Sourdough Tortillas

Method

1. To the bowl of a stand mixer fitted with a paddle attachment, add the flour, baking powder, and salt. Whisk to combine. 
2. With the mixer running on medium-low speed, slowly add the melted tallow (it’s okay if it’s still warm). Mix until the flour mixture resembles coarse sand, almost as if in the beginning steps of making pie dough. 
3. Add the sourdough discard to the mixer and mix, again on medium-low speed, until the sourdough starter is combined with the flour and tallow—about 10 to 15 seconds. 
4. Finally, add the hot water and mix on medium-low speed until the dough just comes together. Continue kneading with the paddle attachment on medium speed for 1 minute, until supple, smooth, and elastic. 
5. Place the dough on a clean surface and hand-knead the dough into a smooth ball. Transfer to a plastic bag, or set in a bowl covered with a clean linen towel, and rest for 30 minutes to 1 hour at room temperature. 
6. Divide the dough into 24 equal portions, about 25 grams each. Use a rolling pin to roll the tortillas into thin rounds about 5 ½-inches in diameter. Place the tortilla rounds onto parchment paper, layering with additional parchment paper as needed. 
7. Place a cast-iron skillet over high heat. Once smoking, place a tortilla in the pan. It will begin immediately sizzling, puffing, and bubbling. Flip after 10 seconds (once the tortilla looks matte) and cook for another 8 to 10 seconds. 
8. Place the finished tortillas between the folds of a clean linen towel. Continue until all tortillas are cooked. These tortillas are best eaten immediately, but if you need to store them, place them in an airtight container and store for up to 1 week in the refrigerator. 

Happy eating!