Using sourdough discard to make tortillas is a fantastic way to reduce food waste while enjoying fresh, homemade bread alternatives. The recipe balances the tangy flavor of the discard with the softness provided by all-purpose flour and a touch of fat, like oil or melted butter. Adding baking powder is optional but recommended if you want fluffier tortillas, as it helps create a lighter texture. When mixing the dough, warm water should be added gradually to reach the right consistency—soft but not sticky. Resting the dough for at least 30 minutes before rolling out allows the gluten to relax, making it easier to shape perfect tortillas. Cooking them on a hot griddle or non-stick pan until golden brown spots appear ensures a tender yet slightly charred finish, enhancing their flavor. I’ve found that these tortillas pair wonderfully with a variety of fillings, from savory tacos and burritos to breakfast wraps. Plus, because they’re made with sourdough discard, they have a subtle, unique sourdough taste that adds depth to any meal. This method is especially helpful for sourdough bakers looking to use up discard creatively instead of throwing it away. Overall, sourdough tortillas are an easy, delicious way to enjoy the benefits of sourdough in a versatile form that your whole family can enjoy.