Sourdough Discard Tortillas

 Ingredients: makes 6-12 tortillas depending on size

210g all purpose flour

7g kosher salt

56g softened butter

100g water

100g sourdough starter (discard or active)

In a medium bowl, whisk together flour and salt. Using the back of a fork, cut the butter into the flour mixture, mixing and smushing until well incorporated, using your hands if necessary.

With a spatula or wooden spoon, mix in water and sourdough starter to form a shaggy dough. Use your hands to gently knead the dough to form a rough ball.

Turn dough onto a floured surface and knead for another 1-2 minutes until the dough ball is smooth and no longer sticking to the work surface.

Cut dough into desired sized pieces (larger, fewer pieces for enchilada/burrito size) (smaller pieces for taco size). Shape each piece into a ball.

Cover with a kitchen towel or plastic wrap and let rest for about 30 mins, up to 2 hrs. You can store in the fridge up to 24 hrs in an airtight container.

Roll out each ball thin until you can start to see through to the counter (as thin as possible). If they’re putting up a fight, roll it out as best you can, let them rest for a few minutes, then come back and finish rolling out.

Heat up a cast iron pan or nonstick pan on medium to medium-high. Place the tortilla on pan and cook until it puffs up and brown spots start to appear. Flip and cook again until lightly browned.

Recipe adapted from Alexandra’s Kitchen.