Sourdough Tortillas
Equipment
- medium sized bowl
- Skillet or griddle
- Rolling Pin
Ingredients
- ½ cup sourdough starter discard
- ¼ cup olive oil
- ⅓ cup water
- 1½ cup all purpose flour
- ½ teaspoon salt
Instructions
- In a medium-sized bowl, mix the sourdough discard, olive oil and water. Stir to combine.
- Add the all-purpose flour and salt, mixing until the dough is formed. Knead for 1 to 2 minutes, until everything is well combined and dough is showing no dry spots. If your dough is too sticky, add 1 tablespoon more of all-purpose flour and knead until absorbed.
- Cover the dough with a damp towel and let it rest for 30 minutes.
- Preheat a large skillet or griddle on high heat. Divide the dough into 8 to 10 pieces on a lightly floured surface. Flatten each ball with the palm of your hand.
- Roll open each piece of dough into a circle, using a rolling pin. The tortillas should be rolled thin (about ¼ inch thickness), and will look almost see-through.
- Cook individually on high heat for about 1 minute on each side. Flip it as soon as bubbles appear. Aim to have golden brown spots on each side.
- Serve warm.