Sourdough Discard Tortillas

Prep time: 30 minutes
Rest time: 1-2 hours or up to 24 hours
Cook time: 12 minutes
Total time: 2.5 hours
Yields: 12 tortillas

Description

If you’re anything like me, you love sourdough for all the gut health benefits… But what to do with that ever-growing sourdough discard? Instead of wasting it, why not turn it into something delicious and versatile, like these soft, pillowy Sourdough Discard Tortillas?

These tortillas are buttery, slightly tangy, and perfect for wraps, tacos, or even just dipping into your favourite sauces. Plus, they’re made with simple ingredients and take advantage of your discard to reduce waste — win-win!

Ingredients

100g sourdough starter (discard or active)
210g plain flour
1½ teaspoons fine sea salt
¼ cup (56g) room temperature butter
100g filtered water

Method

Mix dry ingredients & butter: In a large bowl, whisk together the flour and salt. Add the softened butter cut into cubes. Use your hands to pinch and rub the butter into the flour until the mixture looks crumbly.
Add wet ingredients: Stir in the filtered water and your sourdough starter. Wet your hands and mix everything together until you have a shaggy dough.
Knead the dough: Turn the dough out onto a lightly floured surface. Knead it for about 10 minutes until it’s smooth and elastic — this step builds the gluten to give your tortillas a lovely chewy texture.
Rest the dough: Divide the dough into 12 equal pieces. Cover them lightly with a tea towel and let them rest for 1 to 2 hours at room temperature. For an added gut-friendly boost, you can also pop them in the fridge to rest for up to 24 hours — this slower fermentation helps with digestion and flavour!
Roll out your tortillas: On a floured surface, roll each ball out as thin as you can — aim for about an 8-inch diameter.
Cook the tortillas: Heat a dry cast iron frypan or crepe pan on medium-high heat. Let it get hotter than you think you need (this helps create those beautiful charred spots). Place a tortilla in the pan and cook for about 30 seconds on each side, or until it puffs up. I like mine a bit charred, so I often cook for closer to 40 seconds each side.
Enjoy! Stack your tortillas and wrap them in a clean tea towel to keep warm and soft while you cook the rest.

Storage: Store your tortillas in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. When you want to use frozen tortillas, just defrost and warm them up in a hot pan or microwave.