Ingredients
210 g flour
10 g salt
56 g oil
100 g water
100 g sourdough starter
Directions
Mix all ingredients into a dough.
Add flour if needed so dough is workable and not tacky.
Let sit 30 minutes at room temperature.
Refrigerate overnight.
Let sit at room temperature for 30 minutes.
Divide dough up into balls of 33-35 grams each.
Press flat with tortilla press.
Cook in hot skillet, about 30sec - 1min per side.
Notes
Adapted from Alexandra Cooks: Sourdough Flour Tortillas.
Makes street taco sized tortillas.
I found that when I took the dough off wax paper i was using to press it was elastic enough it got too small to stay thin. So i left the wax paper on one side, put dough down on the skillet for about 10-20 seconds, just enough to start cooking, then peeled off the wax paper.. Once it had started cooking, it kept the shape. Finished up about another 30 seconds and d then flipped.
Takes a bit to get the hang of it.
