Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes, until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Rest the Dough: Place the dough back in the mixing bowl, cover with a clean kitchen towel, and let it rest at room temperature for 4-6 hours, or until it has doubled in size. This slow fermentation process will develop the flavor of the tortillas.

Divide and Shape: After the dough has doubled in size, divide it into 8 equal portions. Roll each portion into a ball, then flatten it into a disk with your hands.

Roll Out the Tortillas: On a floured surface, use a rolling pin to roll out each dough disk into a thin, round tortilla, about 6-8 inches in diameter. If the dough sticks, dust it lightly with flour.

Cook the Tortillas: Heat a skillet or griddle over medium-high heat. Once hot, place a tortilla in the pan and cook for about 1-2 minutes on each side, until golden brown spots appear. Repeat with the remaining tortillas, stacking them on a plate as they cook.

Serve and Enjoy: Serve the warm sourdough tortillas with your favorite fillings, whether it's classic tacos, hearty wraps, or creative quesadillas. The possibilities are endless!