WILBREAD

Ingredients

• 100 g Sourdough Starter (active or discard)
• 200 g All-Purpose Flour
• 100 g Water
• 50 g Butter
• 7 g Salt

Equipment

• Bowls
• Danish Whisk/ Whisk
• Scale
• Plastic Wrap/Tea Towel
• Rolling Pin
• Skillet

Instructions

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1. In a bowl, mix flour and salt. Cut the butter into the flour, mixing until incorporated.
200 g All-Purpose Flour
50 g Butter
7 g Salt

2. Mix liquid ingredients and dry ingredients together until well incorporated.
100 g Sourdough Starter (active or discard)
100 g Water

3. Place the dough on a floured surface and knead for 5 minutes until it becomes smooth and elastic. Add more flour or water if needed to achieve a supple and moist dough, but not too sticky.

4. Divide the dough into 10 pieces (for a regular tortilla size) and shape each piece into a ball. Cover and let the dough balls rest for 30 minutes and up to 4 hours on the counter at room temperature.

If you won't be cooking them immediately, you can refrigerate the dough for up to 24 hours, just take it out of the fridge 30 min before using it so it's easier to shape.

5. Roll the balls out into thin circles on a lightly floured surface. Be careful not to roll them out too thin, or they may tear. And be sure not to roll them out too thick, or they will be doughy.

6. Cook for about 30 seconds per side or until lightly brown, They'll puff as they cook and deflate as they cool.

If your tortillas aren't puffing, you can try lightly pressing them with a tea towel.

7. Wrap the warm tortillas in a kitchen towel as they come out of the skillet so they stay soft and pliable.

Enjoy!

Tips:

• Whole wheat flour or a mixture of whole wheat flour and all-purpose flour can be substituted for all-purpose flour.
• Flour tortillas can be stored in a container or resealable bag in the refrigerator or at room temperature for up to 5 days, or they can be frozen for up to 6 months.