In a large bowl, mix the flour and sea salt until well combined using a sturdy wooden spoon.

Create a well in the center of the dry ingredients.

Pour the olive oil (or melted butter), potato flake sourdough starter, and warm water into the well.

Stir well from the bottom up until all the dry ingredients are incorporated and the dough begins to come together, forming a shaggy ball of dough.

Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is smooth. Continue with the fermenting process.

In the bowl of a stand mixer, mix the flour and sea salt using the dough hook until well combined.

Add the olive oil (or melted butter), potato flake sourdough starter, and warm water.

Start mixing at medium speed. After about 1 minute, when the mixture comes together and begins to form a ball of dough, decrease the speed to low. Continue to mix for 1 minute until the dough is smooth.

After the fermentation process, either the same day or the next day,  transfer the dough to a clean work surface. Divide the dough into 10 equal portions for larger tortillas or into 12 portions for smaller tortillas.

Form each portion into a ball of dough and cover them with a damp tea towel. Let the dough balls rest for 1-2 hours. This resting period allows the dough to relax, making it easier to roll out.

After the rest period, sprinkle the dough balls lightly with flour. Flatten each dough ball  on a lightly floured work surface by pressing firmly with the palm of your hand.

Heat a large pan over medium heat. A cast iron pan works best, but any pan will do.

Using a rolling pin, roll each dough piece into a rough circle, about 9-10 inches in diameter. Remember, the tortillas will shrink slightly when transferred to the pan. If stacking the tortillas, be sure to separate uncooked tortillas with parchment paper to prevent them from sticking together,

When the pan is hot, place one dough circle into the pan. Cook for 45 seconds to 1 minute, or until the bottom surface has a few pale golden brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat. If it’s taking longer than a minute to see a few pale golden brown spots, increase the heat.

Flip the tortilla to the other side and cook for an additional 15-20 seconds. The tortillas should be soft with a few small brown spots on the surface.

Remove the tortilla from the pan with tongs or a fish spatula. Stack them in a covered container or zippered bag to keep them soft.

These tortillas are best served warm, but they can be cooled for later use. To reheat, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15 seconds) or until warm. Keep them covered to hold in the heat while serving.

For storage, place the tortillas in an airtight container or zippered bag at room temperature for 24 hours. They can be refrigerated for up to 1 week. For longer storage, freeze the tortillas by separating them with parchment or waxed paper and placing them in a zippered bag before freezing.