Sourdough Discard Tortillas – Better Than Traditional
If you’ve ever been disappointed by homemade tortillas that are tough, too thick, or crack the next day, my recipe for sourdough discard tortillas is for you. These are so tender and stay pliable even after cooling—exactly like (or better than) any we’ve ever tried – homemade or storebought. Maybe it’s from our many years in San Antonio, but my family is extremely picky about tortillas. Up until a few months ago, we were team Tortilla Land raw tortillas that we used to buy and fry at home. That is until now.
Many years ago, I regularly made traditional tortillas with a Hispanic friend in San Antonio. Flavor was amazing but they always stiffened up after cooling. These are a total game-changer—as soft on day one as the next. They’re not traditional, but they’re so good I’m not even sorry about it.
Tips for Perfect Tortillas Every Time
- Thin rolling is everything — The thinner you get them, the more flexible they’ll be. The tortilla press plus the final roll combo help with round, even circles while you’re still perfecting hand-rolling.
- Hot pan, quick cook — A very-hot surface creates steam pockets for softness.
- Fat matters — The butter coats the flour and keeps them from toughening.
- Make ahead — These scale beautifully. Double the batch and freeze extras for quick meals.
Storage & Reheating
- Room temperature: Store in a zip-top bag or airtight container for 1–2 days.
- Refrigerator: Up to 5 days.
- Freezer: Stack completely cooled tortillas and freeze for up to 3 months. Thaw at room temp.
- Reheat: Warm in a dry skillet for 15–20 seconds per side or microwave for 10–15 seconds.
Final Thoughts
These tortillas are perfect for tacos, smaller burritos, quesadillas, breakfast tacos, or just a snack (melty butter with cinnamon sugar – yes!). The sourdough discard adds so much tenderness to the torillas – you’ll keep making more starter to keep you in tortillas.
If you have picky eaters too or you just want homemade tortillas that beat any other, I hope you give this recipe a try. It’s become our family staple that is better than any others we’ve tried. Let me know in the comments how yours turn out!
Happy Baking
Sourdough Discard Tortillas – Better Than Traditional
Print Recipe
equipment (affiliate links
- kitchen scale for best accuracy
- mixing bowl or
- Shower cap for rest period
- tortilla press optional – but for more consistent shaping
- pastry board optional – but preferred to use less flour
- tortilla pan or cast iron pan
Ingredients
- 1 c. (250 g.) sourdough discard
- ⅔ c. (160 g.) warm water
- ⅓ c. (75 g.) salted butter softened
- 3 c. (360 g.) unbleached all-purpose flour
- 1½ tsp. salt
Instructions
- In a large bowl, whisk together the sourdough discard, warm water.1 c. (250 g.) sourdough discard⅔ c. (160 g.) warm water
- Add the softened butter, flour, and salt. Stir until a shaggy dough forms, then knead gently on a lightly floured surface for 1–3 minutes fully mixed. (It wlll look a little rough – but don't overknead)⅓ c. (75 g.) salted butter3 c. (360 g.) unbleached all-purpose flour1½ tsp. salt
- Cover the dough and let it rest for 30–60 minutes.
- Divide into 12–14 equal pieces and roll into balls. Keep covered.
- Heat a cast-iron skillet or tortilla pan over medium to medium-high heat.
- Using a tortilla press between parchment sheets to pre-shape, then roll thinner on a pastry board to about 8 inches diameter (almost translucent).
- Cook each tortilla 30–60 seconds per side until bubbles form and light brown spots appear.
- Stack cooked tortillas in a clean kitchen towel to keep them soft and pliable.
Notes
- Roll the tortillas as thinly as possible without tearing.
- The salted butter creates extra tenderness—substitute 1 for 1 with oil or lard if you’d like.
- Store in a zip-top bag at room temperature for 1–2 days, refrigerate up to 5 days, or freeze for months.
- Reheat in a dry skillet or microwave to soften slightly.
- No baking powder is used in this version.
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