The Starter Jar's Best Sourdough Tortillas: Soft & Flexible Wraps

Step 1

In a large mixing bowl, whisk together the 200g sourdough starter, 120ml warm water, and 1 tablespoon of olive oil until they are thoroughly combined.

Step 2

In a separate bowl, combine the 240g all-purpose flour, 1 teaspoon of salt, and the optional 1/2 teaspoon of baking powder.

Step 3

Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Ensure all flour is incorporated.

Step 4

Turn the dough out onto a lightly floured surface and knead it for 5-7 minutes. Continue until the dough becomes smooth, elastic, and no longer sticky.

Step 5

Place the kneaded dough back into the bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes. This critical step allows the gluten to relax, making the dough easier to roll.

Step 6

Divide the rested dough into 10-12 equal pieces, then roll each piece into a smooth, uniform ball.

Step 7

On a lightly floured surface, use a rolling pin to roll each dough ball into a thin 6-8 inch circle. Aim for a translucent thinness without tearing the dough to ensure pliability.

Step 8

Heat a cast-iron skillet or griddle over medium-high heat until it is hot. Lightly grease the pan with a tiny bit of olive oil if necessary.

Step 9

Place one rolled tortilla onto the hot skillet and cook for 30-60 seconds. You will see bubbles forming and light brown spots appearing on the underside.

Step 10

Flip the tortilla and cook for another 30-60 seconds on the second side until it is also lightly browned and cooked through.

Step 11

Transfer cooked tortillas to a plate and immediately cover them with a clean kitchen towel. This helps to trap steam, keeping them warm and wonderfully soft while you cook the rest.