This recipe started as a simple mission: turn sourdough discard into something that feels both familiar and a little elevated. I first made these on a rainy afternoon when I had leftover starter and a craving for homemade tortillas. They came out pliable, slightly tangy, and with perfect little brown spots. Since then they have become my weeknight shortcut for tacos, wraps, and impromptu quesadillas. What I love most is how the starter adds a subtle depth without dominating the familiar, comforting taste of a flour tortilla.

There are two nonnegotiables for success: roll the dough as thin as you can and get the skillet very hot. I often use my Le Creuset crepe pan for even heat distribution, but a seasoned cast-iron skillet works just as well. These tortillas can be made with discard or with a fed starter; either way, the dough is forgiving and the process is quick. They bring a warm, tactile satisfaction to the table and are incredibly versatile — from breakfast burritos to cilantro-lime tacos.

Ingredients

• Unbleached all-purpose flour: Use 1 1/2 heaping cups. I prefer King Arthur all-purpose for consistent protein and texture; it gives a tender but structured tortilla.
• Kosher salt: 1 1/4 teaspoons. Salt balances the starter tang and enhances gluten development for a better roll.
• Softened butter: 1/4 cup. Butter adds flavor and tenderness; if you want dairy-free, substitute neutral oil or vegan butter.
• Water: 1/3 cup plus 1 tablespoon. Lukewarm water helps incorporate the starter and hydrate the dough without activating it too much.
• Sourdough starter: 1/2 cup. Use discard or fed starter; I use a 100% hydration starter for predictable results. It contributes mild tang and improved keeping quality.

Instructions

Combine dry ingredients:In a medium bowl whisk together 1 1/2 heaping cups all-purpose flour and 1 1/4 teaspoons kosher salt until evenly distributed. This prevents salt pockets and helps even hydration. Use a bowl large enough to fold dough comfortably.Cut in the butter:Add the 1/4 cup softened butter and, using the back of a fork or your fingertips, cut and press the butter into the flour. Work until the mixture resembles coarse crumbs with small pea-sized bits of butter. This step creates pockets that make the tortillas tender and slightly layered.Mix in liquids:Stir in 1/3 cup plus 1 tablespoon lukewarm water and 1/2 cup sourdough starter with a spatula until a shaggy dough forms. The dough should come together without being sticky; if it feels dry add a teaspoon of water at a time. Avoid overworking at this stage to keep tortillas tender.Knead briefly:Turn dough onto a lightly floured surface and knead for 1 to 2 minutes until smooth and elastic. You are aiming for a soft, cohesive ball that is not sticky. Resting relaxes the gluten for easier rolling.Portion and rest:Cut dough into 12 pieces for taco-sized tortillas or six pieces for burrito size. Shape each into a ball, cover with a very light towel or plastic, and rest for 30 minutes at room temperature. For longer planning, refrigerate up to 24 hours—store balls in an airtight container.Roll thin:On a lightly floured surface roll each ball into 6 to 8 inch circles for tacos or 10 to 12 inches for burritos. Roll until you can almost see the counter through the dough; the thinner, the better. Rotate and flip frequently to keep an even thickness.Cook on a hot skillet:Heat a 12-inch nonstick, cast-iron, or crepe pan over medium-high heat until piping hot. Do not add oil. Cook each tortilla 30 to 60 seconds per side; it should puff and show brown spots. If you like char, hold longer. First few tortillas may be pale—adjust heat as the pan equilibrates.Store or serve:Stack cooked tortillas and keep wrapped in a clean kitchen towel to stay soft. Store in an airtight bag at room temperature up to five days or freeze for up to three months. Reheat in a hot skillet or microwave wrapped in a damp towel for best pliability.

Storage Tips

To keep the tortillas soft store them wrapped in a clean towel inside an airtight container at room temperature for up to five days. For longer storage, stack with parchment between each piece, place in a freezer bag, press out excess air and freeze for up to three months. When reheating from frozen, thaw at room temperature for 20 to 30 minutes then warm on a hot skillet for about 20 seconds per side, or microwave wrapped in a damp paper towel for 20 to 30 seconds to restore pliability. Discard any with off smells or visible mold.

Ingredient Substitutions

If you need to omit butter, use 1/4 cup neutral oil such as vegetable or avocado oil; the texture will be slightly different but still tender. For a dairy-free alternative use vegan butter in equal amounts. If you want whole wheat tortillas, substitute up to half the flour with whole wheat flour but expect a denser result and reduce rolling thinness slightly. For gluten-free you will need a specialized flour blend and xanthan gum; results will vary and require recipe-specific testing. The sourdough starter can be fed or discard; use 1/2 cup either way.

Serving Suggestions

Serve warm with grilled meats, roasted vegetables, or scrambled eggs. For a bright contrast, add lime wedges, chopped cilantro and thinly sliced radishes. These tortillas make excellent fish tacos with a simple slaw, or use them as wraps for leftover roasted chicken and avocado. For a quick snack, spread with refried beans, cheese and heat until the cheese melts. Garnish with flaky salt for a tactile finish and offer pickled onions for acidity.

Cultural Background

Flour tortillas have a long history in northern Mexico and the southwestern United States where wheat flour was more accessible than corn. Traditional recipes often use lard or oil for tenderness; this version uses butter and a touch of sourdough starter for flavor. Adding sourdough is a modern twist that brings slight tang and improved keeping qualities. Regional variations include larger, thinner tortillas for burritos or smaller thicker ones for certain street tacos.

Seasonal Adaptations

In spring and summer pair tortillas with grilled seasonal vegetables, fresh corn, and citrus-based salsas. In autumn and winter serve warm tortillas with slow-cooked stews or roasted winter squash. You can fold in finely chopped herbs like cilantro or chives in the dough for a seasonal flair, or add a pinch of smoked paprika or cumin for a smoky edge during colder months.

Meal Prep Tips

Make dough in the evening and refrigerate the portioned balls for up to 24 hours to develop flavor and make morning cooking faster. Roll a large batch, separate with parchment, and freeze in stacks of six to twelve; pull a stack as needed. When packing lunches, wrap a few warm tortillas in foil and place inside an insulated container to keep them pliable until mealtime. Use reusable silicone bags for freezer storage to reduce waste.

These tortillas are simple, dependable, and a little celebratory when you make them from starter discard. I hope they become your go-to for tacos, wraps and quick dinners that feel just homemade enough to matter.