Sourdough Discard Tortillas for 16

Instructions:

1. Combine the flour and salt in a large bowl. Stir in the sourdough discard and melted fat. Gradually add warm water while stirring until a shaggy dough forms. Knead the dough by hand for 3–5 minutes until the surface is smooth and the dough no longer sticks to the sides of the bowl.
2. Shape the dough into a ball and cover it with a damp cloth. Let it rest for 15 minutes to relax the gluten.
3. Divide the rested dough into 16 equal portions (about the size of a golf ball). On a lightly floured surface, roll each ball into a thin circle, roughly 6–7 inches in diameter.
4. Heat a cast iron skillet or heavy-bottomed non-stick pan over medium-high heat without oil. Lay a tortilla in the hot pan. Cook for 30–45 seconds until small bubbles form and the bottom shows mahogany-colored charred spots. Flip and cook for another 30 seconds.
5. Immediately place the cooked tortilla inside a clean kitchen towel or a tortilla warmer to trap the steam and ensure pliability.