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Ingredients
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- 3 cups (360 grams) all-purpose flour
- 1 ½ teaspoons (12 grams) salt
- ½ cup (113 grams) softened butter
- 1 cup (250 grams) sourdough discard
- ⅔ cup (150 grams) warm water
Instructions
- Combine flour and salt in a large bowl.
- Work the softened butter into the flour until crumbly.
- Stir in sourdough discard and warm water to form a shaggy dough.
- Knead on a floured surface until smooth.
- Divide dough into equal pieces and form balls.
- Let rest under a damp towel for 30 minutes.
- Roll each ball out into thin circles.
- Cook tortillas in a skillet over medium heat for about 60 seconds per side.
Notes
Ensure sourdough discard is fresh for best flavor.
Adjust thickness of tortillas to your preference.
Store leftovers in an airtight container for up to one week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg