Serves 24
Directions
- 1Mix all ingredients into a soft dough.
- 2Rest the dough for 30 minutes.
- 3Do 2-3 gentle folds.
- 4Cover and rest the dough for another 2-12 hours.
- 5Divide the dough into 24 balls.
- 6Rest the balls for 15 minutes.
- 7Roll the dough balls into thin circles.
- 8Cook on a hot cast iron skillet for 30-45 seconds per side.
Ingredients
- 400 g sourdough discard
- 300 g fresh-milled soft white wheat
- 300 g organic all-purpose flour
- 12 g salt
- 80 g butter, lard, or olive oil
- 300 g warm water
Equipment
cast iron skillet
Tips
- Enlist little hands to help roll out and cook the tortillas.
- The dough can be refrigerated for a few days for additional fermentation benefits.
- Can also be made with 100% fresh milled wheat (recommend 1/2 hard white and 1/2 soft white).
- These tortillas are freezer-friendly and kid-approved.
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