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Sourdough Discard Tortillas Recipe

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★★★★★

4.8 from 58 reviews

These Sourdough Discard Tortillas are a delicious and resourceful way to use up excess sourdough starter. Soft, pliable, and lightly charred, they are perfect for tacos, wraps, or as a side for your favorite meals. Made with simple ingredients and cooked on a skillet, these tortillas offer a unique tangy flavor and wonderful texture.

Ingredients

Scale

Dough Ingredients

  • 190 g water
  • 100 g sourdough starter (active or inactive)
  • 350 g all-purpose flour (plus more as needed)
  • 7 g coarse kosher salt
  • 5 g baking powder
  • 60 g avocado oil

Instructions

  1. Mix Water and Starter: In a small bowl, whisk together the water and sourdough starter. Set this mixture aside to incorporate flavors.
  2. Combine Dry Ingredients: In a large mixing bowl, thoroughly combine the all-purpose flour, coarse kosher salt, and baking powder ensuring even distribution.
  3. Add Avocado Oil: Pour the avocado oil into the flour mixture and use your hands to combine until the texture becomes clumpy or sandy.
  4. Incorporate Wet Ingredients: Pour the water and starter mixture into the dry ingredients carefully.
  5. Mix the Dough: Use a wooden spoon to combine all ingredients until they come together with no dry flour remaining.
  6. Knead the Dough: Still in the bowl, knead the dough by hand for 1 minute. If the dough is too sticky, add flour one tablespoon at a time until manageable. The dough should be slightly sticky but not messy.
  7. Rest the Dough: Cover the dough and let it rest for 30 minutes to allow hydration and gluten relaxation.
  8. Prepare Workspace: Lightly flour the countertop and a large piece of parchment paper. Turn the dough out onto the floured surface.
  9. Divide the Dough: Portion the dough into 16 equal pieces.
  10. Shape Dough Balls: Shape each piece into a ball and place on the floured parchment paper. Cover with a towel and allow them to rest for another 30 minutes.
  11. Preheat Skillet: Heat a cast iron skillet over medium-low heat until hot and ready.
  12. Roll Out Tortillas: Working one ball at a time, dust the top with flour and roll out into thin circles approximately 6 inches in diameter, adding flour as needed to prevent sticking. Aim for thin tortillas without tearing.
  13. Cook Tortillas: Place the rolled dough onto the preheated skillet. Cook until bubbles form, about 1 minute. Flip and cook the other side for 30 seconds or until cooked through with small char marks.
  14. Repeat Cooking: Continue rolling and cooking each remaining dough ball following the same technique until all tortillas are done.

Notes

  • Using active or inactive sourdough starter is fine, both yield great flavor.
  • The dough should remain slightly sticky but manageable—adding too much flour can make tortillas tough.
  • Resting the dough balls twice improves elasticity and makes rolling easier.
  • If you don’t have a cast iron skillet, a non-stick skillet preheated over medium-low heat works well.
  • Store cooked tortillas wrapped in a clean towel to keep them soft and warm.
  • These tortillas can be frozen after cooking; reheat on a skillet when ready to serve.

Keywords: sourdough discard tortillas, homemade tortillas, sourdough recipes, easy flatbread, skillet tortillas

Find it online: https://yumwithmia.com/sourdough-discard-tortillas-recipe/