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Sourdough tortilla dough being kneaded on a lightly floured surface before resting.

Sourdough Discard Tortillas: The Softest, Easiest Recipe

This simple sourdough discard tortillas recipe is the perfect way to use up extra starter, creating delightfully pliable and tender wraps for tacos and quesadillas.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 tortillas
Course: Main Course, Side Dish
Cuisine: American, Mexican
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups All-Purpose Flour plus more for dusting
  • 1 cup Sourdough Discard unfed, straight from the fridge
  • 2 tbsp Unsalted Butter melted (or lard, or neutral oil)
  • 0.5 cup Warm Water adjust as needed
  • 1 tsp Baking Powder
  • 0.5 tsp Salt

Equipment

  • 1 Mixing Bowl
  • 1 Rolling Pin
  • 1 Cast-Iron Skillet or Non-Stick Pan

Instructions
 

  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  2. Add the sourdough discard, melted butter, and warm water. Mix until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic.
  4. Place the dough back in the bowl, cover, and let it rest for at least 30 minutes.
  5. Divide the dough into 8 equal pieces. Roll each piece into a thin, 8-inch circle on a lightly floured surface.
  6. Heat a dry cast-iron skillet over medium-high heat. Cook each tortilla for 45-60 seconds per side, until lightly puffed and browned in spots.
  7. As you cook the tortillas, stack them on a plate and keep them covered with a clean kitchen towel to steam and soften.

Notes

For the softest tortillas, do not overcook them. A minute or two per tortilla is all you need.
Store cooled tortillas in an airtight bag at room temperature for up to 3 days.
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