Sourdough Discard Tortilla Recipe (2024)

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This is one of those items that you never think you'll make - but it's really simple and tastes SO much better than running to the store! Homemade Sourdough Discard Tortillas are ready in a pinch!

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This is my sister's go-to recipe. Molly is the sourdough QUEEN and tortilla master. I can't quite manage round tortillas like her...but she throws down round after round one. It must be all the practice!

She swears by only using her rye starter and a fresh ground whole grain, but I've made them with my white/all-purpose starter and white/all-purpose flour and they're just as delicious. Just dont tell her I cheat on her recipe and use white flour. I promise they're just as delicious, even if you can't roll a round tortilla like me.

I often choose to make items that are "easy to pick up" from the store. But I believe my family's health is worth the time it takes to make things like hamburger buns and hot dog buns. It also lets you control ingredients in mixes like ranch dressing and hot chocolate.

Why You Need This Recipe

  • tortillas have a simple ingredient list!
  • the rustic look of rolling them out adds charm to the dinner table.
  • kids can make these from start to finish.

Key Ingredients

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Starter - If you've got sourdough going, you've got discard! You can use the starter at any stage, whether it's doubled or ready to feed.

Flour - See the recipe card for details, but I've used basically any flour in my kitchen with good results.

Fat - Butter, lard, oil, anything in liquid state will work here.

Liquid - Water or milk to pull things together.

How to Make Whole Grain Tortillas

***See recipe card below for precise measurements and instructions.***

Step 1: Combine wet and dry ingredients in separate bowls.

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Step 2: Add wet to dry and stir with a wooden spoon or just your hands.

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Step 3: Let dough rest to ferment for several hours or overnight. Then divide into golf-ball-sized balls.

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Step 4: Roll 'em out as thin as you can! Shape does NOT matter here, friends!

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Step 5: Cook in a cast iron skillet until dry and bubbly. You can use fat or not in the skillet. It depends on the pan, more often than not I use a dry pan.

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Tips and Tricks

  • Not eating right away? Wrap fresh tortillas in a tea towel to rest until cooled.
  • Reheat tortillas quickly in a dry skillet so they fold nicely.
  • If leaving the dough for up to 8 hours, you can leave it on the counter. But for overnight or up to 24 hours, store the dough in the fridge the whole time.


I've literally used just about any flour you can think of. Especially because the dough is resting to ferment it will hydrate nicely if using fresh ground. If you've only got store bought, that's great, too! And my sister loves rye flour, I've used kamut and spelt. Really the sky's the limit here.

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Can I make these vegan?

Absolutely! While traditional tortillas use lard, you can use truly any oil here. And while I always have milk to use up, water works just as well, or any unsweetened plain vegan alternative is great. This means they will work for just about any diet as they can be dairy-free or vegetarian/vegan.

How do I store tortillas?

Wrap them in a lint-free towel immediately after removing from the pan. Once completely cooled, you can then place in a plastic bag or container for storage. If freezing, only freeze in stacks you will thaw all at once because you won't be able to separate them.

What to Serve with Sourdough Tortillas

You can obviously go straight to filling with taco meat, but another great idea is grill some chicken and wrap up with Caesar salad! Of course quesadillas with homemade cheese don't get any better than when the meal is 100% farm-fresh.

Photos by Dante from Shire by the Sea

More Sourdough Discard Recipes

  • Dairy Free Sourdough Discard Pancake Recipe
  • Sourdough Bread Sticks
  • Sourdough Puff Pastry
  • Sourdough Pumpkin Muffins

Hey friends, don't forget to follow me over on Instagram, cause if you like me here, I post there a LOT! I'm also on YouTube with tutorials and Facebook for all sorts of things.

If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate

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Sourdough Discard Tortillas

Kate Schat

Make use of that discard with this versatile tortilla recipe. So many different flour, fat and milk options to make soft tortillas.

4.88 from 31 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Bread

Cuisine Mexican

Servings 12 tortillas

Calories 112 kcal


  • 2 cups flour*
  • pinch of salt
  • 2 tablespoons olive oil, melted lard, or melted butter
  • ½ cup water or milk
  • ½ cup sourdough starter This can be at any stage as long as it has doubled. So it could be nice and doubled, or fallen and ready to discard.


  • Mix flour, salt, and oil/lard together.

  • In a measuring cup, combine starter and water/milk.

  • Combine the wet and dry ingredients and gently knead into a uniform dough.

  • Let sit 6-18 hours; but 12 is best. If you want to push it to 24 hours, leave it in the fridge for the full 24 hours.

  • Divide into golf ball-sized balls, and roll thin as you can.

  • In a cast iron frying pan on medium heat with no oil, cook for 30-60 seconds a side, until there are little brown spots/bubbles.


  • These keep really well! Our preferred method is to wrap in a cotton or linen tea towel right away after they're cooked. When they're cooled, put the whole bundle in a plastic bag.
  • To eat after they're cold, we prefer a refresh in the toaster oven or on a hot skillet.
  • *Any of the following have been tested and work out dandy: all-purpose, soft white wheat, hard red wheat, hard white wheat, khorasan/kamut, red fife, einkorn, or spelt.


Calories: 112kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 4mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 16IUCalcium: 16mgIron: 1mg

Tried this recipe?Let us know how it was!

Sourdough Discard Tortilla Recipe (2024)


What is the best flour for sourdough starter? ›

All-purpose Flour

It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

What happens if I use self rising flour in my sourdough starter? ›

While you can technically make a sourdough starter with self-rising flour, it's not the best choice and is generally not recommended. Self-rising flour contains baking powder and salt, ingredients that can inhibit the growth of the wild yeasts and bacteria needed to produce a healthy sourdough starter.

How long is sourdough discard good for in the fridge? ›

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in.

What flour makes the most sour sourdough starter? ›

Adding whole grain flour: Whole grain flour, particularly whole rye flour (pumpernickel), tends to promote more sour flavor in bread for two reasons. First, the type of sugars available in whole rye (or whole wheat) flour encourage a shift toward acetic acid production.

What is the healthiest flour for sourdough starter? ›

Rye Flour: Rye flour is another popular option for sourdough starters. Naturally rich in amylases, nutrients, and microbes, this cereal flour enables a starter to quickly convert sugars for faster, more efficient fermentation.

How do I know if I killed my sourdough starter? ›

Keep feeding your starter, and you'll see normal activity (bubbles) return in a few days. If your starter has a bit of dark liquid on top, it's not dead! It simply means it's hungry and that it's time to feed it. Unless your starter has a pink or orange hue or is beginning to mold, you probably haven't killed it yet.

What temperature kills sourdough starter? ›

Yeast will die if exposed to temps of 60C or above (140F). It is very likely that your sourdough starter will actually die at temps lower than this. Anything above 120F (50C) would be considered too hot for a sourdough starter and will kill the wild yeast if exposed for long periods.

Will bleached flour ruin sourdough starter? ›

No. There is no residual chlorine left. Bleached flour will in fact give a superior bread product, especially for sourdough.

Is high protein flour better for sourdough starter? ›

You can make sourdough with all-purpose or “plain” flour, but you will get better results with higher protein flours like “bread flour” or “strong flour” which typically have about 12.5% protein. All-purpose flours have about 11% (or lower) protein.

Is bread flour or all-purpose flour better for sourdough? ›

Can You substitute Bread Flour for All Purpose in Sourdough? Yes, but it's not always an even swap. Flour is a like a sponge. And because all purpose flour absorbs less water than bread flour, you'll need to reduce the total amount of water in a recipe that specifically calls for bread flour.

Is Einkorn flour good for sourdough? ›

Yes. While you cannot just use your favorite sourdough bread recipe (or any other sourdough recipe) and convert it to an einkorn version one-for-one, you can easily use einkorn flour for sourdough with a few tweaks. This is because einkorn flour requires less liquid than other flours.

What is 00 flour in USA? ›

So, what is 00 flour? 00 flour is the most finely sifted type of Italian flour, made only from the endosperm. A wheat kernel is made up of three key components – the germ, the bran, and the endosperm.

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