Sourdough Tortillas
Makes: 6-16 Tortillas
Ingredients:
3 cups all-purpose flour
2 tsp baking powder
2 tsp salt
1/3 cup softened butter
1 cup sourdough starter (active or discard)
1/4-1/2 cup HOT water
Instructions:
In a large bowl, combine flour, baking powder, and salt
Add in butter, sourdough starter, and water. Combine using a silicone spatula or dough whisk.
Turn out onto a clean surface and knead until completely smooth. This should only take a couple of minutes.
Transfer back to bowl and allow dough to rest for 30-60 minutes undisturbed.
After resting, cut dough into the equal pieces. The dough will make 6 burrito size, 12 soft taco size, or 16 street taco size. Form each piece of dough into a ball. *From this point you can either make the tortillas or store the dough in the fridge. The dough will last 48 hours when fully covered in the fridge*
Heat a non stick or cast iron skillet on high.
While the skillet is heating, roll a ball of dough out until it is in a round shape and you can see the countertop through it. Be careful not to rip the tortillas when picking them up!
Lay flattened dough on skillet to cook for 30-45 seconds until puffed then flip and let cook an additional 30 seconds. If you leave the tortilla in the skillet too long it will get crispy so be careful not to over cook! It may take 1-2 tortillas to find your groove and get your skillet at the proper temperature.
Eat immediately or store in an airtight container for up to 3 days.
