Measure out all of your ingredients into a large mixing bowl. You don't have to pre mix, you can just add them all in on top of one another. This dough is extremely forgiving.

Gently combine all the ingredients so it forms a shaggy dough. Let the dough sit covered for around 30 minutes.

Once the dough is hydrated, it's time to knead it. You can do this by hand or you can use a stand mixer, it's completely up to you.

You'll need to knead the dough by hand until the texture of the dough is smooth and silky. This usually takes around 10 minutes, depending on how hard you knead it.

If you are going to use a stand mixer you can find some tips on this in the recipe notes below.

Once the sourdough tortilla dough is sufficiently kneaded, cover with plastic wrap or a damp tea towel and leave to rise until it has risen around 30%. This may take several hours, depending on the temperature of your kitchen.

Once the dough is ready, separate the dough into smaller balls so they are ready to be rolled out. I find around 80g to be the perfect size.

The easiest way to do this is to flip the dough onto your counter, making sure the sticky side is facing up. Use a metal dough scraper to gently cut chunks of the dough away. Gently form into loose balls.

Leave the balls on your counter top, covered with a tea towel, for around 30 minutes to allow the gluten to relax.

Once the dough has relaxed you can easily roll them out into rounds using a rolling pin. You want them to be quite thin, but you don't want them to tear when you pick them up.

When you're ready to cook, heat a frying pan, skillet or bbq plate until it's HOT! These sourdough tortillas need a hot, fast cook.

Gently use your hands to stretch out each tortilla before you drop it in the pan. They will only need around 1 minute each side.

If you aren't eating them straight away, keep the tortillas stacked and wrapped in a dish towel to ensure they stay nice and soft and pliable.