Sourdough Flour Tortillas

Delicious, versatile, and most importantly GUT FRIENDLY!

INGREDIENTS

420g All Purpose Flour

115 g Butter or Beef Tallow/Lard (At room temperature) *can sub coconut oil if vegan

200 g water

200 g sourdough starter (fed, unfed, or discard) *either way you are getting the probiotics in there!

16g Salt

INSTRUCTIONS

1. Whisk flour and salt together well in a large bowl. Mix in butter by hand. (or other fat you choose) Using your hands allows the fats to mix with the flour better than a spoon or mixer. Mix until it looks like wet sand.

2. Add the water and sourdough starter and mix with your hand very well until you have a well uniformed dough.

3. Dump the dough onto a floured surface and knead for a few minutes or until it is very smooth.

4. Split the dough into 12-24 pieces depending on how big you would like them.

5. Roll each piece in your hand in form a ball.

6. Cover with a very light kitchen towel. Let the dough rest 30 minutes and up to two hours. This depends on room temperature. (More time in cold temperatures and less time in warm temperatures)

6. Roll out each ball as thinly as possible. I use a tortilla press and finish them with a wood dough roller.

7. Heat a cast-iron pan to medium-high. (Make sure it is fully heated before cooking tortilla) No oil necessary on the pan. Depending on the size, cook each side of the tortilla for 30-90 seconds. Watch for them to puff up like a disc. (the first tortilla might not puff all the way, that’s normal)

8. Remove Tortillas from heat. Allow to cool.

9. Serve immediately or store them in an airtight bag or container at room temperature for up to 2

days. Can be stored in refrigerator for 1 week or freeze for up to 3 months.