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A close-up of a stack of freshly cooked sourdough discard tortillas on a matte ceramic plate, highlighting the rustic, uneven edges and light flour dusting.

Easy Sourdough Discard Tortillas (Soft & Pillowy)

Transform your sourdough discard into the softest, most pliable homemade tortillas! This easy recipe delivers perfectly charred, blistered flatbreads perfect for tacos, wraps, and more. A simple way to get that authentic, rustic texture and flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 tortillas
Course: Bread, Side Dish
Cuisine: American, Mexican-Inspired
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (120g) All-Purpose Flour plus more for dusting
  • 1 cup (240g) Sourdough Discard 100% hydration, unfed
  • 2 tbsp (30ml) Avocado Oil or other neutral oil
  • 1 tsp (6g) Fine Sea Salt
  • 1/2 tsp (2g) Baking Powder
  • 2-4 tbsp (30-60ml) Warm Water as needed

Equipment

  • 1 Large Mixing Bowl
  • 1 Rolling Pin
  • 1 Cast Iron Skillet

Method
 

  1. In a large bowl, whisk together the all-purpose flour, sea salt, and baking powder. Add the sourdough discard and oil. Mix with a fork until a shaggy dough forms, adding warm water 1 tbsp at a time if needed to bring it together.
  2. Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth. Place back in the bowl, cover, and let rest for at least 30 minutes.
  3. Divide the rested dough into 8 equal pieces and roll each into a smooth ball. Keep covered with a towel.
  4. Heat a cast-iron skillet over medium-high heat. On a floured surface, roll one dough ball into a thin, 7-8 inch circle. Place on the hot, dry skillet and cook for 30-60 seconds, until bubbles form. Flip and cook for another 30-60 seconds until you see charred brown spots. Transfer to a plate and cover with a towel. Repeat with the remaining dough.

Notes

Don't Skip the Rest! Resting the dough is the most important step for tortillas that are easy to roll.
Get Your Pan Hot Enough. A screaming-hot, dry pan is the secret to getting the tortillas to puff up and develop those beautiful charred spots.
Roll Them Thin. For a soft, pliable tortilla, you need to roll the dough as thinly as you can without it tearing.
Stack and Cover. As soon as a tortilla comes off the heat, place it in a stack and cover it with a towel. This steaming process is what makes them super soft.