Sourdough Discard Tortillas

Method

1. 1
   Combine the flour and salt, and mix.
2. 2
   Add the softened butter and cut it in until it forms small chunks/balls throughout the flour.
3. 3
   Add the sourdough discard and warm water, and mix.
4. 4
   Bring the dough together into a cohesive ball. Don't overmix, or the butter will start to melt. If the dough is getting too warm, stick it in the fridge for a few minutes.
5. 5
   Separate the dough into 13 balls (about 60g each), cover, and let rest for 30 minutes to 1 hour.
6. 6
   Heat a large skillet over medium heat. Flour your surface and rolling pin, place a dough ball on the flour, and roll it out thin (but not so thin it tears). Guide the rolling pin away from you without pressing too hard, rotating the dough as you go until it reaches an even thickness.
7. 7
   Place the rolled tortilla on the hot pan. Wait until it starts to bubble (about 1 to 2 minutes), then flip and cook another 1 to 2 minutes. Cast iron can cook these much faster, sometimes 30 seconds to a minute per side.
8. 8
   Take the tortilla off the pan and wrap it in a light towel to cool. Repeat with the remaining dough balls.