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Close up of sourdough discard tortillas with visible golden-brown toasted blisters and a light dusting of flour.

Sourdough Discard Tortillas: The Ultimate Recipe for Soft and Blistered Results

These soft sourdough discard tortillas feature golden-brown toasted blisters and a pliable flour texture. Perfectly rustic and easy to make, they are the best way to use up unfed sourdough discard for taco nights.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 tortillas
Course: Dinner, Lunch, Side Dish
Cuisine: Mexican-American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups All-Purpose Flour 250g
  • 1/2 cup Sourdough Discard 120g, unfed
  • 1/2 cup Warm Water 120ml
  • 1/4 cup Lard or Unsalted Butter 50g, room temperature
  • 1 tsp Fine Sea Salt 6g

Equipment

  • 1 Cast-Iron Skillet Essential for high heat and charred spots.
  • 1 Rolling Pin
  • 1 Mixing Bowl

Method
 

Make the Dough
  1. Whisk flour and salt in a bowl. Add sourdough discard, fat, and warm water. Stir until a shaggy dough forms.
  2. Turn dough onto a floured surface and knead for 3-5 minutes until smooth and supple.
  3. Cover and let the dough rest for 30-60 minutes to relax the gluten.
Shape and Cook
  1. Divide into 12 balls. Use a rolling pin to roll each ball into a thin 6-8 inch circle with rustic edges.
  2. Heat a cast iron skillet over medium-high. Cook each tortilla for 30 seconds on the first side until bubbles form and charred spots appear. Flip and cook 20 seconds more.
  3. Stack cooked tortillas in a clean kitchen towel to keep them soft and pliable.

Notes

Ensure the pan is very hot before adding dough to get the characteristic blisters.
Store in an airtight bag once cooled to maintain softness.