Combine the sourdough, flour, baking powder, and salt in a large bowl and mix thoroughly.
1 cup Sourdough Starter, 1 cup All-Purpose Flour, 1/2 tsp Baking Powder, 1/2 tsp Sea Salt
Next, pour the olive oil and warm water into the dry ingredients.
2 tbsp Olive Oil, 1/4 cup Warm Water
Stir until the mixture forms a ball. If the dough feels too dry, add water gradually, one tablespoon at a time.
Place the dough on a lightly floured surface and knead it for 5 to 7 minutes, or until it becomes smooth and elastic.
Return the dough to the bowl, cover it with a wet cloth, and allow it to rest for about 30 minutes.If you are preparing in advance or prefer a longer fermentation process, please refer to the notes. Separate the dough into 6 to 8 equal sections, based on how large you want your tortillas to be.
Form each portion into a ball. Next, use a rolling pin to roll each ball into a thin circle, roughly 1/8″ thick.
Heat a non-stick skillet or griddle over medium heat.
Lay the rolled tortilla onto the heated skillet and cook for approximately 1-2 minutes, or until bubbles begin to appear on the surface and the bottom shows light brown spots.
Turn your tortilla over and cook the opposite side for approximately 1 to 2 minutes.
Take your tortilla and place it on a clean kitchen towel. Use the same towel to cover the tortillas, keeping them warm and pliable.Repeat for the remaining dough. Enjoy your warm sourdough tortillas filled with your favorite ingredients and toppings!
