Flatbread
Skillet Sourdough Tortillas
Soft, pliable, faintly tangy tortillas that stay flexible for days. A discard bake you'll come back to weekly.
- Time
- 3 hours
- Yield
- 12 tortillas
- Level
- Beginner
Ingredients
Scale batch
- 150g sourdough discard
- 400g all-purpose flour
- 150g warm water
- 40g olive oil or lard
- 8g salt
- 3g baking powder
Method
- 01
Mix all ingredients into a smooth dough. Knead 3 minutes.
- 02
Rest, covered, 2 hours at room temperature.
- 03
Divide into 12 balls (~55g each). Rest 15 minutes under a towel.
- 04
Roll each ball paper-thin (about 7 inches across).
- 05
Cook on a dry, hot skillet 30–45 seconds per side, until puffed and freckled.
- 06
Stack under a towel to steam soft. Serve warm.