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Close up of soft sourdough discard dough being cooked in a skillet with toasted air bubbles. (Sourdough Discard Tortillas)

Sourdough Discard Tortillas: Soft, Pliable & Perfectly Charred

These Sourdough Discard Tortillas are the ultimate way to use leftover starter. Soft, pliable, and featuring artisan charred leopard spots, they are perfect for tacos, wraps, or flatbreads with a delicious sourdough tang.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 10 tortillas
Course: Dinner, Lunch, Side Dish
Cuisine: Mexican-American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Tortilla Ingredients
  • 1 cup (240g) Sourdough Discard Unfed starter
  • 2 cups (250g) All-Purpose Flour Plus extra for dusting
  • 1 tsp (6g) Salt
  • 1/4 cup (60ml) Olive Oil Or melted lard
  • 1/4 cup (60ml) Warm Water Adjust as needed

Equipment

  • 1 Cast Iron Skillet Essential for high-heat searing
  • 1 Rolling Pin

Method
 

Make the Dough
  1. In a large bowl, whisk flour and salt. Add sourdough discard, oil, and warm water. Stir until a soft dough forms.
  2. Knead the dough for 3-5 minutes until smooth. Cover and let rest for 30-60 minutes to relax the gluten.
Roll and Cook
  1. Divide dough into 10 pieces. On a flour-dusted surface, roll each into a thin circle with irregular edges.
  2. Place in a hot, dry skillet. Cook for 30-45 seconds until toasted air bubbles appear and charred leopard spots form. Flip and cook for 30 seconds more.
  3. Stack cooked tortillas on a ceramic plate and cover with a towel to keep them soft and pliable.

Notes

Do not overcook or they will become stiff.
Always keep the stack covered while cooking the rest to ensure they steam and stay soft.