Soft Sourdough Tortillas (No Commercial Yeast)

If you’re a sourdough enthusiast, you know the joy of a bubbly, active starter.

But what about all that discard? Instead of tossing it, transform it into something truly delicious and practical for everyday meals: soft sourdough tortillas. This recipe is a fantastic way to use up your unfed sourdough starter, turning what might otherwise be waste into a versatile staple.

These tortillas are incredibly simple to make, requiring just a few common ingredients and no commercial yeast. They’re perfect for busy weeknights, offering a healthier, homemade alternative to store-bought options. Get ready to elevate your taco nights, quesadillas, and wraps with these wonderfully pliable and flavorful tortillas.

Soft Sourdough Tortillas (Discard Recipe)

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• Total Time: 1 hour 5 minutes
• Yield: 12-16 tortillas 1x

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Description

Transform your unfed sourdough starter discard into wonderfully soft, pliable, and flavorful tortillas. This easy recipe uses simple ingredients and is perfect for tacos, quesadillas, wraps, and more, offering a healthier homemade alternative to store-bought options.

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Ingredients

Scale 1x2x3x

1 cup unfed sourdough starter discard (100% hydration)

2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup olive oil or melted butter

1/2 cup warm water (plus more if needed)

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Instructions

1. 1. Combine the Wet Ingredients: In a large mixing bowl, combine your unfed sourdough starter discard, olive oil (or melted butter), and warm water. Whisk them together until they are well combined and relatively smooth. The mixture might still have some small lumps from the starter, which is perfectly fine.

2. 2. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Start by mixing with a spoon or spatula until a shaggy dough forms.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. It should feel soft and spring back when gently poked. If the dough is too sticky, add a tiny bit more flour; if it’s too dry, add a teaspoon of water at a time.

4. 4. Rest the Dough: Form the dough into a ball, place it back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll out.

5. 5. Portion and Roll: Divide the rested dough into 12-16 equal pieces, depending on your desired tortilla size. Roll each piece into a small ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin circle, about 6-8 inches in diameter. Aim for an even thickness to ensure uniform cooking.

6. 6. Cook the Tortillas: Heat a dry cast iron skillet or non-stick pan over medium-high heat. Once hot, place one tortilla in the pan. Cook for about 30-60 seconds per side, or until golden-brown spots appear and the tortilla puffs up slightly. Flip and cook the other side.

7. 7. Keep Them Warm: As each tortilla finishes cooking, transfer it to a plate and cover it with a clean kitchen towel to keep it warm and soft. This also helps them steam slightly, enhancing their pliability.

8. 8. Serve Immediately: Enjoy your fresh, soft sourdough tortillas right away with your favorite fillings!

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Category: main dish
• Method: pan-fried
• Cuisine: mexican

Nutrition

• Serving Size: 1 tortilla

Keywords: sourdough, tortillas, discard, easy, homemade, wraps, tacos, mexican, flatbread, quick

What You’ll Love About This Quick And Easy Recipe

This recipe is a game-changer for anyone looking to incorporate more homemade goodness into their diet without a lot of fuss. It’s ideal for home cooks who appreciate the subtle tang and chew that sourdough brings, but don’t want to commit to a lengthy bread-making process. If you maintain a sourdough starter, this is your new go-to for using up that discard in a way that feels productive and delicious. It’s also perfect for families, as the tortillas are soft, mild, and incredibly versatile for everything from breakfast burritos to quick lunch wraps. You can serve them alongside almost any meal that calls for a flatbread, adding a touch of homemade charm and a boost of flavor.

Everything You Need To Make This Recipe Without Stress

Making these sourdough tortillas requires only a handful of basic pantry items. You won’t need any special equipment beyond a rolling pin and a good skillet. The beauty of this recipe lies in its simplicity and the fact that it repurposes an ingredient you already have on hand if you’re a sourdough baker.

INGREDIENTS:

• 1 cup unfed sourdough starter discard (100% hydration)
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup olive oil or melted butter
• 1/2 cup warm water (plus more if needed)

For substitutions, you can easily swap all-purpose flour for a 1:1 gluten-free flour blend, though the texture might vary slightly. If you don’t have olive oil, any neutral-flavored oil like vegetable or canola oil will work, or you can use melted unsalted butter for a richer flavor. The key is to use unfed sourdough starter discard that is at room temperature for the best results.

Time Needed From Start To Finish

This recipe is designed for efficiency, making it perfect for a weeknight dinner or a quick weekend project. The hands-on time is minimal, and the brief resting period allows the dough to become more pliable and easier to work with.

• Prep Time: 15 minutes
• Resting Time: 30 minutes
• Cook Time: 15-20 minutes
• Total Time: Approximately 1 hour to 1 hour 5 minutes

How To Make It Step By Step With Visual Cues

Making these tortillas is a straightforward process. The dough is forgiving, and the cooking method is quick. Pay attention to the texture of the dough and the appearance of the tortillas as they cook for the best outcome.

1. Combine the Wet Ingredients: In a large mixing bowl, combine your unfed sourdough starter discard, olive oil (or melted butter), and warm water. Whisk them together until they are well combined and relatively smooth. The mixture might still have some small lumps from the starter, which is perfectly fine.
2. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Start by mixing with a spoon or spatula until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. It should feel soft and spring back when gently poked. If the dough is too sticky, add a tiny bit more flour; if it’s too dry, add a teaspoon of water at a time.
4. Rest the Dough: Form the dough into a ball, place it back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll out.
5. Portion and Roll: Divide the rested dough into 12-16 equal pieces, depending on your desired tortilla size. Roll each piece into a small ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin circle, about 6-8 inches in diameter. Aim for an even thickness to ensure uniform cooking.
6. Cook the Tortillas: Heat a dry cast iron skillet or non-stick pan over medium-high heat. Once hot, place one tortilla in the pan. Cook for about 30-60 seconds per side, or until golden-brown spots appear and the tortilla puffs up slightly. Flip and cook the other side.
7. Keep Them Warm: As each tortilla finishes cooking, transfer it to a plate and cover it with a clean kitchen towel to keep it warm and soft. This also helps them steam slightly, enhancing their pliability.
8. Serve Immediately: Enjoy your fresh, soft sourdough tortillas right away with your favorite fillings!

Easy Variations And Serving Ideas That Fit Real Life

These sourdough tortillas are incredibly versatile and can be adapted to fit almost any meal or preference.

• Kid-Friendly Fun: Let kids help roll out the dough (it’s very forgiving!). Serve mini tortillas with mild cheese for quesadillas, or with sliced ham and a little honey mustard for roll-ups. They’re also great for dipping into hummus or guacamole.
• Flavor Swaps: For a different flavor profile, try adding a pinch of garlic powder, onion powder, or a teaspoon of dried herbs like oregano or cumin to the flour mixture. For a slightly spicy kick, a dash of chili powder works wonders.
• Party Platter: Cut cooked tortillas into wedges, brush lightly with olive oil, sprinkle with salt and a little chili powder, then bake or air fry until crispy for homemade tortilla chips. Serve with fresh salsa, queso, or a layered dip.
• Breakfast Boost: Use them for breakfast burritos filled with scrambled eggs, cheese, and your favorite breakfast meats or veggies.
• Lunchtime Wraps: Pack them with deli meat, lettuce, tomato, and a spread for a quick and easy lunch.
• Dinner Delight: The obvious choice is tacos, but don’t stop there! They make excellent soft shells for fajitas, burritos, or even as a base for a quick personal pizza.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Knowing what to watch out for will ensure your sourdough tortillas turn out perfectly every time.

• Dough that’s too sticky or too dry: The consistency of your sourdough starter can vary, affecting the dough. If it’s too sticky to handle, add flour a tablespoon at a time until it’s manageable. If it’s too dry and crumbly, add warm water a teaspoon at a time. The dough should be soft, pliable, and not stick to your hands.
• Not resting the dough long enough: Skipping or shortening the 30-minute resting period will result in a tough, elastic dough that springs back when you try to roll it. This makes it difficult to get thin, even tortillas. Always allow the dough to rest fully.
• Rolling tortillas too thick: Thick tortillas will be chewy and less pliable. Aim for a thickness similar to a store-bought tortilla, about 1/16 to 1/8 inch. Practice makes perfect here!
• Pan not hot enough or too hot: If the pan isn’t hot enough, the tortillas will dry out and become stiff rather than puffing up and getting soft. If it’s too hot, they’ll burn before cooking through. Medium-high heat is usually ideal. You’ll know it’s right when the first side gets golden spots and starts to bubble within 30-60 seconds.
• Overcooking the tortillas: Cooking them for too long will make them dry and brittle. They should still be soft and pliable when removed from the pan, even with golden-brown spots. Remember to cover them immediately after cooking to trap steam and keep them soft.

How To Store It And Make It Ahead Without Ruining Texture

These sourdough tortillas are best enjoyed fresh, but you can certainly make them ahead or store leftovers for later use.

• Storing Cooked Tortillas: Allow cooked tortillas to cool completely. Stack them with parchment paper in between each tortilla to prevent sticking. Place the stack in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for 2-3 days. For longer storage, refrigerate them for up to a week.
• Freezing Cooked Tortillas: For extended storage, cooked tortillas can be frozen. Stack them with parchment paper in between, then wrap the stack tightly in plastic wrap and place it in a freezer-safe bag or container. They will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight or

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.