Here is a simple, clear guide for making soft, fast tortillas from sourdough discard. This version uses few ingredients and cooks in minutes.
introduction
These Easy Sourdough Discard Tortillas use leftover starter and make warm wraps or sides. They are thin, soft, and quick to cook. If you like simple pantry recipes, try our easy cake mix fruit and eggs recipe for another quick idea.
why make this recipe
Make these tortillas to use sourdough discard and save food. They need no yeast or long rise time. You can make a batch in less than 30 minutes and use them for many meals. They pair well with many breakfast or lunch ideas like recipes from Arabic breakfast food recipes.
how to make Easy Sourdough Discard Tortillas
This is a simple dough recipe. Mix, knead, roll, and cook. For a quick dinner, you can fill them with a fast egg fried rice or other fillings — see our easy egg fried rice tips for a ready filling idea.
Ingredients :
- 1 cup sourdough starter discard
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil or melted butter
Directions :
- In a mixing bowl, combine the sourdough starter, flour, salt, and olive oil.
- Mix until a dough forms and knead on a floured surface for a minute.
- Divide the dough into balls and roll each ball into a thin circle.
- Heat a skillet over medium-high heat and cook each tortilla for about 1-2 minutes on each side until lightly browned.
- Serve warm as wraps or with your favorite fillings.
how to serve Easy Sourdough Discard Tortillas
Serve warm. Fill them with beans, cheese, grilled veggies, or meats. They work great as taco shells or for simple wraps. For a hearty filling idea, try using the methods in the beef tacos recipe guide and swap the tortilla.
how to store Easy Sourdough Discard Tortillas
Cool completely before storing. Stack and wrap in plastic or put in an airtight container. Keep in the fridge for up to 4 days. Freeze for up to 2 months; thaw and reheat in a skillet or microwave.
tips to make Easy Sourdough Discard Tortillas
- Keep the dough slightly sticky but easy to handle; add a little flour if too wet.
- Roll thin for soft, foldable tortillas.
- Cook on a hot skillet for quick browning and soft texture.
- Brush with a little oil or butter after cooking for flavor.
- For strong, savory fillings ideas, check simple protein options like chicken hearts easy recipes for inspiration.
variation (if any)
- Add 1/2 teaspoon garlic powder or cumin for a savory twist.
- Use part whole wheat flour for a nutty flavor (start with 1/4 cup whole wheat).
- Make mini tortillas for tacos or larger ones for wraps.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Yes. Active starter works but may make the dough slightly more tangy. Adjust salt to taste.
Q: Do I need to rest the dough?
A: No long rest is needed. A short 5–10 minute rest helps relax the gluten but you can cook right away.
Q: Can I make these gluten-free?
A: Try a gluten-free flour blend, but texture will differ. Add a binder like xanthan gum if your blend needs it.
Q: How many tortillas does this recipe make?
A: About 6 small to medium tortillas, depending on how thin you roll them.
Q: Can I reheat frozen tortillas directly on the skillet?
A: Yes. Heat on low to medium, flipping until warm, or wrap in foil and warm in the oven.
Easy Sourdough Discard Tortillas
Ingredients
Method
- In a mixing bowl, combine the sourdough starter, flour, salt, and olive oil.
- Mix until a dough forms and knead on a floured surface for about 1 minute.
- Divide the dough into balls and roll each ball into a thin circle.
- Heat a skillet over medium-high heat.
- Cook each tortilla for about 1-2 minutes on each side until lightly browned.