Easy Sourdough Discard Tortillas
Discard Tortillas: The Easiest Way to Use Sourdough Discard
If you keep a sourdough starter, you already know the question: what do I do with all this discard? These Discard Tortillas are one of the simplest—and most satisfying—answers. Soft, flexible, and made with pantry staples, they come together quickly and cook right on the stovetop.
This is the kind of recipe that quietly changes your routine. Once you realize how easy homemade tortillas are, store-bought versions start to feel unnecessary. Even better, this recipe works with active starter or discard, making it perfect for reducing waste while still baking intentionally.
Why Sourdough Discard Works So Well in Tortillas
Sourdough discard adds just enough structure and flavor to tortillas without overpowering them. Because tortillas don’t rely on rise, discard fits naturally here—no long fermentation or complicated timing required.
What discard brings to the dough:
- Subtle tang for extra flavor
- Improved flexibility and softness
- A practical way to use starter you’d otherwise toss
This makes discard tortillas one of the most beginner-friendly sourdough recipes you can make.
How to Use Homemade Discard Tortillas
- For tacos, wraps, and quesadillas
- Alongside soups or stews
- As a base for breakfast wraps
- Toasted lightly for chips or flatbread-style pizzas
They store well once cooled and reheat beautifully, making them great for meal prep.
A Practical Sourdough Recipe You’ll Use Weekly
Discard tortillas are the kind of recipe that earns a permanent spot in your rotation! Not because they’re fancy, but because they’re dependable. They help stretch your starter, reduce waste, and elevate everyday meals with minimal effort.
If you’re looking for a low-commitment, high-reward way to use sourdough discard, this is it.
Discard Tortillas
Equipment
- Rolling Pin
- Large Skillet
Ingredients
- 120 g Sourdough Starter active or discard
- 50 g Olive Oil
- 250 g All Purpose Flour
- 120 g Water
- 6 g Salt
Instructions
- Combine the starter, olive oil, flour, water, and salt in a medium-sized bowl. Mix until thoroughly combined – there should be no dry flour remaining. Cover the dough and allow it to rest for 30 minutes.
- On a clean surface, divide the dough into 10 equal pieces (around 55g each). Begin heating an oiled skillet over medium/high heat.
- On a lightly floured surface, begin rolling your tortillas into even circles. The dough should be incredibly thin, almost see-through.
- Cook the tortillas one at a time for roughly 1 minute per side. Flip the tortilla as soon as it begins to bubble. Each side should have golden brown spots.
- Serve warm or allow to fully cool and store in an airtight container.
