Sourdough Spelt Tortillas with Avocado

I submit my tortillas to Yeastspotting.

55 g whole wheat sourdough
250 g water
350 g organic spelt flour
200 g pulp (2 ripe Hass avocados) + 200g  organic spelt flour
7 g salt
(kamut flour for rolling)

 In a medium mixing bowl combine whole wheat flour and water and set aside for 15 minutes. In a food processor blend avocado pulp and the flour. Add the mass and salt to the mixing bowl and knead the dough. Let ferment for 4-5 hours at room temperature.
Divide the dough into 12 pieces and shape them into small balls. Cover and let proof for 45-60 minutes.

Lightly flour your rolling area, press and roll each ball thinly with a rolling pin. Fry in a preheated dry pancake skillet. 

Serve with Mexican style dish like my Chipotle Shrimps.