Description
Soft, chewy Sourdough Discard Tortillas made with leftover sourdough starter no yeast or special tools required. Perfect for tacos, wraps, or serving warm with butter.
Ingredients
1 cup sourdough discard (unfed starter)
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup olive oil or melted butter
1/3–1/2 cup warm water (as needed)
Instructions
1. In a large bowl, combine flour and salt.
2. Add sourdough discard and olive oil; mix with a spoon or hands until crumbly.
3. Slowly add warm water, a tablespoon at a time, until a soft dough forms.
4. Knead the dough for about 3–5 minutes until smooth and elastic.
5. Cover with a towel and rest for 30 minutes to relax the gluten.
6. Divide dough into 8–10 equal balls.
7. On a lightly floured surface, roll each ball into a thin circle (6–8 inches wide).
8. Heat a dry skillet or cast iron pan over medium-high heat.
9. Cook each tortilla for 30–45 seconds per side, until bubbles form and light brown spots appear.
10. Stack cooked tortillas and wrap in a clean towel to keep warm and soft.
Notes
Use discard from any hydration level — adjust water slightly if dough feels too dry or sticky.
Store cooked tortillas in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Freeze for longer storage with parchment between each tortilla.
Reheat on a hot skillet for a few seconds to restore flexibility.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 150
- Sugar: 0g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sourdough discard recipe, homemade tortillas, no yeast bread, soft tortillas, easy flatbread