Preparation

• Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour until well incorporated.
• Stir in the water and sourdough starter and mix until a shaggy dough forms.
• Turn the dough out onto a floured surface and knead for 1 to 2 minutes until smooth.
• Cut the dough into 12 pieces and shape each into a ball.
• Cover and let the dough rest for 30 minutes to 2 hours.
• Roll out each ball to desired size.
• Heat a skillet on medium-high and cook each tortilla until puffed and lightly browned.
• Once the tortillas cool, store them in an airtight container.