3 tablespoons unsalted butter for frying
Place all ingredients in a food processor and process until smooth. Be careful to not over-process as this can make the dough tough. Place the dough on a floured surface and knead for 1 minute.
Form the dough into a disk and place in a large glass Tupperware or wrap tightly in plastic wrap. Place in the fridge and chill for up to 24 hours (this allows the sourdough to ferment). Remove from the fridge and divide into 8 pieces. Using a rolling pin, roll each piece of dough, on a floured surface, into 8” rounds.
Heat a large skillet over medium-low heat for 2 minutes. Add a teaspoon of butter and swirl the pan to coat. Place one tortilla in the skillet and cook until the bottom is just turning golden brown on the edges, about 2 minutes. Using a pair of tongs, flip the tortilla over and cook until the second side is just turning golden brown on the edges. Remove from the pan and place on a clean towel and wrap the towel around the tortilla. Repeat with remaining dough.
Makes 8 – 8” tortillas or 16 small tortillas