These 4 Ingredient Easy Sourdough Discard Tortillas are a simple, tasty way to use up leftover sourdough starter. Made with just sourdough discard, flour, salt, and water, these tortillas have a nice chewy texture and a subtle tang that makes them special. They’re quick to whip up and perfect for anyone who loves cooking with sourdough but doesn’t want to waste any part of their starter.
I love making these tortillas when I have extra sourdough discard hanging around because it feels great to turn what might be considered “waste” into something so delicious. Plus, they don’t require any fancy ingredients or complicated steps, which means they’re perfect for a quick snack or an easy meal. I often roll them out while chatting with family, and my kitchen smells wonderful as they cook in a hot pan.
My favorite way to enjoy these tortillas is to fill them with fresh veggies, beans, or leftover grilled chicken for a simple wrap. They’re soft enough to roll but sturdy enough to hold your fillings without falling apart. Honestly, they’re such a handy recipe to have in your back pocket when you want something homemade and comforting without a lot of fuss.
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Key Ingredients & Substitutions
Sourdough discard: This is the star ingredient, adding a lovely tang and helping with texture. If you’re out of discard, you can try yogurt or buttermilk in small amounts, but the flavor will be different.
Flour: All-purpose flour works great here. For a gluten-free version, try a blend made for baking, but the texture will change and might be more delicate.
Olive oil: Adds tenderness and flavor. You can swap it for vegetable oil or melted butter if you prefer a richer taste.
Salt: Just a pinch to balance flavors. Feel free to reduce or leave out if you’re watching sodium.
How Do You Make Soft, Flexible Tortillas Without Them Breaking?
Getting tortillas soft and flexible is all about the dough and cooking.
- Rest the dough: Letting it sit for 20-30 minutes relaxes the gluten, making it easier to roll without springing back or tearing.
- Roll evenly: Try to roll each tortilla to about the same thinness to cook evenly. Dust with flour to prevent sticking, but not too much or they’ll dry out.
- Cook on medium-high heat: A hot pan cooks tortillas quickly so they puff up and get nice spots without drying out. Keep an eye so they don’t burn.
- Keep covered: Stack cooked tortillas and cover them to keep them warm and moist. This stops them from getting stiff.
Equipment You’ll Need
- Mixing bowl – big enough to mix and knead your dough comfortably.
- Rolling pin – helps you roll the tortillas thin and even.
- Nonstick skillet or cast iron pan – heats evenly for perfect cooking spots.
- Kitchen towel – to cover and keep tortillas warm and soft after cooking.
- Measuring cups and spoons – for accurate ingredient amounts.
Flavor Variations & Add-Ins
- Add garlic powder or ground cumin to the dough for a subtle savory twist that pairs well with beans or grilled veggies.
- Mix in chopped fresh herbs like cilantro or parsley for a fresh, green flavor boost.
- Swap olive oil for melted butter in the dough to get a richer, buttery taste.
- Use whole wheat flour instead of all-purpose for a nuttier flavor and extra fiber.
4 Ingredient Easy Sourdough Discard Tortillas
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed or fed, liquid consistency)
- 1 ¼ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- 2 tablespoons olive oil (or any neutral oil)
- Optional: 2 to 4 tablespoons warm water, if needed to adjust dough consistency
How Much Time Will You Need?
This recipe takes about 10 minutes of active prep time, plus 20 to 30 minutes of resting time for the dough. Cooking the tortillas takes about 15 minutes, depending on your skillet and how quickly you work. So, in total, you’re looking at around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large mixing bowl, combine the sourdough discard, flour, salt, and olive oil. Stir everything together until a rough dough forms. It might seem a bit sticky but that’s okay!
2. Knead the Dough:
Turn your dough out onto a lightly floured surface and knead it for about 5 minutes, until it’s smooth and elastic. If it feels too dry or crumbly, add a tablespoon of warm water at a time until it comes together but isn’t sticky.
3. Let the Dough Rest:
Cover the dough with a damp towel or plastic wrap and let it rest for 20 to 30 minutes. This rest helps relax the dough, making it easier to roll out later.
4. Divide and Roll:
Cut the dough into 8 equal pieces and roll each piece into a ball. Lightly flour your surface and a rolling pin, then roll each ball out into a thin circle about 7 to 8 inches across.
5. Cook the Tortillas:
Heat a dry skillet or griddle over medium-high heat. Place one tortilla into the hot skillet and cook for about 30 to 45 seconds or until bubbles start to form and the bottom shows golden spots. Flip and cook the other side for another 30 seconds. Adjust the heat if you notice they’re browning too fast or too slow.
6. Keep Warm:
Stack your cooked tortillas on a plate and cover with a kitchen towel to keep them warm and soft while you finish cooking the rest.
7. Serve and Enjoy:
Use your warm tortillas to make wraps, tacos, or enjoy them alongside your favorite dishes. They’re soft, chewy, and have a gentle sourdough tang that’s simply delicious.
Can I Use Frozen Sourdough Discard for These Tortillas?
Yes! Just make sure to thaw your sourdough discard in the fridge overnight and bring it to room temperature before mixing it into the dough for best results.
What If My Dough Feels Too Dry or Too Sticky?
If the dough is too dry and crumbly, add warm water a tablespoon at a time until it comes together. If it’s too sticky, sprinkle in a little more flour while kneading until it’s manageable but still soft.
How Should I Store Leftover Tortillas?
Wrap cooled tortillas tightly in plastic wrap or place them in an airtight container. Store in the fridge for up to 3 days or freeze for up to a month. Reheat gently in a dry skillet or microwave wrapped in a damp paper towel.
Can I Make These Tortillas Ahead of Time?
Absolutely! You can prepare the dough and roll out the tortillas in advance. Store the rolled tortillas separated by parchment paper in the fridge for a day or freezer for longer. Just cook them fresh when ready to enjoy.
