Sourdough Tortillas




Makes 16 Tortillas 

• 250 g sourdough discard

• 160 g warm water

• 75 g olive oil (or melted butter)

• 400 g all-purpose flour, 1/2 whole wheat 

• 6 g sea salt

15 minutes: In a large bowl, whisk together 250 g sourdough discard, 160 g warm water, and 75 g avocado oil until well combined. Slowly add in 400 g flour and 6 g sea salt, mixing until a dough forms. It should feel soft and not sticky to the touch. 

Let the dough rest for 30 minutes to relax.



15 minutes: After resting, divide the dough into balls.

 

(See the Notes section for how many grams of dough you need for different tortilla sizes.) 

30 minutes: Roll each dough ball into your ideal tortilla size using a rolling pin ~20 rolls. Sprinkle bench and dough with flour then press firmly with your hand to form a disc shape. Use a rolling pin and start extending your dough to the sides, make sure to keep the circular shape. Heat a cast iron skillet, use multiple. Cook each tortilla on your ungreased skillet for 30-60 seconds per side until golden brown spots form and the tortilla is cooked through. 

Once done, immediately place the cooked tortillas in a tea towel to keep warm and soft.



NOTES

• Street taco size: 26g balls rolled into 4-5″ round

• Fajita size: 32g balls rolled into 6.5″ rounds

• Soft taco size: 49g balls rolled into 8″ rounds (16)

• Burrito size: 75g balls rolled into 10″ rounds (12)

• Big burrito size: 109g balls rolled into 12″ rounds

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