for quick weeknight tacos, cheesy quesadillas, breakfast burritos, or simply as a warm, delicious side dish.