Soft, Pliable Sourdough Tortillas Recipe (Discard)

Homemade tortillas are so much better than storebought, but I had trouble finding a recipe that yielded a soft, pliable version.

My tortillas used to come out hard and crunchy, flaking and cracking when I tried to roll them into burritos.

That’s why I’m stoked to share this recipe for sourdough discard tortillas. They’re flavorful, easy and fast to make, and best of all: super soft and flexible!

Why You’ll Love Sourdough Discard Tortillas

• Soft and Pliable: I struggled so badly with previous recipes that yielded crispy tortillas that cracked and wouldn’t roll. These tortillas are flexible and stay that way!

• Zero Waste: These tortillas are a delicious way to use up your leftover sourdough discard instead of tossing it out. No waste, all flavor!
• Quick and Easy: No need to feed your starter or wait for it to peak like when you’re making sourdough bread. This recipe is perfect for busy moms like me who need something tasty without a lot of fuss.
• Seriously Delicious: Fresh tortillas are already amazing, but add sourdough discard, and you’ve got a whole new level of complex flavor.

• Freeze for Later: Make a big batch and freeze them for quick meals whenever you need them. Just pop them in the microwave or reheat them on a skillet, and you’re all set!
• Versatile: I made cheesy quesadillas with them, which my kids loved, but you can make tacos, burritos, wraps, or even homemade tortilla chips.

What Is Sourdough Discard?

Sourdough discard is simply your starter that hasn’t been fed yet – it’s not active, bubbly, or ready for bread-making. But that doesn’t mean it’s useless!

You can keep sourdough discard in the fridge and use it in recipes like these tortillas or other fun sourdough breakfast discard ideas. The flavor profile will be the best if you use discard that’s 1-7 days old.

That said, I’ve used discard that’s been in the fridge for weeks, even a month or more, and it’s still usable (just a very sour, strong flavor).

Ingredients in Sourdough Discard Tortillas

These tortillas use 5 simple ingredients you probably already have in your pantry.

• Sourdough discard: This is what gives the tortillas their signature tangy flavor and makes sure nothing goes to waste!
• Warm water: I just use warm tap water, but if your tap water at home isn’t great, you can use filtered or purified water.
• Avocado oil: I love avocado oil for its mild flavor and high smoke point. Easily swap in lard if you want a more authentic, traditional tortilla (and you can access that ingredient).
• All-Purpose flour: I like using high-quality all-purpose flour for these. I’ve had great success with Sunrise Flour Mills heritage organic all-purpose flour, King Arthur all-purpose flour, and Bob’s Red Mill all-purpose flour. These high-quality flour brands add nutrition and flavor while giving these tortillas the perfect texture.
• Sea salt: Don’t skip the salt! It’s not just for flavor – it helps the dough’s gluten develop, making your tortillas easier to roll out and giving them that perfectly soft yet sturdy bite. Plus, it can help keep them fresh for longer.

Supplies You’ll Need

I made a folder in my Amazon Storefront of all the supplies I use to make sourdough tortillas.

I imagine you already have most of what you need at home, like a rolling pin and a kitchen scale, but the one item that will really help is a mat with tortilla measurements.

I bought this one – it comes with two mats, one small and one large – and I can’t imagine making tortillas now without it!

If you’re ever not sure the thickness of your tortilla is right, you cannot fail as long as you have a scale and a mat like this.

Just use this guide and you’ll have perfect tortillas every time:

How to Make Sourdough Discard Tortillas (Step by Step)

@thatsourdoughgal

Sourdough Discard Tortillas Recipe: 250g sourdough discard 160g warm water 106g avocado oil Mix, then add: 400g AP flour 6g sea salt Let rest 30 minutes. Then, divide the dough into 75g balls. Roll out into a tortilla and cook 1-3 minutes per side in a medium-low/medium cast iron skillet. #sourdoughtortillas #sourdoughrecipe

♬ original sound – thatsourdoughgal

Step 1: Mix the wet ingredients.

Start by mixing your sourdough discard, warm water, and avocado oil together. It should look a bit like runny pancake batter at this stage.

Step 2: Add the flour and salt.

Add the all-purpose flour and salt. Mix to form your dough. I usually start with a dough whisk, but I always end up just using my hands once it starts to get doughy. Then, use a bowl scraper to get every last bit off the sides.

Note: some people prefer to mix the salt and warm water first. Then, they add the rest of the ingredients. I’ve tried it both ways and ultimately think it’s up to you!

Step 3: Let the dough rest.

Cover your dough with a damp cheesecloth and let it rest at room temperature for 30 minutes. This gives the dough time to relax, making it much easier to roll out into tortillas later.

Step 4: Divide the dough.

Now, it’s time to weigh your dough balls. Depending on what you plan to make, you can choose your own weight.

Once you’ve rolled them into balls, you can start rolling them into tortillas, or you can cover and let rest for another 20-30 minutes. If they keep shrinking back up when you’re rolling, let them rest a little longer so the gluten relaxes.

Step 5: Preheat your skillet, comal, griddle, or Blackstone.

Preheat your cast iron skillet, comal, griddle, or Blackstone over medium-low heat.

Let it get fully pre-heated before cooking your tortillas. A cast-iron skillet can take 10-15 minutes to fully heat.

I find the best tortillas I’ve ever made have been done on my Blackstone!

Note: I bought a comal per a few of my subscriber’s recommendations, but haven’t had any success with it yet. It kept getting a hot spot in the middle, which burned every tortilla I attempted. If you have any tips, please share them in the comments!

Step 6: Roll them out.

Sprinkle all-purpose or bread flour on your counter (or cutting board, or wherever you’re rolling these), and use a rolling pin to roll each ball into a flat tortilla.

Use this tortilla size guide if you plan to do different sizes!

Roll your next tortilla as you cook the current one. You’ll get into a groove as you cook and roll out tortillas at the same time.

Alternatively, if you’re doing them on the Blackstone or a large griddle, I like to roll them all out and put wax or parchment paper between each one. That way, you can cook them all very quickly!

Step 6: Cook the tortillas.

Place your tortilla on your pre-heated skillet for 30-60 seconds per side. If it takes longer than this to start getting brown spots on the bottom, increase the heat slightly. If it’s getting burnt, lower the heat.

Substitutions

• Oil: I like avocado oil as it can stand up to high heat and has no strong flavor. If you don’t have avocado oil, you can substitute lard or shortening for a more traditional flavor, or use refined coconut oil or grapeseed oil for neutral flavor and high smoke points. You can use olive oil, but you will likely taste a bitter olive flavor.
• Flour: You can use whole wheat flour for a more wholesome tortilla, or even try spelt for a little extra texture. Some recipes call for bread flour, so that could be an option, too. I find all-purpose flour yields the softest, tastiest tortilla.
• Water: If you swap the water for milk, it’ll add a bit of creamy richness to the tortillas and help them brown a little more when cooking.
• Salt: If you don’t have sea salt, regular table salt will do the trick. Just be mindful that the measurement may vary slightly, so start with a pinch less and adjust to taste.

How to Store Leftovers

If you’re planning to eat the tortillas within a day or two, you can store them at room temperature. Just let them cool to room temperature and pop them into a Ziplock bag or an airtight container. They’ll stay soft and moist.

For longer storage (up to a week), stick that sealed bag or container in the fridge. They might get a little firm in the cold, but you can reheat them on the stove or in the microwave to soften them up when you’re ready to eat them.

I love using a tortilla warmer for this!

If you want them to last even longer, freeze them.

Stack them with parchment paper in between each one, then place them in a resealable, freezer-safe bag. They’ll stay good for up to 6 months. When you’re ready to eat, let them thaw for a bit; then, reheat and enjoy!

Related: How Long Does Sourdough Bread Last? + Storing Tips

FAQs

How do I get the tortillas to be soft and flexible?

I have found the key to getting the tortillas to be soft and flexible – not crunchy and hard – is cooking them at the proper temperature and immediately placing them in a tea towel after cooking. Make sure your tortillas cook within 30-60 seconds max on each side. If they’re burning at that rate, lower the heat. If they’re not browning by that time, increase the heat. When you reheat them, use a tortilla warmer so they stay warm and soft on the dinner table!

How many tortillas does this recipe make?

The number of tortillas you get depends on how big you make them. Here’s a quick size guide:

• Street taco size: 35 tortillas
• Fajita size: 29 tortillas
• Soft taco size: 19 tortillas
• Burrito size: 12-13 tortillas
• Big burrito size: 8 tortillas

What if I don’t have a cast iron skillet, comal, griddle, or Blackstone?

If you don’t have a cast-iron skillet, you can use any heavy-bottomed pan or a non-stick skillet. Just make sure it’s hot enough so the tortillas cook within 30-60 seconds per side. This is usually medium to medium-low heat once the pan is fully preheated.

Do I have to let the dough rest before rolling it out?

Letting the tortilla dough rest for about 30 minutes makes it easier to roll out and helps stop the tortillas from shrinking back when you try to flatten them.

Can I make larger or smaller tortillas?

Yes, you can adjust the size of the dough balls however you like! Refer to my tortilla size guide earlier in the article.

Why are my tortillas puffing up while cooking?

If your tortillas puff up, that’s actually a good sign! Puffing means they’re cooking well and the layers are separating, making for soft, airy tortillas. If they puff too much, just press them down lightly with a spatula.

Conclusion

And there you have it – homemade sourdough discard tortillas that are simple, delicious, and a perfect way to use up that leftover starter.

Whether you’re whipping up tacos, quesadillas, or burritos, these tortillas are sure to be a hit.

Plus, with the option to freeze them, you’ve got a ready-made stash for quick, tasty meals anytime.

Other recipes you might like:

• The Best Sourdough Discard Pasta Recipe (Easy & Fast)
• Sourdough Discard Hamburger Slider Buns
• 27 Best Sourdough Discard Breakfast Recipe Ideas