• In a medium bowl with your gram scale, measure out the first 4 ingredients. The water, buttermilk, active starter, or sourdough discard, and oil. Mix together by hand or with a spoon or Danish dough hook, until mixed well.
• Then add/ weigh out the flour and sea salt and mix/knead by hand until there are no more dry pieces left in the bowl.
• Cover with a tea towel and let the dough rest for 30 minutes.
• Next take and weigh out your tortillas; dividing them into equal pieces.
• 75 g each for a large tortilla
• or
• 60 g for a medium to small tortilla
• Take each one and roll it on the counter to create dough balls. You want to create tension on the surface of the dough.
• Place on a parchment lined baking sheet or any parchment paper lined airtight container and place in fridge covered with lid or plastic wrap for 1 hour or up to 3 days.
• I usually put mine in the fridge and cook them the next day.

Rolling and Cooking the Tortillas

• When you are ready to cook the tortillas, take them out of the fridge and working one at a time roll the tortillas with a rolling pin, on a floured surface, as thin as you can get them. (see tips in text above)
• As you are rolling the tortillas out preheat a cast iron pan / griddle to medium heat. You can do this two different ways.
• Either roll and cook the tortillas as you go
• ~or~
• Roll them all out stacking parchment paper in between the tortillas so they don’t stick together and cook them once they are all rolled and ready.
• When cooking the tortillas place them on the preheated hot pan for about 1 minute; 2-3 minutes total. You want the side to be golden brown in spots. Then flip the tortilla over. If they balloon up that is actually a good thing and helps the tortilla cook more evenly.
• Continue with all the tortillas and stack the cooked tortillas in a tea towel as you go.
• When they are all cooked you can either use them immediately or stack the finished tortillas with sheets of parchment paper in between and freeze in a freezer zip top plastic bag.