stand mixer with dough hook attachment (optional but so nice)
Rolling Pin
Glass or ceramic bowl
Kitchen scale
Dough scraper (optional but nice)
Cast iron skillet
Ingredients
100gramswarm waterunder 120 degrees so to not kill the bacteria in the sourdough.
200gramsactive sourdough starter
415gramsall purpose einkorn flour
9gramssea salt
6tbsmelted gheeor melted grass-fed butter, or rendered beef tallow
Instructions
Place all of the ingredients in the bowl of a stand mixer fit with the dough hook attachment and knead for about 5 minutes until a soft and smooth dough is formed
Transfer the dough to a glass or ceramic bowl covered with a tea towle and ferment for 12-24 hours.
Place your dough on a lightly floured counter and divide into 8 equal pieces.
Make a ball with each piece and then use a rolling pin to roll out into 1/4 inch thick circles.
Preheat a cast iron skillet over medium heat and fry the tortillas for about 1-2 minutes on each side until they turn spotty brown on that side.
Best served immediately. Can be stored in airtight container in fridge for up to 3 days or frozen for about a month.
Video
Notes
For the long-ferment make sure you don't leave the dough in the KitchenAid stainless bowl - transfer the dough to a glass or ceramic bowl. Metal could compromise the fermentation process.
Since this recipe uses einkorn flour, you're able to get away with a shorter fermentation time.