Perfectly Soft Sourdough Tortillas

Serves 24
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Directions

  1. 1Mix all ingredients into a soft dough.
  2. 2Mix all ingredients into a soft dough.
  3. 3Mix all ingredients into a soft dough.
  4. 4Rest the dough for 30 minutes.
  5. 5Rest the dough for 30 minutes.
  6. 6Rest the dough for 30 minutes.
  7. 7Do 2-3 gentle folds.
  8. 8Do 2-3 gentle folds.
  9. 9Do 2-3 gentle folds.
  10. 10Cover and rest the dough for another 2-12 hours.
  11. 11Cover and rest the dough for another 2-12 hours.
  12. 12Cover and rest the dough for another 2-12 hours.
  13. 13Divide the dough into 24 balls.
  14. 14Divide the dough into 24 balls.
  15. 15Divide the dough into 24 balls.
  16. 16Rest the balls for 15 minutes.
  17. 17Rest the balls for 15 minutes.
  18. 18Rest the balls for 15 minutes.
  19. 19Roll the dough balls into thin circles.
  20. 20Roll the dough balls into thin circles.
  21. 21Roll the dough balls into thin circles.
  22. 22Cook on a hot cast iron skillet for 30-45 seconds per side.
  23. 23Cook on a hot cast iron skillet for 30-45 seconds per side.
  24. 24Cook on a hot cast iron skillet for 30-45 seconds per side.

Ingredients

  • 400 g sourdough discard
  • 400 g sourdough discard
  • 400 g sourdough discard
  • 300 g fresh-milled soft white wheat
  • 300 g fresh-milled soft white wheat
  • 300 g fresh-milled soft white wheat
  • 300 g organic all-purpose flour
  • 300 g organic all-purpose flour
  • 300 g organic all-purpose flour
  • 12 g salt
  • 12 g salt
  • 12 g salt
  • 80 g butter, lard, or olive oil
  • 80 g butter, lard, or olive oil
  • 80 g butter, lard, or olive oil
  • 300 g warm water
  • 300 g warm water
  • 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.