These 4 Ingredient Easy Sourdough Discard Tortillas are a simple and delicious way to use up your sourdough starter discard. With just sourdough discard, flour, water, and a pinch of salt, you can make soft, chewy tortillas that are perfect for wraps, tacos, or just snacking.
I love making these tortillas because they come together quickly, and you don’t need any fancy ingredients. It feels great to use up the discard instead of throwing it away, and the slight tang from the sourdough adds a nice little twist to the flavor. Plus, these tortillas cook up fast on the stove, which means you’ll have fresh, warm tortillas in no time.
My favorite way to enjoy these tortillas is loaded with fresh veggies and a bit of cheese or beans for a quick lunch. They also freeze well, so I often make a batch ahead and save them for busy days. Whether you fill them, roll them, or simply eat them plain, these tortillas are a tasty and easy treat you’ll want to keep making!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe. It adds a mild tang and uses up starter that might otherwise go to waste. If you don’t have discard, try a mix of yogurt or buttermilk for a similar flavor.
All-Purpose Flour: I like using all-purpose for the right texture—soft but sturdy. You can swap with whole wheat flour for more fiber, though the tortillas might be a bit denser.
Water: Just enough to bring the dough together. If you want richer tortillas, try swapping some of the water with milk or unsweetened plant milk.
Salt: Enhances flavor. Feel free to adjust to taste or add a pinch of garlic powder or smoked paprika for variety.
How Do I Get Soft Tortillas That Don’t Tear?
Soft, pliable tortillas come from the dough’s texture and gentle cooking. Here’s what helps:
- Knead the dough a few minutes until smooth and elastic. This builds strength without overworking it.
- Roll gently on a floured surface, keeping tortillas thin but not paper-thin.
- Cook on a hot, dry skillet just until golden spots appear—about 30-45 seconds per side.
- Wrap cooked tortillas in a clean towel to trap steam and keep them soft while you finish the batch.
- If dough feels sticky, add flour a little at a time. If dry, add water sparingly.
These small steps make a big difference, helping you get tortillas that hold together but stay tender and bend easily.
Equipment You’ll Need
- Mixing bowl – big enough to mix the dough comfortably without making a mess.
- Rolling pin – helps you roll out the tortillas thin and even.
- Cast iron skillet or non-stick pan – heats evenly for perfect golden spots without sticking.
- Measuring cups and spoons – for accurate ingredient amounts.
- Kitchen towel – to keep tortillas warm and soft after cooking.
Flavor Variations & Add-Ins
- Add chopped fresh herbs like cilantro or parsley to the dough for a burst of fresh flavor.
- Stir in garlic powder or smoked paprika to the flour for a savory twist that pairs well with grilled fillings.
- Mix in finely grated cheese like cheddar or pepper jack for cheesy tortillas great for quesadillas.
- Swap water for milk or buttermilk to create richer, softer tortillas with a mild tang.
How to Make 4 Ingredient Easy Sourdough Discard Tortillas
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour (plus extra for rolling)
- ¼ teaspoon salt
- 2 tablespoons water (adjust as needed)
How Much Time Will You Need?
Preparing and cooking these tortillas takes about 20 to 25 minutes in total. Mixing and kneading take just a few minutes, then you’ll spend some time rolling out and cooking each tortilla quickly on the stove.
Step-by-Step Instructions:
1. Mixing the Dough:
In a medium bowl, add the sourdough discard, all-purpose flour, and salt. Stir everything together gently to form a rough dough.
2. Adding Water and Kneading:
Slowly add water, one tablespoon at a time, mixing until the dough comes together into a smooth, soft ball that’s not sticky. Lightly flour your work surface and knead the dough for about 2 to 3 minutes until it feels smooth and elastic.
3. Shaping the Tortillas:
Divide the dough into 8 equal parts, and roll each piece into a smooth ball. Sprinkle some flour on your surface, then roll each ball into a thin circle about 6 to 8 inches wide.
4. Cooking the Tortillas:
Heat a dry skillet or griddle over medium-high heat. When hot, place a tortilla in the pan. Cook for 30 to 45 seconds until bubbles start to appear and the bottom shows golden brown spots. Flip and cook the other side for another 30 seconds. Remove from the pan.
5. Keeping Them Soft:
Place each cooked tortilla in a clean kitchen towel to keep warm and soft while you cook the rest. Serve warm with your favorite fillings or dishes!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the refrigerator overnight and bring it to room temperature before mixing. This helps the dough come together smoothly.
What Can I Substitute for All-Purpose Flour?
You can use whole wheat flour for a nuttier flavor and more fiber, but the tortillas may be a bit denser. Gluten-free flour blends might work too, but texture can vary.
How Should I Store Leftover Tortillas?
Store them in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze them between sheets of parchment paper, then thaw and reheat gently on the stove.
Can I Add Flavors or Herbs to the Dough?
Absolutely! Adding garlic powder, chopped fresh herbs, or even a pinch of chili powder can give your tortillas a tasty twist. Just mix them into the dough with the dry ingredients.
