Best Sourdough Discard Tortilla Recipe | Easy Homemade Flatbread
Soft, flexible sourdough discard tortillas with a gentle tang that cook quickly and freeze well. Perfect for tacos, wraps, and quesadillas using simple pantry ingredients.
Ingredients
Ingredients
- 1 cup (240 g) sourdough discard (active or unfed; ~100% hydration)
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1/2 teaspoon fine sea salt
- 2 tablespoons neutral oil (avocado, light olive, or canola)
- 1/3 to 1/2 cup warm water, as needed for a soft, supple dough
- Optional: 1 tablespoon melted butter or extra oil for brushing warm tortillas
Instructions
Instructions
- Whisk the flour and salt in a large bowl, then add the sourdough discard and oil.
- Drizzle in 1/3 cup warm water and mix, adding more water a tablespoon at a time until a soft, slightly tacky dough forms.
- Turn the dough onto a lightly floured surface and knead 2–3 minutes until smooth and supple.
- Cover and rest the dough 20–30 minutes to relax the gluten.
- Divide the dough into 10–12 equal pieces and roll each into a tight ball; keep covered with a damp towel.
- Preheat a cast iron or heavy skillet over medium-high heat for about 5 minutes.
- Lightly flour the counter and rolling pin, then roll each ball very thin (1–2 mm), rotating frequently.
- Lay a tortilla onto the hot skillet and cook 30–45 seconds until bubbles and light brown spots appear.
- Flip and cook another 20–30 seconds; press gently to encourage even puffing if needed and adjust heat as necessary.
- Transfer to a plate lined with a clean towel, cover to keep soft, and brush with butter or oil if desired; repeat with remaining dough.
Notes
Yield: 10–12 medium tortillas (6–7 inches) or 8 large. Use fresh discard for milder tang; older discard gives stronger sourness. Rest longer (up to 1 hour) if dough resists rolling. Store at room temp up to 24 hours, refrigerate 3–4 days, or freeze 2–3 months with parchment between tortillas. Reheat in a hot skillet 15–30 seconds per side or microwave with a damp towel. Variations: swap 25–50% whole wheat, add garlic and herbs, smoked paprika or chili powder, use extra-virgin olive oil and finish with flaky salt, or brush with butter/ghee. For gluten-free, use a 1:1 blend and add 1/4 teaspoon xanthan gum if needed.