Sourdough Discard Tortillas

Need another use for discard? Everyone in my house loved these. Some had to tell me multiple times with their mouths full! I am not so good at rolling them flat into a circle, so mine were misshapen but delicious.


125g sourdough starter
320g warm water
56g veg or olive oil
510g (+ up to 125g) flour
2 tsp salt
½ tsp baking powder


You can use a stand mixer with a dough hook for this if you want!

Mix ingredients, including the first 510g of flour, thoroughly. Begin to knead, adding remaining flour slowly until you get a dough that is not sticky but also hasn’t become dried out and hard. You want a pliable ball.

Place dough in a lightly oiled bowl or pan and cover. Set aside in a warm place for about 30-45 minutes. It should rise slightly. 

Divide the dough into ~35g balls. You should get about 30 of them.  Then let them rest for 15 minutes to allow the gluten to relax.

Place your dough ball on a floured surface. Roll each dough ball into a circle about 6-8 inches and about 1/16-1/8″ thick.

I find the rolling difficult, but I’m sure you get better with practice. I also think I probably need a tiny rolling pin! Here is a video of the rolling process:

Or you can do it like this!

Heat a cast iron or non-stick skillet (or 2) or griddle over high medium heat and begin to cook the tortillas, flipping after about a minute until they are *lightly* browned (so they don’t get too hard. 

After each tortilla is done, set it aside on a cookie sheet on your counter or in a previously warmed oven. Try not to layer them or enclose them when they are fresh from frying because the heat will create condensation and they will be damp.

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