- 1-1/2 cups, heaping, all-purpose flour (210 grams)
- 1-1/4 teaspoons salt (7 grams)
- 1/4 cup unsalted butter, softened (56 grams)
- 1/3 cup + 1 tablespoon filtered water (100 grams)
- 1/2 cup sourdough discard (100 grams)
- In a large bowl, whisk together the flour and salt.
- Cut in the butter with a fork, mixing and squishing it until well incorporated into the flour (don’t be afraid to use your hands if necessary).
- Add the water and sourdough discard, then mix until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for about 3 minutes or until the dough is smooth and doesn’t stick to the work surface.
- Cut the dough into 12 equal pieces for taco-sized tortillas or 6 pieces for burrito-sized tortillas.
- Shape each piece of dough into a ball and place cover them with a light kitchen towel or plastic wrap.
- Let the dough rest between 1-2 hours.
- Using a rolling pin, roll each dough ball out to about 7-8 inches (taco) or 11-12 inches (burrito) in diameter, or as thinly as possible.
- Heat a small cast iron skillet (do not add oil) to medium-high.
- Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear, about 30 second.
- Using a pair of tongs, flip the tortilla over and cook the other side for another 30 seconds or until it is puffy and lightly browned.
The original recipe for these wonderful tortillas can be found here.