How to make it

  • Place starter, flour, and salt in food processor. Work until combined. With machine running, slowly pour in oil first, then hot water (adding more a tablespoon at a time if needed) until dough is formed and elastic. The dough is ready to roll out now, but it is best to let it rest. Cover it with a damp dish towel, and let it sit for about 30 minutes or so.
  • Take the dough, and pull it apart into 12 balls of equal size. Lightly flour your rolling area, and roll out each ball with a rolling pin (starting in center and rolling outwards, turning often) to between 1/4 and 1/8 inch thickness. Don't worry if they are odd shaped; that's part of their charm!
  • Place each tortilla on a DRY medium-high hot cast iron griddle or skillet. Cook for about 40 to 60 seconds on each side, or until the tortilla does not look doughy. They may puff up a little at the end, that's completely normal, they'll return to their lovely flatness once off the heat. DO NOT OVERCOOK or they will be crackers, not tortillas.

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  • midgelet 2 years ago
    great post! there is a group called sour and fermented stuff for sourdough recipes!
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