Ingredients
Dry Ingredients
- 210 g (1.5 heaping cups) unbleached all-purpose flour
- 7 g (1 1/4 teaspoons) kosher salt
Wet Ingredients
- 56 g (1/4 cup) softened butter
- 100 g water (1/3 cup + 1 tablespoon)
- 100 g (1/2 cup) sourdough starter
Instructions
- Combine Flour and Salt: Whisk together the flour and kosher salt in a medium bowl until evenly mixed.
- Incorporate Butter: Using the back of a fork, cut the softened butter into the flour mixture, mixing and smushing until fully combined. Hands can be used if needed to ensure thorough incorporation.
- Add Water and Starter: Stir in the water and sourdough starter using a spatula until a shaggy dough forms. Gently knead the dough in the bowl with your hands to form a rough ball.
- Knead Dough: Transfer the dough to a floured surface and knead for 1 to 2 minutes until smooth and no longer sticky.
- Portion Dough: Divide the dough into 12 pieces for smaller tortillas (taco or enchilada size) or 6 pieces for burrito-sized tortillas. Shape each piece into a ball.
- Rest Dough: Cover the dough balls lightly with a kitchen towel or plastic wrap. Let rest for 30 minutes up to 2 hours at room temperature or refrigerate for up to 24 hours in an airtight container.
- Roll Out Tortillas: Roll each dough ball into a thin circle about 6 to 8 inches in diameter for tacos or 10 to 12 inches for burritos, rolling thinly until you can see the counter through the dough.
- Cook Tortillas: Heat a 12-inch non-stick or cast-iron skillet over medium-high heat without oil. Place the tortilla in the pan and cook approximately 60 seconds until it puffs and brown spots form on the underside. Flip and cook the other side until lightly browned or charred to preference. Repeat for all tortillas, adjusting heat as needed.
- Store Tortillas: Allow the tortillas to cool, then store in airtight bags or containers at room temperature for up to 5 days or freeze for up to 3 months.
Notes
- Ensure the pan is properly heated before cooking to achieve good puffing and browning.
- Rolling the tortillas very thinly helps with puffing and texture.
- If refrigerating the dough, bring it to room temperature before rolling out for easier handling.
- Do not add oil to the skillet to keep authentic tortilla texture and avoid sogginess.
- First few tortillas may not brown evenly; adjust the heat as needed for subsequent tortillas.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian