Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup ice-cold whole milk
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon baking powder
- 1/4 cup ripe sourdough starter or discard
Make and Rest the Dough
In a medium bowl, add the all-purpose flour. Toss in the cold, cubed butter and use your fingertips to blend the butter into the flour. You’re looking for the mixture to get crumbly, with pea-sized pieces of butter still visible.
In a small bowl, combine the ice-cold milk, kosher salt, and baking powder, stirring until the salt is dissolved. Stir in the sourdough starter.
Pour the milk mixture into the flour mixture. Use a spoon or your hand to stir until everything is well combined and a shaggy dough forms.
Knead the dough by hand a few times right in the bowl, just until it holds together in a cohesive ball.
Wrap the dough in a clean kitchen towel or beeswax paper and stick it in the fridge for at least 2 hours, or even up to a couple of days.
Shape and Cook the Tortillas
When you’re ready to cook, take the dough out of the fridge. Divide it into 18 equal pieces. Roll each piece between your palms until it’s a smooth, round ball.
On a very lightly floured surface, use your hands to flatten each ball into a disc. Then, using a rolling pin, roll each disc out until it’s about 6 inches across and pretty thin.
As you roll them out, stack the tortillas between sheets of parchment paper. I like to pop the whole stack in the freezer for about an hour – this makes them easier to peel apart later.
Heat a cast-iron skillet or griddle over medium-high heat. You want it to be plenty hot, so give it a few minutes.
Cook the tortillas one at a time for about 60 seconds per side, until you see golden-brown blisters on both sides. They might puff up a little as they cook.
Keep the finished tortillas wrapped in a clean kitchen towel to keep them warm. These are definitely best eaten right away.
Sourdough Tortillas
Ingredients
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup cold unsalted butter cubed
- 3/4 cup ice-cold whole milk
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon baking powder
- 1/4 cup ripe sourdough starter or discard
Sourdough Tortillas
- 2 3/4 cups all-purpose flour
- 1/2 cup cold unsalted butter cubed
- 3/4 cup ice-cold whole milk
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon baking powder
- 1/4 cup ripe sourdough starter or discard
Instructions
- Mix flour and cold cubed butter with fingertips until crumbly with pea-sized butter pieces.
- Combine ice-cold milk, salt, and baking powder, then stir in sourdough starter.
- Mix wet ingredients into flour mixture until shaggy dough forms.
- Knead briefly in bowl until dough comes together.
- Wrap dough and refrigerate 2 hours.
- Divide chilled dough into 18 pieces and roll into balls.
- Flatten each ball and roll into 6-inch tortillas.
- Stack tortillas between parchment paper and freeze 1 hour.
- Heat cast-iron skillet over medium-high heat.
- Cook tortillas 60 seconds per side until blistered and golden brown.
- Keep warm in kitchen towel while cooking remaining tortillas.
Notes
