These 4 Ingredient Easy Sourdough Discard Tortillas are a simple and tasty way to use up your sourdough discard. With just a few ingredients—sourdough discard, flour, water, and a bit of salt—you can whip up soft, pliable tortillas perfect for wraps, tacos, or just dipping in your favorite salsa. They have a wonderful tangy flavor, thanks to the sourdough, that makes them a bit different from the store-bought kind.
I love making these tortillas because they come together so fast and use ingredients I usually already have in the kitchen. No need for any fancy tools or long resting times, which makes them great for a last-minute meal or snack. Plus, it feels good knowing I’m not wasting the sourdough starter discard and turning it into something delicious instead.
My favorite way to serve these tortillas is with grilled veggies and some avocado slices for a quick, fresh meal. They also heat up nicely in a dry pan if you want them warm and a little toasted before eating. Whether you’re making tacos, quesadillas, or just want a soft bread to scoop up some beans, these tortillas always hit the spot.
Key Ingredients & Substitutions
Sourdough discard: This is the star of the recipe, giving the tortillas a nice tang and moisture. You can use unfed or fed discard. If you don’t have sourdough discard, you could try a mild yogurt or a little vinegar for tang, but it won’t be quite the same.
All-purpose flour: This helps create the soft, flexible tortillas. For a different texture, try whole wheat flour, but expect a denser tortilla. Gluten-free blends might work but need testing for best results.
Salt: Essential for flavor, but you can adjust it to taste or use a pinch of garlic or onion powder to add a twist.
Water (and optional oil): Water brings the dough together. Oil can help make the tortillas softer and easier to roll. If you want richer tortillas, don’t skip the oil!
How Do I Get Soft, Pliable Tortillas Without Cracking?
Soft tortillas come from the right dough texture and resting time.
- Start with a soft dough that’s tacky but not sticky. Add flour or water bit by bit.
- Knead the dough gently until smooth and elastic—about 3-4 minutes.
- Let the dough balls rest under a towel for 20-30 minutes to relax gluten. This step is key to prevent cracks when rolling.
- Roll gently and evenly; use just enough flour to prevent sticking.
- Cook on medium-high heat so they puff quickly but don’t dry out.
These little steps help tortillas stay soft, flexible, and perfect for folding or rolling without breaking.
Equipment You’ll Need
- Mixing bowl – for combining your sourdough discard and flour easily without a mess.
- Rolling pin – helps you roll out the dough thin and even for perfect tortillas.
- Dry skillet or griddle – heats evenly and cooks the tortillas quickly to get those lovely brown spots.
- Measuring cups and spoons – to get your ingredients just right for consistent results.
- Clean kitchen towel – keeps cooked tortillas warm and soft until you’re ready to serve.
Flavor Variations & Add-Ins
- Add a teaspoon of ground cumin or smoked paprika to the dough for a subtle warm spice flavor, great for taco nights.
- Mix in finely chopped fresh herbs like cilantro or parsley to brighten the taste and add freshness.
- Try using whole wheat or spelt flour instead of all-purpose for a nuttier flavor and more nutrients.
- For cheesy tortillas, knead in some shredded cheddar or mozzarella before rolling out; perfect for quick quesadillas.
4 Ingredient Easy Sourdough Discard Tortillas
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed or fed)
- 1 ½ cups all-purpose flour, plus more for rolling
- ½ teaspoon salt
- 2 tablespoons water (adjust as needed)
- Optional: 1 tablespoon oil (such as olive oil or vegetable oil) for softer tortillas
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus 20-30 minutes for the dough to rest. Cooking each tortilla takes just a couple of minutes, so you can have fresh, warm tortillas ready in under an hour.
Step-by-Step Instructions:
1. Mix Your Dough:
In a large bowl, combine the sourdough discard, flour, and salt. Mix until the mixture looks crumbly. Then gradually add water (and oil if you’re using it), stirring until a soft dough forms. The dough should feel slightly tacky but not sticky; adjust with a little more flour or water as needed.
2. Knead and Rest:
Turn the dough out onto a lightly floured surface. Knead it gently for about 3-4 minutes until the dough is smooth and elastic. Divide the dough into 8 equal pieces and roll each piece into a ball. Cover them with a clean towel and let them rest for 20-30 minutes—this helps keep the tortillas soft and easy to roll.
3. Roll and Cook:
Heat a dry skillet or griddle over medium-high heat. On a lightly floured surface, roll each dough ball into a thin circle about 6-8 inches wide. Place the rolled dough onto the hot skillet. Cook each side for 1-2 minutes or until you see brown spots and the tortilla puffing up slightly. Keep cooked tortillas warm wrapped in a clean towel while you cook the rest.
4. Serve and Enjoy:
Serve your warm sourdough tortillas with your favorite fillings or dips. They’re great for wraps, tacos, or soft-bread lovers. If you have leftovers, store them in an airtight container and reheat in a pan or microwave when you want more.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw the discard completely in the refrigerator overnight, then bring it to room temperature before using. This helps the dough come together smoothly.
How Should I Store Leftover Tortillas?
Store leftover tortillas in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to a month. Reheat gently in a dry skillet or microwave.
Can I Substitute Whole Wheat Flour?
Absolutely! Whole wheat flour adds a nuttier flavor and more fiber, but the tortillas may be a little denser. You might need to add a bit more water to get the right dough consistency.
What If My Dough Is Too Sticky or Too Dry?
If it’s sticky, sprinkle in more flour little by little while kneading. If it’s too dry and crumbly, add water a teaspoon at a time until the dough holds together and feels slightly tacky but not sticky.
