1. In a medium bowl, mix together sourdough starter, oil, and water until just combined.
   130 g sourdough starter, 55 g oil, 85 g water
2. Add the flour and salt.
   212 g all-purpose flour, 5 g salt
3. Once you've made a shaggy dough ball on the countertop, sprinkle 1 tablespoon of flour and turn out the dough onto the flour. Knead until smooth (about 2 minutes).
4. Cover with a damp towel and rest for 30 minutes.
5. Preheat a large skillet to medium high heat (about 400℉).
6. After 30 minutes, divide the dough into 12 equal doughballs about the size of a golf ball or a little smaller. These are perfect size for tacos. If you want burrito-sized tortillas, divide into about 9 equal sized doughballs.
7. For taco-sized tortillas, roll a doughball into about 7-8" circles. For a burrito-sized, roll a doughball into 10" circles.

Cook

1. With your fingers, pick up the dough carefully as if you were holding a shirt from the neck to fold it. Try to keep the shape of the dough.
2. Lay the tortilla down into the skillet away from you. This will help keep it flat and avoid wrinkling or it folding over on itself.
3. Cook until bubbles form (about 20-30 seconds).
4. Flip and cook for another 15 seconds. Remove from the pan and place on a plate.
5. Repeat until you are done.