Soft, flexible, and slightly tangy—these tortillas are the best way to use up extra sourdough discard. No rise time needed, ready in minutes!

Ingredients:

(makes 8–10 tortillas)

-1 cup sourdough discard (unfed, 100% hydration)

-1 ½ cups all-purpose flour (can sub part with whole wheat)

-2 Tbsp olive oil (or avocado oil)

-½ tsp sea salt ⅓–½ cup warm water (add as needed for smooth dough)

Directions:

-In a bowl, mix sourdough discard, flour, salt, and oil.

-Slowly add warm water until a soft, smooth dough forms.

-Knead for 3–5 minutes, then cover and let rest 20–30 minutes (this makes rolling easier).

-Divide into 8–10 balls. Roll each out on a lightly floured surface into thin rounds.

-Heat a dry skillet or cast-iron pan over medium-high.

-Cook each tortilla 30–60 seconds per side, until puffed and lightly browned.

-Wrap in a clean towel to keep warm and soft.

Use immediately for tacos, wraps, or quesadillas—or store in the fridge up to 3 days.

Reheat before serving!