These 4 Ingredient Easy Sourdough Discard Tortillas are a simple and fun way to turn your sourdough starter discard into something delicious. With just sourdough starter discard, flour, water, and salt, you get soft, flexible tortillas that have a gentle tang and a lovely chewy texture. They’re perfect for quick meals or snacks and bring a bit of homemade charm to your table without any fuss.
I love how easy these tortillas come together, especially because they use sourdough discard that might otherwise go to waste. It feels good to use every part of your starter, and making these tortillas is a great way to do just that. I usually roll out the dough a little thicker, so they stay nice and soft when warmed up, but you can make them thin for a crispier bite too.
My favorite way to enjoy these tortillas is filled with simple grilled veggies or beans and cheese. They warm up quickly in a hot skillet, and you can stack them up to keep them soft while serving. They’re also wonderful alongside some salsa or guacamole for a light snack. Making tortillas at home with just a few ingredients feels like a little kitchen celebration every time!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the hero ingredient. It adds a mild tang and makes the tortillas soft. You can use unfed discard, but if you don’t have sourdough starter, try a mix of yogurt or buttermilk for a similar effect.
All-Purpose Flour: It gives structure. I like using unbleached flour for better flavor. If you prefer gluten-free, try a blend like rice flour and tapioca, but the texture will change.
Salt: Just a pinch to enhance flavor. Feel free to adjust based on taste.
Water: It binds the dough. You might need a little more or less depending on flour type or humidity. Add gradually for the best dough feel.
How Do You Get Soft, Flexible Tortillas Without Cracking?
The key is kneading and resting the dough to develop gluten and relax it before rolling.
- Knead well: Work the dough until smooth and soft. This helps it stretch without breaking.
- Let it rest: Cover the dough and let it sit for 20-30 minutes. This relaxes the gluten and makes rolling easier.
- Roll gently: Use a light touch and flour your surface and rolling pin to prevent sticking without adding too much dry flour.
- Cook on medium-high: Avoid too low heat, or tortillas may dry out; too high, and they burn before cooking through.
- Keep warm: Stack cooked tortillas wrapped in a towel to stay soft and pliable until serving.
Equipment You’ll Need
- Mixing bowl – to combine and knead the dough easily.
- Rolling pin – helps roll the dough thin and even for perfect tortillas.
- Non-stick skillet or griddle – great for cooking tortillas evenly without sticking.
- Clean kitchen towel – to keep cooked tortillas warm and soft.
- Measuring cups and spoons – to get ingredient amounts just right.
Flavor Variations & Add-Ins
- Mix in some chopped fresh herbs like cilantro or parsley for a fresh twist.
- Add a pinch of cumin or smoked paprika to the dough for warm, earthy notes.
- Try using whole wheat flour instead of all-purpose for a nuttier flavor and more fiber.
- Stir in a little chili powder or garlic powder for a mild spicy or savory boost.
4 Ingredient Easy Sourdough Discard Tortillas
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 ½ cups (180g) all-purpose flour, plus more for rolling
- ¼ teaspoon salt
- 2 tablespoons water (adjust as needed)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-30 minutes to rest the dough. Cooking each tortilla takes just 1-2 minutes per side, so your total time will be around 40-45 minutes from start to finish. It’s quick and perfect for a homemade touch any day.
Step-by-Step Instructions:
1. Mixing and Kneading the Dough:
In a large bowl, combine the sourdough discard, flour, and salt. Mix everything together well. Slowly add the water while kneading until the dough becomes smooth, soft, and slightly tacky but not sticky. If it’s too sticky, add a little more flour; if it’s dry, add a splash of water. Knead until it forms a nice ball.
2. Resting the Dough:
Cover your dough with a clean towel or plastic wrap and let it rest for 20 to 30 minutes. This rest time helps relax the gluten, making the dough easier to roll out into tortillas.
3. Shaping and Cooking the Tortillas:
Divide the rested dough into 8 equal pieces and roll each piece into a ball. Lightly flour your work surface and rolling pin, then roll each ball into a thin, round tortilla roughly 6 to 8 inches across. Heat a dry skillet or griddle over medium-high heat, then cook each tortilla for 1 to 2 minutes on each side until they puff up and develop golden brown spots. Keep cooked tortillas warm wrapped in a clean towel as you finish cooking the rest.
4. Serving Your Tortillas:
Serve your fresh sourdough tortillas warm as wraps, tacos, or alongside your favorite dishes. They’re deliciously soft and have a lovely subtle tang from the sourdough discard. Enjoy!
Can I Use Frozen Sourdough Discard?
Yes! Just thaw the discard in the fridge overnight and bring it to room temperature before using. This helps the dough come together more easily.
How Do I Store Leftover Tortillas?
Keep any leftover tortillas sealed in an airtight container or zip-top bag in the fridge for up to 3 days. Reheat them gently in a dry skillet or microwave wrapped in a damp paper towel to keep them soft.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, cover the dough tightly and refrigerate for up to 24 hours. Let it come to room temperature before rolling and cooking.
What if My Dough is Too Sticky or Dry?
If sticky, add flour a little at a time while kneading. If dry or crumbly, add water by teaspoons until it comes together smoothly. The dough should be soft and pliable but not sticky.
