Sourdough Discard Tortilla Recipe (2024)

Published: Dec 31, 2023 · Updated: Dec 31, 2023 by kateschat · This post may contain affiliate links · 39 Comments

This is one of those items that you never think you'll make - but it's really simple and tastes SO much better than running to the store! Homemade Sourdough Discard Tortillas are ready in a pinch!

This is my sister's go-to recipe. Molly is the sourdough QUEEN and tortilla master. I can't quite manage round tortillas like her...but she throws down round after round one. It must be all the practice!

She swears by only using her rye starter and a fresh ground whole grain, but I've made them with my white/all-purpose starter and white/all-purpose flour and they're just as delicious. Just dont tell her I cheat on her recipe and use white flour. I promise they're just as delicious, even if you can't roll a round tortilla like me.

I often choose to make items that are "easy to pick up" from the store. But I believe my family's health is worth the time it takes to make things like hamburger buns and hot dog buns. It also lets you control ingredients in mixes like ranch dressing and hot chocolate.

Why You Need This Recipe

• tortillas have a simple ingredient list!
• the rustic look of rolling them out adds charm to the dinner table.
• kids can make these from start to finish.

Key Ingredients

Starter - If you've got sourdough going, you've got discard! You can use the starter at any stage, whether it's doubled or ready to feed.

Flour - See the recipe card for details, but I've used basically any flour in my kitchen with good results.

Fat - Butter, lard, oil, anything in liquid state will work here.

Liquid - Water or milk to pull things together.

How to Make Whole Grain Tortillas

***See recipe card below for precise measurements and instructions.***

Step 1: Combine wet and dry ingredients in separate bowls.

Step 2: Add wet to dry and stir with a wooden spoon or just your hands.

Step 3: Let dough rest to ferment for several hours or overnight. Then divide into golf-ball-sized balls.

Step 4: Roll 'em out as thin as you can! Shape does NOT matter here, friends!

Step 5: Cook in a cast iron skillet until dry and bubbly. You can use fat or not in the skillet. It depends on the pan, more often than not I use a dry pan.

Tips and Tricks

• Not eating right away? Wrap fresh tortillas in a tea towel to rest until cooled.
• Reheat tortillas quickly in a dry skillet so they fold nicely.
• If leaving the dough for up to 8 hours, you can leave it on the counter. But for overnight or up to 24 hours, store the dough in the fridge the whole time.

Substitutions

I've literally used just about any flour you can think of. Especially because the dough is resting to ferment it will hydrate nicely if using fresh ground. If you've only got store bought, that's great, too! And my sister loves rye flour, I've used kamut and spelt. Really the sky's the limit here.

FAQs

What to Serve with Sourdough Tortillas

You can obviously go straight to filling with taco meat, but another great idea is grill some chicken and wrap up with Caesar salad! Of course quesadillas with homemade cheese don't get any better than when the meal is 100% farm-fresh.

Photos by Dante from Shire by the Sea

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