About the Recipe
Ready in just an hour, serve hot or freeze for later!
Ingredients
1.5 cups all-purpose flour
1 teaspoon salt
1/4 cup softened butter
1/3 cup water
1/2 cup sourdough starter (active or discard)
Preparation
Whisk flour and salt together and then cut in the butter using a bench scraper. Be sure the flour and butter are well incorporated.
Mix in the water and sourdough starter. The dough will be shaggy. Use your hands to knead the dough, I turn onto a clean work surface for this step.
Forming a rough ball, knead the dough until a smooth dough forms (a couple of minutes).
Then, form a disc shape and use a bench scraper to cut into 12 equal sizes. (6 pieces for larger tortillas)
Let the dough rest for an hour at room temperature.
Roll the dough out into thin, even tortilla-shaped pieces, or use a tortilla press.
Heat your preferred skillet to medium-high. Do not add any oil. Cook both sides of the tortilla until it puffs up and reaches a light golden brown color on both sides. This should take around 1 minute per tortilla.
Tortillas can be stored at room temperature in an air-tight container for 3 days or frozen for future use.