Sourdough Flour Tortillas

Ingredients:

• ½ cup (125 grams) sourdough discard

• ¼ cup (60 grams)olive oil

• ⅓ cup (120 grams) water

• 1 ⅔ cup (210 grams) all purpose flour

• ½ teaspoon (3 grams) salt

Directions:

Weigh or measure out all ingredients and mix with bread lame or hands until well combined. Let sit for at least 30 minutes. If you want to ferment the tortillas use active sourdough starter and let sit overnight. I’ve made with active and inactive starter and they’re all delicious. After dough has sat, flour work area and roll dough into a ball. Flatten and cut into pizza shape (I usually do 6 you can get 8).

 Roll all pieces into ball, then individually roll into tortillas.

Mine are usually different shapes and sizes of love. Heat cast iron skillet on a medium low and cook tortilla until bubbles start to form, flip, and repeat.

Store in a plastic bag wrapped in a thin towel. Ours never last more than a couple days but should stay fresh up to 4 or 5 days.