In the bowl of a stand mixer, mix together the dry ingredients (flour, salt and baking powder).

Add the water and sourdough starter to the flour mixture. Fitted with a dough hook attachment, run your stand mixer for 5-6 minutes until you have a shaggy dough wrapping around the dough hook.

Gradually add softened butter, continuing to mix for another 10-12 minutes. You’re aiming for a tortilla dough that’s elastic and not sticky.

Turn the dough onto a lightly floured work surface, and knead briefly. Divide into six equal pieces, shape each into a ball, and let the dough balls rest under a tea towel or plastic wrap for about 20 minutes.

On a floured surface, using a rolling pin, roll each dough ball as thinly as possible, aiming for a round tortilla shape about 25 cm in diameter.

Quick Tip: I personally tend to roll each sourdough tortilla as the previous one cooks. But in the beginning, before I found my rhythm, I found it too fast-paced and too stressful. A great way to have all things in control is to roll all the tortillas out, dust them with flour and stack them separated by a piece of parchment paper.

Heat a large cast iron skillet or non-stick pan over medium-high heat (do not add any olive oil or butter). Cook each tortilla for about 60 seconds on each side, until golden brown and slightly charred.

Wrap the cooked tortillas in a clean kitchen towel to keep them warm. Serve immediately, or store in an airtight container for the next day.