Make the DoughIn the bowl of a stand mixer, add white flour, warm water, melted butter, salt, and sourdough starter or sourdough discard.

Mix on low with a dough hook attachment for 5 minutes.

RestIf you are making the long-fermented version:Place the tortilla dough in a greased bowl and cover for 12-24 hours at room temperature.

If you are making the quick version:Leave the dough in the bowl to rest for at least 30 minutes, or up to 2-4 hrs. Cover with a damp tea towel. This relaxes the gluten so that we can roll them into tortillas.

ShapeAfter resting, remove the dough from the bowl and place it on a lightly floured work surface.

Using a bench scraper or sharp knife, cut the dough into 16 equal pieces for taco-sized tortillas or 8 burrito-sized tortillas.

Rolls the triangle pieces into round dough balls. They do not need to be perfectly uniform.

Heat one or multiple cast iron pans to medium-high heat. You want the pan to be piping hot before cooking the sourdough tortillas,

Dust the countertop with flour and roll out the dough until thin, almost translucent. It doesn't have to be a perfectly round tortilla. It will still be just as tasty!

If you have a tortilla press, feel free to use it, but I don't find it necessary to make this sourdough tortilla recipe.

A quick tip: If the soft dough is retracting when you're rolling it out, the gluten needs to rest for additional time.Once the pan is hot, fry the first side of the tortilla for about 30 seconds to a minute. The dough will start to bubble and rise.

Flip to the other side and cook for an additional 30 seconds to a minute or until golden brown.

Remove the tortilla and place it on a tea towel to keep it warm.

Continue to stack the cooked tortillas as the steam helps to keep the tortillas soft and chewy.

Serve immediately!