Sourdough Tortillas

🧂 Ingredients

• 1 Cup Sourdough Starter
• ¾ Cup Water
• ¼ Cup Oil

  Extra Virgin Olive Oil, Avocado Oil or Coconut Oil
• 1 ½ tsp Salt
• 3 Cups Plain Flour

Instructions

• 1 Add the sourdough starter, water, oil, flour and salt to the bowl of a stand
  mixer. Fit the dough hook and knead the mixture for 2 to 3 minutes.
  
  This process can also be done by hand. Mix the ingredients together in a bowl
  and knead by hand for about 5 minutes, until the ingredients are blended and the
  dough has gained some elasticity.
• 2 Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap
  and let rest for 30 minutes.
• 3 For the long-fermented version, place the dough in the fridge for up to 2 days.
  This is the best option for those that are gluten intolerant.
  
  For the quick version, let the dough rest in the bowl for at least 30 minutes
  and up to 4 hours.
• 4 When ready, cut the dough into 16 equal pieces.
• 5 Roll each piece of dough into a ball.
• 6 Use a tortilla press to flatten each ball, or on a lightly floured surface, roll
  out each ball with a rolling pin to form a thin disc.
• 7 Heat a cast iron skillet over medium-low heat. Brush with oil, if needed.
• 8 Place the first tortilla in the skillet and cook until it starts to bubble and
  turn golden brown. This can take only 30 seconds up to one minute.
• 9 Flip it over and cook the other side until golden brown.
• 10 Repeat the process for all the remaining tortillas.

Nutrition Info