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Prep Time: 10 mins | Cook Time : 20 mins | Rest Time: 20 mins | Servings: 8-10 tortillas

Delightfully textured tortillas that come with a subtle sourdough flavour, sure to tantalise your taste buds.  These soft, versatile tortillas are perfect for wrapping up your favorite sandwich fillings, making quesadillas, or serving as the base for tacos.


- 125g sourdough discard

- 350g all purpose flour

- 70g coconut oil

- 1/2 tsp baking powder

- 1 tsp salt

- 180g hot water 



1. Begin by placing the flour, salt, baking powder, coconut oil, sourdough discard, and hot water into the bowl of a stand mixer, fitted with a dough hook. Mix on low speed for approximately 2-3 minutes, until the ingredients have blended together into a smooth mixture. You can also knead this dough by hand for 5 minutes if desired.


2. Once combined, the dough will have a smooth and soft texture, with a slight tackiness or stickiness to it. Allow the dough to rest for around 20 minutes, which will give the gluten time to relax.

3. Turn the dough out onto the counter and cut into 10 pieces for 10 inch tortillas or 16 pieces for 8 inch tortillas. Quickly shape the pieces into little round balls by cupping your hand around the dough and moving it around in a circle on the countertop a few times per piece. Let the balls of dough rest again for about 5 minutes while you prepare the pan. 

4. Heat a 12 inch frying pan over medium-high heat. The frying pan should be very hot before cooking your first tortilla. 


5. Prepare a pastry mat by lightly dusting it with flour. Take a dough ball and dust both sides with flour. Using a rolling pin, roll out the dough ball into a circular shape, rotating the dough about 45° after each roll until you achieve a uniform, round shape. The dough should be just thin enough that you can almost see through it.


6.  Remove the tortilla from the pastry mat and place it in the heated frying pan. Cook for approximately 1 minute, until the dough has puffed up and formed bubbles. Flip the tortilla over and cook the other side for about 30 seconds. The cooking time may vary slightly based on the heat of your frying pan. Repeat with the remaining balls of dough. 


7. Take a kitchen towel and place it on a plate. Once the flour tortillas have finished cooking, place them together inside the kitchen towel as they come out of the frying pan. This will help to keep them flexible and prevent them from hardening or drying out. You can enjoy the tortillas while they are warm or at room temperature. Baked flour tortillas can also be frozen for up to 3 months.


- My sourdough discard is 100% hydration. You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old. 

- This recipe calls for coconut oil. The coconut oil gives the tortillas their soft texture. You can substitute lard for the coconut oil if desired

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