Ingredients:
1 cup sourdough starter, active or 150g
1 cup warm water or 240g
1/4 cup avocado oil
1 teaspoon salt
3-3 1/2 cups flour (I use bread flour for everything) or 350-400g flour
Knead for 5 minutes on medium low speed with a dough hook. You can also do this by hand. Start with the lowest measurement for the flour and add as needed. The dough should feel similar to bread dough. Scrape down the sides half way through with a bowl scraper. You can use this dough after it has rested for 30 minutes, or you can make it in advance and let it sit for multiple hours on the counter. I prefer letting it rise, but definitely not necessary! I shaped the dough into 12 large tortillas and cooked in a dry skillet over medium heat, until bubbly on top then flipped and cooked one minute on the other side.