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Hand-pressed Sourdough Discard Tortillas showing charred heat bubbles and irregular soft edges in a cast iron setting.

Sourdough Discard Tortillas: The Ultimate Flexible Homemade Flatbread

Soft, flexible Sourdough Discard Tortillas featuring authentic golden-brown char marks and charred heat bubbles. These artisan hand-pressed wraps are the perfect way to use your sourdough starter discard for tacos or gyros.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 tortillas
Course: Dinner, Lunch, Side Dish
Cuisine: American, Mexican-Inspired
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Tortilla Ingredients
  • 2 cups All-Purpose Flour Plus extra for dusting (250g)
  • 1/2 cup Sourdough Discard Unfed starter (125g)
  • 1/2 cup Warm Water Approx 100°F (120ml)
  • 1/4 cup Cooking Oil Or melted butter (60ml)
  • 1 teaspoon Fine Sea Salt (6g)

Equipment

  • 1 Cast Iron Skillet Essential for high heat and char marks.
  • 1 Rolling Pin For achieving thin, even circles.
  • 1 Linen Kitchen Towel To steam and soften the tortillas after cooking.

Method
 

Mix and Knead
  1. Whisk flour and salt in a large bowl. Add sourdough discard, warm water, and oil.
  2. Knead dough on a lightly floured surface for 3-5 minutes until smooth and elastic.
Rest and Roll
  1. Cover dough and let rest for 30 minutes to relax the gluten.
  2. Divide into 8 balls. Roll each into a 10-inch circle on a flour-dusted surface.
Cook
  1. Heat a dry cast iron skillet over medium-high. Cook each tortilla for 30-45 seconds until charred bubbles form.
  2. Stack cooked tortillas in a linen towel to keep them flexible and soft.

Notes

Ensure the skillet is very hot before adding the dough to get the best bubbles.
Use a neutral-toned linen towel to steam the tortillas; this is the secret to flexibility.