Sourdough Discard Flour Tortillas

My family’s decade-long health journey brought traditional tortillas back into our lives, as journeys can. Mixing up these sourdough discard flour tortillas, rolling them out, then cooking them in a hot cast iron pan stir up so many memories for me. I spent many summer vacations making flour tortillas as a child with my Tia Rita when we visited them in Arizona. While she never made them with a sourdough discard, I think she’d really appreciate the process of making them regardless.

The added gut benefits the sourdough brings to these is a huge win in my opinion. You can make 12 small or 6 large, your choice. There is a learning curve to rolling them out, so you may want to start with a half batch and make 6 smaller ones before diving into making the larger variety and a full recipe. Here’s the best part–they taste the same no matter the shape! Be patient as you learn the best techniques that work for you and most of all have fun!

Sourdough discard flour tortillas are soft, pliable, and packed with a subtle tang that store-bought tortillas simply can’t match. If you’ve been looking for a delicious way to use up that sourdough discard sitting in your fridge, this easy homemade flour tortilla recipe is exactly what you need. Made with just 5 simple ingredients, they come together in under an hour and freeze beautifully for busy weeknights.

Sourdough Discard Tortillas Tips:

Batch Rolling: I typically roll them all out before I start cooking them, albeit if you have the counter space to do so. Because if you make a double batch like I always do and end up with a dozen large tortillas, that does occupy counter space. This does a couple things for you though, which is great. One, it gets them all ready to cook before you warm up that cast iron pan. I used to roll and cook one at a time, but while I was busy rolling out the next one, the one cooking would often burn! The second thing it does for you–while you’re rolling out those tortillas, the first one you roll out gets a bit of a “skin” on it making it easier to handle and get into the pan.

Use that Pastry Brush: Before you start cooking, use a pastry brush to carefully dust any remaining flour off of the tortillas. If you have an excessive amount of flour on the tortillas, this can burn in the hot pan. Not a huge deal, but something to consider.

How we enjoy these!

Fair question and also, the possibilities are endless! I’ll link to a few recipes I’ve made with them but of course, use these like you would any standard, store bought flour tortilla. They’re truly so versatile! Our family fav: GREEN CHILI BURRITOS — or maybe you’d like a copy cat recipe ala Taco Bell Mexican Pizza — an Open Faced Green Chili Burrito, a great way to use up leftover green chili! And there’s of course always the option of a straight up quesadilla, straight forward and so delicious!

If you’re looking for a grain free (paleo/gluten free) tortilla, while not as easy to make larger, my Cassava Flour Tortillas are truly so great! These work so well in my Tomatillo Chicken Enchiladas or very easy to use for a tasty Taco Tuesday!

Ingredients/Brands I use:

I’ve been using Spectrum Organic Vegetable Shortening for several years and have found consistent results with it. While I do know that lard would probably be a great sub, I’ve not found a sustainably sourced brand that works as well for me. My go-to pan for cooking these is my 10″ Lodge Cast Iron skillet. It heats up well, has consistent heat and always cleans up like a breeze. For the kosher salt, I typically use Redmond Real Salt variety. It’s a local brand here and again, performs over and over again perfectly. Aside from that, I’ve had my sourdough starter for over six years and got it from a local class I attended in early 2020. I think finding one locally is the perfect source for this. Ask around, I’m betting a neighbor or acquaintance could help you out there.

Why You’ll Love These Sourdough Discard Flour Tortillas

A brilliant way to use sourdough discard — no waste, all flavor
Just 5 ingredients — pantry staples you likely already have
Soft and pliable — rolls up beautifully for burritos, wraps, and quesadillas
Subtle sourdough tang — far more flavor than anything from a store shelf
Freezer friendly — make a double batch and stock up for up to 3 months
Kid and family approved — a recipe the whole table will reach for

Ingredients for Sourdough Discard Flour Tortillas

This recipe makes 6 large or 12 small tortillas. Here’s what you’ll need:

¼ cup palm oil shortening — Spectrum Organic is a trusted, consistent brand; if it’s “beady,” melt it over low heat and cool completely before using
1½ cups all-purpose flour — plus 1–2 tbsp as needed for dough consistency
1 tsp kosher salt — Redmond Real Salt is a local Utah favorite that performs beautifully every time
3½ oz sourdough discard — about 7½ tbsp, just under ½ cup; unfed discard works great here
3½ oz water — room temperature, about 7½ tbsp, just under ½ cup

How to Make Homemade Sourdough Discard Flour Tortillas

Prep your shortening. If your palm shortening is “beady” in texture, melt it gently in a small pan over low heat. Remove from heat and allow to cool completely. This gives the dough a smoother, more consistent texture.
Mix the dry ingredients. Add the flour and salt to a medium mixing bowl and toss to combine. Add the cooled shortening and work it in using your fingers until you have a coarse crumb mixture. Getting hands-on here ensures everything is evenly incorporated.
Add the wet ingredients. Weigh out the water and sourdough discard into a measuring cup and whisk to combine. Pour into the dry ingredients and mix first with a wooden spoon, then finish by hand — kneading and rolling until you have a soft, smooth dough.
Portion and rest. Divide the dough into balls — 76 grams each for large tortillas, 38 grams for smaller ones. Cover with plastic wrap and rest for about an hour. See the make-ahead tip in the Notes section if you’d like to refrigerate overnight.
Roll out the tortillas. Dust your work surface with flour. Roll out each dough ball as thin as you can, rotating and flipping as you go and adding flour as needed to prevent sticking. The thinner the tortilla, the better the bubbles when cooking. I like to roll them all out before I start cooking (see Tips below).
Dust off excess flour. Use a pastry brush to gently dust excess flour off each tortilla before cooking. Too much flour in the pan can burn.
Heat your pan. Warm a 10” cast iron skillet over medium heat until it’s nice and hot. Do NOT add oil — this would fry the tortillas rather than cook them properly.
Cook the tortillas. Carefully lay a tortilla in the hot pan. Once bubbles start to form, gently press or pop them with a spatula to release steam (careful — that steam is hot!). When you see golden spots, flip and repeat on the other side.
Stack and store. Transfer cooked tortillas to a baking sheet, stacking as you go (up to 6 at a time). Once slightly cooled, place in a zip-top bag. Serve right away or store in the refrigerator. Use within 10 days or freeze for up to 3 months.

Sourdough Discard Flour Tortillas

Recipe by MichelleCourse: Main Dish, Recipes, Side Dish

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

¼ cup Palm Oil Shortening, see above for my favorite brand
1½ cups All Purpose Flour, +1-2 tbsp as needed for consistency
1 tsp kosher salt
3½ oz Sourdough Discard, about 7½ tbsp, just under ½ cup
3½ oz Water, room temperature, about 7½ tbsp, just under ½ cup

Directions

Sometimes palm shortening can be “bead-y”, if so you can add it to a small pan and melt it over low heat. Remove from the heat and allow to cool completely. This will make for a super smooth texture for the tortillas.
Add flour and salt to a medium sized mixing bowl, toss to combine. Add cooled shortening and mix together. You’re looking for a nice mixture of coarse crumbs. I like to use my fingers for this step to make sure I’m getting everything combined really well.
Weigh out the water and sourdough starter mixture in a measuring cup and whisk to combine. Pour into the dry ingredients and mix together initially with a wooden spoon then complete the combining with your hands, rolling/kneading until you have a nice soft dough.
portion my dough into individual balls at this point. For large tortillas, I go with 76 grams and 38 grams for smaller ones. Cover with plastic wrap and let them rest for about an hour. See note below if you want to roll them out the next day!
When ready to roll them out, dust your work surface with additional flour and roll out your tortillas. The thinner the better since this will make sure you have a nice bubbly tortilla as they cook. I typically rotate the dough and flip, adding additional flour as needed, to ensure I end up with a nice round tortilla*. Be sure to check out the “Tortillas Tips” above for a few things I’ve found helpful over the years of making these tortillas.
Heat up your large (mine is 10”) cast iron pan* over medium heat and allow it to come up to temperature so it’s nice and hot. Do NOT add any oil as this would fry your tortillas and not cook them.
When the pan is ready to go, carefully place the tortilla in the pan. Once you see some nice bubbles starting to form (a slight pop with a spatula can release steam as needed) and some golden color spots, carefully flip over to cook the other side repeating the same as needed to release steam.
Place cooked tortilla on a baking sheet and repeat with remaining tortillas, stacking them as you go. I usually stack up to 6 at a time. Once slightly cooled, place them in a plastic bag and serve, making soft tacos, burritos, quesadillas etc right away or store in the refrigerator.
Use within about 10 days or freeze for up to 3 months in a zipper, freezer safe bag.

Notes

1. I’ve never used anything other than a dry cast iron pan, but I would assume you can use a non-stick pan as well.
2. If you’d like to prep the dough one day and roll out the next, simply place the dough balls on a plate or small cutting board. Cover with plastic and place in the refrigerator. When you’re ready to roll them out, remove them from the fridge, allow them to come to room temperature then roll out.
TIP: the steam will be very hot, so as you pop those bubbles, be mindful of where your fingers/arms are!

Frequently Asked Questions

Do sourdough discard tortillas taste sour?

Not noticeably! The sourdough tang is very subtle and adds a depth of flavor rather than an obvious sour taste. These homemade flour tortillas taste far more complex and delicious than anything from a store, but they won’t taste like sourdough bread.

Can I use unfed sourdough discard?

Yes! Unfed sourdough discard works perfectly in this recipe. Since you’re not relying on the discard to leaven the tortillas, it doesn’t need to be active — you’re using it purely for flavor and a little extra binding.

What can I substitute for palm oil shortening?

Lard would likely be an excellent substitute and very traditional for flour tortillas! I’ve personally had the best consistent results with Spectrum Organic Vegetable Shortening, but if you find a sustainably sourced lard you love, it’s worth trying.

Can I make the dough ahead of time?

Absolutely. Portion the dough into balls, place on a plate or small cutting board, cover with plastic wrap and refrigerate overnight. When you’re ready to cook, take them out of the fridge and let them return to room temperature before rolling.

How do I store sourdough flour tortillas?

Store in an airtight zip-top bag in the refrigerator for up to 10 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. They reheat beautifully in a warm dry skillet or wrapped in a damp paper towel in the microwave.

Do I need a cast iron pan?

A cast iron pan is strongly recommended — it heats evenly and holds temperature beautifully, which gives you those perfect golden spots and bubbles. A non-stick pan should also work if that’s what you have on hand.

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