Bright, flexible, and surprisingly simple, these Soft & Chewy Sourdough Discard Tortillas turn leftover starter into warm, versatile wraps in under an hour. They’re perfect for busy weeknights, meal prep, or using up discard without waste. For more ideas using discard, check out this collection of sourdough discard recipe ideas.
Why You’ll Love This Soft & Chewy Sourdough Discard Tortillas
- Uses leftover discard so nothing goes to waste.
- Quick to make: ready in about an hour from start to finish.
- Soft, pliable texture ideal for tacos, wraps, and quesadillas.
- Family-friendly and kid-approved for hands-on meals.
- Easy to prep ahead and store for busy mornings.
Ingredients Needed
Have extra discard on hand? Try it in sweet bakes like our blueberry muffins with sourdough discard.
- Base
- 1 cup sourdough starter discard (unfed)
- 1 1/2 cups all-purpose flour
- Liquids & Fats
- 2 tablespoons olive oil
- 2–4 tablespoons water, as needed
- Seasoning
- 1/2 teaspoon salt
Step-by-Step Instructions
- In a large bowl, combine sourdough discard, flour, olive oil, and salt; mix until a rough dough forms.
- Add water 1 tablespoon at a time until the dough comes together and holds without being sticky.
- Knead for 3–5 minutes until smooth and elastic. The dough should feel soft but not tacky.
- Cover and let rest 20–30 minutes to relax the gluten for easier rolling.
- Divide into 8 equal pieces and shape each into a small ball.
- On a lightly floured surface, roll each ball into a thin 6–8 inch circle.
- Heat a dry skillet over medium heat and cook each tortilla 30–45 seconds per side, until bubbles form and golden spots appear.
- Stack cooked tortillas in a towel to keep them soft while you finish the batch.
Serving Suggestions Soft & Chewy Sourdough Discard Tortillas
- Fill with grilled chicken, avocado, and salsa for quick weeknight tacos.
- Use as a base for quesadillas with cheese and roasted veggies.
- Roll with hummus, roasted pepper, and greens for a portable lunch.
- Serve alongside a bowl of chili or soup for dipping.
- Brush with butter and garlic for a simple flatbread side.
Tips for Success Soft & Chewy Sourdough Discard Tortillas
- Let the dough rest to make rolling easier and to avoid spring-back.
- Use medium heat on the skillet so the tortillas puff and brown without burning.
- If dough feels sticky, dust lightly with flour rather than adding too much flour.
- Stack and wrap in a towel immediately after cooking to retain moisture.
- For a different bake, try our sourdough discard sandwich loaf recipe when you want a larger loaf instead of tortillas.
Variations
Here are a few easy ways to change it up:
- Add 1 teaspoon chili powder or smoked paprika to the dough for a smoky kick.
- Swap olive oil for melted butter for a richer flavor.
- Fold chopped herbs like cilantro or chives into the dough for fresh flavor.
- Make whole wheat by replacing half the all-purpose flour with whole wheat flour.
Soft & Chewy Sourdough Discard Tortillas
These Soft & Chewy Sourdough Discard Tortillas turn leftover starter into warm, versatile wraps in under an hour, making them perfect for busy weeknights and meal prep.
Ingredients
Base Ingredients
- 1 cup sourdough starter discard (unfed)
- 1.5 cups all-purpose flour
Liquids & Fats
- 2 tablespoons olive oil
- 2-4 tablespoons water, as needed
Seasoning
- 0.5 teaspoon salt
Instructions
Preparation
- In a large bowl, combine sourdough discard, flour, olive oil, and salt; mix until a rough dough forms.
- Add water 1 tablespoon at a time until the dough comes together and holds without being sticky.
- Knead for 3–5 minutes until smooth and elastic. The dough should feel soft but not tacky.
- Cover and let rest 20–30 minutes to relax the gluten for easier rolling.
- Divide into 8 equal pieces and shape each into a small ball.
- On a lightly floured surface, roll each ball into a thin 6–8 inch circle.
- Heat a dry skillet over medium heat and cook each tortilla 30–45 seconds per side, until bubbles form and golden spots appear.
- Stack cooked tortillas in a towel to keep them soft while you finish the batch.
Notes
Let the dough rest to make rolling easier and to avoid spring-back. Use medium heat on the skillet so the tortillas puff and brown without burning. If dough feels sticky, dust lightly with flour rather than adding too much flour. For a different bake, try our sourdough discard sandwich loaf recipe when you want a larger loaf instead of tortillas.