Homemade Sourdough Discard Tortillas

Name: Homemade Sourdough Discard Tortillas
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 8 tortillas
Cuisine: American
Ingredients: 2 cups all purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/2 cup sourdough discard; 1/3 cup warm water; 3 tablespoons olive oil or melted lard

These soft tortillas have the perfect tangy flavor and are so much better than store bought ones.

By Recipes By Nani· 🌍 American· July 18, 2026

recipesbynani.com

Prep

15 minutes

Cook

15 minutes

Total

1 hour

Serves

8 tortillas

I love finding new ways to use up my sourdough discard, and these tortillas are one of my favorite recipes. They come out soft, flexible, and they have that wonderful tangy flavor that only sourdough can provide.

These are fantastic for taco night or even just for a quick snack with some butter. Since they only use a few basic pantry staples, you can whip up a batch whenever you have extra starter sitting on the counter.

🧺 Ingredients

2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup sourdough discard
1/3 cup warm water
3 tablespoons olive oil or melted lard

👩‍🍳Instructions

1
Whisk the flour, salt, and baking powder together in a large mixing bowl.
2
Add the sourdough discard, warm water, and oil to the dry ingredients.
3
Mix until a dough forms, then turn it out onto a floured surface and knead for about 5 minutes until the dough is smooth.
4
Cover the dough with a damp towel and let it rest for 30 minutes to help the gluten relax.
5
Divide the dough into 8 equal pieces and roll each one into a ball.
6
Use a rolling pin to roll each ball into a thin circle on a lightly floured surface.
7
Heat a heavy skillet or cast iron pan over medium high heat.
8
Cook each tortilla for about 1 minute per side until bubbles form and light brown spots appear.

💡 Tips

Keep your cooked tortillas wrapped in a clean kitchen towel while you finish the rest so they stay soft. You can store leftovers in an airtight container for up to three days or freeze them with parchment paper in between for later use.

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