1/2 cup milk or whey (water works too, but milk/whey yields a softer end result)
Optional: Pinch of ginger and citric acid
Instructions
In a medium bowl, mix sourdough starter, milk, salt, ginger, citric acid, and melted oil
Slowly add flour using hands to mix dough (Adding too much flour results in a dry, crumbly tortilla, while not enough flour makes it difficult to roll out)
Once dough is slightly sticky, knead 2-3 minutes on a floured countertop to develop elasticity
Allow to sour at room temperature 8-10 hours or overnight
Preheat skillet to medium-high heat
Divide dough into 6-8 pieces
(If the dough is too hard to handle, coat your countertop and hands with oil or knead a little more flour into the dough)
Roll into thin circle and carefully transfer to skillet
Cook 15-40 seconds on each side
Flip when bubbles appear and the edges look firm
Transfer to plastic bag, and storage in fridge or freezer
Notes
Best if eaten or frozen within 2 days so they don’t dry out.
To reheat, place in a warm skillet 10-20 seconds on each side