Servings: 7 tortillas
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp salt
- 1/3 cup butter, softened
- 1/3 cup water
- 1/3 cup sourdough starter (active or discard both work)
Instructions
- In a bowl, combine the flour and salt, then add the soft butter and use a fork to incorporate it into the flour until it’s mostly mixed in, with a few small bits remaining; these will fully blend in during kneading.
- Add your sourdough starter and enough water to bring everything together into a soft dough.
- Knead the dough for about 3 minutes, just until it becomes mostly smooth and the butter is fully incorporated.
- Cover the dough and let it rest for at least 30 minutes and up to 4 hours so the gluten can relax and the flour can fully hydrate; if resting longer, the dough will also begin to lightly ferment.
- Divide the dough into equal portions and shape each piece into a ball.
- Cover the dough balls and let them rest for 15 minutes to relax the gluten again and make rolling easier.
- Roll each dough ball into a thin circle, letting it rest a few more minutes if it springs back.
- Cook each tortilla on a hot, dry skillet for about 30–60 seconds per side, until bubbles form and light brown spots appear.
- Stack the cooked tortillas and keep them covered with a towel to keep them soft and warm.
Video
Nutrition
Calories: 218kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 569mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 271IU | Calcium: 9mg | Iron: 2mg
Nutrition values are approximate and may vary.
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