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Handmade Sourdough Discard Tortillas with golden-brown charred spots and rustic edges on a wooden surface.

Sourdough Discard Tortillas: The Ultimate Soft and Pliable Flatbread Recipe

Transform your sourdough discard into soft, pliable tortillas with characteristic charred leopard spots. This zero-waste recipe creates rustic, handmade flatbreads perfect for street tacos, wraps, or dipping into your favorite Mediterranean salads.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 tortillas
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Tortilla Dough
  • 2 cups All-purpose flour 250g, plus extra for dusting
  • 1 cup Sourdough discard 240g, room temperature
  • 1/4 cup Neutral oil 60ml, or melted lard
  • 1/4 cup Warm water 60ml, 110°F/43°C
  • 1 tsp Fine sea salt 5g
  • 1/2 tsp Baking powder 2.5g

Equipment

  • 1 Cast Iron Skillet Essential for high-heat searing.
  • 1 Rolling Pin For achieving thin, irregular circles.
  • 1 Kitchen Scale To ensure uniform sizing.

Method
 

Mix and Knead
  1. Whisk dry ingredients in a large bowl. Add discard, oil, and water. Stir until a shaggy dough forms.
  2. Knead on a floured surface for 5-7 minutes until smooth and elastic.
Rest and Roll
  1. Cover dough with a towel and let rest for 30-60 minutes to relax the gluten.
  2. Divide into 12 equal balls (approx 50g each).
  3. Roll balls into thin 8-inch circles with a light dusting of flour for a matte finish.
Sear
  1. Cook in a dry hot cast iron skillet for 30-45 seconds per side until golden-brown leopard spots appear.
  2. Immediately stack in a clean towel to steam and soften.

Notes

Ensure your cast iron is preheated thoroughly for the best spotting.
Always keep cooked tortillas covered in a towel to maintain pliability.