1) Feed your sourdough starter and use when it’s at peak

2) In your stand mixer, mix all the ingredients of your Tortilla dough EXCEPT the softened butter.  Mix this to windowpane (probably 5-10 min on speed 2-4)

3) Then add your softened butter and mix that to windowpane (probably 5-10 min straight, on speed 4-6)

4) Divide dough into 32 equal parts, shape into balls and pat down into discs, cover with plastic wrap and rest for 4-6hrs

5) Make your wet roux by melting butter and AP flour on the stove until brown (careful not to burn!), pour into a small bowl

6) Roll out a dough disc into a small 6″ circle, brush the wet roux on top, then roll out another dough disc into a small 6″ circle and place it on top of the first circle thats covered in wet roux.  Repeat for all the doughs, resulting in 16 stacks.  Cover and rest for 1hr.

7) Preheat your cast-iron skillet on med-low.  Roll out your dough into a 12″ circle or as thin as you like (I like to roll it out until i can see windowpane).  Carefully lift the dough and place onto your hot (no oil) skillet.  Cook for 45 sec each side. Repeat for all your doughs.

Cover your cooked tortillas with a damp towel as you are cooking.