Soft Sourdough Discard Tortilla Recipe

Most homemade tortillas fail because people treat them like flatbread dough instead of a quick, flexible pantry recipe. The goal isn’t “perfect circles,” it’s soft texture, bendability, and zero dryness.

This sourdough discard tortilla recipe fixes all of that without needing fancy techniques or a tortilla press. It’s fast, forgiving, and honestly a great way to use discard without making yet another sad pancake situation.

What Makes This Recipe Shine

The best part about these tortillas is how soft they stay, even after they cool down. A lot of homemade tortillas taste good fresh, then turn into stiff cardboard after 20 minutes, which is honestly rude behavior from a tortilla.

Sourdough discard changes the whole game because it adds tenderness and a slight tang without making the tortillas taste “sour.”

It gives them a more interesting flavor than standard flour tortillas, but still keeps them neutral enough for tacos, wraps, quesadillas, or breakfast burritos.

I also love how flexible this dough is. You don’t have to be super precise, and you don’t need to knead it like you’re training for a boxing match.

The discard helps the dough relax, which makes rolling way easier, especially if you’re not someone who naturally rolls things into perfect circles.

Another thing that makes this recipe shine is how it works with both butter and oil. Butter gives a richer flavor, but oil gives you that classic tortilla softness, especially if you’re making wraps. I’ve tried both, and I honestly pick based on mood, which is probably how most people cook anyway.

These tortillas also reheat beautifully. You can cook a batch, stack them, and warm them later in a pan for a few seconds, and they come right back to life. That makes them perfect for meal prep, especially if you’re trying to stay on track with easy lunches.

And let’s be real, using sourdough discard for something useful like tortillas feels way more satisfying than tossing it or forcing yourself to bake something complicated. This is one of those recipes that actually makes sourdough maintenance feel worth it.

Ingredients You’ll Need

• All-purpose flour (keeps the tortillas soft and flexible, bread flour can make them a little too chewy)
• Sourdough discard (unfed discard works great, room temperature is easier to mix)
• Warm water (not hot, just warm enough to help everything blend smoothly)
• Salt (don’t skip it, tortillas without salt taste like sadness)
• Oil or melted butter (oil gives softer tortillas, butter gives richer flavor)
• Baking powder (optional) (makes them slightly puffier and extra tender)

Step-by-Step Instructions

1. Mix the Dough

Add your flour, salt, and baking powder (if using) into a mixing bowl and stir it around. Dump in your sourdough discard and oil, then start mixing with a spoon or your hands.

Pour in warm water gradually and mix until the dough comes together. You’re looking for a soft dough that feels smooth but not sticky like pancake batter.

If it feels dry and crumbly, add a splash more water. If it feels sticky, dust in a little flour, but don’t go overboard or you’ll end up with stiff tortillas.

2. Knead Just Enough

Turn the dough onto a lightly floured surface and knead it for about 2–3 minutes. You don’t need a long knead session here, just enough to smooth it out and make it elastic.

The dough should feel soft and slightly springy, not tough. If your arms feel like you just did a workout, you kneaded too long.

Once it feels smooth, form it into a ball. Give it a quick pat like you’re proud of it, because you should be.

3. Let the Dough Rest

Cover the dough with a towel or wrap it in plastic wrap. Let it rest for at least 20–30 minutes.

This step matters because it relaxes the gluten and makes rolling the tortillas way easier. Skip the rest and you’ll fight the dough the whole time, and nobody has time for that.

If you want even better flavor, you can rest it longer, even up to a couple hours. It gets softer and easier to handle as it sits.

4. Divide Into Portions

Cut the dough into equal pieces depending on the size you want. For taco tortillas, go with 10–12 pieces, and for larger burrito-style tortillas, go with 6–8.

Roll each piece into a ball and keep them covered while you work. If you leave them exposed, they’ll dry out and develop a crust, which makes rolling harder.

Try to keep the dough balls as even as possible. It helps them cook evenly, and you won’t end up with one tortilla the size of a coaster.

5. Roll Them Out

Lightly flour your surface and rolling pin. Roll each dough ball into a thin circle, aiming for about 7–8 inches for small tortillas or 10 inches for bigger ones.

Don’t stress about perfect circles. As long as it’s thin and even, it’ll cook fine and taste great.

If the dough keeps shrinking back while you roll, it needs another 5 minutes of rest. Gluten can be dramatic like that.

6. Cook in a Hot Pan

Heat a dry skillet or cast iron pan over medium-high heat. Once it’s hot, place a tortilla in the pan and let it cook for about 30–45 seconds.

You’ll see bubbles form and little brown spots show up. Flip it and cook the other side for another 20–40 seconds.

Don’t overcook them or they’ll turn stiff. You want light browning, not crispy cracker vibes.

7. Keep Them Soft After Cooking

As each tortilla finishes, place it into a clean kitchen towel and fold the towel over it. This traps steam and keeps the tortillas soft and flexible.

Stacking them in the towel is the secret move. It’s what makes them feel like real tortillas instead of homemade flatbread.

Once they’re all cooked, let them sit covered for 5–10 minutes. That resting steam finishes the texture and makes them bendy and perfect.

Common Mistakes to Avoid

One of the biggest mistakes is adding too much flour while rolling. People get nervous about sticking, then they turn the dough into a dry mess and wonder why the tortillas feel stiff.

Use just enough flour to prevent sticking, and keep it light. If you’re constantly dusting like you’re baking a cake, you’re doing too much.

Another common mistake is skipping the rest time. The dough needs that break so it stops resisting the rolling pin, and it also improves softness after cooking.

If you rush it, you’ll get thick tortillas that cook unevenly. Thick tortillas aren’t always bad, but they’re not what you want for soft wraps.

Overcooking is another big one. Tortillas cook fast, and the moment you leave them too long, they lose flexibility and turn chewy or crispy around the edges.

You want brown spots, not deep toastiness. If the pan is too hot, you’ll burn the outside before the inside cooks properly.

Also, don’t stack tortillas uncovered after cooking. They’ll dry out fast, and then reheating becomes a whole extra thing you didn’t need in your life.

Finally, don’t expect sourdough discard to behave exactly the same every time. Some discard is thicker, some is watery, and some is super acidic, so you might need to adjust flour or water slightly.

Alternatives & Substitutions

If you want a richer tortilla, use melted butter instead of oil. Butter gives a slightly flaky bite and a more “restaurant-style” flavor, especially if you brown the tortillas lightly.

If you want maximum softness for wraps, stick with oil. Neutral oils like avocado oil or vegetable oil work great, and olive oil is fine too, but it adds a stronger flavor.

You can also swap some of the all-purpose flour for whole wheat flour. I’d keep it at about 25–30% whole wheat though, because too much makes them dense and less flexible.

If you’re trying to make them dairy-free, oil is the obvious choice, and it works perfectly. This recipe is naturally dairy-free as long as you don’t use butter.

Want them extra tender? Add baking powder. It’s optional, but it makes the tortillas puff slightly and gives them a softer texture that feels more like store-bought tortillas.

For a slightly chewier tortilla, you can use bread flour. I don’t personally love it for wraps, but it’s great for tacos where you want the tortilla to hold up to juicy fillings.

You can even add seasonings like garlic powder or cumin if you want flavored tortillas. I usually keep them plain because they go with everything, but flavored tortillas can be fun if you’re doing taco night and feeling fancy.

FAQ

Can I use fed sourdough starter instead of discard?

Yes, you can, but it will change the texture slightly. Fed starter tends to be more airy and active, which can make the tortillas puff a bit more.

Discard is better because it gives flavor without making the dough unpredictable. Still, if you’ve got extra starter and don’t want to waste it, go for it.

Do these tortillas taste sour?

Not really, and that’s the beauty of it. The sourdough discard adds a mild tang, but it stays subtle.

If your discard is super old and very acidic, you might notice more sourness. In that case, a tiny pinch of baking soda can mellow the flavor.

How thin should I roll the tortillas?

Thin enough that you can almost see light through the dough in spots, but not so thin that it tears. A good target is around 1/8 inch or slightly thinner.

If they cook up stiff, they were probably rolled too thick. Thin tortillas stay soft and cook fast, which is exactly what you want.

Can I make the dough ahead of time?

Yes, and honestly it works really well. You can make the dough, cover it, and keep it in the fridge for up to 24 hours.

When you’re ready to roll, let it sit at room temperature for about 30 minutes. Cold dough is harder to roll and tends to fight back.

How do I store leftover tortillas?

Store them in an airtight container or zip bag once they cool completely. They stay good at room temperature for about a day, but I prefer refrigerating them if I’m keeping them longer.

For longer storage, freeze them with parchment paper between each tortilla. That way you can grab one without prying them apart like frozen tiles.

What’s the best way to reheat them?

A hot dry skillet is the best method, hands down. Heat each tortilla for about 10–15 seconds per side and it comes back soft and warm.

Microwaving works too, but it can make them slightly rubbery if you overdo it. If you microwave, cover them with a damp paper towel.

Why are my tortillas stiff after cooking?

Usually it’s one of three things: too much flour, overcooking, or not covering them while they cool. Tortillas need trapped steam to stay soft.

Also, if your dough is too dry, they’ll cook up stiff no matter what. Next time, add a little more water and keep the dough soft and pliable.

Final Thoughts

This soft sourdough discard tortilla recipe is one of those low-effort wins that actually feels like a real kitchen upgrade. You get fresh tortillas, you use up discard, and you don’t need special tools or complicated steps.

Once you make these a couple times, you’ll start eyeballing the dough like a pro and rolling them out without even thinking. And honestly, when you taste a warm homemade tortilla that bends without cracking, it’s hard to go back.