Sourdough Flour Tortillas

Mix flour and salt in a large mixing bowl or in the bowl of a stand mixer.420 grams all purpose flour, 10 grams salt

Chop the softened butter and add it to the flour mixture. Crumble between your fingers to create a sand-like texture.70 grams butter, softened

Heat the water and then mix with the sourdough starter or discard. Pour it into the flour mixture and combine until a shaggy dough is formed. 180 grams water (120℉), 180 grams sourdough discard or active starter

Knead in a stand mixer with the dough hook attachment on low for 5 minutes until a soft, smooth ball is formed. Alternatively mix the dough by hand for 5-7 minutes on a lightly floured surface.

Let the sourdough tortilla dough rest covered for 10-20 minutes. Or you can place it in the fridge to ferment for up to 48 hours.

Divide the dough into 16 equal pieces (about 50 grams each) and shape into balls. Cover dough balls with a tea towel.

Preheat a cast iron skillet over medium heat. Remove a dough ball and using a rolling pin, roll out on a lightly floured work surface. Aim for an 8-10" circle. The dough needs to be extremely thin. Once translucent, place onto the hot skillet.

Cook for about 20-30 seconds on the first side until it starts to bubble, and then flip it over and cook for another 10-15 seconds.

Remove from the heat and wrap in a kitchen towel until ready to serve.