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Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon table salt
- ½ teaspoon baking powder
- 3 tablespoons unsalted butter, cut into 6 pieces and softened
- 3 tablespoons neutral cooking oil
- ⅔ cup (140 g) sourdough discard
- ½–⅔ cup warm water
Instructions
- In a medium-sized bowl, whisk together flour, salt, and baking powder.
- Cut in the butter with a pastry cutter or use your hands until the mixture is crumbly.
- Stir in the oil until evenly distributed; the mixture will still be dry.
- Mix in the sourdough discard until well incorporated and shaggy.
- Gradually add warm water, stirring until the dough clings together and is soft and tacky.
- Turn dough onto a clean surface, knead gently for 1-2 minutes until a sticky ball forms. Avoid adding extra flour if possible.
- Cover the dough with plastic wrap or a towel and let it rest for 25 minutes to 3 hours.
- Divide the dough into 10 pieces, cover, and let rest for 15-30 minutes.
- Roll each piece into a thin circle, avoiding too much dusting of flour.
- Heat a cast iron skillet over medium-high heat, and cook each tortilla for 20-40 seconds per side until golden brown.
- Remove from the pan and keep warm in a towel.
Notes
For dairy-free tortillas, substitute butter with a non-dairy alternative.
Ensure the water is comfortably warm to help the dough come together well.
Avoid using too much flour when rolling to keep the tortillas soft.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Dishes
- Method: Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg