These 4 Ingredient Easy Sourdough Discard Tortillas are a simple and tasty way to use up that sourdough starter discard. With just flour, sourdough discard, water, and salt, you get soft, flexible tortillas that have a lovely tang and a little chew. They’re perfect for wraps, quesadillas, or just enjoying with butter and a sprinkle of salt.
I love making these tortillas when I have extra starter on hand because they’re so quick and forgiving. I don’t have to worry about perfect rolling or resting times, and they still turn out great. Plus, cooking them on a hot skillet fills the kitchen with a warm, toasty smell that I find really comforting.
My favorite way to serve these tortillas is with simple fillings like refried beans, cheese, and a drizzle of salsa. They’re also fantastic for breakfast with eggs and avocado. Making tortillas at home like this feels special but doesn’t take much effort at all, so I find myself making them again and again.
Key Ingredients & Substitutions
Sourdough starter discard: This is the main ingredient giving the tortillas their subtle tangy flavor. If you don’t have discard, you can try using plain yogurt or buttermilk to add a bit of tang and moisture.
All-purpose flour: This flour provides structure. You can use whole wheat flour for a healthier twist, but the tortillas will be a bit denser. Gluten-free flour blends may work but expect a different texture.
Salt: Just a pinch to enhance flavor. Feel free to adjust depending on your taste or dietary needs.
Water: Hydrates the dough. Add it slowly until the dough feels soft but not sticky. You can substitute with milk for a slightly richer dough.
How can I roll out the tortillas evenly without sticking or tearing?
Rolling out tortillas can be tricky, but here’s how to get thin, even rounds without tearing:
- Lightly dust your work surface and rolling pin with flour to prevent sticking.
- Roll gently from the center outward, turning the dough ball a quarter turn each time to keep it round.
- If the dough resists or tears, let it rest a few more minutes to relax the gluten.
- A silicone baking mat helps rolling and cleanup.
- Don’t worry if some edges are irregular; the tortillas still cook just fine.
Equipment You’ll Need
- Mixing bowl – big enough to mix the dough comfortably without spilling.
- Rolling pin – essential for rolling out thin, even tortillas.
- Non-stick skillet or cast-iron pan – heats evenly and helps get nice golden spots on the tortillas.
- Kitchen towel – to cover the dough while resting and to keep cooked tortillas warm.
- Measuring cups and spoons – for accurate ingredient amounts and better dough consistency.
Flavor Variations & Add-Ins
- Add 1/2 teaspoon garlic powder or smoked paprika to the dough for a mild savory kick.
- Mix in finely chopped fresh herbs like cilantro or parsley for a fresh, vibrant twist.
- Swap water for milk or buttermilk for richer, softer tortillas.
- Fold in a small handful of shredded cheese into the dough for cheesy tortillas perfect for quesadillas.
4 Ingredient Easy Sourdough Discard Tortillas
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour (plus extra for rolling)
- 1/2 teaspoon salt
- 2 tablespoons water (adjust as needed)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus 20-30 minutes resting time for the dough. Cooking each tortilla takes about 30-45 seconds per side, so plan for around 15 minutes total to finish the batch. All in all, under an hour from start to finish!
Step-by-Step Instructions:
1. Mix the Dough:
In a mixing bowl, combine the sourdough starter discard, all-purpose flour, and salt. Mix well until combined. Slowly add the water while mixing to form a soft dough. If it feels too sticky, sprinkle in a little extra flour; if dry, add a splash more water.
2. Knead and Rest:
Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Cover the dough with a clean towel and let it rest for 20-30 minutes. This rest helps relax the dough and makes it easier to roll out.
3. Shape and Cook Tortillas:
Divide the dough into 6-8 equal balls. Roll each ball on a floured surface into a thin circle roughly 6-8 inches wide. Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 30-45 seconds on one side, until bubbles form and light golden spots appear, then flip and cook another 30 seconds.
As you cook, keep finished tortillas warm by wrapping them in a clean kitchen towel. Serve warm with your favorite fillings or toppings, and enjoy your homemade sourdough tortillas!
Can I Use Frozen Sourdough Starter Discard?
Yes! Just make sure to thaw it completely in the fridge overnight and give it a good stir before using. This helps ensure the dough mixes evenly and rolls out smoothly.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly, and store it in the fridge for up to 24 hours. Let it come to room temperature before rolling out and cooking.
How Should I Store Leftover Tortillas?
Store cooked tortillas in an airtight container or zip-top bag at room temperature for up to 2 days, or freeze for longer storage. Reheat on a skillet or microwave wrapped in a damp paper towel.
What If My Tortillas Tear When Rolling?
If your tortillas tear, try resting the dough a little longer to relax the gluten. Also, roll gently and use just enough flour to keep them from sticking but not so much that the dough dries out.
