Sourdough Discard Tortillas
These sourdough discard tortillas are a simple and delicious way to use up your leftover starter.
Have you ever taken a close look at the ingredient list on a package of flour tortillas? More often than not, it is filled with hard-to-pronounce additives, preservatives, stabilizers, and artificial flavor enhancers. Even tortillas labeled “whole wheat” can be made with heavily processed flours, added sugars, and inflammatory oils. In a world where so many of us are trying to eat more cleanly and sustainably, it can be hard to feel good about buying store-bought tortillas.
By using leftover sourdough bread, you are not only reducing food waste, but also creating something healthier and far more flavorful. The best part is that you are in complete control of what goes into your food.
If you keep a sourdough starter at home, you already know that regular feedings naturally leave you with some discard. Instead of throwing it away, why not turn it into something truly useful? Sourdough discard is the perfect ingredient for making soft, homemade tortillas without unnecessary additives or preservatives. It is a simple and satisfying way to create clean, wholesome flatbreads that work for any time of day — whether filled with eggs for breakfast, wrapped around a fresh lunch, or served alongside dinner.
If you are new to sourdough, do not worry — I can help you get started. My recipe will guide you through making your own sourdough starter from scratch, step by step. And if you already have your starter going and are ready to bake your first loaf, I also share a detailed homemade sourdough bread recipe that walks you through every stage of the process.
Sourdough discard tortillas are incredibly versatile and can be used in so many delicious ways. They are perfect for tacos and wraps, adding a flavorful twist to your favorite fillings such as grilled vegetables, chicken, or beef. You can also use them as a base for fajitas, layering them with cheese, beans, and salsa.
Why is Sourdough better?
Easy to digest
The natural combination of bacteria and wild yeast begins breaking down the starches in the grains long before the dough reaches your stomach. Much of the work is already done before you even take a bite, making sourdough much gentler on your digestive system.
Provides Beneficial Bacteria
Sourdough is fermented in a way that encourages the growth of beneficial bacteria. These naturally occurring microbes not only help develop flavor, but can also support a healthier gut when you consume it.
Rich in nutrients
Sourdough products are packed with nutrients, including complex carbohydrates, protein, fiber, and essential minerals like iron and potassium, as well as vitamins such as folate and B vitamins. Thanks to the fermentation process, these nutrients are often more accessible to the body. Despite being satisfying and nourishing, sourdough is not excessively high in calories.
Distinctive flavor
Sourdough products have a unique, complex flavor that sets them apart. The natural fermentation gives them a slightly tangy, rich taste that makes every bite more interesting and delicious.
Ingredients:
Makes 4 medium sourdough discard tortillas
- 1/2 cup sourdough discard
- 3/4 cup finely ground corn flour (not coarse cornmeal)
- 1 1/2 cups all-purpose flour
- 2 tablespoons olive oil
- 2/3 cup full-fat sour cream
- 1 teaspoon sea salt
Instruction:
Mix all the ingredients together until a soft, smooth dough forms. It should be easy to handle and shape, but not sticky.
Divide the dough into 4 equal portions and shape them into balls.
Roll the dough out thinly, then place it into a hot, dry skillet. Lightly brush the top with a little oil — there is no need to oil the other side.
Cook for 2 to 3 minutes, until golden brown spots begin to appear, then flip and cook for another 1 to 2 minutes.
I filled mine with leftover chili beans, sour cream, lettuce, and a fried egg.
How to store leftovers?
Leftover sourdough tortillas can be wrapped in foil or stored in an airtight container for up to 4 days at room temperature. For longer storage, keep them in the refrigerator for up to one week.
Sourdough Discard Tortilla Recipe
Course: FlatbreadCuisine: Mexican-inspiredDifficulty: Easy4
servings30
minutes5
minutes400
kcalIngredients
1/2 cup sourdough discard
3/4 cup finely ground corn flour (not coarse cornmeal)
1 1/2 cups all-purpose flour
2 tablespoons olive oil
2/3 cup full-fat sour cream
1 teaspoon sea salt
Directions
- Mix all the ingredients together until a soft, smooth dough forms. It should be easy to handle and shape, but not sticky.
- Divide the dough into 4 equal portions and shape them into balls.
- Roll the dough out thinly, then place it into a hot, dry skillet. Lightly brush the top with a little oil — there is no need to oil the other side.
- Cook for 2 to 3 minutes, until golden brown spots begin to appear, then flip and cook for another 1 to 2 minutes.
- I filled mine with leftover chili beans, sour cream, lettuce, and a fried egg.
Notes
- Adjust flour if needed
If the dough feels sticky, add a little more flour. If it is too dry, add a teaspoon of water or sour cream. - Roll them as thin as possible
Thin tortillas will be softer and more flexible after cooking. - Use a hot skillet
Make sure your pan is properly heated before adding the tortilla — this helps create those beautiful golden brown spots. - Do not overcook
Cooking them too long can dry them out. You are looking for light golden spots, not a crispy texture.
I hope you enjoyed this recipe and will give it a try in your own kitchen. If you do, please leave a comment and share your experience — it really means a lot to me and helps support my work.
