Sourdough Discard Flour Tortillas

Ingredients

• 420 grams (3 cups) all-purpose flour
• 10 grams (2 teaspoons) salt
• 70 grams (5 tablespoons) butter, softened
• 180 grams (3/4 cup) water, heated to 120F
• 180 grams (3/4 cup) sourdough discard or active starter

Directions

• Mix the flour and salt in a large bowl or the bowl of a stand mixer.
• Chop the softened butter into the flour and crumble it between your fingers to a sand-like texture.
• Heat the water, mix it with the sourdough discard or starter, then pour into the flour and combine until a shaggy dough forms.
• Knead with the dough hook on low for 5 minutes (or by hand for 5-7 minutes) until a soft, smooth ball forms.
• Divide the dough into 16 equal pieces (about 50 grams each) and shape into balls. Cover with a damp tea towel.
• Let the dough balls rest at least 20 minutes (longer is fine) so they roll out easily.
• Preheat a non-stick skillet over medium heat. Roll each ball out on a lightly floured surface to about a 10-inch circle.
• Cook about 20-40 seconds until it starts to bubble, then flip and cook another 10-15 seconds.
• Remove and wrap in a kitchen towel until ready to serve.

From Emily Christensen on Instagram; full recipe at Country Roads Sourdough. Soft, bendable, and ready in 30 minutes or less.