These 4 Ingredient Easy Sourdough Discard Tortillas are simple, soft, and full of just the right amount of tang from the sourdough discard. With only flour, sourdough discard, water, and a little salt, these tortillas come together quickly and taste fantastic. They have a nice chew and a warm, homemade feel that’s hard to beat.
I love making these tortillas when I have extra sourdough discard sitting around because it’s such a great way to use it up without wasting anything. Plus, they’re really fun to cook on the stove, and you can see them puff up just a little as they cook—that always feels like a little victory in the kitchen. I find that rolling them out gently and cooking them on a hot pan makes all the difference in texture.
These tortillas are perfect for wrapping up tacos, quesadillas, or even just dipping into your favorite salsa or guacamole. I like to make a batch on the weekend so we have fresh tortillas ready all week long; they freeze really well too, which is great for busy days. If you’ve never made tortillas from scratch before, this recipe is a wonderful place to start because it’s quick and uses so few ingredients.
Key Ingredients & Substitutions
Sourdough discard: This ingredient adds a nice tangy flavor and helps keep the tortillas soft. You can use either fed or unfed discard. If you don’t have discard, a mix of yogurt or buttermilk can add a similar tang.
All-purpose flour: This is the base for your tortillas. You can swap in whole wheat flour for a nuttier taste, but the texture will be a bit denser.
Salt: Just a little to enhance the flavors. You can reduce it if watching sodium intake.
Water: Key for bringing the dough together. Add it slowly to avoid a sticky dough. You can replace some water with milk for a softer tortilla.
How Do You Get Soft Yet Thin Tortillas That Don’t Tear When Rolling?
Rolling tortillas thin can be tricky since the dough may stick or tear. Here’s what helps me:
- Flour your surface and rolling pin generously to prevent sticking.
- Roll gently from the center outwards, turning the dough ball often to keep a round shape.
- If the dough is elastic and springs back, rest it under a damp towel for 10 minutes before rolling again. This relaxes the gluten.
- Keep the dough balls similar in size so all tortillas cook evenly.
- Cooking on medium-high heat ensures quick cooking, helping tortillas puff without drying out.
Equipment You’ll Need
- Mixing bowl – perfect for combining your sourdough discard with flour and water easily.
- Rolling pin – helps you roll the dough thin and even for soft tortillas.
- Cast iron skillet or nonstick pan – heats evenly for those nice golden spots and slight puffing.
- Spatula or tongs – easy to flip the tortillas without tearing.
- Clean kitchen towel – keeps cooked tortillas warm and soft by wrapping them gently.
Flavor Variations & Add-Ins
- Add minced garlic or fresh herbs like chopped cilantro into the dough for extra flavor.
- Mix in some ground cumin or smoked paprika to give a warm, earthy spice twist.
- Swap half the all-purpose flour for cornmeal for a slightly grainy texture and a hint of corn taste.
- Stir in shredded cheese like cheddar or Monterey Jack for quick cheesy tortillas, great for quesadillas.
4 Ingredient Easy Sourdough Discard Tortillas
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed or fed)
- 2 cups all-purpose flour (plus more for dusting)
- ½ teaspoon salt
- ½ cup water (adjust as needed)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time from mixing to cooking. Once the dough is made, you’ll roll and cook the tortillas quickly, so it’s perfect for a fast, homemade flatbread option.
Step-by-Step Instructions:
1. Mix the Dough:
In a mixing bowl, combine the sourdough discard, all-purpose flour, and salt. Stir together well. Slowly pour in the water while mixing until a rough dough forms.
2. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 5 minutes until it becomes smooth and elastic. Add a little more flour if it’s too sticky to handle comfortably.
3. Shape the Tortillas:
Divide the dough into 8 equal pieces and roll each into a ball. Dust your work surface with flour to prevent sticking, then use a rolling pin to flatten each ball into a thin circle about 6-8 inches wide.
4. Cook the Tortillas:
Heat a dry skillet or griddle over medium-high heat. Once hot, place a tortilla in the pan and cook for 1-2 minutes on each side. You’ll know it’s done when you see brown spots and the tortilla starts to puff slightly. Remove from heat and stack cooked tortillas in a clean kitchen towel to keep warm.
5. Serve & Enjoy:
Serve these tortillas warm as a wrap for tacos, quesadillas, or simply with your favorite dips. They are soft, flavorful, and a perfect way to use up sourdough discard!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw the discard completely in the fridge overnight before using. Give it a good stir to reincorporate any liquid before mixing the dough.
How Should I Store Leftover Tortillas?
Store leftover tortillas in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze them with parchment between each tortilla to prevent sticking, then thaw and warm before serving.
Can I Substitute the Flour?
You can try using whole wheat flour or a gluten-free blend, but the texture might be a bit different — expect denser or crumblier tortillas. Adjust water as needed to get a soft dough.
Why Are My Tortillas Not Puffing Up?
Puffing happens when moisture turns to steam inside the tortilla. Make sure your pan is hot enough and the dough is rolled thin but not too thin or dry. Also, try flipping only once during cooking to encourage puffing.