If your sourdough starter is leaving you with more discard than you know what to do with, here's a genuinely useful way to use it up. Soft, pliable tortillas with zero rise time. No proofing, no waiting around, just mix, roll, and cook. You can go from a bowl of discard to taco night in well under half an hour.
These are also a brilliant one for the lunchbox rotation. Roll a bit of shredded chicken, cheese, or leftover mince into one of these and you've got a wrap that actually holds together (unlike some store-bought ones that crack the second they're folded). Great for taco night, easy school lunches, or just a quick after-school wrap when the kids need something in their hands fast.
Why These Work So Well
No rise time, no fuss. Because there's no yeast doing any leavening work here, you skip the waiting entirely. Simply mix the dough, rest it briefly, then get straight into rolling and cooking.
Discard adds more than it takes. A splash of tang and a softer, slightly chewier bite than a plain flour tortilla. It's one of the easiest ways to put an unfed starter to good use without baking another loaf of crackers.
Sturdy enough for anything. These hold up well to fillings without splitting, so they're just as good for taco night as they are folded into a lunchbox wrap the next day.
What You'll Need
- 225g plain flour
- 130g (½ cup) sourdough discard
- ½ tsp salt
- 40g (2 tbsp) olive oil
- 60g (¼ cup) warm water
How to Make Them
1. Combine the dry ingredients. Add the flour and salt to a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook) and give it a quick stir to combine.
2. Bring in the wet ingredients. Add the sourdough discard, olive oil, and warm water. Mix on low speed (or by hand) until the dough starts to come together into a rough ball. If it's looking a little sticky, add a touch more flour, a tablespoon at a time. If it seems dry and won't come together, add a splash of more water.
3. Knead briefly. Knead for 2–3 minutes, either in the mixer or by hand, until the dough is smooth and elastic. You're not trying to build a huge amount of gluten here, just enough that the dough rolls out easily without fighting back.
4. Rest the dough. Cover and set aside for 10 minutes. This short rest relaxes the gluten so the dough doesn't spring back on you when you go to roll it thin.
5. Divide and shape. Tip the dough onto a lightly floured bench and divide into equal pieces (aim for 8–10), depending on how big you want your tortillas). Roll each piece into a smooth ball.
6. Roll them thin. Using a rolling pin, flatten each ball into a thin round on a floured surface, the thinner you roll them, the softer and more pliable they'll be once cooked.
7. Cook. Heat a dry cast iron pan or heavy-based skillet over medium-high heat. Cook each tortilla for around 30–45 seconds per side, until small bubbles appear and you get light golden spots.
Don't walk away, they cook fast and you want them soft and flexible rather than crisp or dried out.
8. Keep them soft. Stack the cooked tortillas in a clean tea towel as you go, wrapping loosely to trap the steam. This keeps them warm and stops them from drying out or going stiff while you finish the batch.
Serving Ideas
- Classic taco night, loaded up with whatever filling you're in the mood for
- Breakfast wraps with scrambled eggs, avocado, and cheese
- Quesadillas for a quick lunch or after-school snack
- Rolled up with hummus, shredded chicken, or salad for a lunchbox-friendly wrap
- Cut into wedges, brushed with a little oil, and baked into homemade chips
Storage
Keep leftover tortillas in a sealed bag at room temperature for up to 3 days, or freeze with a sheet of baking paper between each one for up to 2 months. To reheat, warm them in a dry skillet for 10–15 seconds per side, or wrap in a damp towel and microwave for about 30 seconds until soft again.
Once you've got a batch of these in the fridge, you'll find all sorts of excuses to use them… taco night, lunchbox wraps, or just a quick snack rolled up with whatever's in the fridge.