Sourdough Tortillas – Use Starter Discard for Tangy Wraps
Sourdough tortillas are a delicious way to use starter discard and add a subtle tang to your wraps. This sourdough tortilla recipe blends the tang of fermented starter with a soft texture for everyday tacos, wraps, and breakfast rolls.
Sourdough Tortillas (uses discard or active starter)
A tasty way to use sourdough discard — these tortillas pick up a subtle tang that pairs beautifully with savory fillings. Great bridge between your sourdough audience and tortillas.
Servings 9 Tortillas
Equipment
- Mixing bowl
- Rolling pin (or press)
- Skillet or griddle
Ingredients
- 1 cup 240 g active sourdough starter or discard (100% hydration)
- 1½ cups 190 g all-purpose flour
- 2 tbsp neutral oil or melted butter
- ½ tsp fine sea salt
- 1 –2 tbsp warm water if needed
Instructions
- Mix ingredients. In a bowl, stir starter, flour, oil, and salt. If mixture is too dry, add 1 tbsp warm water at a time until it forms a soft dough.
- Knead lightly. Knead 30–60 seconds in the bowl until cohesive.
- Rest. Cover and let rest 10–20 minutes (starter flavor integrates; resting makes rolling easier).
- Divide. Divide into 8–10 balls and flatten.
- Roll/press. Roll or press to ~1/8″ thickness.
- Cook. Cook on preheated skillet 30–60 seconds per side until lightly spotted and cooked through. Keep warm.
Why sourdough tortillas?
Sourdough adds flavor depth and a pleasant tang that complements smoky, savory fillings. Using discard is low-waste and gives your starter a new form outside of bread.
Technique & tips
- Starter hydration matters. The recipe assumes 100% hydration (equal parts flour and water). If your starter is thicker or thinner, adjust the flour/water slightly.
- Rest but don’t over-ferment. A short rest (10–20 minutes) helps dough relax and integrate flavors. Avoid long fermentation that makes the dough sour and sticky.
- Keep rolling light. Sourdough dough can be sticky — use minimal flour dusting and gentle pressure when rolling.
Troubleshooting
- Sticky dough: Add 1 tsp flour at a time during handling; avoid adding too much or tortillas will toughen.
- Too tangy: Use discard instead of active starter, or reduce proportion of starter.
- Tears while cooking: Ensure even thickness and use a hot skillet to seal edges quickly.
Storage & uses
- Store wrapped for 1–2 days at room temp, or refrigerate up to 3–4 days.
- These tortillas make terrific breakfast wraps and pair excellently with roasted vegetables or smoky meats.
Flavor pairings & serving ideas
- Try with pulled pork and pickled red onions for contrast.
- Use for grilled vegetable wraps with avocado crema.
- Make a breakfast quesadilla with cheddar and caramelized onions.
Variations
- Add herbs or spices (chili powder, lime zest) to the dough for a flavor boost.
- Blend part whole wheat flour for a nuttier bite.