Mix the flour, salt, and oil until well combined, you may want to use your hands to incorporate the oil throughout the dry mixture better.

In a separate bowl or measuring cup, whisk sourdough starter and water.

Combine dry and wet ingredients with a spoon or spatula and then knead by hand until dough forms into a rough ball.

Lightly flour the counter and knead the dough for 1 to 2 minutes until it no longer sticks to the surface and is fairly smooth.

Separate the dough into  6-12 balls, depending on how large you would like your tortillas to be.

Cover with a towel and let the dough rest for 30 minutes.

Roll out each ball onto a lightly floured surface until it almost seems too thin, just before the dough is translucent. Don’t worry about getting them perfect, you will get better at rolling them out perfectly round as you make them!

Heat a cast iron skillet to medium-high

Place each tortilla in the pan until it begins to puff just a bit, no longer than 30 seconds, flip, and repeat with the other side.

You are looking for a beautiful light gold with some brown spots.