Mix and KneadDense, not dry

1. In a large bowl, stir together the sourdough starter and water until well combined.
2. Add the oil and salt, then mix again.
3. Add all 3 cups of flour. Mix with a fork until a rough dough forms.
4. Knead by hand until the dough is evenly mixed and holds together. It should feel dense, similar to bagel dough, but not dry. If it feels sticky, lightly wet your hand rather than adding extra flour.

Bulk Rise6-12 hours

1. Return the dough to the bowl, cover, and leave it at room temperature for 6 to 12 hours, or until doubled in size.
2. Continue with the recipe after the rise, or refrigerate the covered dough overnight and shape it later.

Divide, Shape, and PressAny size or thickness

1. Divide the dough into portions sized for the tortillas you want.
2. Shape each portion into a ball, pinch the seam closed at the bottom, and roll it lightly in flour.
3. Heat a cast-iron or other heavy skillet until very hot.
4. Place one dough ball between two pieces of parchment paper and flatten it with a tortilla press. Or roll it out by hand. Make it as thin or thick as you prefer.

Cook the TortillasAbout 80 seconds each

1. Lightly coat the hot skillet with cooking spray or a small amount of oil.
2. Transfer one tortilla to the skillet and cook for about 40 seconds on the first side.
3. Flip and cook for about 40 seconds on the second side. Adjust the heat or timing for your pan and preferred thickness, then repeat with the remaining dough.

Helpful Notes