Ingredients
Equipment
Method
Preparation Steps
- In a small bowl, whisk together water and sourdough starter until combined. Set aside.
- In a large mixing bowl, combine all-purpose flour, salt, and baking powder. Mix thoroughly.
- Add avocado oil to the dry ingredients and mix until texture resembles clumpy crumbs.
- Pour water-starter mixture into flour blend and stir gently until no dry flour remains visible.
- Knead the dough on a floured surface for 2-3 minutes until cohesive.
- Cover the kneaded dough and let it rest for 30 minutes.
- Divide the dough into 16 equal portions and shape each into a ball. Let rest for another 30 minutes.
- Preheat skillet over medium-low heat.
- Roll each ball into a thin circle about 6 inches in diameter.
- Cook each tortilla in the skillet for about 1 minute per side until bubbles form.
- Continue rolling and cooking the remaining dough, stacking cooked tortillas in a towel.
Nutrition
Notes
These tortillas are freezer-friendly and can be stored for up to 3 months. Warm before serving for best texture.