Sourdough Tortillas 

Note: This recipe makes 16 small (50gram) tortillas or 8 (100gram) soft taco tortillas. 

Ingredients

3 cups all-purpose flour (400g)

3/4 cup warm water (180ml)

6 Tablespoons Butter/shortening/coconut oil any combo, melted

1 1/2 tsp salt (7g)

1/2 cup active sourdough starter (140g)

Method

In the bowl add white flour, warm water, melted butter, salt, and sourdough starter or sourdough discard.

Mix by hand for 5 minutes or on low with a dough hook attachment for 5 minutes.

If you are making the longer-fermented version:

Place the tortilla dough in a greased bowl and cover for 12-24 hours at room temperature.

*If you need to make the quick version:

Collect dough into a ball and leave in the bowl to rest for at least 30 minutes, or up to 2-4 hrs. Cover with a damp tea towel. This relaxes the gluten so that you can roll them into smooth tortillas.

After resting, remove the dough from the bowl and place it on a lightly floured work surface.

Using a bench scraper or knife, cut the dough into 16 equal pieces for small 50g taco-sized tortillas or 8 100g burrito-sized tortillas. Rolls the portioned dough segments into round dough balls. 

Heat one or multiple pans to medium-high heat. You want the pan to be piping hot before cooking the sourdough tortillas,

Dust the countertop with flour and roll out the dough until thin, almost translucent.

If you have a tortilla press, feel free to use it, but I don't think its actually necessary to make this recipe.

**quick tip: If the rested dough is retracting or tough when you're rolling it out, the gluten needs to rest for longer.

Once the pan is hot, fry the first side of the tortilla for about 30 seconds to a minute. The dough will start to bubble and rise. Flip to the other side and cook for another 30 seconds to a minute or until golden brown.

Continue to stack the cooked tortillas on top of each other as the steam helps to keep the tortillas soft and tender.

Enjoy them as freshly cooked as possible!