Delicious, soft flour tortillas made with sourdough – perfect for taco night!
Author:Elise New
Ingredients
Scale
1 cup all purpose flour
1/2 teaspoon salt
2 Tablespoons lard
1/4–1/3 cup water
50 grams (about 3 Tablespoons) sourdough starter, fed, or discard
Instructions
Combine flour and salt together
Cut in lard with a fork or pastry blender until dough looks like rough crumbs
Add 1/4 cup water and sourdough starter
Stir until a shaggy dough forms. Depending on the thickness of your starter, you may need to add another tablespoon of water. Play it by ear. You want it to be too sticky to roll out, but thick enough to mostly hold its shape. It should look like this:
Cover, and let ferment for 2 1/2-5 hours at room temperature (In other words, make it ahead of time, and finish when you’re ready), or overnight to 24 hours in the refrigerator
Separate dough into eight equally sized balls
On a lightly floured surface, roll each ball out to about the thickness of a nickel – or as close as you can get
Heat a cast iron skillet over medium-high heat
Cook each tortilla until it’s puffy and flecked with brown – about 30 seconds per side
Transfer tortillas to a flour sack towel-lined dish and keep warm until ready to serve
To store: cool tortillas completely, then seal in an airtight container at room temperature for 1-2 days, or in the refrigerator for a week. These are NOT like store bought tortillas that will keep in your pantry indefinitely!