Ingredients
250 g sourdough discard
160 g warm water
75 g avocado oil (or melted butter)
400 g all-purpose flour
6 g sea salt
Instructions
In a large bowl, whisk together 250 g sourdough discard, 160 g warm water, and 75 g avocado oil until well combined. Slowly add in 400 g all-purpose flour and 6 g sea salt, mixing until a dough forms. It should feel soft and not sticky to the touch. Let the dough rest for 30 minutes to relax.
After resting, divide the dough into twelve 75g balls.
Roll each dough ball into your ideal tortilla size using a rolling pin. Don’t be afraid to use lots of flour to prevent the dough from sticking to your rolling pin and surface. If the dough is really resisting being rolled, cover and let rest another 10-15 minutes so the gluten relaxes.
Heat a cast iron skillet, comal, griddle, or Blackstone over medium heat.
Cook each tortilla on your ungreased skillet for 30-60 seconds per side until golden brown spots form and the tortilla is cooked through.
Important! If your tortilla burns within 30 seconds, lower the heat slightly. If brown spots don’t start forming by 30 seconds, increase the heat slightly. Getting the heat right is the secret to flexible tortillas. If they aren’t browning within 30 seconds, they will cook for too long and will become flaky and crunchy!
Borrowed from: Soft, Pliable Sourdough Tortillas Recipe (Discard) – That Sourdough Gal