Original recipe from Gnowfglins
¾ cup water
¾ cup sourdough starter
¼ cup olive oil
Pinch of salt
Step One: Combine the water, flour, salt, and sourdough starter in your mixer or food processor. Keep adding flour, slowly, until the dough forms a nice ball without sticking too much to the sides of the mixer. Once you get the dough to a soft ball form, allow the mixer to knead the dough for 2-3 minutes (if you don’t have a mixer, just do this by hand!). Transfer the dough to a well-oiled bowl, cover, and let this hang out on your counter for 12-24 hours.
Step Two: When you’re ready to cook up your tortillas, heat up a griddle, cast iron skillet, or cooking pan of choice to medium-high heat. I don’t bother with greasing or spraying my griddle. I like to use my large griddle so that I can have multiple tortillas going at the same time-it helps to speed up the process.
Step Three: Remove the dough from the bowl and transfer onto a greased surface. Gently divide the dough into walnut sized balls (this recipe will yield a dozen or so, depending on size).
Step Four: Grease your hands with a little olive oil and working with one ball of dough at a time, use your fingers to smooth the dough out into a tortilla. I suppose you could use a greased rolling pin, but I find that using my fingers alone works fine. Sure, the shape isn’t a perfect circle-but that’s okay! It’s homemade, remember?
Step Five: After rolling out the tortilla, gently and carefully move it to the hot skillet. Cook it for about 30 seconds per side, until a little golden and bubbly.
Step Six: You can either eat these immediately, or cool them off and store them in the fridge or freezer for later use. I have found that they reheat very easily and even stay soft. Yay!