• In the bowl of a stand mixer, combine sourdough starter, oil and warm water.
• Mix in flour and salt until a soft dough forms. 
• Remove the dough from the bowl of the stand mixer and wrap in plastic wrap. Alternatively, lightly oil the top of the dough and place it in a bowl covered with a wet tea towel or plastic wrap. 
• Choose your fermentation method: 

For a faster rise time: Let the covered tortilla dough sit on the counter at room temperature for 6-8 hours (or up to 12 hours) and let it rise. 

For long fermentation (slower rise time):  Wrap the tortilla dough in plastic wrap or place in a covered bowl and place into the fridge for 12-24 hours. I have extended this all the way to 36 hours and still had success, though you technically do risk over fermentation. I, however, have never had this issue. 

• 5. When the tortilla dough has completed the fermentation process, uncover the dough and place on a lightly floured work surface.  
• 6. Using a bench knife or a kitchen knife, carefully divide the ball of dough into 8 equal pieces. This will create a larger burrito size tortilla.
•  If you would like smaller taco sized tortillas, divide into 10 or even 12 equal pieces.
• 7. Using a tortilla press or a rolling pin, roll a piece of dough as thinly as possible without tearing, repeat with remaining dough balls.
• 8. You can use a piece of parchment paper to stack tortillas and keep them from sticking, or just lay them out side by side. 
• 9. In a large cast iron skillet or griddle cook tortillas on medium high heat with no oil for 30 seconds on each side. They are done when golden brown spots appear on both sides and tortilla puffs up slightly. 
• 10. Immediately butter the tortillas lightly when you remove them from the skillet to keep them soft and flexible. Continue cooking the remaining tortillas. 
• 11. Store leftover tortillas in a Ziplock bag being sure to squeeze out any air. You could also store in an airtight container. 
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