These Sourdough Discard Tortillas are soft, fluffy, and flavorful - perfect for taco night! With just 5 ingredients and no kneading, they're ready in just about an hour and are make ahead-friendly.

A stack of sourdough discard tortillas on a white cloth.

These sourdough tortillas were one of the first recipes I fell in love with when I started using sourdough discard. I made them nearly every week - for tacos, quesadillas, or just to share with friends.

They’re soft, pliable, and buttery, with a slight tang from the sourdough. As they cook, they puff up and develop crispy, charred spots, making them so much more flavorful than anything store-bought.

The best part? They’re incredibly easy to make - no special skills or equipment needed! Plus, they’re make-ahead friendly, perfect for busy days or warm summer nights when you want something simple and delicious.

As a sourdough food blogger, I love sharing fun, practical ways to use your sourdough starter, and these tortillas are one of my absolute favorites.

I hope you love them as much as I do!

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Ingredients & Substitutions

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

Sourdough Discard- You can use either active sourdough starter or unfed discard - both work great!
All-Purpose Flour- This gives the tortillas that perfect soft, chewy texture. If you’d like to swap in some whole wheat flour, just add a little extra water (a tablespoon at a time) until the dough comes together and feels tacky, but not too sticky.
Butter- I like using butter for the flavor, but you can swap it for olive oil, shortening, lard, or even bacon fat. Just make sure the butter is softened so it mixes in easily.
Kosher Salt- Enhances the flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, measure by weight or use about half as much.
Water- Just a small amount of cool or room temperature water helps bring the dough together.

The ingredients to make sourdough discard tortillas. Each ingredient is labeled with text. They include all-purpose flour, kosher salt, sourdough discard, water, and butter.

Best Pans for Cooking Tortillas

A cast iron skillet is ideal because it holds heat well and gives tortillas a nice char. A stainless steel skillet also works, but you may need to adjust the heat a little more often.

Avoid non-stick pans, as high heat can damage their coating.

Tips for Success

Measure ingredients by weight. A food scale is your best friend here - especially for flour. It’s super easy to measure too much, which may result in dry tortillas.
Roll the tortillas out thin. You should almost be able to see the counter through the dough - this helps them puff up and cook quickly.
Stay ahead of the rolling. Pre-roll some tortillas or get a friend to help because they cook fast - about 60 seconds each!
Don't use too much flour. Excess flour will burn in the hot skillet, giving your tortillas a burnt flavor and creating a smoky kitchen.
A hot skillet is key. A hot skillet helps the tortillas puff and char. A little smoke is normal, so turn on a vent or crack a window before you start.
Use multiple pans. If you have more than one skillet, why not heat them all up to make the cooking process go even faster?

How to Make Sourdough Discard Tortillas

Here is how to make flour tortillas with sourdough discard.

Step 1: Cut the butter into the flour. In a large mixing bowl, whisk together the flour and salt. Add the softened butter and use your fingertips to work it into the flour until the mixture looks like coarse sand and holds together slightly when pressed.

Butter cut into flour in a glass mixing bowl.

A mixture of flour, salt, and butter pressed together in a hand.

Step 2: Add sourdough discard and water. Add sourdough discard and water to the bowl. Mix and knead lightly until a soft, slightly sticky dough forms.

Sourdough discard tortilla dough in a glass mixing bowl.

Step 3: Divide and rest dough. Divide the dough into 6 or 12 equal-sized pieces. Roll each piece into a ball, cover, and allow them to rest at room temperature for about 20 minutes or up to 2 hours. For a longer ferment, refrigerate for up to 2 days.

Sourdough tortilla dough balls on a parchment-lined baking sheet.

Step 4: Roll out tortillas. On a lightly floured surface, roll each dough ball into a thin tortilla - you should almost be able to see the counter through it. Since tortillas cook quickly, it’s best to roll out most (or all) before you start cooking.

Step 5: Cook the tortillas. Heat a dry cast iron or stainless steel skillet over medium heat until very hot. Add a tortilla and cook for about 30 seconds or until bubbles form on the surface. Flip and cook for another 30 seconds.

Note: The first few tortillas are usually paler and don't puff up quite as nicely. This happens when the skillet isn't quite up to the right temperature yet. Cook a few and adjust the temperature of your burner accordingly.

A puffed-up sourdough tortilla cooking in a cast iron skillet.

Step 6: Serve and enjoy. Repeat with the remaining tortillas, stacking them on a plate and covering lightly with a clean tea towel to keep them warm and soft. Serve warm with your favorite taco, burrito, or quesadilla fillings. Enjoy!

A stack of sourdough discard tortillas in a storage container.

How to Store

Room Temperature- Store cooled tortillas in an airtight container or plastic bag for up to 5 days.
Freezer- Freeze cooked tortillas in a freezer-safe bag or container for up to 3 months. Place parchment or wax paper between them to prevent sticking.
Make Ahead- Refrigerate tortilla dough balls in an airtight container for up to 2 days or freeze for up to 3 months. To freeze, place them on a baking tray until solid, then transfer to a freezer-safe container.

Serving Suggestions

These sourdough discard tortillas are perfect for all kinds of tacos - think fajita beef, chipotle chicken, BBQ pulled chicken, tequila lime shrimp, or honey chipotle shrimp.

You can also turn them into sourdough tortilla chips and scoop up some homemade guacamole and fresh salsa (better yet, pile on the toppings for loaded nachos!).

Chicken tacos on homemade sourdough discard tortillas.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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