These 4 Ingredient Easy Sourdough Discard Tortillas are a simple and tasty way to use up your sourdough discard. They have a soft, slightly tangy flavor from the sourdough and a nice chewy texture that makes them perfect for wraps, tacos, or just eating warm with some butter. The best part is that you only need four basic ingredients to make them, so there’s no fuss or special equipment required.
I love making these tortillas when I have some sourdough discard left over from baking bread. It feels great to reduce waste while making something delicious at the same time. They come together quickly, and I like to cook them on a hot skillet until they get those pretty brown spots and puff up a bit. It’s fun to watch them cook and even more fun to eat them fresh off the pan.
One of my favorite ways to enjoy these tortillas is by filling them with grilled veggies, cheese, or even scrambled eggs for a quick and satisfying meal. They’re also wonderful dipped in salsa or guacamole. If you’re short on time but want a homemade touch, these tortillas are a perfect choice that’ll brighten up any meal without adding extra hassle.
Key Ingredients & Substitutions
Sourdough discard: This is the star ingredient, giving your tortillas a subtle tang and softness. You can use either fed or unfed discard. If you don’t have sourdough discard, plain yogurt or buttermilk can add moisture and a bit of tang, but the flavor will be different.
All-purpose flour: This provides structure and chewiness. For a gluten-free version, try a gluten-free baking blend, but add xanthan gum or similar binder to help hold the dough.
Oil: Olive oil adds a nice flavor, but vegetable or canola oil work too. This keeps the tortillas soft and easy to roll.
Salt: Just a small amount to enhance flavor; you can adjust to taste or leave it out for a more neutral base.
How Can I Roll Out Thin Tortillas Without Tearing?
Rolling out tortillas is key to their texture. Here’s how to get thin, flexible rounds without ripping:
- Lightly flour your work surface and rolling pin to prevent sticking.
- Roll the dough ball from the center outward, turning it 90 degrees every few rolls to keep a round shape.
- Don’t press too hard; gentle, even pressure works best to stretch the dough without tearing.
- If the dough resists or springs back, let it rest for a few minutes, covered, to relax the gluten.
- Keep extra flour nearby but use sparingly—too much flour makes tortillas dry and stiff.
With a little practice, you’ll get even, thin tortillas that puff up nicely when cooking.
Equipment You’ll Need
- Mixing bowl – big enough to combine ingredients comfortably without mess.
- Rolling pin – helps you roll the dough thin and even for perfect tortillas.
- Nonstick skillet or cast iron pan – heats evenly and gives those classic golden tortilla spots.
- Spatula or tongs – easy to flip tortillas without tearing.
- Clean kitchen towel – keeps cooked tortillas warm and soft while you finish the batch.
Flavor Variations & Add-Ins
- Add a pinch of ground cumin or smoked paprika to the dough for a mild earthy or smoky flavor that pairs well with grilled fillings.
- Mix in finely chopped fresh herbs like cilantro or chopped green onions for a fresh twist.
- Swap some all-purpose flour for whole wheat flour to add a nutty flavor and extra nutrition.
- Try adding a tablespoon of finely grated cheese like Parmesan to the dough for a cheesy hint that makes these extra tasty.
How to Make 4 Ingredient Easy Sourdough Discard Tortillas
Ingredients You’ll Need:
Tortilla Dough:
- 3/4 cup sourdough discard (unfed or fed)
- 1 cup all-purpose flour (plus extra for rolling)
- 2 tablespoons olive oil or vegetable oil
- 1/2 teaspoon salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook, for a total of about 25 minutes. It’s a quick way to make fresh, soft tortillas with minimal effort.
Step-by-Step Instructions:
1. Mix the Dough:
In a medium bowl, combine the sourdough discard, flour, olive oil, and salt. Stir until a rough dough forms.
2. Knead the Dough:
Turn the dough onto a lightly floured surface. Knead it gently for about 2 minutes, until it’s smooth and elastic. If the dough is sticky, sprinkle a little more flour, a tablespoon at a time, until it feels easier to handle.
3. Shape the Dough Balls:
Divide the dough into 6 equal pieces. Roll each piece into a small ball with your hands.
4. Roll Out the Tortillas:
Lightly flour your surface and rolling pin. Roll each dough ball into a thin circle about 1/8-inch thick. Use extra flour if needed to prevent sticking.
5. Cook the Tortillas:
Heat a dry skillet or griddle over medium-high heat. Place one tortilla on the hot pan. Cook it until bubbles form and the bottom has golden brown spots, about 1-2 minutes. Flip and cook the other side for another 1-2 minutes.
6. Keep Tortillas Warm:
Remove the cooked tortilla and wrap it in a clean kitchen towel to keep warm and soft. Repeat with the remaining dough balls.
7. Serve and Store:
Enjoy your tortillas warm as wraps, tacos, or with your favorite dishes. Store leftovers wrapped tightly in foil or an airtight container. Reheat gently in a skillet before serving.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and give it a good stir before using. This helps the discard mix smoothly into the dough.
Can I Substitute All-Purpose Flour with Whole Wheat Flour?
Absolutely! You can swap all-purpose flour for whole wheat flour for a nuttier flavor and more fiber. The tortillas may be slightly denser, so you might need a little extra water or oil to keep the dough soft.
How Should I Store Leftover Tortillas?
Wrap leftovers tightly in foil or place in an airtight container, then refrigerate. They keep well for 2-3 days. Reheat in a hot dry skillet for best texture.
Can These Tortillas Be Frozen?
Yes, you can freeze cooked tortillas. Separate each tortilla with parchment paper and place them in a freezer bag. Thaw in the fridge overnight and reheat on a skillet before using.
