The Best Sourdough Tortillas Recipe [Using Sourdough Discard]

Published Categorized as Sourdough Discard Recipes

If you’re an avid sourdough baker, then these sourdough discard tortillas are calling your name. Imparting a wonderful flavor, that pairs well with just about anything, these homemade tortillas will not disappoint. So grab your discard right now and get baking!

Sourdough Tortillas Recipe

What Are Tortillas?

A flour tortilla or wheat tortilla is a type of thin flatbread typically made from corn or wheat flour.

Tortillas are used in burritos, tacos or quesadillas, but they can also be used to scoop up meats in various meat based dishes.

Sourdough Starter or Discard for Sourdough Tortillas?

When making sourdough tortillas, it’s better to use an active and bubbling sourdough starter or discard.

If you are sensitive to gluten, then the sourdough starter may be the best option for you to use in this recipe. The 24 hour fermentation period will allow the bacteria in the sourdough starter to pre-digest the grains, making them easier for your body to process.

Additionally, you could use a gluten-free sourdough starter, but this may take longer than you would have hoped for, meaning that you’d have to create a starter from scratch, and feed it gluten-free flour, before proceeding to bake a gluten-free sourdough bread or tortillas. For this sourdough tortilla recipe, I chose to use my jar of discarded sourdough, for that subtle tangy flavor.

The Best Sourdough Tortillas Recipe [using Sourdough Discard]

How to Make Sourdough Tortillas?

These delicious sourdough tortillas are the perfect outdoor picnic treat. For this recipe you’ll need a sourdough discard, as well as your trusty cast iron skillet to cook them!

Here’s how to make these tasty tortillas:


  • 125g sourdough starter discard
  • 320g warm water
  • 56g olive oil
  • 2 tsp kosher salt
  • ½ tsp baking powder
  • 640g all purpose flour


  1. In the bowl of a stand mixer, combine sourdough starter, water, oil, salt, baking powder, and 4 cups of flour. Use the dough hook to knead for 4-6 minutes, until the dough forms a smooth ball. If the dough is sticky, add a little more flour, until you achieve the appropriate consistency.
  2. Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap and let the dough rest at room temperature for half an hour.
  3. After 30 minutes, remove the dough and divide it into 32 equal pieces (30 grams each).
  4. Use the palms of your hands to roll each piece of dough into a ball, pressing down slightly. Use a little flour to prevent the dough from sticking to the surface.
  5. Cover the dough pieces with a towel and let them rest for 5 minutes.
  6. Grab a rolling pin, and start to roll each tortilla dough into a thin circle. Then heat a cast iron skillet over medium high heat.
  7. Once the pan is hot, add the tortilla, and cook on each side for 30 seconds to one minute.
  8. Lay your cooked tortillas on a baking sheet and let them cool before placing them into an airtight container.

Can You make Sourdough Tortillas With Whole Wheat Flour?

You can certainly make these sourdough discard tortillas with whole wheat flour.

Though I have never attempted to make this recipe using whole wheat only, instead you can include ¾ cup of all-purpose flour, along with ¼ cup whole wheat flour, adding more flour as and when needed.

What to Serve with Sourdough Tortillas?

We’ve talked about what to eat with sourdough bread, but what about sourdough tortillas?

Traditionally, tortillas are served and eaten like any other bread. You can dip these homemade tortillas in your favorite meat based soups.

Or try a few of these ideas below:

  • Replace store bought flour tortillas to make a delicious variety of burritos. Try a breakfast burrito, made with scrambled eggs, onions peppers and lots of shredded cheese.
  • Make a sandwich wrap using deli meat, veggies, and cheese. Or how about a peanut butter and jelly tortilla wrap?
  • Try these tortilla quesadillas. Simply lay your sourdough tortillas on a cookie sheet, topped with veggies, meat and shredded cheese, then secure with another tortilla on top. Bake in a 350 degree oven until the cheese is deliciously gooey. Serve and enjoy!

Can You Freeze Sourdough Tortilla Dough?

Once the dough has proofed, you can freeze your raw tortilla dough for later use. Portion the tortilla dough, and cook as many as you like, before freezing the rest for 1-2 months.

And when you’re ready to make some tortillas again, let them thaw in the refrigerator overnight, then proceed to portion, roll and cook normally.

The Best Sourdough Tortillas Recipe [using Sourdough Discard]

Other Sourdough Recipes

If you love sourdough discard tortillas, you’re going to love these incredible discard recipes. After lots of sourdough bread baking, it’s nice to choose amongst a variety of delicious sourdough baked goods, for a healthy treat that’ll delight your taste buds.

Delicious Tortillas

Create your very own tortillas with this great recipe, for you and your family to enjoy.


How Many Carbs are in a Sourdough Tortilla?

One serving of sourdough tortilla contains 87g carbs.

What Flour is Best for Sourdough Starter?

Any flour that contains a considerable amount of starch is suitable for a sourdough starter, as the microbes feed on the sugars. This includes glutenous flours like spelt, einkorn, rye, and wheat.

What Bread is Used for Tortilla?

A Mexican tortilla is a soft, thin round bread, that is usually made from corn or wheat flour.

How to Make Tortilla Chips

If you have any leftover tortillas, simply slice them into triangles then pour a little olive oil over them, along with your choice of spices (paprika, salt or garlic powder). Bake this in the oven for about 5 minutes until they become golden brown. And there you have it, your very own homemade sourdough tortilla chips!

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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