These 4 Ingredient Easy Sourdough Discard Tortillas are a fun and simple way to use up that leftover sourdough starter you might have sitting around. With just sourdough discard, flour, water, and salt, you get soft, slightly tangy tortillas that are perfect for wraps, tacos, or even dipping.
I love making these tortillas because they come together so quickly, and there’s something really satisfying about cooking them up on a hot skillet until they puff just a little. Using sourdough discard gives them a bit of a unique flavor and a nice chewiness that plain tortillas don’t always have. It feels good to waste less and still eat something delicious!
My favorite way to serve these tortillas is filled with simple grilled veggies, some cheese, or even just butter and a sprinkle of salt. They’re a nice twist on regular tortillas and perfect for a quick lunch or dinner. Plus, if you ever have extra discard, this recipe is a great go-to that doesn’t require any fancy ingredients or special tools.
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient here, adding a lovely tang and softness to the tortillas. If you don’t have sourdough discard, you can try plain yogurt or buttermilk for some tang, but the texture might vary.
All-Purpose Flour: It gives structure and chewiness. You can use whole wheat flour for a nuttier flavor but the tortillas might be a bit denser. Gluten-free flour blends might work, but results can differ.
Salt: Enhances flavor. Feel free to adjust the amount to taste or use sea salt or kosher salt.
Water: Helps bring the dough together. Some sourdough discards are wetter or drier, so water amounts may need tweaking for the right dough consistency.
How Do I Get Soft and Pliable Tortillas?
The key is handling the dough gently and cooking quickly in a hot skillet.
- Knead the dough just until smooth and elastic—overworking makes tortillas tough.
- Resting the dough for 15-20 minutes relaxes the gluten, making rolling easier and tortillas softer.
- Roll dough thin but not paper-thin, around 6-8 inches across. Too thin makes them fragile; too thick means tougher tortillas.
- Use a hot, dry skillet to cook. Listen for gentle sizzling and look for small brown spots and bubbles before flipping.
- Keep cooked tortillas wrapped in a clean towel to trap steam, keeping them warm and pliable until serving.
With a bit of practice, you’ll find the perfect balance between thickness and cooking time for soft, flexible tortillas that hold your favorite fillings nicely.
Equipment You’ll Need
- Mixing bowl – to combine your ingredients easily without making a mess.
- Rolling pin – helps you roll the dough thin and even for perfect tortillas.
- Floured surface or silicone mat – prevents sticking while you roll out the dough.
- Non-stick or cast-iron skillet – cooks tortillas evenly and creates those nice brown spots.
- Clean kitchen towel – keeps your cooked tortillas warm and soft by trapping steam.
Flavor Variations & Add-Ins
- Add a pinch of garlic powder or chili powder to the dough for a mild, tasty twist.
- Mix in finely chopped fresh herbs like cilantro or parsley to brighten the flavor.
- Swap some all-purpose flour with whole wheat for a heartier, nuttier tortilla.
- For cheesy tortillas, sprinkle grated cheese on dough circles before cooking for a melty surprise.
4 Ingredient Easy Sourdough Discard Tortillas
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough discard (unfed starter)
- 1 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- 3 tablespoons water (adjust as needed)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the dough, around 15-20 minutes of resting time to let the dough relax, and roughly 15 minutes to cook the tortillas. In total, you can have fresh sourdough tortillas ready in about 40-45 minutes.
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the sourdough discard, flour, and salt. Slowly add the water while stirring until the dough starts to come together. If the dough feels sticky, add a little more flour; if it’s too dry, add water in small amounts.
2. Knead and Rest:
Turn the dough onto a floured surface and knead it gently for 3-5 minutes until it becomes smooth and elastic. Divide the dough into 8 equal parts and roll each into a ball. Cover the balls with a clean towel and let them rest for 15-20 minutes. This makes rolling easier and helps tortillas stay soft.
3. Roll and Cook the Tortillas:
Heat a dry skillet or griddle over medium-high heat. On a floured surface, roll each ball into a thin circle about 6–8 inches wide. Place a tortilla on the hot skillet and cook for about 1-2 minutes or until you see bubbles and some golden spots. Flip and cook the other side for another 1-2 minutes until lightly browned and flexible.
4. Keep Warm and Serve:
Remove the cooked tortillas and wrap them in a clean kitchen towel to keep warm and soft. Repeat with the remaining dough balls. Serve your tortillas warm with your favorite fillings, sides, or dips!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to thaw the discard completely in the fridge overnight and bring it to room temperature before mixing the dough. This helps the ingredients combine smoothly.
How Should I Store Leftover Tortillas?
Store any leftover tortillas in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze them wrapped tightly with parchment paper between each tortilla.
Can I Substitute Whole Wheat Flour?
Absolutely! You can replace all or part of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture. Keep in mind the dough may need a little more water since whole wheat absorbs more moisture.
How Do I Reheat Tortillas Without Drying Them Out?
Warm tortillas gently in a hot skillet for 20-30 seconds per side or wrap them in a damp paper towel and microwave for 15-20 seconds. Reheating wrapped in a towel helps keep them soft and pliable.
