*Edited 7/25/20, see end note*
Ingredients:
165 g all purpose flour
100 g whole wheat flour
1 t baking powder
3/4 t kosher salt
57 g butter or lard, melted
120 g hot tap water (+ more if necessary)
70 g sourdough starter discard
Methodology:
Whisk the dry ingredients together in a large bowl.
Pour in the butter and stir it together with the flour mixture with your fingers until the mixture resembles sand.
Pour in the hot water and starter and mix until a dough forms. Add more water if necessary. The dough should not be sticky, and all the dry ingredients should be well incorporated.
Turn out onto a counter and knead briefly, until the dough is smooth.
Separate into 10 equal balls (~ 50-55 g each), place balls back into bowl and cover. Rest at room temperature for 30 minutes (not necessary, if you're in a rush).
Working one ball at a time:
On a lightly floured surface, roll each ball into as thin a circle as possible (this works out to a 10" circle, which fits in my large cast-iron skillet).
Cook in a dry skillet preheated over medium heat for 15-20 seconds per side. (This results in a pliable tortilla that can be reheated easily. If you're planning to eat the tortillas right away, you may want to cook a few seconds longer, to form lightly charred patches on each side.)
Wrap cooked tortillas in a clean dish towel to keep warm, if using right away.
To refrigerate / freeze:
Allow tortillas to cool, then seal in a plastic zip-top bag and store for 1 week / 1 month.
*Edited to change:
Changed butter to melted butter.
Reduced water amount from 130g to 120g.
Reduced cooking time from 20-30 seconds to 15-20 seconds.
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