The night before (or at least 8 hours before) mix 1 cup of your sourdough with enough whole grain flour(spelt, kamut, wheat) to make a stiff dough and then place in fridge till you make the tortillas.
1/4 cup Lard or butter (cut up into small pieces - see photo below)
1/2 tsp Celtic Sea salt
Extra “sprouted wheat” flour, arrowroot powder or white flour.
Take dough out of fridge and put on a floured surface and roll out. Add the fat and salt to one half of the dough. Fold over and roll out and then add the rest of the butter and salt. Keep folding and rolling out the dough until the fat is well incorporated into the dough.
Take a small portion of the dough (about 2 tablespoons) and roll it out on a floured board using a rolling pin, adding flour if it’s too sticky, until it is very thin. Be careful, this is rather delicate dough so feel free to use ample flour, if necessary. Cook one at a time in a cast iron pan on medium heat. Cook about one minute per side. Keep warm in a 150 degree oven.
Cheater version: Sometimes I forget to mix the dough ahead of time. When this happens I just take some unbleached organic white flour and mix it into the sourdough starter until I get the right consistency. I just proceed with the rest of the recipe without waiting the 8 hours. This also produces a product that is a bit lighter and is favored by people making the transition from white flour products to whole grain products.
Check out these recipes to use with these tortillas:
Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging, raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.