sourdough discard tortillas

Prep Time: 15 minutes (plus 30 minutes rest time)
Cook Time: 20 minutes
Total Time: About 1 hour 5 minutes
Recipe Yield: 8-10 medium (6-7 inch) tortillas
Recipe Intensity: Easy. Requires basic mixing and rolling, but no special skills.

Ingredients

1 cup (240g) unfed sourdough starter discard (at 100% hydration, straight from the fridge is fine)
1 ½ cups (180g) all-purpose flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon fine sea salt
¼ cup (60ml) neutral oil (such as avocado, vegetable, or light olive oil)
⅓ – ½ cup (80-120ml) warm water, as needed

Equipment Needed

Mixing bowl
Fork or wooden spoon
Clean kitchen towel or plastic wrap
Rolling pin
Cast iron skillet, griddle, or non-stick pan
Spatula
Plate or tortilla warmer

Instructions

Step 1: Make the Dough

In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk to combine. Add the sourdough discard and oil. Mix with a fork or your hands until a shaggy dough forms. Gradually add the warm water, a few tablespoons at a time, until the dough comes together into a cohesive, slightly tacky ball. The exact amount of water needed will depend on the thickness of your discard.

Step 2: Knead & Rest

Turn the dough out onto a lightly floured surface. Knead gently for about 2-3 minutes until the dough is smooth and soft. It should be supple and not sticky. If it’s too sticky, add a sprinkle more flour. Shape into a smooth ball.
Place the dough ball back in the bowl, cover with a damp kitchen towel or plastic wrap, and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough much easier to roll out.

Step 3: Divide & Shape

After resting, divide the dough into 8-10 equal-sized pieces (about 60-65g each for 10 pieces). Roll each piece into a smooth, tight ball. Place them on a lightly floured surface, cover again with the towel, and let them rest for an additional 10 minutes.

Step 4: Roll Out the Tortillas

Heat a dry cast iron skillet, griddle, or heavy-bottomed pan over medium-high heat. While the pan heats, roll out your first tortilla.
On a lightly floured surface, flatten a dough ball with your hand, then use a rolling pin to roll it into a thin, round circle, about 6-7 inches in diameter. Aim for even thinness. Don’t worry about perfect circles—rustic is charming! You can stack rolled tortillas with a piece of parchment paper in between to prevent sticking.

Step 5: Cook to Perfection

Once your pan is hot (a drop of water should sizzle and evaporate instantly), place a rolled tortilla onto the dry surface. Cook for 45-60 seconds until the top surface starts to look dry and bubbles form, and the bottom has light golden-brown spots.
Flip and cook on the second side for another 45-60 seconds until puffed in spots and with more browned spots. Press gently with your spatula to encourage puffing.
Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm and soft. Repeat with the remaining dough balls, rolling the next one while the previous one cooks.

Pro Tips for Success

Discard Consistency: Thicker discard may require a bit more water; runnier discard may need a touch more flour. The goal is a soft, pliable dough.
Pan Temperature is Key: Too low, and the tortillas will be dry and tough. Too high, and they’ll burn before cooking through. Adjust heat as needed.
Keep Them Soft: The towel covering the stack traps steam, ensuring your tortillas stay flexible and don’t dry out.
Make-Ahead: Cooked tortillas store beautifully. Let them cool completely, then store in a sealed zip-top bag in the refrigerator for up to 5 days or freeze for 3 months. Reheat in a dry skillet for 30 seconds per side.

Nutrition Information (Per tortilla, based on a yield of 10)

Calories: ~140 kcal
Total Fat: 5g
Saturated Fat: 0.5g
Sodium: 235mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugars: 0g
Protein: 3g