Sourdough Discard Tortillas
Soft, chewy, and subtly tangy — these sourdough discard tortillas come together quickly and elevate any meal with their rustic character.
At a Glance
Loaf Style: Skillet-cooked flatbread
Skill Level: Beginner
Total Time: ~1½ hours (including rest)
Prep Time: ~20 minutes
Yield: 8 medium tortillas
Hydration: N/A
Cook Temp: Medium-high skillet
Baking Vessel: Cast iron or non-stick skillet
Ingredients
250g all-purpose flour
150g sourdough discard (unfed)
40g neutral oil (e.g., avocado or vegetable oil)
5g (1 tsp) fine sea salt
60–80g warm water (adjust to consistency)
Instructions
Mix the Dough
1. In a mixing bowl, combine flour, salt, discard, and oil.
2. Add warm water gradually and mix until a soft, smooth dough forms — slightly tacky but not sticky.
3. Knead gently for 2–3 minutes, then cover and let rest for 45–60 minutes at room temperature.
Divide and Roll
4. Divide dough into 8 equal pieces and shape into balls.
5. On a floured surface, roll each ball into a thin circle (~6–7 inches wide). Keep the rest covered as you work.
Cook the Tortillas
6. Heat a dry skillet over medium-high heat until hot.
7. Place a rolled tortilla into the pan. Cook for 30–45 seconds, or until bubbles form and the underside develops golden brown spots.
8. Flip and cook the second side for 20–30 seconds.
9. Stack cooked tortillas in a clean kitchen towel to keep warm and soft.
Visual Cues
Surface should show golden, toasty spots with slight bubbling during cooking.
Texture should be tender and flexible — easily foldable even when cooled.
Why This Works
Sourdough discard enriches the dough with mild tang and flexibility, while the oil helps keep each tortilla soft and pliable. Once you’ve tried these, store-bought tortillas just won’t compare.
